Korean Kimchi Tofu Stew: Spicy, Cozy, and Easy to Make

Korean kimchi tofu stew is a bubbling, savory jjigae made with tangy fermented kimchi, soft tofu, and a chile-seasoned broth, usually served hot with rice. This meat-free version builds deep flavor from well-fermented kimchi, mushrooms, and gochugaru, and it comes together in one pot; home-style versions vary in their tofu, broth, and seasonings.

Ingredients

1 tablespoon neutral cooking oil (15 ml)
1 small yellow onion, thinly sliced, about 1 cup (150 g)
3 garlic cloves, finely chopped, about 1 tablespoon (9 g)
1 tablespoon gochugaru, Korean red pepper flakes (6 g), plus more to taste
1 teaspoon gochujang, Korean fermented chile paste (6 g), optional for extra savory depth
1½ cups chopped, well-fermented napa cabbage kimchi (225 g), including a little of its juice
1 tablespoon soy sauce (15 ml)
1 teaspoon fish sauce (5 ml), optional; use an extra teaspoon of soy sauce for a vegetarian version
4 cups unsalted vegetable broth (950 ml), or Korean anchovy-kelp stock if you do not need the stew to be vegetarian
4 ounces shiitake or cremini mushrooms, sliced (115 g)
1 package soft or silken tofu, about 18 ounces (510 g)
2 scallions, thinly sliced, about ¼ cup (25 g)
1 teaspoon toasted sesame oil (5 ml)
Cooked short-grain rice, 4 cups (about 700 g), for serving

Instructions

Prepare the ingredients. Slice the onion and mushrooms, chop the garlic and scallions, and cut the kimchi into bite-size pieces if it has long leaves. Keep some kimchi juice to season the broth. Drain any excess liquid from the tofu package, but handle the tofu gently so it stays in soft pieces. Measure out the broth and seasonings before you start cooking. This preparation takes about 20 minutes, depending on your knife work.
Soften the onion. Heat the oil in a medium heavy pot or Dutch oven over medium heat. Add the onion and cook for about 2 minutes, stirring now and then, until it begins to soften. The onion should turn glossy but does not need to brown; scorching it can make the broth taste bitter.
Bloom the aromatics. Add the garlic, gochugaru, and gochujang, if using. Stir for about 30 seconds, just until fragrant. Keep the heat moderate: Korean chile flakes can burn quickly in hot oil, so add a splash of broth if the mixture starts sticking before the next step.
Cook the kimchi. Stir in the chopped kimchi and cook for 5 minutes, turning it through the chile mixture so it softens and its juices coat the onion. This short sauté mellows the sharp raw edge of the kimchi and gives the finished stew a fuller, more integrated flavor.
Build the broth. Pour in the vegetable broth, then add the soy sauce, optional fish sauce, and sliced mushrooms. Bring the pot to a gentle boil, then lower the heat and simmer uncovered for 10 minutes. Taste a spoonful of broth near the end; if the kimchi is especially sour, the broth may need another small splash of water, while mild kimchi may benefit from a little more kimchi juice.
Add the tofu. Spoon the tofu into the pot in large chunks. Soft tofu breaks easily, so avoid stirring it vigorously; gently nudge the pieces under the broth with a spoon. Simmer for 5 minutes, until the tofu is hot throughout and the mushrooms are tender. Keep the pot at a gentle simmer rather than a hard boil, which can crumble the tofu and make the broth look cloudy.
Finish and serve. Turn off the heat and stir in the sesame oil and most of the scallions. Taste the broth and adjust with a little more soy sauce for salt, kimchi juice for tang, or gochugaru for heat. Ladle the stew into bowls, add the remaining scallions, and serve right away with cooked rice.

Tips

Choose mature kimchi. Kimchi that has fermented until noticeably tangy gives the broth its characteristic sour-savory backbone. Fresh, lightly fermented kimchi still works, but the stew will taste milder and less tart; add a teaspoon or two of extra kimchi juice or let the kimchi sauté for an extra minute or two.
Adjust spice gradually. Gochugaru gives the stew a rounded chile flavor and a red broth. Start with one tablespoon, then add more at the end if you want extra heat. If you cannot find it, use a smaller amount of crushed red pepper flakes; they tend to taste sharper and hotter, so they are not a one-for-one substitute. Paprika adds color but little heat.
Keep soft tofu intact. Use a spoon to add it and avoid frequent stirring. Soft or silken tofu gives a delicate texture; medium tofu holds its shape better but is firmer and less custardy. Both are suitable, so use the texture you prefer.
Check the kimchi label for dietary needs. Many kimchi recipes include fish sauce or salted seafood, even though the cabbage and vegetables are plant-based. For a fully vegetarian stew, choose kimchi labeled vegetarian or vegan, use vegetable broth, and omit the fish sauce. The extra soy sauce in the ingredient list is a practical replacement, though the broth will be less seafood-savory.

Serving Suggestions

Serve the stew as soon as it is cooked, while the broth is steaming and the tofu is tender. Put a bowl of hot short-grain rice beside each portion so diners can alternate spoonfuls of rice and broth or mix them together. Since kimchi and soy sauce can make the stew quite salty, plain rice is a useful counterpoint. A small dish of extra kimchi, sliced cucumber, or simply dressed greens can add crunch and freshness without competing with the main bowl.

For a Korean-inspired spread, pair the stew with simple banchan such as seasoned spinach, bean sprouts, or pickled radish. Keep side dishes modest; the stew is already a complete, filling centerpiece. If you are serving a group, bring the pot to the table on a heat-safe trivet and let everyone serve themselves, taking care with the hot broth. Rice is best prepared separately according to its package directions and kept warm until serving.

Variations

Make it vegan: Use kimchi without fish or shrimp, vegetable broth, and soy sauce in place of fish sauce. A teaspoon of white or red miso stirred into a little warm broth can add a rounded savory note, although it changes the flavor slightly and may make the stew saltier. Taste before adding any extra soy sauce.

Add more vegetables: Thinly sliced zucchini, napa cabbage, or a handful of spinach can go into the pot with the mushrooms. Add quick-cooking spinach in the final minute so it wilts but stays green. For zucchini or cabbage, add them with the broth and check that they are tender before serving.

Use a different tofu: Medium tofu is easier to portion neatly and keeps distinct cubes in the bowl, while soft tofu gives the stew its characteristic delicate, spoonable texture. Firm tofu is also possible, but it will make the result chewier and less creamy; cut it into small cubes and give it a few extra minutes to heat through.

Make the broth richer: Korean anchovy-kelp stock is a traditional option in many home-style preparations. If using it, choose it instead of vegetable broth and omit the optional fish sauce unless you want a stronger seafood note. For a more substantial meal, serve a larger portion of rice or add extra mushrooms rather than crowding the pot with too many ingredients, which can dilute the broth.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, airtight container. The stew keeps for 3 to 4 days in the refrigerator. If possible, store rice separately so it does not soak up all the broth. Soft tofu becomes more fragile after storage, but the stew is still enjoyable; move it gently when portioning.

Reheat only the amount you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe bowl. Stir or turn the portions gently and heat until steaming hot throughout; for food-safety guidance, USDA FSIS recommends reheating leftovers to 165°F (74°C). Add a splash of water or broth if the stew has thickened in the refrigerator. Avoid repeatedly cooling and reheating the whole pot. For longer storage, freeze in a suitable airtight container for up to 2 months for best quality; thaw overnight in the refrigerator and expect the tofu texture to become somewhat softer or more porous.

Frequently Asked Questions

Is this the same as soondubu jjigae? They are closely related, but names and recipes vary. Soondubu jjigae usually highlights very soft, often uncurdled tofu, while kimchi jjigae is named for kimchi and may use firmer tofu or include meat. This recipe combines kimchi-forward broth with soft tofu, a common and practical home-style approach rather than a single definitive version.

Can I make the stew without gochujang? Yes. The gochujang is optional and adds a little sweetness and fermented depth, not just heat. Leave it out and rely on the kimchi and gochugaru; if the broth tastes less rounded, add a small splash of soy sauce or a little more kimchi juice. Do not replace it with a large amount of another chile paste, which may change the salt and sweetness.

What if my kimchi is not very sour? The stew will still work, but it may taste less tangy and complex. Let the kimchi cook in the pot for a few extra minutes before adding the broth, and include a little more of its juice if available. Avoid adding vinegar as a first fix because it gives a sharper, less fermented acidity.

Can I make it ahead? You can cook the broth with the kimchi, onion, mushrooms, and seasonings a day ahead, then refrigerate it promptly. Reheat the broth to a simmer and add the tofu near serving time so it stays in larger, more delicate pieces. If the complete stew is already made, it can also be stored and reheated as directed, though the tofu may break more easily.

How can I make the stew less spicy? Reduce the gochugaru to ½ teaspoon or leave it out, and choose a mild kimchi. Gochujang is optional, so omit that too if you want less chile flavor. The stew will be less red and less spicy, but the kimchi, mushrooms, garlic, and soy sauce will still make a savory broth. Add any remaining chile seasoning gradually after tasting.

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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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