Simple Kimchi-jjigae (Stew)
Kimchi-jjigae is a spicy, comforting one-pot stew made with tangy, fermented kimchi. This simple vegetarian version is easy to prepare and can be easily adapted to be vegan.
Servings: 3
Calories: 190kcal
Ingredients
- 1 cup kimchi
- 1 package tofu silken or soft tofu
- ½ medium yellow onion
- ½ medium zucchini
- 2 cup vegetable broth
- 2 teaspoon gochujang Korean chile paste
- 1 tablespoon olive oil
- 2 teaspoon soy sauce
- 1 teaspoon sesame oil
- 3 eggs optional
- 2 medium scallions thinly sliced optional
Instructions
- Heat 1 tablespoon olive oil in large sauce pan on medium heat
- Dice ½ medium yellow onion and ½ medium zucchini. Chop 1 cup kimchi into bite-sized pieces. Slice scallions. Drain tofu.
- Cook onions until they soften, add zucchini and 2 teaspoon gochujang until zucchini softens
- Add kimchi. Cook until it's hot.
- Add 2 cup vegetable broth, 2 teaspoon soy sauce and 1 teaspoon sesame oil. Bring to a boil.
- Reduce heat to simmer then add scoops of tofu.
- Crack eggs and gently add them to the pan. Cover and cook until eggs set.
- Serve in bowls, topped with sliced scallions
Notes
Kimchi-jjigae is commonly served with rice.
Traditionally, kimchi-jjigae is prepared with anchovy broth, though chicken or beef broth are also popular options.
You can easily make this dish vegan by omitting the eggs and using vegan-friendly kimchi.
There are countless variations of this dish, often including ingredients like pork belly or shoulder, shiitake mushrooms, gochugaru (Korean red pepper flakes), and fish sauce.