Korean Kimchi Soup with Tofu, known as Kimchi Jjigae, is one of Korea’s most iconic and beloved comfort dishes. This deeply flavorful stew is built around well-fermented kimchi, simmered with aromatics, gochujang, and tofu to create a rich, spicy, and slightly tangy broth that warms you from the inside out. Traditionally enjoyed bubbling hot, Kimchi Jjigae is a staple in Korean households and is often served as a communal dish at the center of the table.
What makes this soup truly special is its simplicity paired with bold flavor. The longer kimchi ferments, the better this stew tastes, making it a perfect way to transform aged kimchi into something magical. With silky tofu soaking up the spicy broth, every spoonful is comforting, nourishing, and satisfying—ideal for cold days or whenever you crave something soulful and hearty.
Why I Love This Recipe
I love this recipe because it’s honest, rustic, and deeply comforting. Kimchi Jjigae doesn’t try to be fancy—it’s about using humble ingredients and letting them shine. The contrast between spicy, sour kimchi and mild tofu is incredibly satisfying, and the stew only gets better as it simmers. It’s also incredibly versatile and easy to adapt to vegetarian or vegan diets.
Why This Is a Must-Try Dish
- Authentic Korean comfort food
- Bold, spicy, and umami-rich flavors
- Simple ingredients with deep taste
- Perfect for cold weather or cozy meals
- Naturally vegetarian and easily vegan
If you love soups with personality and warmth, this dish is a must-try.
Preparation & Cooking Details
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
Nutritional Information
- Calories: 230 kcal
- Course: Main Course / Soup
- Cuisine: Korean
Ingredients
- 2 cups well-fermented kimchi, chopped
- 1 tablespoon sesame oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon gochugaru (Korean chili flakes)
- 4 cups vegetable broth (or anchovy-dashima broth)
- 7 oz (200 g) firm tofu, cubed
- 1 tablespoon soy sauce
- 1 teaspoon sugar (optional, to balance sourness)
- 2 green onions, chopped
- Salt to taste
Cooking Directions
- Sauté kimchi and aromatics in sesame oil.
- Add broth and seasonings, then simmer.
- Add tofu and cook gently.
- Finish with green onions and serve hot.
Step-by-Step Preparation Method
Step 1: Sauté the Kimchi
Heat sesame oil in a pot over medium heat. Add chopped kimchi and cook for 5–7 minutes until softened and fragrant.
Step 2: Build the Flavor Base
Add sliced onion and garlic. Sauté for 2 minutes. Stir in gochujang and gochugaru, cooking briefly to deepen flavor.
Step 3: Add Broth
Pour in vegetable broth. Add soy sauce and sugar (if using). Bring to a gentle boil.
Step 4: Simmer
Reduce heat and simmer uncovered for 15 minutes to allow flavors to develop.
Step 5: Add Tofu
Gently add tofu cubes and simmer for another 5 minutes.
Step 6: Finish
Taste and adjust seasoning with salt if needed. Garnish with green onions.
How to Serve
- Serve piping hot in individual bowls
- Pair with steamed white rice
- Serve with Korean side dishes (banchan)
- Best enjoyed straight from the pot
Recipe Tips
- Use old, sour kimchi for best flavor
- Don’t over-stir after adding tofu
- Adjust spice levels with gochugaru
- Simmer longer for deeper flavor
Variations
1. Vegan Kimchi Jjigae
Ensure kimchi is vegan and use vegetable broth.
2. Mushroom Kimchi Soup
Add shiitake or enoki mushrooms for umami.
3. Extra Spicy Version
Add more gochujang or fresh chilies.
4. Kimchi Jjigae with Zucchini
Add sliced zucchini for extra texture.
5. Soft Tofu Version
Use silken tofu for a softer, creamier texture.
Freezing & Storage
Storage
- Refrigerate leftovers in an airtight container for 3–4 days
Freezing
- Freeze without tofu for up to 1 month
- Add fresh tofu when reheating
Special Equipment Needed
- Medium soup pot or Korean earthenware pot (ttukbaegi)
- Cutting board
- Sharp knife
- Wooden spoon
Conclusion
Korean Kimchi Soup with Tofu (Kimchi Jjigae) is a timeless comfort dish that showcases the depth and beauty of Korean cuisine. With its spicy, tangy broth and tender tofu, this stew delivers warmth, nourishment, and bold flavor in every spoonful. Easy to prepare and endlessly customizable, it’s a recipe worth returning to again and again—especially when you need a bowl of true comfort.
Korean Kimchi Soup with Tofu Kimchi Jjigae
Description
Korean Kimchi Soup with Tofu, known as Kimchi Jjigae, is one of Korea’s most iconic and beloved comfort dishes. This deeply flavorful stew is built around well-fermented kimchi, simmered with aromatics, gochujang, and tofu to create a rich, spicy, and slightly tangy broth that warms you from the inside out. Traditionally enjoyed bubbling hot, Kimchi Jjigae is a staple in Korean households and is often served as a communal dish at the center of the table.
Ingredients
Instructions
-
Sauté the Kimchi : Heat sesame oil in a pot over medium heat. Add chopped kimchi and cook for 5–7 minutes until softened and fragrant.
-
Build the Flavor Base : Add sliced onion and garlic. Sauté for 2 minutes. Stir in gochujang and gochugaru, cooking briefly to deepen flavor.
-
Add Broth : Pour in vegetable broth. Add soy sauce and sugar (if using). Bring to a gentle boil.
-
Simmer : Reduce heat and simmer uncovered for 15 minutes to allow flavors to develop.
-
Add Tofu : Gently add tofu cubes and simmer for another 5 minutes.
-
Finish : Taste and adjust seasoning with salt if needed. Garnish with green onions.
