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Spicy Kimchi Stew

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Spicy kimchi stew with tofu and vegetables made with simple ingredients for a warm, comforting vegetarian dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Korean
Calories: 169
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tablespoons vegetable oil or sesame oil
  • 1 small onion sliced
  • 3 cloves garlic minced
  • 1 tablespoon gochujang Korean chili paste
  • 1½ cups kimchi chopped
  • 4 cups vegetable broth
  • 1 block 14 oz firm tofu, cubed
  • 1 cup mushrooms sliced
  • 1 cup zucchini sliced
  • 1 teaspoon soy sauce
  • Black pepper to taste
  • Spring onions sliced, for garnish

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $29.49
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03/05/2026 10:00 am GMT
small soup pot

Cooking Instructions
 

  1. Heat oil in a pot over medium heat.
  2. Add onion and cook until softened, about 4-5 minutes.
  3. Stir in garlic and gochujang and cook for 30 seconds until fragrant.
  4. Add chopped kimchi and cook for 5 minutes, stirring occasionally.
  5. Pour in vegetable broth and bring to a gentle simmer.
  6. Add tofu, mushrooms, zucchini, and soy sauce.
  7. Simmer for 20 minutes until vegetables are tender and flavors are well combined.
  8. Season with black pepper and serve hot, garnished with spring onions.

Nutrition

Calories: 169kcalCarbohydrates: 15gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 1641mgPotassium: 447mgFiber: 2gSugar: 8gVitamin A: 641IUVitamin C: 9mgCalcium: 230mgIron: 2mg

Notes

Use vegetarian kimchi to keep the dish meat-free.
Add more broth if a thinner stew is preferred.
Serve hot with rice if desired.

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