This warming soup is a great way to use up older kimchi you may have in your fridge.  It is quick to prepare yet has deep flavour from the addition of the kimchi!

Kimchi Chigae/Jjigae
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  • 2 Tbsp butter
  • 1 Tbsp sesame seed oil
  • 1 onion, finely chopped
  • 2 cups kimchi, drained
  • 1 garlic clove, minced
  • 1 tsp black pepper
  • 3 cups water
  • 2 Tbsp tamari or soy sauce
  • 1 block medium tofu, diced
  • 1 Tbsp butter, at end
  • green onion to garnish
  • bean sprouts for serving
recipe by STIR Cooking School


Sauté onion in butter and sesame oil in a pot over medium heat. Cook 5 minutes until tender and translucent.

Add kimchi, cook for 5-7 minutes, until tender and more translucent.

Add garlic clove and pepper. Stir. Add water and tamari. Bring to a simmer.

Add tofu and stir gently. Cook until tofu is hot, around 5 minutes. Stir in butter just before serving. Garnish with green onions and bean sprouts.


Kimchi Kit