Kimchi Jjigae with Shrimp, Tofu & Enoki Mushrooms

Having grown up with Korean food, I inherited this trait of craving spicy soup after eating too much sugar, dairy, or anything else too rich. After we’d attend potlucks or events with heavy pasta dishes, cream-based sauces or too many sweets, my mom would always say “Aigoo, I need something spicy!” Somehow, a fiery stew could cleanse that icky feeling.

One dish that would always do the trick is kimchi jjigae, 김치찌개.

There are many different ways to prepare this dish by choosing different proteins or mushrooms. The version in this post has shrimp, tofu and enoki mushrooms and if you like spicy food, it will put a fire in your belly and a smile on your face!

This dish is best with sour kimchi, or “aged” kimchi. When kimchi is first made, it tastes like a fresh, spicy salad. The more it ages, the more fermented it is and the more sour it tastes. If your kimchi is still fresh and you’re planning ahead, you can leave the kimchi covered on your counter overnight and it will be sour by the next day.

One other note – if you don’t have a dashima broth already made, you can do a quick version by soaking the dashima in 2 cups of water for 30 minutes to 1 hour. While not as flavorful as if you prepare it ahead of time by cooking it with anchovies, it will still add additional flavor and nutrients to the jjigae. If you don’t have any dashima, just use water.

When it comes to the tofu, you’ll want to get one that is soft. Oftentimes, you can find a package that indicates it is for jjigae, just look for these characters “찌개두부.” Another helpful tip: if you aren’t going to use the rest of your tofu in the next day or two, cut it into small squares and freeze it so you can use it later!

Here’s what you need:

• 1 cup of sour kimchi
• ½ package of soft tofu
• ~7 shrimp (frozen is fine)
• ~⅛ package of enoki mushrooms
• ½ medium onion
• 2 green onions
• 1 tbsp gochujang
• 1 tbsp soy sauce
• 2 garlic cloves
• 1.5-2 cups dashima broth (or water)

To begin, smash and chop your garlic cloves and add to a small bowl. Add gochujang and soy sauce and mix well. Set aside.

Next, take your dosot or mediums-sized pot and turn heat on high. Heat your kimchi first for a couple of minutes, then add the tofu, onion, mushrooms and shrimp. Then add the gochujang mixture and your dashima broth. Continue to heat on high until boiling, then reduce heat to medium-low. Total cooking time is around 20 minutes.

Finally, add the green onions and serve with a side of rice. 맛있게 드세요!

Print Recipe

Kimchi Jjigae with Shrimp, Tofu & Enoki Mushrooms

Dinner – Korean

By Janice Yucel – Serves: 2-3

Prep Time: 20 Minutes – Cooking Time: 20 Minutes – Total Time: 40 Minutes

Ingredients

• 1 cup of sour kimchi
• ½ package of soft tofu
• ~7 shrimp (frozen is fine)
• ~⅛ package of enoki mushrooms
• ½ medium onion
• 2 green onions
• 1 tbsp gochujang
• 1 tbsp soy sauce
• 2 garlic cloves
• 1.5-2 cups dashima broth (or water)

Instructions

1

To begin, smash and chop your garlic cloves and add to a small bowl. Add gochujang and soy sauce and mix well. Set aside.

2

Next, take your dosot or mediums-sized pot and turn heat on high.

3

Heat your kimchi first for a couple of minutes, then add the tofu, onion, mushrooms and shrimp.

4

Add the gochujang mixture and your dashima broth.

5

Continue to heat on high until boiling, then reduce heat to medium-low. Total cooking time is around 20 minutes.

6

Finally, add the green onions and serve with a side of rice.