Name: 10 Minute Kimchi-Jjigae: Korean Tofu Kimchi Stew
Cook time: 10 min
Total time: 10 min
Ingredients: 1 cup Kimchi (Chopped); 1 Green Onion (chopped and separate with white and green); 3 cloves Garlic; 2 tbsp Sesame Oil; 2 tsp Korean Chilli Flakes; 1 tsp Soy Sauce; 1 tbsp Fish Sauce (Replace with soy sauce or kimchi juice for vegetarian); 1 cup vegetable stock (Chicken Stock); 1 pack Soft Tofu; 1 egg

Don’t give in on having instant noodles just yet! This 10 Minute Tofu Kimchi Stew, or Kimchi-Jjigae 김치찌개 will help save your lazy weeknight dinners! This delicious stew gets all of that savory, umami, slightly sour flavors from a base of sauteed kimchi. Today, I’m adding some proteins with soft tofu and egg, but this easy soup recipe is super easy to customize. Next time you need a last minute meal helps clean the fridge, you have to try this cozy Korean soup!

A bowl of hearty Kimchi Tofu Stew, rich in color with kimchi, tofu, and egg, garnished with green onions, ideal for a quick and healthy meal.

10 Minute Lazy Weeknight Kimchi Stew
Ingredients For Korean Kimchi Stew
- Sauteed Kimchi base
- Customize Your Stew Add-ins
How To Make 10 Minute Kimchi-jjigae

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10 Minute Lazy Weeknight Kimchi Stew

Welcome to Day 6 of cooking Street Food for 21 days! Today’s dinner takes 10 MINUTES to make, yes, 10 MINUTES. I promise, today’s Kimchi Tofu Stew is the easiest and tastiest 10-minute stew you will ever find! Kimchi Stew, or Kimchi-Jjigae 김치찌개, is THE Korean home cooking comfort food. Different from a soft tofu stew, or sundubu-jijgae, this stew borrows a ton of its flavor from a base of sautéed kimchi that’s simmered into the broth.

This dish is something that I use to order ALL THE TIME until I realized how easy it is to make at home. Of course, this is the speedy version I make when I’m starving and need something comfy FAST. Compared to the traditional slow-simmered recipe, this uses ingredients you already have to recreate that comforting flavor in no time at all. It satisfies my cravings fast!

Ingredients For Korean Kimchi Stew

1 cup Kimchi Chopped
1 Green Onion chopped and separate with white and green
3 cloves Garlic
2 tbsp Sesame Oil
2 tsp Korean Chilli Flakes
1 tsp Soy Sauce
1 tbsp Fish Sauce Replace with soy sauce or kimchi juice for vegetarian
1 cup vegetable stock Chicken Stock

Add-Ins

1 pack Soft Tofu
1 egg

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Sauteed Kimchi base

The heart of the kimchi stew is the sauteed kimchi base. The trick is to have a batch of kimchi in your fridge at all times, and dinner will always be 10 minutes away! The best type of kimchi to use is that classic, aged shin kimchi (신김치). But, you can use any type of store-bought kimchi you have. Keep in mind, not all supermarket kimchi can be considered vegetarian. So, if that’s something that’s hard to find in your area, I also like to use my homemade vegan kimchi for this recipe!

Customize Your Stew Add-ins

The best part is, there are so many variations of ways to make this Kimchi Tofu Stew interesting. It’s an easy recipe to add in a ton of vegetables you need to use up. Mushrooms, cabbage, bell peppers, and zucchinis are all delicious after soaking in that kimchi broth.

You can also add in extra protein such as egg and soft tofu, or add meat with chicken, hotpot meat, or pork belly. Or, toss in noodles to make this a Kimchi Noodle Stew; the choices are endless!

How To Make 10 Minute Kimchi-jjigae

Turn the heat up to medium-high and drizzle sesame oil in a pot.
Add in Korean chili flakes and white parts of the green onion and saute together for 1-2 minutes or until fragrant.
Next, add in kimchi and chopped garlic and saute together for 1 minute.
Add in chicken stock, fish sauce, and soy sauce and let it simmer for 2-3 minutes.
Add in the tofu and let it simmer for another 2-3 minutes.
Optional, but highly recommended, add in an egg and let it simmer on high heat for 30 seconds. Garnish with green onion.

AND ENJOY!!!

乾杯🍻 gānbēi

Kimchi Tofu Stew is an easy10 Minute Dinner served with a fresh egg and a bowl of rice

10 Minute Kimchi-Jjigae: Korean Tofu Kimchi Stew

By Tiffy Cooks

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Don’t give in on having instant noodles just yet! This 10 Minute Tofu Kimchi Stew, or Kimchi-Jjigae 김치찌개 will help save your lazy weeknight dinners! This delicious stew gets all of that savory, umami, slightly sour flavors from a base of sauteed kimchi. Today, I’m adding some proteins with soft tofu and egg, but this recipe is super easy to customize. Next time you need a last minute meal helps clean the fridge, you have to try this cozy Korean soup!

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Cook Time:10

Total Time:10

Course: Main Course, Soup

Cuisine: Korean

Diet: Vegetarian

Keyword: Asian Recipe Easy, asian soup, kimchi, vegetarian dinner

Servings: serving

Calories: 453kcal