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Kimchi Jjigae with Tofu
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Kimchi Jjigae with Tofu

This high-protein vegan kimchi jjigae is a flavorful Korean stew packed with tofu and fermented kimchi, making it a perfect meal for fitness enthusiasts. Each serving delivers a satisfying 14g of protein, ideal for muscle recovery and growth. Enjoy this spicy comfort food as part of your healthy meal plan.

Total
1 hr 30 min
Prep
30 min
Cook
1 hr
Servings
4
South Korea
Protein
14g
Calories
231
Nutrition score
High Proteinhealthystewkoreanhigh proteinVegan

Ingredients

Scale
4
servings
  • 1 onion, finely dicedOnion
  • 3 garlic cloves, finely dicedGarlic

Instructions

  1. Heat the vegetable oil in a large pan and cook the onion and spring onion for 5 minutes (hold back a little uncooked spring onion for the garnish).
  2. Add the garlic to the pan and stir-fry for about a minute until fragrant.
  3. Add the chopped kimchi to the pan, reserving 2 tablespoons of the brine, and stir well.
  4. Stir in the gochujang paste, soy sauce, sesame oil, sugar, and salt. Mix well.
  5. Pour in the vegetable stock and the kimchi juice (reserved brine), then bring everything to a boil.
  6. Reduce the heat to medium-low and let the stew simmer for about 15-20 minutes, allowing the flavors to develop.
  7. Add the tofu slices to the stew and simmer for an additional 5-10 minutes, or until the tofu is heated through.
  8. Taste the stew and adjust the seasoning, adding more salt if needed.
  9. Garnish with sesame seeds, sesame oil, and the reserved chopped spring onions. Serve hot with rice.

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