Klunker's Korean Kimchi Jjigae

Klunker's Korean Kimchi Jjigae
I have been waiting a while to make this soup.  I have been off of tofu for a while, and so I needed a great recipe to eat some again.  I am so glad that I chose this one.
There are many ways to make this soup, and there are many inspirations out there.  This is my own recipe, and it hit the spot.  
I included some pictures of the actual product that I used, in case you need something to look at when buying.  
This soup is spicy, but with some good steamed rice, it is amazing.  I hope you give it a try and love it as much as I did.


1 cup chopped kimchi (I use my own, but you can use store kind too.  Just make sure it is vegan and no oil) 
1/4 cup juice from kimchi
1/2 large onion, peeled and sliced thin
1 cup sliced mushrooms
1/2 block extra firm tofu, drained and cut into bite sized cubes
2 cup mushroom or veggie stock
1 teaspoon peanut butter (optional, but adds amazing depth)
2 teaspoons maple syrup
2 teaspoons chopped garlic
1-2 teaspoons hot chili flakes (gochugaru)
1 tablespoon Korean chili paste (gochujang)
2 green onions, chopped
1-2 teaspoons sesame seeds to garnish


Place a large earthenware or heavy bottom pot on the stove, over medium heat. Let heat up for a minute.  Add the onions and kimchi.  Saute for 10 minutes, or until onions start to soften.  Add the mushrooms and garlic, stir well, saute another 5 minutes.

After 5 minutes, add the remaining ingredients, and stir well.  Make sure the paste and peanut butter is dissolved.  
Stir carefully, so you don't break apart the tofu.

Cover the pot, and simmer on medium for 20 minutes.  Check often and stir.

While it is cooking, make some rice to go with the soup.  It is great to put the soup over the rice.  
Check for seasoning or heat.  If you want it spicier, add more of the flakes.
Here is a picture of the product I used.


  1. Thank you so much. I love Korean food the most. So glad I found this site since I'm trying to change the way I eat.


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