Low Sodium Kimchi Jjigae (Kimchi Stew)

Savor the bold, tangy flavors of Korea with this Low Sodium Kimchi Jjigae, a healthier take on the classic kimchi stew that doesn’t compromise on taste. Made with rich yet light low sodium vegetable broth and fermented kimchi, this comforting dish is both heart-friendly and deeply satisfying. Featuring chunks of firm tofu, tender zucchini, and aromatic notes of garlic, ginger, and gochugaru, every spoonful is a perfect balance of spice and umami. The addition of kombu broth introduces a delicate, oceanic depth of flavor, while green onions bring a refreshing finish. Perfect as a wholesome weeknight dinner, this easy-to-make stew is ready in just 45 minutes and pairs beautifully with a bowl of steamed rice. Enjoy all the soul-warming goodness of kimchi jjigae with none of the guilt!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 cups low sodium vegetable broth
• 2 cups low sodium kimchi
• 14 ounces firm tofu
• 1 medium onion
• 1 medium zucchini
• 3 stalks green onions
• 4 cloves garlic
• 1 inch ginger
• 1 tablespoon gochugaru (Korean chili flakes)
• 1 tablespoon low sodium soy sauce
• 1 teaspoon sesame oil
• 1 cup water
• 2 inch dried kombu

Directions

Step 1

Begin by preparing a simple kombu broth: in a small pot, combine 1 cup of water and the dried kombu. Allow it to soak for about 15 minutes, then gently heat over low heat. Remove kombu before the water reaches a boil.

Step 2

While the kombu is soaking, drain the tofu and cut it into 1-inch cubes. Set aside.

Step 3

Slice the onion into thin strips and chop the zucchini into half-moon pieces. Mince the garlic and ginger.

Step 4

In a large pot, add sesame oil over medium heat. Add the onion and sauté until translucent, about 3 minutes.

Step 5

Stir in the garlic and ginger, cooking for an additional minute until fragrant.

Step 6

Add the low sodium kimchi and gochugaru to the pot, sautéing for another 2-3 minutes to allow flavors to meld.

Step 7

Pour in the kombu broth and low sodium vegetable broth. Stir in the low sodium soy sauce. Bring the mixture to a gentle simmer.

Step 8

Add the zucchini and tofu cubes to the pot. Simmer for about 15-20 minutes or until the vegetables are tender.

Step 9

Chop the green onions and add them to the pot just before serving for added freshness.

Step 10

Ladle the stew into bowls and serve hot, optionally garnished with additional green onions or a sprinkle of sesame seeds.

Nutrition Facts

Serving size	(2535.6g)

Amount per serving	% Daily Value*
Calories	808.9

Total Fat 35.6g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 6.0g
Cholesterol 0mg	0%
Sodium 4044.3mg	0%
Total Carbohydrate 81.3g	0%
Dietary Fiber 20.9g	0%
Total Sugars 36.8g
Protein 60.0g	0%

Vitamin D 0IU	0%
Calcium 1024.8mg	0%
Iron 12.0mg	0%
Potassium 3871.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.2%

Protein: 27.1%

Carbs: 36.7%