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Tofu Kimchi Jjigae

Tofu Kimchi Jjigae

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  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 bowls 1x
  • Category: Soup
  • Method: Boiling
  • Cuisine: Korean
  • Diet: Vegetarian


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.


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


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


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


  • 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
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