Is kimchi jjigae gluten-free?

It may or may not be. If the stew contains soy sauce, such as this one, it will not be gluten-free. However, swapping regular soy sauce for tamari sauce or liquid aminos will make it gluten-free. It's also important to note that some kimchi may contain gluten if it was made using flour, fish sauce, and/or soy sauce. Always check the list of ingredients before buying kimchi if you have a gluten sensitivity.

What is the difference between kimchi jjigae and tofu stew (soondubu)?

Kimchi jjigae is a simple tofu stew made with firm tofu and a little pork. Tofu stew, called soondubu , is more delicate and is made using silken tofu and mixed seafood. The result is a tofu stew that's more seafood forward in taste, while kimchi jjigae is more salty and sour.

Is kimchi jjigae healthy?

Kimchi jjigae is both low in fat and calories. Tofu (make sure it's organic) is high in protein, rich in nutrients, and excellent for bone health. Kimchi is packed with probiotics excellent for gut health and to combat inflammation. The only downside to this dish is that it can be high in sodium, which is not a good option for those suffering from high blood pressure or certain heart conditions.

Kimchi Jjigae (Kimchi Stew)

Name: Tofu Kimchi Jjigae
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 tablespoon vegetable oil or grapeseed oil; 2 cups kimchi, cut into bite size pieces; 1 small onion, finely sliced; 2 garlic cloves, minced; 4 cups water; ¼ cup kimchi juice; 2 teaspoons gochugaru; 1 teaspoon gochujang; ½ tablespoon soy sauce; 1 block (12 to 14 ounces) firm tofu, drained and sliced into bite size pieces; 3 green onions, finely chopped; Salt, to taste

Description

35 minutes is all you need to make this comforting kimchi jjigae. With its salty, savory, and smoky flavors, this classic Korean kimchi stew can be served as a main with a side of rice, or as part of a family style meal.

Ingredients

Units Scale

1 tablespoon vegetable oil or grapeseed oil
2 cups kimchi, cut into bite size pieces
1 small onion, finely sliced
2 garlic cloves, minced
4 cups water
1/4 cup kimchi juice
2 teaspoons gochugaru
1 teaspoon gochujang
1/2 tablespoon soy sauce
1 block (12 to 14 ounces) firm tofu, drained and sliced into bite size pieces
3 green onions, finely chopped
Salt, to taste

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Instructions

In a medium pot over medium high heat, add the oil, kimchi, onion, and garlic.
Stir fry for 5 to 7 minutes, until the onions and kimchi have softened.
Add the water, kimchi juice, gochugaru, gochujang and soy sauce.
Bring the soup to a boil and add the tofu.
Bring to a boil again and lower the heat to a bubbling simmer. Cover and cook for 15 minutes.
Turn the heat off, add the green onions, and season with salt, if needed. Serve hot with a side of rice.

Notes

To make this soup more sour, add 1 tablespoon of plain rice vinegar.

Nutrition

Serving Size: 1 serving
Calories: 125
Sugar: 2.5g
Sodium: 485mg
Fat: 9.1g
Saturated Fat: 3.6g
Unsaturated Fat: 3.4g
Trans Fat: 0g
Carbohydrates: 7.9g
Fiber: 3.4g
Protein: 11.5g
Cholesterol: 0mg