Kimchi Collagen Jjigae (김치찌개)

Kimchi Collagen Jjigae (김치찌개)

Korean Kimchi Stew With Collagen

Spicy, tangy, deeply comforting — this classic Korean kimchi jjigae (김치찌개) gets a modern wellness twist with collagen. We use Crushed Tonic Korean Fish Stock for a clean, umami-rich base, then finish with a scoop of hydrolyzed collagen peptides for glow-from-within benefits that don’t change the beloved traditional 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, cubed

  • ½ cup sliced mushrooms or zucchini (optional)

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

  • 1 scallion, whites and greens separated, sliced

  • 1 scoop Crushed Tonic Pure Marine Collagen or Crushed Tonic Pure Bovine Collagen (optional collagen 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 for 30–45 seconds until fragrant.

  2. Sauté the kimchi
    Add chopped kimchi and cook 2–3 minutes to caramelize the edges. Pour in kimchi juice for extra depth.

  3. Build the broth
    Add water, whisk in Korean Fish Stock, then stir in gochujang. Bring to a lively simmer for 3–4 minutes.

  4. Simmer + add tofu
    Add tofu, and if using, mushrooms, zucchini, or tuna. Simmer 5–7 minutes until the broth thickens and flavors marry. Taste and season with salt or a dash of soy sauce.

  5. Collagen finish
    Turn the heat to low. In a cup, whisk collagen with a ladle of hot broth until smooth, then stir back in. (Collagen peptides are heat-stable at home-cooking temps; adding at the end keeps flavor clean and balanced.)

  6. Serve
    Top with scallion greens and a drizzle of sesame oil. Serve bubbling hot with steamed rice on the side.

why add collagen to kimchi jjigae

  • Seamless: hydrolyzed peptides dissolve cleanly — no taste or texture change.

  • Daily dose: a satisfying way to reach your 5 g+ collagen goal through real food.

  • Comfort + function: nourishing Korean comfort food that supports skin, gut, and joint health.

make it yours

  • Vegetable-forward: skip tuna and double the mushrooms or 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: keeps up to 3 days in the fridge — stir in collagen after reheating.

faq

Will heat destroy collagen?
No. Collagen peptides are heat-stable during normal simmering; we add them at the end for flavor purity.

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

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

Is it dairy-free?
Yes — kimchi jjigae is naturally dairy-free.

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