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Kimchi Jjigae (Kimchi Stew)

Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: Korean
Servings: 6


  • 2 c kimchi coarsely chopped
  • 2 yellow onions, diced
  • tbsp gochugaru (Korean chili flakes)
  • 2 tbsp reduced sodium soy sauce
  • 1 tbsp gochujang (Korean chili paste)
  • 2 small garlic, minced
  • 4 c vegetable broth
  • 1 c water
  • 16 oz shiitake mushrooms, washed, dried and sliced
  • 2 large zucchini, diced
  • 1 16oz package silken tofu, sliced into ½” cubes. Remove as much liquid as possible by placing tofu block on paper towels and gently pressing out the water.
  • kosher salt, as needed


  • 3 scallions, thinnly sliced diagonally
  • sesame seeds


  • Cook the kimchi in a large skillet over low to medium heat until soft (about 5 minutes), stirring frequently.
  • Add the yellow onions, gochugaru, soy sauce, gochujang and minced garlic to the skillet and stir to combine. Cook over medium heat, stirring frequently for about 3 minutes.
  • Add the broth, water, mushrooms and zucchini and bring to a boil. Reduce heat to a simmer and cook until vegetables begin to get tender, about 10-15 minutes.
  • Gently add the tofu to the skillet in small portions. Cook over a low simmer for an additional 5 minutes.
  • Season with salt if needed, and top with thinly sliced scallions and sesame seeds. Enjoy!