Vegan Korean Kimchi Jjigae (Tofu Kimchi Stew)
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.
Ingredients
- 2 cups vegan kimchi (including kimchi juice) roughly chopped
- 7 oz silken or soft tofu chopped in large cubes
- 2½ cups veggie broth
- 1 tbsp gochugang red pepper paste
- 2 tsp gochugaru red pepper flakes
- 2 tsp sesame oil
- green onion chopped
- 1-2 garlic cloves minced
- salt and pepper to taste
- mushroom (enoki, seafood, etc.) optional
Instructions
- Heat the sesame oil in a pot on medium heat. Add the chopped vegan kimchi, garlic, and gochugaru and saute for 2 mins.
- 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 mushrooms or other option veggies, 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. Top off with more green onions and serve with rice.
Notes
Vegan Kimchi? Kimchi is traditionally made with seafood so you’ll need to find a vegan kind. My FAVORITE by far is Mother In Law’s Vegan Kimchi, which you can find at Whole Foods.
Korean Cookware: Kimchi jjigae and other Korean dishes are typically made and served in a stone pot, called dolsot, since it evenly distributes heat. You can get yours here.
Tried this recipe?Let us know how it was!