A spicy Korean stew made with kimchi, tofu, and mushrooms. Kimchi Jjigae will warm you right up and keep the chill at bay.
Although the Bay Area is experiencing summer-like weather these past weeks, I do feel the season is slowly changing when the chilly wind blows in the evening. Fall is almost here.
I’m usually late to post seasonal recipes, but for once I’m ready to share this delicious dish to keep you warm. The dish is called Kimchi Jjigae or Kimchi Chigae.
Kimchi Jjigae – A spicy stew with many variations
This stew-like Korean dish is made with kimchi (or kimchee) and other ingredients, and today I made a simple version with abundant silky tofu in it. The stew is full of flavor from sweet, salty, sour, and spicy flavors from the kimchi, traditional Korean fermented napa cabbage.
There is a lot of room for variation with this dish; you can add protein (meat and fish) and/or other favorite vegetables. If you want to keep it simple like mine, it only takes a little more than half an hour from start to finish.
The Japanese like to add Japanese ingredients like miso in Kimchi Jjigae to add an additional layer of complexity to the flavor. This hearty spicy stew is served bubbling hot and it’s perfect for upcoming cold days! The soft silky tofu not only melts in your mouth, but it also keeps the dish sizzling to the very last bite.
The consistency of Minute Miso is more liquid than typical miso. If you cannot find Minute Miso, you can substitute with 1 Tbsp miso paste (white miso ) and 1 Tbsp. dashi/water for 2 Tbsp. Hikari Miso’s Minute Miso.
Hikari Miso products are available on Amazon. You can also buy Hikari Miso products in Japanese grocery stores (my local Japanese and Asian stores carry their product).
Spicy Kimchi and homey miso combine for a warming Kimchi Stew called Jjigae. Make this dish for the colder months and you'll be sure to stay warm.
- 1 Tbsp sesame oil (roasted)
- 2 cloves garlic (minced)
- 1 tsp ginger (minced)
- 1 ½ cup loosely packed kimchi (cut into bite-size pieces if necessary)
- 1 Tbsp gochujang (Korean hot pepper paste)
- 1 Tbsp sake (Sub: Chinese rice wine or dry sherry)
- 2 Tbsp Hikari Miso® M1nute Miso (liquid miso) (or 1 Tbsp white miso)
- 1 tsp soy sauce
- 1 tsp gochugaru (Korean pepper flakes)
- ½ cup juice from kimchi (squeeze the kimchi to get juice)
- 2 cup water (480 ml)
- 3.5 oz enoki mushrooms (½ package or 100 g; bottom 1-inch trimmed)
- 1 oz shimeji mushrooms (⅓ package or 28 g; bottom ½ inch trimmed)
- 14 oz silken/soft tofu (397 g; drained and cut into 1-inch blocks)
- 2 scallions (use green parts only, sliced)
In a small pot, heat sesame oil on medium-high heat.
When it’s hot, add garlic and ginger and stir until fragrant, about 30 seconds.
Add kimchi and stir fry for 2 minutes.
Add Korean chili paste, sake, Hikari Miso® M1nute Miso Organic, soy sauce, and Korean red chili pepper flakes, stirring everything together to combine.
Add kimchi juice and water and bring to a boil.
Add enoki, shimeji mushrooms and tofu and cook for 15 minutes.
Garnish with the scallions and serve immediately.
Spiciness: Add more kimchi, if desired. Adjust the spiciness with chili paste and red chili pepper flakes.
Non-Vegetarian Version: You can stir fry 4 oz. chopped pork belly with kimchi. Instead of water, you can use anchovy stock. To make anchovy stock, put 5 dry anchovies and a 2" square kombu in 2 ½ cups water and boil for 10 minutes.
SO excited to try this! I’m obsessed with Kimchi! I’ve got a jar in my fridge right now and will use it to make this!
Perfectly done, can see how appetising this soup is just by looking at the photos, I like the way you slice your green onions for garnishing:)
I’m still trying to work up to pickles … cabbage sauerkraut is going to take some time but the dish itself is visually appealing.
Perfect dish for Autumn. The taste must be amazing. I love asian stew/soups. Never cooked myself, maybe I should try-)) It is so nice and cool here, we eat our dinners outside every day!
I love love love tofu bowls! Weather got cold then it’s going to get hot again! I can’t figure it out.
I love kimchi! And this stew looks terrific for the fall. This has such great, full flavor – and with a bit of spice, which I like. Good stuff – thanks.
I can feel the warmth and comfort of this dish as and when the weather gets cooler.
It is so hot today!
Oooh, looks so good! Kimchi jjigeh is my all time favorite Korean soup!
This is a beautiful soup and so healthy. I’ve never tried this before but would love to make it. The photo is so inviting!
I’ve been contemplating whether or not I should add miso to my jjigae and I think you’ve just convinced me, Nami! This is one of mama’s faaaavorite foods and it may have just gotten better =)
It’s not cold here yet either. Seems as though we are still in the throws of summer. This sounds like a great fall dish. And fall will be here before we know it.
As I type, our very first cold front is moving in. This kimchi stew would be a great way to welcome the season. Thank you for sharing yet another delicious and delightful post. I hope you had a wonderful Monday. Here’s to an even better week!
Nami, Your soup looks delicious! I imagine the flavors to be a perfect soup for fall! I can’t wait to try it!
（ロサンゼルスで）ちょうど秋になりましたのでなみさんのポストはとてもグッドタイミングです。この素敵なキムチちあげは味噌を入れると本当に美味しいでしょう。光はアマゾンで購入できれば嬉しいです。
Kimchi is a very restaurant thing for me,your soups looks very good. You’ve just convinced me to make it at home. You make food look so good Nami.
Yes, it’s hot here, feels like summer just started.
Hi Nami!
This is one my favourite things to order when I go to a Korean restaurant! I can’t wait to try your version!!
Xx
Hope you enjoy, Vivi! 🙂
G’day Nami! I have never heard of Organic Minute Miso, true!
I love kimchi and never thought to make it in a stew!
Cheers! Joanne
Nami, this looks very autumnal, beautiful warm colors and fabulous list of ingrediensts – I also like the way you presented the Kimchi Jjigae in these very pretty soup bowl with the lids! Perfect for fall, that´s for sure!
This looks like comfort food especially for a cold rainy day like today!
Wow, this is really so good! I love kimchi jigae and often make it at home. Love your food photographs: thse make me instant hungry! Hikari miso is something I would love to try…great that it is going to be available on Amazon soon!
I’ve eaten kimchi but never in a stew like this. Your dish is beautiful!
I love the kimchi ‘salad’ that is served in restaurants here. The kimchi stew sounds equally good. Lovely clicks 🙂
Stunning photo, Nami! As I don’t normally add miso in my jjigae, I’m very curious to find out how adding it would affect the flavour.
The Kimchi should be “old”, not fresh. That is it should have been sitting around for a week or two in the fridge (it never lasts much more than that with me). Lactic acid still builds up in the cooler and makes it a little more tangy than the fresh variety. I’m assuming it is the Napa Cabbage version of the Kimchi, not the radish and other varieties.
One other ingredient highly recommended to be added for the last 10 min of cooking is scallion/green onion, white & green parts sliced in 1″ lengths. I use about 1-2 scallions/serving – adjust to your own taste.
If you use fresh pork belly, add that in when you are cooking the onions in the beginning.
Short grain rice is the perfect accompaniment, especially if you turn up the heat with the chilies.
And lastly, NOT ENOUGH GARLIC!!!!! Yes I’m shouting. Double or triple the amount. It’ll mellow out when cooking.
Peace, love & Cherry Garcia…..
Thank you for your great suggestions Al! 🙂
What a comforting, interesting soup, Nami! It’s so ideal for the upcoming season…
I love making soup in the fall when the temperatures drop. This looks so flavorful!
Oh my heavens! This sounds like a fantastic dish for the fall season, I would love to get some kim chi! I love all kinds of flavors: sweet, salty, sour and spicy from the kimchi. What a delicious looking “hot pot” dish!
It’s fun learning how to make this…
I literally can’t live without kimchi and miso. This looks so comforting, Nami 🙂
A wonderfully comforting stew! I’m sure it tastes delicious.
Cheers,
Rosa
I am a huge fan of Korean food, this recipe just looks amazing. And simple enough I visited the site.
What a delightful, colorful, joyful, beautiful stew idea!
I could live the rest of my life on this ‘bubbling hot’ bowl full of stew.
Thanks a billion for sharing 🙂
Love.
I love the idea of a miso paste! Would make my attempts at your food so much easier:) LOL! I do a good job but having some of this would make it even better! Of course no one can compare to you- you are such a fabulous cook!
This looks great Nami! Perfect for our cool autumn temperatures that have started coming in now.
Love all the flavours!
Nazneen
I still have the kimchi from Costco, this will be great to try…looks delicious and packed with flavors…
Hope you are enjoying your week Nami 😀
This looks utterly fantastic 😀
Very similar to a dish my mum makes!
Cheers
Choc Chip Uru
I don’t eat kimchi that much, probably because I have no idea how to really use it. I’ve tried it in fried rice which was good but am loving this soup idea because I’ve been noticing the cool breeze coming in at night too. Yay fall!
Yeah, today’s been pretty warm here in Seattle too, but fall is getting closer – it’s been raining more and more lately. Would be lovely to warm up with this!
Love kimchi. This stew sounds delicious.
What an awesome kimich stew recipe. I just found a perfect way to use my leftover kimich which has been sitting in my fridge for weeks. Thanks a lot for sharing it!
I was in Korea this year in May and I love all their simple soups. Very little deep fried. Therefore, could you please put more recipe of Korea home cook.
Hi Nikki! I’m not specialized in cooking Korean food, but if I make some delicious Korean foods, I’ll definitely share it on my blog.
Meanwhile, I have some great Korean food blogger friends that I’d like to introduce here:
http://www.koreanbapsang.com/
http://www.beyondkimchee.com/
http://chowdivine.com/
http://mykoreankitchen.com/
and of course, very popular blog: http://www.maangchi.com/
This looks perfect for the fall! If only the weather would behave (too hot lately!). Everything you make looks like they’re from a restaurant–so professional. I’m hungry looking at these photos.
What a beautiful dish that will be perfect for those cool Fall days ahead.
I would love to try such a warming and traditional dish!
It looks absolutely delicious 🙂
Thanks for sharing 🙂
Konnichi wa Nami-san, I think I am right along with you as I have been craving some warm and comforting meals and actually last week made shabu shabu. I love your recipe and a little spicy and a little savory and no carbs is a plus! Take Care, BAM
I am totally getting excited about the cooler weather. I am craving hearty stews and soups. This looks wonderful. 🙂
PS… I went to Wholefoods and they do not carry this Miso brand… I am going to check my local Asian store and I hope they have it. 🙂
Kimchi jjigae!! All of a sudden, I want my mommy haha… She makes it the best. I’ve never had it with miso before. I shall try soon and will let you know 😉
Hi Nami,
This looks like such a comforting and inviting soup. I love kimchi and I will definitely give this soup a try. Thanks for sharing!
Hi,
Autumn is already here in Stockholm and this beautiful dish makes me feel warm… beautiful picture! I love the autumn colors…
Ciao.
This is the kind of good, heartwarming stew that my family will enjoy. I have some kimchi and miso on hand. I just might try this. Thanks for sharing & the kind blog visits, Nami. Hope your kids are enjoying school. Take it easy!
I think you did fantastic job, Nami! Adding miso sounds very interesting and I will try your way soon…I could eat kimchi jjigae even for breakfast 😀 …yours look appetizing and delicious! Well done as always!
I’m always “late” with seasonal recipes, too – probably because we don’t really have seasons in SoCal!! But we crave soups and stews when temps get down to 55 degrees 🙂 I love kimchi and am going to make my own low sodium version for winter soups like this!
Now you’re talking my language. I do love Kimchi and am actually surprised to see something so spicy posted here. 🙂 I’ve never used Kimchi in a soup before but that may have to change. This soup looks quite yummy and perfect for the cooler temperatures that we’re experiencing here.
I think Fall is in the air Nami! Your Kimchi Stew looks like the perfect bowl of comfort food for the cooler nights ahead 😉
I need to try this! I have a friend who is a huge Kimchi lover who would definitely appreciate it.
This “Minute Miso” stuff… since I can’t get it in Europe… can I reproduce it somehow with regular miso paste? I finally bought some for the first time the other day (hooray) – and it rocks. So delicious, I’ve been making vinaigrettes but am looking out for other recipes to try…
The miso in bottle like the one I used here is diluted so it’s not a paste form anymore. So the amount of miso needs to be adjusted. However, it’s miso, so sure you can use it. What kind of miso did you buy? Red, white, awase miso?
Sissi used to use Hikari Miso brand miso (now she’s using miso sent from Japan) and I was surprised they can get Hikari Miso in Switzerland!
Looks nice and earthy soup…
this gonna be spicy and sour, perfect for seafood protein…
btw, what is the garnish that u’ve using in the photograph Nami???
It’s Korean Chili Threads. 🙂
http://www.seasonwithspice.com/collections/all-spices-herbs/products/korean-chili-threads
I’ve read that fermented vegetables are supposed to be very healthy. Which means this is going to be on my to-make list. It also looks very delicious and I love your presentation.
I have never had kimchi chigae, but I often prepare soups and stews with kimchi and it always transforms everything to a complex, amazing dish. Your kimchi stew looks amazing! And what a cute bowl! I am glad to see you are also a kimchi fan.
I still have never tried kimchi, but definitely want to enjoy it soon! Your stew looks so hearty and delicious, perfect comfort food! Yum, Hugs, Terra
Yes, the weather is changing, here the days are more warm, and the last 3 days we have sunny mornings: Summer is coming…
You’re going Korean now, love to see more Korean dishes here 🙂
What a stunning dish, Nami! I just love kimchi and can’t wait to try this one.
Beautiful styling and photography, as always!
With the colder weather coming, kimchi jjigae is the perfect comfort food. I like my kimchi jjigae simple as well. This looks so yummy!
冬になると、良く作りますよ、これ。私のはいい加減なレシピですけどね。ぽかぽかしてくるところが好き！オレゴンはすっかり秋です。まだ蒸し暑かった日本から帰って来てビックリ！今日にでも作りたくなるレシピ、美味しそう！
Looks incredible Nami! We eat kimchi jigae a lot during the cooler months too and yours looks so comforting and mouthwatering delicious:)
I actually love eating kimchi! I would normally eat kimchi jjigae if it wasn`t so spicy! Haha. I`m terrible at eating any levels of spicy foods. But, I love Korean stews, like tofu soup.
Hi Nami – this is one of my favorite jjigaes. Yours sounds perfect. Looking forward to the cooler weather…
LL
Our favorite Korean restaurant on Monument Blvd. in Concord, Ca. is called Korean BBQ Plus. I ordered the Kimchee Chigae for my lunch entree and did enjoy it.
The restaurant has a Korean grocery next door and picked up the flavorful Korean chili paste for under $5 and some silken tofu and of course their fresh kimchee.
Your recipe is super easy and so wonderful for a day like today where the temps dropped like 20 degrees from the day before.
This is a recipe that I will repeat during our cold months. Many thanks.
Hi Mae! How convenient to have a supermarket next to a restaurant! I used to live around there and I had hard time finding Japanese/Asian ingredients (and I wasn’t too familiar back then). Hope you enjoy the recipe, and thank you so much for your comment! 🙂
Que presentación tan estupenda tiene tu sopa.
Un saludito
Gracias! 🙂
I am ameize for that variety of delicious Japanese food. I am always been A faithful fan of japanese food. Thanks for share your knowledge
Hi Yvanaj! I’m so happy to hear you enjoy Japanese food. Thank you so much for reading my blog and I hope you enjoy cooking Japanese food at home! 🙂
it so terrificcc,,,my boss will gonna find this dish interesting,,,thnx goodjob!!!
This dish was delicious, thank you! Though I find it interesting that you mention your version is vegetarian. I was under the impression that kimchi was usually made with fish sauce and/ or fermented shrimp paste. I could be wrong, oh well, I’m not vegetarian and thought it was delightful and warming!
Thanks for noticing! True, usually regular kimchi has fish sauce and shrimp paste. I’ve updated the info. For those of you who want vegan kimchi here are some info:
http://www.seriouseats.com/2012/01/vegan-kimchi-as-good-as-the-real-thing.html
http://www.simplyseoulkitchen.com/#!product-page/c6np/a422e17a-72fd-fbbb-5eea-22dac5116c28
Thanks Jennifer!
Nami – arigatou gazaimas
Living in Nagoya, not speaking more than survival level Japanese, and wanting to try to make (more) authentically japanese dishes – your blog et al are a gift.
Cheers,
‘GaijinCyn’
Hello GaijinCyn (love the nickname!)! I’m so happy to hear you enjoy my recipes and thanks for trying them! Hope you enjoy living in Nagoya! I haven’t explored the city before, and I would definitely love to visit one day (last June, I was at the Nagoya shinkansen station on my way home from Takayama).
There is no recipe on mobile. I’m on an Android. Please fix!
Hi Alex! This recipe was a collaboration with Hikari Miso company, so the recipe is over at their site:
http://www.hikarimiso.com/recipes/liquid_miso/kimchi/
Thank you! 🙂