Tofu Kimchi Stew (Sundubu Jjigae)
This comforting and hearty Korean stew features silken tofu, fermented kimchi, and an umami-rich broth. It's a quick and satisfying vegetarian meal, perfect for a chilly evening.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gfirm silken tofu, drained and cut into large pieces
- 1.5 cupkimchi, chopped, with its juice
- 0.5 pcsyellow onion, thinly sliced
- 3 clovegarlic, minced
- 2 pcsgreen onion, chopped, divided
- 3 cupvegetable broth
- 2 tbspgochugaru
- 1 tbspsoy sauce
- 1 tbspsesame oil
- 0.5 tspsugar
- 0.5 tspsalt, or to taste
- 0.25 tspblack pepper, or to taste
- 1 tbspoil, for sautéing
Equipment
ladle · pot · knife · cutting board
The method
Step by step
- 1
Heat the oil in a medium pot or a traditional Korean earthenware pot (ttukbaegi) over medium heat.
About 1 min
Cook’s note: Using a ttukbaegi helps keep the stew hot throughout the meal.
- 2
Add the sliced yellow onion and sauté for 3-4 minutes until softened and translucent.
About 4 min
- 3
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
About 1 min
- 4
Add the chopped kimchi and its juice, then add the gochugaru and sugar. Sauté for 5-7 minutes, stirring occasionally, until the kimchi softens and develops a deeper flavor.
About 7 min
Cook’s note: Cooking the kimchi well is key to developing a rich base for the stew.
- 5
Pour in the vegetable broth and bring the mixture to a boil.
About 3 min
- 6
Reduce the heat to a simmer, then add the soy sauce, sesame oil, salt, and black pepper. Stir to combine.
About 1 min
Cook’s note: Adjust seasoning to your preference after a quick taste.
- 7
Gently add the silken tofu pieces to the simmering stew. Avoid stirring too vigorously to prevent breaking up the tofu too much.
About 1 min
- 8
Simmer for another 5-7 minutes, allowing the flavors to meld and the tofu to heat through.
About 7 min
- 9
Stir in half of the chopped green onion just before serving.
- 10
Ladle the hot stew into bowls and garnish with the remaining green onion.
Cook’s note: Serve immediately with a side of steamed rice.
Keep it good
Store leftover stew in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water if too thick.
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