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Dubu Jjigae, Korean tofu stew with kimchi and vegetables
Fresh and rich Korean Dubu Jjigae tofu stew

Spicy Korean Tofu Stew with Kimchi (Dubu Jjigae)

Author: Flavelo
Recipes Main Courses Soups
A cornerstone of Korean cuisine, 'Jjigae' refers to a thick stew. This tofu-kimchi version is true comfort food: the acidity of fermented kimchi, the heat of chili flakes (Gochugaru), and the softness of tofu create a perfect harmony. The secret lies in using 'aged' kimchi: the sourer and more mature the kimchi, the deeper the flavor of the stew.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Medium pot or Dutch oven
  • Cutting board, knife

Allergen Information

⚠️ Soy
⚠️ Wheat

Instructions

1 ✓

Cube the tofu, chop the onion and kimchi. Mince the garlic.

Tip: Don't discard the kimchi juice! It's a concentrated umami bomb—pour it into the soup.
2 ✓

Heat sesame oil in the pot and sauté the onion and garlic until translucent.

Tip: Sesame oil has a low smoke point, so be careful not to burn it. Caramelizing the onions adds sweetness to balance the acidic kimchi.
3 ✓

Add the kimchi and chili flakes, sautéing for 1-2 minutes.

Tip: Frying the chili flakes ('blooming') releases their color and oil-soluble flavors.
4 ✓

Pour in the water, season with soy sauce and salt. Bring to a boil.

Tip: Soy sauce adds depth, while salt sharpens the flavors.
5 ✓

Add the tofu and simmer gently for 5-7 minutes.

Tip: The porous structure of the tofu will absorb the spicy broth.
6 ✓

Serve generously topped with sliced scallions.

Tip: The fresh oniony crunch contrasts with the soft cooked ingredients.

Recipe FAQ

It's too spicy!
Add a little sugar or more water. You can also crack an egg into it at the end; the yolk coats the palate and reduces the heat sensation.
Which tofu should I use?
Soft or Silken tofu is best for stews as it provides a smooth texture. Firm tofu works but won't meld with the broth as well.

Ingredients

  • 1 pack Medium or Soft Tofu (approx. 10-12 oz)
  • 1 cup Aged Kimchi (chopped, with juice)
  • 1 medium Onion
  • 3 cloves Garlic
  • 2 tbsp Soy Sauce
  • 2 1/2 cups Water (or Stock)
  • 1 tbsp Sesame Oil
  • 1 tsp Korean Red Chili Flakes (Gochugaru)
  • 0.5 tsp Salt
  • 2 stalks Scallions (Green Onions)