Korean Jjigae Soup: A Flexible, Spicy Tofu Stew Recipe

Korean jjigae is a bubbling, savory stew served hot at the table, often with rice and banchan, or Korean side dishes. This kimchi-and-tofu version gets its depth from fermented kimchi, garlic, and Korean chile, with a broth that is easy to adjust for heat and salt.

Ingredients

1 tablespoon (15 ml) neutral cooking oil, such as canola
1 teaspoon (5 ml) toasted sesame oil
1 small yellow onion, about 1 cup sliced (150 g)
3 cloves garlic, finely chopped, about 1 tablespoon (15 g)
1½ cups (225 g) ripe napa cabbage kimchi, cut into bite-size pieces
¼ cup (60 ml) kimchi juice, taken from the jar
1 tablespoon (7 g) gochugaru, Korean red pepper flakes; use ½ tablespoon for a milder stew
1 teaspoon (6 g) gochujang, Korean fermented chile paste, optional
3 cups (720 ml) low-sodium vegetable broth or water
1 tablespoon (15 ml) soy sauce, plus more to taste
1 block (14 ounces/397 g) soft or medium-firm tofu, drained and cut into 1-inch (2.5 cm) pieces
2 scallions, thinly sliced, about ¼ cup (25 g)
1 teaspoon (4 g) granulated sugar, optional, to soften very sharp or sour kimchi
1 teaspoon (5 ml) toasted sesame oil, for finishing, optional

Instructions

Prepare the ingredients. Slice the onion, chop the garlic, cut the kimchi into manageable pieces, and drain and cube the tofu. Measure the broth, kimchi juice, gochugaru, and soy sauce before you start cooking. If your kimchi is especially salty, hold back some soy sauce until the end.
Soften the onion and garlic. Set a medium, heavy-bottomed saucepan or small Korean-style pot over medium heat. Add the neutral oil and sesame oil. Add the onion and garlic and cook for about 3 minutes, stirring often, until the onion begins to soften and the garlic smells fragrant. Keep the garlic pale; browned garlic can turn bitter in the broth.
Cook the kimchi and chile. Add the kimchi, kimchi juice, gochugaru, and gochujang, if using. Stir well and cook for 8 minutes, turning the mixture regularly so the chile coats the vegetables and the kimchi warms through. This short sauté deepens the kimchi’s flavor before liquid is added. If the pot looks dry or the flakes start sticking, stir in a tablespoon of water.
Simmer the broth. Pour in the vegetable broth or water and add the soy sauce. Bring the pot to a gentle boil, then lower the heat enough to maintain a steady simmer. Cook uncovered for 10 minutes. Taste a spoonful of broth; stir in the optional sugar if the kimchi is very sour, or add a little more broth if the flavor is too concentrated.
Add the tofu. Nestle the tofu pieces into the simmering broth rather than stirring vigorously, which can break soft tofu apart. Simmer gently for 7 minutes, spooning broth over the top once or twice. The tofu should be heated through and the broth should be steaming and bubbling lightly, not boiling so hard that the tofu crumbles.
Season and finish. Taste the broth and adjust it with a little more soy sauce for savoriness, kimchi juice for tang, or gochugaru for heat. Scatter the scallions over the pot and add the optional finishing sesame oil. Serve right away while the stew is hot. A tabletop pot can keep it gently bubbling, but do not let the liquid boil away.

Tips

Choose kimchi with the flavor you want. Older, more sour napa cabbage kimchi gives jjigae its characteristic tang and usually makes a more robust broth. Fresh, mild kimchi still works, but the result is less tart and may need a little extra kimchi juice or a longer sauté. Check the label if you want the stew to be fully vegetarian: some kimchi contains fish sauce or salted shrimp.
Use the right chile substitute. Gochugaru has a distinctive fruity, gently smoky flavor and a coarse texture. If you cannot find it, use about ½ teaspoon crushed red pepper to begin, then adjust; it brings sharper heat and less of the rounded Korean chile flavor. Gochujang is optional, not a direct replacement for gochugaru, and adds salty, fermented sweetness as well as heat.
Keep the simmer gentle after adding tofu. Soft tofu is delicate. Lowering the heat and lifting broth over the pieces helps them stay intact. Medium-firm tofu is easier to handle and gives the stew neater cubes, while soft tofu makes a silkier, more delicate bowl.
Adjust salt at the end. Kimchi, kimchi juice, broth, and soy sauce all contribute salt, and their levels vary by brand and age. Starting with low-sodium broth and tasting after the simmer gives you more control than salting heavily at the beginning.

Serving Suggestions

Serve jjigae as soon as it is ready, ideally in individual bowls or in the cooking pot at the center of the table. A bowl of steamed short-grain rice is the classic partner: spoon some broth and tofu over the rice, or alternate bites so the rice balances the chile and acidity. The rice is not included in the recipe timing, so prepare it separately while the stew cooks if you want everything ready together.

A few simple side dishes make the meal feel complete without competing with the stew. Try cucumber salad, seasoned bean sprouts, sautéed greens, or plain roasted seaweed. Since kimchi jjigae is already spicy, choose mild sides if you want a gentler meal. Put extra scallions or toasted sesame seeds on the table for anyone who wants a fresh or nutty finish. If serving from a hot pot, use a trivet and ladle carefully; the broth stays hot after it leaves the stove.

Variations

Make it more substantial: Add sliced mushrooms, such as shiitake or oyster mushrooms, with the onion. They bring a savory, earthy note and fit naturally with the broth. For a nonvegetarian version, pork belly is a common addition in some jjigae preparations; sauté thin slices thoroughly with the onion before adding the kimchi, and cook until the pork reaches the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. For the simplest vegetarian version, use vegetable broth and kimchi without seafood ingredients.

Change the broth: Water produces a clean, direct kimchi flavor, while vegetable broth makes the stew fuller. For a traditional seafood-based flavor, some cooks use a Korean anchovy-and-kelp stock; it is not vegetarian, and a good-quality vegetable broth is a practical substitute with a different, less oceanic savoriness. If using a salty stock, reduce the soy sauce and taste before adding more.

Make it milder or hotter: Reduce or omit the gochugaru for less heat, and leave out the gochujang if you prefer a simpler broth. To turn up the heat, add gochugaru in small increments near the end rather than pouring in a large amount at once. You can also add a sliced fresh chile, though that gives a brighter, more direct heat than dried Korean chile flakes.

Use another vegetable: A handful of sliced zucchini, daikon, or napa cabbage can go into the broth during the 10-minute simmer. Add quick-cooking greens, such as spinach, in the final minute so they wilt without losing their shape. Keep additions moderate; too many vegetables dilute the kimchi broth and make the pot less like a focused stew.

Storage and Reheating

Let the stew stop steaming heavily, then transfer leftovers to a shallow, covered container and refrigerate them within 2 hours of cooking. Store for 3 to 4 days. The tofu may become a little firmer and the kimchi flavor will continue to develop, so the next serving can taste tangier than the first. If you expect leftovers, you can also keep some cooked rice separate so it does not soak up the broth in storage.

Reheat only the portion you plan to eat in a small saucepan over medium-low heat, stirring gently until the stew is steaming throughout. The USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Add a splash of water or broth if the liquid has reduced, and taste again before adding soy sauce because the flavor may have concentrated. Microwave reheating also works: cover loosely, heat in short intervals, and stir carefully between intervals so the center heats evenly. Do not leave the stew at room temperature for more than 2 hours.

Frequently Asked Questions

Is jjigae a soup or a stew?
Jjigae is usually thicker and more substantial than a clear soup, with ingredients served in a flavorful broth. English menus often call it either a Korean stew or a Korean soup. This version has enough broth to spoon over rice, but it is not meant to be as liquid as a bowl of noodle soup.

What does “jjigae” mean?
Jjigae is a Korean word for a category of simmered dishes, rather than the name of one fixed recipe. Kimchi jjigae, doenjang jjigae made with soybean paste, and sundubu jjigae with soft tofu are familiar examples. Recipes vary by household and region, so ingredients and seasoning are not identical in every pot.

Can I make this without gochujang?
Yes. The gochujang is optional, and the kimchi and gochugaru still provide plenty of flavor without it. The broth will be a little less sweet and thick. Do not replace it with extra soy sauce, which adds salt but not the fermented chile flavor; adjust the broth after tasting instead.

Can I use firm tofu instead of soft tofu?
Yes. Firm tofu holds its shape well and is easy to portion, though it gives the stew a chewier texture than soft or medium-firm tofu. Cut it into similar 1-inch pieces and add it for the same final 7-minute simmer so it can heat through without breaking apart.

Why is my jjigae too sour or too salty?
Very ripe kimchi can make the broth sharply tangy, while salty kimchi juice or broth can push the seasoning too far. A small amount of sugar can round out excess sourness; it should not make the stew taste sweet. If it is too salty, add unsalted water or broth a little at a time and serve with plain rice. For the next batch, use less kimchi juice and wait until the end to add more soy sauce.

Can I make it ahead?
You can prepare the vegetables and measure the seasonings ahead, then cook the stew shortly before serving for the best tofu texture. Fully cooked leftovers keep refrigerated for 3 to 4 days. If making the whole dish ahead, cool and refrigerate it promptly, then reheat gently to 165°F (74°C) before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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