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Kimchi Jjigae (Vegan)

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A comforting vegan Kimchi Jjigae packed with kimchi, tofu, mushrooms, and cabbage in a spicy, savory broth. This Korean-inspired stew is hearty, flavorful, and perfect served with rice.

Ingredients

  • 1 tbsp cooking oil
  • 1 tsp sesame oil
  • 1 onion
  • 3 cloves garlic
  • 1/2 cup kimchi, chopped or cut with scissors
  • 60 ml kimchi juice
  • 4 cups kombu stock or shiitake mushroom stock
  • 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

Instructions

  1. Add hot water to dried shiitake mushrooms and let steep for at least 30 minutes. Reserve the mushroom stock.
  2. Prepare the onion, garlic, cabbage, green onions, mushrooms, and tofu. If using enoki mushrooms, trim the roots and separate into small bunches.
  3. Heat the cooking oil and sesame oil in a pot over medium heat. Add the minced garlic and sliced onion and sauté for 1-2 minutes until fragrant.
  4. Add the kimchi, kimchi juice, gochujang, and gochugaru. Stir-fry for 3-5 minutes.
  5. Add the mushrooms and stock. Bring to a boil and cook for a few minutes.
  6. Add the cabbage and enoki mushrooms. Reduce the heat and simmer for 7-10 minutes until the vegetables are softened.
  7. Stir in the soy sauce and add the tofu cubes. Heat through for 2-3 minutes.
  8. Serve hot topped with green onions and sesame seeds, alongside rice.

Notes

  • Use vegan kimchi to keep the recipe fully vegan.
  • Kombu stock can be substituted with shiitake mushroom stock for extra umami flavor.
  • Adjust the amount of gochugaru to control the spice level.
  • Leftovers can be refrigerated in an airtight container for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/kimchi-jjigae-vegan/