Why Think Tomato When You Think Soup? (Kimchi Jjigae recipe)

We all love soup and we all order it at restaurants. It's almost weird to imagine a meal outside home without soup. Tomato soup is the most common type of soup too. It feels like nobody puts in enough effort into tomato soup though. In a lot of places, it just tastes like tomato ketchup that's been mixed with water. Sweet and off putting. Try out this recipe and feel a nice blast of heat from your soups! Don't like too much spice? Skip the heat and let

the sour punch of the Kimchi, and the soft, melting tofu open up your taste buds to new and delicious experiences!

Also, let us know how you like the recipe and how it turns out. We'd love to hear from you and see what you've made. Tag us on Instagram with @Shougaiwa an use #Shougaiwa on your photos so we can find it easily!



1) 6 dried mushrooms

2) 300 ml of water

3) 1 tablespoon oil

4) 1 small onion, thinly sliced

5) 80 grams Shougaiwa Kimchi

6) 20 grams Shougaiwa Kimchi juice (from the bottom of the jar or squeeze it out of the Shougaiwa Kimchi)

7) 1 tablespoon soy sauce

8) 1 tablespoons chili paste or sauce

9) 2 teaspoons chili flakes adjust to taste

10) 1 – 2 teaspoons sugar (optional)

11) Half a package of firm or extra-firm tofu, sliced into 3 slices

12) 1 teaspoon sesame oil

13) 1 green onion, sliced

14) 1 radish, cut into matchsticks (optional)

15) A sprinkling of sesame seeds (optional)


1) Bring 1 cup of the water to the boil, remove from the heat and add the mushrooms. Let sit for 15 minutes.

2) Give the mushrooms a bit of a squeeze, cut off and discard the hard stems and slice the mushrooms. Reserve the mushroom water for the soup.

3) Heat a medium pot over medium-high heat and add the oil and onion. Sautee until soft then add the Shougaiwa Kimchi. Sautee for about 5 minutes or until the Shougaiwa Kimchi is softened. Add the mushroom stock, ½ cup (60) of water, Shougaiwa Kimchi juice, soy sauce, chilli paste and flakes. Taste and if it’s too sour for your liking add 1 – 2 teaspoons of sugar.

4) Add the sliced mushrooms and nestle the tofu slices down into the stew so that they’re covered by the stock. Bring it to a boil then reduce the heat to medium and gently simmer for 5 minutes or until the tofu is heated through.

5) Remove from the heat and add the sesame oil. Put the stew in a bowl with 3 slices of tofu and garnish with green onion, radishes and a sprinkling of sesame seeds. Serve with rice.

#Kimchi #KimchiJjigae #Shougaiwa #Korean #Food #Foodporn #Dinnerideas #Frementedfoods #Probiotic #Vegan #India #Mumbai