Recipe

Creative Kimchi Jjigae Recipe

A veggie-forward kimchi stew with silky tofu, plenty of vegetables, and a flavor-packed broth that tastes like it simmered all day (without actually doing that).

By Matt Campbell

•

4.8

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Kimchi jjigae is one of those dishes that looks like it should be complicated, then you make it once and realize it is basically the cozy hoodie of Korean cooking. It is spicy, tangy, savory, and deeply comforting in a way that makes rice feel non-negotiable.

This is my lighter, veggie-forward spin: plenty of vegetables, a light but bold broth, and tofu for that soft, creamy contrast that makes each bite feel complete. You can still add pork or tuna if you want, but this version is designed to taste big even when you keep it lighter. The trick is letting the kimchi do what it does best: build flavor fast.

Why It Works

Bright, layered broth from sautéed kimchi plus gochujang and gochugaru, so it tastes simmered without the wait.
Wholesome, veggie-forward balance with zucchini, mushrooms, and optional greens that melt into the soup.
Protein that fits your life: tofu by default, with easy add-ins like pork, shredded chicken, or canned tuna.
Weeknight friendly and forgiving. If your kimchi is extra sour, this stew gets even better.

Pairs Well With

Steamed Rice
Korean Cucumber Salad
Scallion Pancakes
Quick Pickled Radish

Storage Tips

Refrigerate: Cool the stew, then store in an airtight container for up to 4 days. The flavor actually deepens overnight, so leftovers are a flex.

Reheat: Warm gently on the stove over medium-low until bubbling. Add a splash of water or broth if it thickened.

Freeze: Freezing works, but it is best within 1 to 2 months for flavor and texture. Tofu can turn a little spongy after thawing. If that texture bugs you, freeze the broth and veg, then add fresh tofu when reheating.

Food safety note: Reheat until steaming hot throughout.

Common Questions

What kind of kimchi is best for kimchi jjigae?

Older, more fermented kimchi is ideal. The sourness is the point. If your kimchi is very fresh and mild, add 1 to 2 teaspoons rice vinegar or a little extra kimchi juice to wake it up.

Is kimchi jjigae healthy?

It can be. This version is veggie-forward and uses tofu for protein. Kimchi has live cultures when raw, but cooking kills most of them. You still get fiber, big flavor, and a satisfying meal without needing lots of oil. Sodium note: kimchi, gochujang, and soy sauce can add up, so start with less soy sauce and kimchi juice, then add to taste.

How do I make it less spicy for kids?

Use a mild kimchi, skip the gochugaru, and start with only 1 teaspoon gochujang. You can also serve it with plenty of rice and a fried egg on top to mellow the heat.

Can I make it without gochujang?

Yes. It will be a little less deep and slightly less sweet. Add an extra teaspoon of gochugaru and a bit more soy sauce, then taste and adjust.

What protein can I add if I want it heartier?

Classic options: thin sliced pork belly or shoulder, canned tuna, or leftover shredded chicken. Add pork early to brown, or stir tuna in near the end so it stays tender.

Is this recipe vegetarian?

It can be, but it depends on your kimchi. Many store-bought kimchi are made with fish sauce or salted shrimp. If you want vegetarian or vegan kimchi jjigae, choose vegan kimchi and use vegetable broth or kelp broth.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium pot or Dutch oven (3 to 5 quarts)
Cutting board and sharp knife
Wooden spoon or ladle
Measuring spoons

The first time I made kimchi jjigae at home, I treated it like a precious, complicated restaurant thing. Then I realized the whole vibe is actually: use what you have, let the kimchi carry the conversation, and keep tasting until it makes you sit up straight. Now it is one of my go-to reset meals. If my fridge looks chaotic and my energy is low, this stew is how I turn random vegetables and a jar of kimchi into something that feels like a win.

Creative Kimchi Jjigae Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4

Ingredients

Main Ingredients

1 tablespoon avocado oil or other neutral oil
1 small onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced (optional but recommended)
2 cups well fermented napa cabbage kimchi, chopped (use vegan kimchi if needed)
1/3 cup kimchi juice (from the jar), plus more to taste
4 cups low sodium vegetable broth (or chicken broth)
1 tablespoon gochujang (Korean red chili paste)
1 to 2 teaspoons gochugaru (Korean red pepper flakes), to taste
1 tablespoon low sodium soy sauce (or tamari), plus more to taste
1 small zucchini, half moons
1 1/2 cups sliced mushrooms (shiitake or cremini)
8 ounces firm or medium tofu, cut into 1 inch cubes
2 scallions, sliced

Optional Add-Ins

2 cups baby spinach or chopped bok choy, stirred in at the end
1 teaspoon rice vinegar (if your kimchi is mild)
1 teaspoon honey or sugar (if your kimchi is extremely sour)
1 can tuna (5 to 6 ounces), drained, stirred in at the end
6 to 8 ounces thin sliced pork shoulder or belly, browned after the aromatics

To finish: 1 teaspoon toasted sesame oil, drizzled at the end (optional but highly encouraged).

To serve: hot rice, toasted sesame seeds, and nori strips if you have them.

Instructions

Sauté the aromatics. Heat the oil in a medium pot over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Stir in the garlic and ginger and cook for 30 seconds, just until fragrant.
Wake up the kimchi. Add the chopped kimchi and cook for 4 to 6 minutes, stirring often. You are looking for deeper color and a little caramelization around the edges. This is where the stew gets its backbone.
Build the broth. Stir in the gochujang and gochugaru for 30 seconds to bloom the spices. Add kimchi juice, vegetable or chicken broth, and soy sauce. Bring to a gentle boil.
Simmer for flavor. Reduce heat to medium-low and simmer uncovered for 10 minutes. Taste the broth. If it needs brightness, add a splash more kimchi juice. If it needs balance, add a tiny pinch of sugar or honey. If it is creeping salty, add a splash of water or more broth.
Add vegetables. Add zucchini and mushrooms. Simmer 8 to 10 minutes, or until the zucchini is tender but not mushy and the mushrooms are silky.
Add tofu last. Gently nestle in the tofu cubes and simmer 3 to 5 minutes to warm through. Try not to stir aggressively so the tofu stays chunky and proud.
Finish and serve. Turn off the heat. Stir in spinach or bok choy if using. Drizzle in the toasted sesame oil (this is where the aroma really shows up). Top with scallions and sesame seeds. Serve piping hot with rice.

Matt’s Tiny Troubleshooting Tricks

Too salty: Add more broth or water, then simmer 2 minutes and retaste. Next time, start with less soy sauce and add at the end.
Not spicy enough: Add gochugaru in 1/2 teaspoon increments.
Not punchy enough: Add 1 to 2 teaspoons kimchi juice or a small splash of rice vinegar.
Want it more classic: Traditional versions often use anchovy and kelp stock, pork, or a little doenjang. This one is intentionally lighter, but you can absolutely go that direction.

Nutrition information is estimated.

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