Kimchi Jjigae with Tofu | Spicy Korean Stew

Preparation: Cut the plain tofu into bite-sized cubes (approx. 2 cm). Clean the shiitake mushrooms and cut into strips. Finely chop the garlic and ginger. Wash the spring onions and cut into rings, separating the white parts from the green parts.

Sauté the aromatic base: Heat the sesame oil in a heavy pot. Sauté the coarsely chopped kimchi together with the white parts of the spring onions, garlic, and ginger over medium heat for about 4–5 minutes until the kimchi becomes soft and smells wonderful.

Season & add liquid: Add the Gochujang chilli paste, soy sauce, and cane sugar and sauté briefly while stirring. Then pour in the vegetable broth (and optionally some kimchi juice from the jar) and bring everything to a boil.