Why You’ll Love Kimchi Jjigae (Vegan) Recipe
This vegan kimchi jjigae is easy to prepare and comes together in just 20 minutes. The combination of fermented kimchi, gochujang, and gochugaru creates a deeply flavorful broth, while tofu and vegetables make it hearty and filling. It’s naturally dairy-free, customizable, and an excellent way to enjoy a nourishing meal on busy weeknights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tbsp cooking oil
1 tsp sesame oil
1 onion
3 cloves garlic
½ cup kimchi, chopped or cut with scissors
60 ml kimchi juice
4 cups kombu stock (combine hot water with kombu or dried shiitake mushrooms)
1 tbsp gochujang (Korean hot sauce)
2 tsp gochugaru (Korean red pepper flakes)
1 tbsp soy sauce
1/4 head of cabbage
Mushrooms of choice (shiitake or enoki recommended)
200 g tofu (medium firm or soft)
Green onions, thinly sliced, for topping
Rice, for serving
Directions
Add hot water to the dried shiitake mushrooms and allow them to steep for at least 30 minutes. Reserve the soaking liquid to use as stock.
Prepare all ingredients by slicing the onion, mincing the garlic, chopping the cabbage, slicing the green onions, and cutting the tofu into cubes. If using enoki mushrooms, trim off the root ends and separate them into smaller clusters.
Heat a pot over medium heat and add the cooking oil and sesame oil. Sauté the onion and garlic for 1 to 2 minutes until fragrant.
Add the kimchi, kimchi juice, gochujang, and gochugaru. Stir-fry for 3 to 5 minutes to deepen the flavors.
Pour in the mushroom stock and add the soaked shiitake mushrooms if using. Bring the mixture to a boil.
Add the cabbage and enoki mushrooms. Reduce the heat and simmer for 7 to 10 minutes, or until the vegetables are tender.
Gently add the tofu cubes and cook for another minute or two until heated through.
Serve hot, garnished with sliced green onions and sesame seeds if desired. Enjoy alongside steamed rice.
Servings and timing
Servings: 3
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Variations
Add zucchini, daikon radish, or spinach for extra vegetables and texture.
Use king oyster, cremini, or button mushrooms if shiitake or enoki mushrooms are unavailable.
For a richer broth, combine kombu stock with vegetable broth.
Add extra gochugaru or sliced fresh chili peppers for additional heat.
Include vegan dumplings or rice cakes for a more substantial meal.
Use soft tofu for a silky texture or firm tofu for more bite.
Storage/Reheating
Store leftover kimchi jjigae in an airtight container in the refrigerator for up to 4 days.
The flavors often become even better after a day as the ingredients continue to absorb the broth.
To reheat, warm the stew in a saucepan over medium heat until heated through. You can also microwave individual portions in 30-second intervals, stirring between each interval.
If the broth has thickened during storage, add a splash of water or vegetable stock while reheating.
Freezing is possible for up to 2 months, although the texture of the tofu and vegetables may change slightly after thawing.
FAQs
Can I make this kimchi jjigae completely vegan?
Yes, but be sure to use vegan kimchi, as some traditional kimchi varieties contain fish sauce or shrimp paste.
What is the best tofu for kimchi jjigae?
Medium-firm and soft tofu are both excellent choices. Soft tofu creates a creamier texture, while medium-firm tofu holds its shape better.
Can I use vegetable broth instead of kombu stock?
Yes, vegetable broth is a great substitute and still provides plenty of flavor.
How spicy is this stew?
It has a moderate level of spice. You can adjust the heat by increasing or decreasing the gochujang and gochugaru.
What kind of kimchi should I use?
Well-fermented, aged kimchi is ideal because it provides a deeper and tangier flavor.
Can I make this stew ahead of time?
Yes. The flavors develop even more after resting, making it a great make-ahead dish.
What can I serve with kimchi jjigae?
Steamed rice is the classic accompaniment, but it also pairs well with Korean side dishes and simple vegetable salads.
Can I add more protein?
Absolutely. Extra tofu, edamame, or plant-based meat alternatives work well in this recipe.
Is kimchi jjigae gluten-free?
It can be if you use gluten-free soy sauce and ensure that your kimchi and gochujang are certified gluten-free.
Can I freeze leftovers?
Yes. Freeze in airtight containers for up to 2 months and thaw overnight in the refrigerator before reheating.
Conclusion
Vegan Kimchi Jjigae is a flavorful Korean comfort food that combines spicy kimchi, savory broth, tender vegetables, and protein-rich tofu in one satisfying bowl. Quick to prepare and easy to customize, it’s a delicious meal that brings warmth and bold flavor to any table.
