Korean White Kimchi Tofu Stew
Baek kimchi dubu jjigae is a mild Korean stew where the gentle tang of white kimchi replaces the bold heat of regular kimchi. Anchovy-kelp stock provides the umami foundation, and chopped white kimchi is added so its fermented acidity dissolves into the broth, creating a refreshingly different direction from typical doenjang or kimchi stews. Thick tofu slabs go in after the broth reaches a boil to prevent them from crumbling, and enoki mushrooms are added in the final two minutes to keep their delicate texture. Guk-ganjang adjusts the salt level cautiously since the white kimchi already carries its own brine salinity. A sliced cheongyang chili introduces a controlled spicy note into the otherwise gentle broth. Unlike the intense red broth of standard kimchi jjigae, this version stays clear, lightly tart, and nearly fat-free, making it noticeably light on the stomach.
Adjust Servings
Instructions
- 1
Cut white kimchi into large pieces, slice tofu thick, and thinly slice onion.
- 2
Add stock and onion to a pot and boil for 3 minutes first.
- 3
Add white kimchi and minced garlic, then simmer over medium heat for 5 minutes.
- 4
Add tofu and enoki mushrooms and cook 4 more minutes.
- 5
Season with soup soy sauce, add sliced green chili, and boil 1 more minute before serving.
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