East Asian · 35 min · Easy · 4 servings

Kimchi Jjigae

Name: Kimchi Jjigae
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 14⅛ oz well-fermented vegan kimchi, roughly chopped; 1 onion, sliced; 4 garlic cloves, minced; 2 tbsp gochujang (Korean chili paste); 1 tsp chili flakes; 5.29 oz shiitake mushrooms, sliced; 3⅓ cups vegetable stock; 1 tbsp soy sauce; 1 tsp maple syrup; 1 block firm tofu, cut into thick slices; 4 scallions, sliced; 1 tsp toasted sesame oil; salt, to taste; 1½ cups short-grain rice, to serve

A fiercely savory red stew built on well-fermented kimchi, tofu and gochujang. Sour, spicy and bubbling — the older your kimchi, the better this gets.

~490 cal per serving — Calories are approximate, per serving — a guide only.

high-protein

Plan it:

Method

1
Fry the kimchi
⏱ 10 min
Heat the oil in a pot over medium-high heat and fry the chopped kimchi with the onion until the kimchi darkens and smells sweet rather than raw. This step builds the whole flavor — give it longer than feels necessary.
2
Add the pastes
⏱ 2 min
Stir in the garlic, gochujang and chili flakes and cook for another minute until everything is coated and glossy.
3
Simmer
⏱ 15 min
Pour in the stock and any reserved kimchi juice, add the mushrooms, soy sauce and maple syrup, and bring to a rolling simmer so the broth reduces slightly and turns deep red.
4
Add the tofu
⏱ 5 min
Lay the tofu slabs into the stew and simmer gently until heated through — nudge rather than stir so they stay intact.
5
Finish
Taste for salt, drizzle over the sesame oil and scatter the scallions on top. Serve bubbling hot with rice.

Notes

Use old, sour kimchi — fresh kimchi has not developed the acidity the stew is built on, and the result tastes thin. Check the kimchi is vegan; many contain fish sauce or shrimp.

Cooking this later?Save to Pinterest

Method

Fry the kimchi

Add the pastes

Simmer

Add the tofu

Finish

Notes