KIMCHI COLLAGEN JJIGAE KOREAN STEW (김치찌개)

Spicy, tangy, deeply comforting — this classic Korean kimchi stew (김치찌개) gets a modern wellness twist with collagen. We use Crushed Tonic’s Korean Fish Stock to build a clean, umami-rich base and finish with a scoop of hydrolyzed collagen peptides so you get glow-from-within benefits without changing the beloved jjigae flavor.

Time: 20 minutes
Serves: 2–3 bowls
Collagen: ~5–10 g per bowl (depending on add-in)

ingredients

• 1 tbsp Crushed Tonic Korean Fish Stock (collagen broth base)

• 1 cup well-fermented kimchi, chopped, plus 2–3 tbsp kimchi juice

• ½ small onion, thinly sliced

• 2 garlic cloves, minced

• 1 tsp neutral oil

• 1 tsp toasted sesame oil, plus more to finish

• 1–2 tsp gochugaru (Korean chili flakes), to taste

• 1 tbsp gochujang (use gluten-free if needed)

• 2½ cups water
  

• ½ block firm tofu, cut into cubes

• ½ cup sliced mushrooms or zucchini (optional)

• 1 small can tuna in oil, drained (optional, classic shortcut)

• 1 scallion, whites and greens separated, sliced

• 1 scoop Crushed Tonic Pure Marine or Pure Bovine collagen (optional boost)

• sea salt or soy sauce, to taste

• steamed rice, for serving

directions

1. Bloom the flavor
   In a pot over medium heat, warm neutral oil and sesame oil. Add onion, garlic, scallion whites, and gochugaru. Stir 30–45 seconds until fragrant.

2. Sauté the kimchi
   Add chopped kimchi and cook 2–3 minutes to caramelize edges. Splash in kimchi juice.

3. Build the broth
   Pour in water, whisk in Korean Fish Stock until dissolved, then add gochujang. Bring to a lively simmer.

4. Simmer + add tofu
   Add tofu and any veggies or tuna. Simmer 5–7 minutes to marry flavors. Taste and season with a pinch of salt or a dash of soy.

5. Collagen finish
   Turn heat to low. Whisk 1 scoop collagen with a ladle of hot broth until smooth, then stir back into the pot. Collagen is heat-stable, but adding at the end keeps the flavor extra clean.

6. Serve
   Top with scallion greens and a few drops of sesame oil. Serve bubbling hot with steamed rice.

why add collagen to kimchi jjigae

• Seamless: hydrolyzed peptides dissolve cleanly without changing the taste.

• Daily dose: an easy way to get your 5 g+ of collagen with a real meal.

• Comfort + function: classic Korean comfort food with modern beauty benefits.

make it yours

• Vegetable-forward: skip tuna, double mushrooms and zucchini.

• Extra spicy: add more gochugaru or a sliced fresh chili.

• Gluten-free: use a GF gochujang or swap in extra gochugaru and a pinch of sugar.

• Meal prep: store stew up to 3 days; stir in the collagen booster after reheating.

faq

Will heat destroy collagen?
Home cooking temps are fine. Collagen peptides tolerate typical simmering; we add at the end for the cleanest flavor.

Can I use chicken or veggie broth instead?
Yes. For a pescatarian collagen base, use Korean Fish Stock. For vegetarian jjigae, use veggie broth and skip the collagen boosters.

My kimchi isn’t very fermented — what now?
Add ½ tsp rice vinegar and a pinch of sugar to mimic the deeper, aged tang.

Is this dairy-free?
Yes. Kimchi jjigae is naturally dairy-free.

shop the products

• Korean Fish Stock (collagen broth)

• Pure Marine Collagen (to add more collagen)