Korean Tofu Stew (Spicy Kimchi & Firm Tofu Pot)

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 5

About this dish

Dubu jjigae is a spicy Korean stew built on firm tofu and fermented kimchi simmered together in anchovy stock.

Gochugaru goes into the broth first to establish a vivid red, peppery base; from that point, the kimchi releases its fermented tang with each additional minute over heat, steadily deepening the broth. Green onion adds fragrance, and the tofu absorbs the surrounding liquid the longer it cooks. With only five or so main ingredients, this is an efficient dish - the fermented kimchi handles the complexity, producing layered acidity and depth that reads far richer than the short ingredient list would suggest.

Ingredients

servings

IngredientAmountUnit

Firm tofu300 gg

Kimchi100 gg

Red pepper flakes1 tbsptbsp

Green onion1 stalkstalk

Anchovy broth400 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Pat 300 g of firm tofu lightly dry, then cut it into generous 2 to 3 cm cubes.

Keep the pieces fairly large so they can absorb broth without crumbling during simmering.
2

Heat

Slice 1 green onion diagonally and cut 100 g kimchi into bite-size pieces if the strands are long.

Keep them separate for their respective cooking stages.
3

Control

Pour 400 ml of anchovy broth into a pot and stir in 1 tablespoon of gochugaru until no dry clumps remain.

Boil over high heat for about 3 minutes, until the red color spreads evenly.
4

Control

When the broth reaches a boil, add the kimchi first and lower the heat to medium.

Simmer for about 5 minutes, until its tang seasons the broth and the edges soften.
5

Control

Carefully slide the tofu into the boiling broth, then avoid stirring with a spoon.

Gently shake the pot instead, and simmer over medium heat for 6 to 8 minutes until the tofu is hot through.
6

Finish

Add the green onion and simmer for 1 to 2 minutes more, then check the broth color and concentration.

Serve when the onion has just softened and the tofu pieces sit steady in the pot.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Firm tofu and aged kimchi build fermented complexity in a spicy dubu jjigae base.
Finish cue: Add the green onion and simmer for 1 to 2 minutes more, then check the broth color and concentration.
Avoid this: Carefully slide the tofu into the boiling broth, then avoid stirring with a spoon.