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Hearty, umami tofu and tangy kimchi come together in this hot and punchy stew. Tofu is gently submerged in the stew, soaking up spicy, savory goodness. It is garnished with sliced scallions. Known for being satisfying and delicious, this dish is also packed with health benefits like helping to regulate your immune system, fight inflammation and slow aging.
Kimchi jjigae is the most common way to consume kimchi in Korea. In Korean households, it is a staple food that is often eaten at least once or twice per week, and is also thought to burn off germs when you’re sick. The chili pepper in this dish burns hot behind the scenes. There are multiple hypotheses of how kimchi jjigae came to Korea, one of which details that it originated in the mid-Joseon era around the times of the Imjin Wars of 1592 to 1598. This origin story details that this dish came to fruition during the Japanese invasion of Korea when Japan brought the Portuguese traders’ chili peppers with them. Others counter that this chili pepper arrived in the region from birds and was farmed in Korea for 1,500 years. However it arrived, the chili pepper became a spicy addition to Korean cuisine and the star of kimchi jjigae.
This is a Ready-to-Eat side dish! Enjoy!
No preparation needed.