Kimchi Jjigae

Ingredients

Instructions

1. 1

   Prepare the ingredients: slice the onion, cut the tofu into 2 cm cubes, tear or slice the oyster mushrooms into bite-size pieces, mince the garlic, and cut the scallions into 4 cm lengths, separating the white and green parts. If the kimchi pieces are very long, roughly chop them so they are easy to eat with a spoon.

2. 2

   Heat a medium pot over medium heat. Add the sesame oil and neutral oil, then add the onion, the white parts of the scallions, and the garlic. Cook for 2 minutes, stirring, until fragrant but not browned.

3. 3

   Add the kimchi and gochugaru. Stir-fry for 3 minutes to deepen the flavor; the kimchi should sizzle lightly and the chili flakes should bloom in the oil without scorching.

4. 4

   Add the mushrooms, water, kimchi brine, and soy sauce. Bring to a boil over medium-high heat, then reduce to a steady simmer for 10 minutes so the broth becomes savory and slightly tangy.

5. 5

   Whisk the miso with a few spoonfuls of the hot broth in a small bowl until smooth, then stir it back into the pot. This prevents lumps and preserves a clean, rounded flavor.

6. 6

   Gently add the tofu and simmer for 5 minutes more, spooning some broth over the tofu so it heats through without breaking. Taste and adjust with a little more kimchi brine or water if you want it sharper or lighter.

7. 7

   Turn off the heat, scatter over the green parts of the scallions, and serve immediately while bubbling hot. Kimchi jjigae is especially good with steamed rice if you want a fuller meal.

Nutrition per serving

Notes

• •Use clearly labeled vegan kimchi; many traditional kimchis contain fish sauce or salted shrimp.
• •If your kimchi is very mature and sour, the stew will taste more authentic and complex.
• •For a richer broth, simmer covered for the first 5 minutes and uncovered for the last 10 minutes.
• •If using shiitake instead of oyster mushrooms, slice them thinly and increase cook time by 1-2 minutes if needed.

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