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Spicy Kimchi Tofu Stew (Kimchi Jjigae) in a bowl with side dishes on a table
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4.86 from 14 votes

Spicy Kimchi Tofu Stew (Kimchi Jjigae)

A hot, bubbling and spicy kimchi tofu stew (Kimchi Jjigae) made with a seafood broth chocked full of pork and shrimp. Comfort food, right there.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main, Soup, Stew
Cuisine: Korean
Keyword: Kimchi Jjigae, kimchi stew, kimchi tofu stew, tofu stew
Servings: 3 Servings
Calories: 734kcal
Author: Joyce | Pups with Chopsticks


Broth (makes 4-5 cups of broth)

  • 6 cups water
  • 3 inch korean radish (cut into ½ inch slices)
  • 2 slices ginger
  • ½ onion
  • 8-10 dried anchovies (optional: heads removed)
  • 2-3 cloves garlic
  • 4-5 shiitake mushrooms (washed, if you're using the dried ones - soak in water for 10-15 minutes)
  • 4 inch kelp (aka kombu)

Kimchi Jjigae (Sauce)

  • 4 tablespoons fish sauce (or soy sauce)
  • 3 cloves garlic (finely minced)
  • 4 tablespoons korean red pepper flakes
  • 2 tablespoons sesame oil
  • 2 tablespoons sugar
  • 1 tablespoon sesame seeds
  • 2 tablespoons sake (or Chinese cooking rice wine)
  • ½ teaspoon cayenne pepper (optional, to increase the spiciness)

Kimchi Jjigae (Main)

  • ½ onion (chopped)
  • ½ lb pork shoulder (sliced or cut into small chunks)
  • 10 shrimp
  • 1-2 cups kimchi (chopped)
  • 2 tubes silken soft tofu
  • 4-5 shiitake mushrooms (chopped)


  • 2 eggs
  • toasted sesame seeds
  • 1 zucchini (cut into slivers)
  • 3 stalks green onions (finely chopped)
  • 1 package enoki mushrooms (cut and remove the root bottoms)


Making the Broth

  • In a pot, combine the ingredients under the broth ingredient list into a pot and boil for approximately 30 mins on medium heat.
  • When the broth is done, strain out the ingredients but keep the shiitake mushrooms for the stew. Set the broth aside for the stew.
  • [Optional Shortcut] Instead of making the broth, you can also use pre-made broth.


  • Combine the sauce ingredients from the ingredient list and set aside.
  • Combine the sauce ingredients from the ingredient list and set aside.
  • Slice the pork into small bite sized pieces (or bite sized chunks) and set aside.

Making the Kimchi Jjigae

  • Slice the pork into small bite sized pieces (or bite sized chunks) and set aside.
  • Add in the sesame oil, the sauce, onions and kimchi and cook for 5 minutes or until the onions are soft.
  • Add in the pork and shiitake and cook it until the meat is cooked (approximately 5 minutes depending on how thick you cut the pork)
  • Add in the broth and bring it to a low boil (approximately 3-5 minutes)
  • Once the broth is at a low rolling boil, add in the tofu and shrimp. Gently break the tofu into large chunks and cook for 2 minutes
  • Turn off the heat and add the raw egg and let it sit for 1 minute.
  • Remove the bowl (be very careful its very hot! Wear oven mitts!) from the stove and add the enoki mushrooms, zucchini and additional garnishes!
  • Serve immediately and enjoy with some rice!


  • If you are not a fan of the raw egg, you can fry the egg on the side and add that on top when it's done! Just as tasty!
  • For a quicker and simpler recipe, skip making the broth and use pre-made broth. This will cut the recipe time by 20-30 minutes, but if you have the time to invest in the broth I'd highly recommend it!
  • If you can't find Korean radish for the broth, you can substitute it with daikon radish but the flavours will be stronger.
  • If you are using the tube soft tofu, don't use the spout to remove the tofu out of the packaging. Cut the tube in half down the middle and gently squeeze the tofu out that way.
  • If you can't find the Korean Stone Bowls locally, you can pick it up here.


Serving: 1Serving | Calories: 734kcal | Carbohydrates: 60g | Protein: 54g | Sodium: 2039mg | Sugar: 16g