Korean Soup Edmonton: Make Kimchi Jjigae at Home

Kimchi jjigae is a Korean kimchi-and-tofu stew with a savory, gently spicy broth, usually served bubbling hot alongside rice. This home-style version uses aged kimchi and a simple dried-anchovy stock, with easy swaps for a vegetarian pot and ingredients that may be harder to find in Edmonton.

Ingredients

5 cups (1.2 L) cold water
8 dried Korean anchovies, heads and guts removed (about 15 g); use 1½ teaspoons (about 4 g) instant anchovy stock powder instead if needed, following its package directions
1 piece dried kombu, about 4 inches (10 cm) square (5 g); optional, but it adds savory depth
2 cups (300 g) well-fermented napa cabbage kimchi, cut into bite-size pieces
⅓ cup (80 ml) kimchi brine, taken from the jar
1 medium yellow onion (about 150 g), thinly sliced
3 garlic cloves (about 9 g), finely chopped
1 tablespoon (15 ml) neutral cooking oil
1 tablespoon (6 g) Korean gochugaru (coarse red pepper flakes), or 1–2 teaspoons for a milder stew
1 tablespoon (15 ml) Korean soup soy sauce (guk-ganjang); regular soy sauce works, though it gives a slightly sweeter, darker broth
1 teaspoon (5 ml) toasted sesame oil
1 package firm tofu, 14 ounces (400 g), drained and cut into ¾-inch (2 cm) pieces
3 scallions (about 30 g), thinly sliced, with white and green parts separated
¼ teaspoon fine salt (about 1.5 g), only if needed after tasting
4 cups cooked short- or medium-grain rice (about 600 g), for serving

Instructions

Prepare the stock. Put the water and cleaned dried anchovies in a medium pot. Bring to a gentle simmer over medium heat, then reduce the heat and simmer for 5 minutes. Add the kombu and simmer 5 minutes more; remove the kombu after those 5 minutes so it does not make the stock bitter. Strain out the anchovies and set the stock aside. If using stock powder, make the stock according to the label and skip this simmering step; the overall cooking time will be shorter.
Cut and organize the ingredients. While the stock simmers, slice the onion, chop the garlic, cut the kimchi and tofu, and slice the scallions. Keep the scallion whites separate from the greens. Measure out the kimchi brine and gochugaru before starting the stew, since the aromatics cook quickly once the pot is hot.
Soften the aromatics and kimchi. Heat the neutral oil in a heavy saucepan or small Dutch oven over medium heat. Add the onion and scallion whites and cook for about 2 minutes, stirring until the onion begins to soften. Add the garlic and kimchi and cook for 3 minutes, stirring often. The kimchi should smell fragrant and lose some of its raw, sharp edge, but it does not need to brown.
Season the base. Stir in the gochugaru for about 30 seconds, just until it coats the kimchi and releases its aroma. Pour in the kimchi brine and prepared stock, then add the soup soy sauce and sesame oil. Bring the pot to a lively simmer, scraping the bottom once to loosen any flavor left there. If the kimchi is very salty, hold back on adding any extra salt until the end.
Simmer the stew. Lower the heat to maintain a steady, uncovered simmer for 14 minutes. Stir once or twice, gently, so the kimchi cooks evenly without breaking apart. The broth should turn red-orange and taste rounded rather than watery. If it reduces more than you like, add a splash of hot water; if it tastes thin, let it simmer for another minute or two.
Add tofu and finish. Arrange the tofu pieces in the pot and simmer gently for 4 minutes, spooning broth over the tops once or twice. Avoid vigorous stirring, which can crumble the tofu. Taste the broth; add the measured salt only if it needs it. Scatter over the scallion greens and serve right away with hot rice. The cooking times above total about 35 minutes, including the stock simmer.

Tips

Choose properly fermented kimchi. Kimchi that tastes pleasantly sour gives the broth its characteristic tang and usually stands up better to simmering than newly made, mild kimchi. If your kimchi is fresh and not very tart, stir in 1–2 teaspoons of rice vinegar at the end, taste, and add more only if needed. Vinegar brightens the stew, but it does not fully replace the flavor of fermented kimchi.
Find the right stock substitute. Korean dried anchovies and kombu are sold at many Korean and other East Asian grocery stores. If you cannot find them, use a low-sodium vegetable stock for a vegetarian version; it will be less briny and have a different savory character. Check the kimchi label, too, because many brands contain fish sauce or salted shrimp. For a fully vegan pot, use fish-free kimchi and vegetable stock.
Control salt and heat in small steps. Kimchi brine, stock powder, and soup soy sauce all add salt, so taste only after the stew has simmered. Gochugaru is typically flavorful and mildly to moderately hot, but brands vary. Begin with less if you are unsure; you can stir a little more into the simmering broth, while removing heat after it is too spicy is difficult.
Keep the tofu intact. Firm tofu is easier to handle than silken tofu, and adding it near the end helps it hold its shape. Cut it into generous pieces and move it with a spoon rather than stirring hard. If the tofu is packed in water, drain it first; pressing is not necessary for this soup.

Serving Suggestions

Serve the jjigae as soon as it is ready, while the broth is steaming and the tofu is hot. Put rice in individual bowls and ladle the stew into separate bowls, or set the pot on a heatproof trivet and let everyone serve themselves carefully. Rice is more than a side here: it balances the tangy, salty broth and gives you something mild to eat between spoonfuls.

A simple meal can include the soup, rice, and one or two small Korean-style sides such as seasoned spinach, cucumber salad, or roasted seaweed. Keep the side dishes mild if the stew is spicy, and offer extra kimchi only if you want an even more pronounced fermented flavor. A little sliced scallion on top is enough; extra sesame oil is optional because the recipe already includes it.

Variations

Make it vegetarian or vegan: Replace the anchovy stock with low-sodium vegetable stock or water and omit the anchovies and kombu. For a vegan version, choose kimchi made without fish sauce or salted shrimp. The result will be lighter and less ocean-savory, so taste before serving and add a small splash of soy sauce if it needs more depth.

Add mushrooms: For a more substantial vegetable version, add 1 cup (70 g) sliced shiitake or cremini mushrooms with the onion. If using dried shiitakes, rehydrate 2–3 (about 10 g) in hot water, slice them, and use the strained soaking liquid as part of the stock. Strain carefully because dried mushrooms can leave grit behind.

Adjust the spice: Use 1 teaspoon gochugaru for a gentler broth, or increase it to 1½ tablespoons if you enjoy more heat. Korean gochugaru has a distinctive fruity, earthy flavor; crushed red pepper flakes can make the soup sharper and hotter, so start with a smaller amount if substituting. A spoonful of extra kimchi brine can increase tang and seasoning without adding much heat.

Try rice cakes: Add 1 cup (150 g) Korean tteok, or sliced rice cakes, during the final 4–5 minutes of simmering. If the rice cakes are frozen, thaw them according to the package directions first. They make the stew chewier and thicker, so add a little extra hot stock or water if the pot becomes too dense.

Storage and Reheating

Let leftover stew stop steaming, then refrigerate it in a covered, shallow container within 2 hours of cooking. Keep it refrigerated for 3–4 days. Store rice separately when possible so it does not absorb most of the broth; cooked rice should also be chilled promptly in its own covered container. If you do not expect to eat the soup within that window, freeze it in meal-size containers for up to 2 months for best quality.

Reheat only the portion you plan to eat, on the stovetop over medium-low heat or in the microwave, stirring or turning the pieces partway through so it heats evenly. Add a tablespoon or two of water if the broth has thickened. Reheated leftovers should reach 165°F (74°C); check the center with a food thermometer. Tofu may become a little softer after freezing and thawing, but the broth remains useful for a quick meal. Do not leave the pot at room temperature for extended serving; refrigerate leftovers within the 2-hour limit.

Frequently Asked Questions

Is kimchi jjigae a soup or a stew?

It is often described as a Korean stew because it is served hot in a relatively concentrated broth with generous pieces of kimchi and tofu. In English, people also call it kimchi soup. This recipe keeps enough broth for spooning and sipping, but you can make it more stew-like by simmering it a little longer or adding less stock.

Can I make this without anchovies or kombu?

Yes. Use vegetable stock, or simply use water and a little extra soy sauce to taste. The anchovy-and-kombu stock supplies a rounded savory flavor, so without it the finished dish will taste lighter. Instant Korean anchovy stock powder is another practical option; check the label for salt and follow its dilution instructions rather than adding a full-strength amount to the recipe.

What if my kimchi is not very sour?

Use it as written, then taste the broth after it simmers. If it seems flat, add rice vinegar 1 teaspoon at a time, tasting between additions. A little more kimchi brine can also help, but it adds salt as well as tang. Do not add a large amount of vinegar at the start, since the flavor is easier to balance once the broth has cooked.

How can I make the soup less spicy?

Start with 1 teaspoon of gochugaru and leave out any additional chili. If the prepared soup is still too hot, add a little hot water or unsalted stock and serve it with extra rice. That will dilute the seasoning as well as the heat, so taste again and adjust with a small splash of soy sauce only if needed.

Can I prepare the ingredients ahead?

You can slice the onion, garlic, kimchi, and scallions a day ahead and keep them covered in the refrigerator. The stock can also be made up to 2 days ahead and refrigerated promptly. For the best texture, cut the tofu and simmer the finished stew shortly before serving rather than cooking the tofu far in advance.

Can I freeze kimchi jjigae?

Yes, although tofu can turn more porous and soft after thawing. Cool and freeze the soup in airtight, portion-size containers, then thaw it in the refrigerator or reheat it gently from frozen with a splash of water. If tofu texture matters to you, freeze the broth and kimchi without tofu, then add fresh tofu while reheating and simmer until hot.

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