Korean kimchi jjigae, or tofu kimchi stew, is not to be missed by vegans! Made from kimchi, silken tofu, gochujang, and gochugaru, this stew is the perfect thing to keep you warm during soup season. This plant-based Korean dish takes just a few ingredients and doesn’t require any seafood or pork to be delicious. 

Vegan Korean Kimchi Jjigae (tofu kimchi stew) is savory, sour, and a little spicy. Packed with flavor, you’d be surprised to see how extremely simple it is to make.

Even though kimchi jjigae is traditionally made with seafood and even pork belly, it still maintains its authentic taste with silken tofu, vegan kimchi, and Korean spices.

This is hands-down one of my favorite things to make when I want something quick, warm, and comforting, yet filled with tons of protein. Even if you’ve never had Korean food before, it’s hard not to love this dish.

Ingredients

These ingredients are all you’ll need to make the best stew in under 15 minutes: 

• 2 cups vegan kimchi (including kimchi juice) roughly chopped 
• 7 oz silken or soft tofu chopped in large cubes
• 2.5 cups veggie broth 
• 1 tbsp gochujang red pepper paste 
• 2 tsp gochugaru red pepper flakes
• 2 tsp sesame oil 
• Green onion chopped 
• 1-2 cloves of garlic minced
• Salt and pepper to taste
• Mushrooms (enoki, seafood, etc.) optional

Vegan Kimchi

Kimchi is Korean fermented cabbage that’s sour, salty, and a little spicy. While traditional kimchi is made with seafood, vegan kimchi is becoming more and more common for its abundant health properties. 

Because it’s fermented, kimchi is packed with probiotics that are great for gastrointestinal health and immunity. Probiotics are live good bacteria that allow your gut flora to thrive by getting rid of bad bacteria and balancing your digestive system. As the main ingredient in kimchi jjigae, this is a dish that can do wonders for your gut health. 

Kimchi jjigae tastes best with older kimchi, so this is a great recipe to use up any kimchi that’s been in your fridge for too long!

Note: The vegan kimchi I use and love is Mother In Law’s Vegan Kimchi, which I buy from Whole Foods. Korean and Asian markets have other vegan brands as well.

Silken Tofu

As the name implies, silken tofu is “silk-like” in texture and softer than even soft tofu. It’s jiggly, slippery, and falls apart easily. This makes it perfect for dishes like this stew that don’t require tofu to hold its shape, but not as good for other tofu dishes – like stir-frys, for example. 

Note: If you can’t find silken tofu, then you can absolutely use soft, medium, firm, or even extra firm tofu instead!

Gochujang vs. Gochugaru

These two ingredients give kimchi jjigae and many other Korean dishes tons of flavor and a spicy kick. 

Gochujang is a fermented red pepper paste made from brown rice and soybeans. It’s often used in stews and soups, but it is also commonly used as a condiment. It gives any dish a deep savory flavor that’s a signature of Korean cuisine. 

Gochugaru is Korean red pepper flakes that are slightly smokey and sweet. Don’t be alarmed by the amount used in this recipe – gochugaru has a very tolerable, mild heat! 

Directions

First, heat the sesame oil in a pot on medium heat. Add the chopped vegan kimchi, minced garlic, and gochugaru, then saute for 2 mins.

Next add the veggie broth, then stir in the gochujang. Bring to a boil, then add the silken tofu and half of the green onions. If you have optional mushrooms, add them now. If broth becomes too low, add a small amount of water as needed. 

Boil for 10 mins, then serve immediately while still hot. 

Finally, top off with more green onions and serve with rice. Enjoy!

Summer is over and soup season is here! If you enjoy savory soups for the colder weather, try these recipes next:

• Mung Bean Soup (Ginisiang Munggo)

• Vegan Egg Drop Soup

• Vegan Arroz Caldo (Filipino Congee)

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