Vegan Kimchi Tofu Stew aka Kimchi Jjigae. A delicious, warm, spicy stew that will satisfy all your taste buds. It's savoury with a hint of sour with a hit of spice! Perfect for dinner or lunch.
My kimchi jjigae for one is very easy to make and can be made in one pot! It takes 35 minutes of your time and if you make double you'll have leftovers.
Korean restaurants serve Kimchi Jjigae. They usually serve with it a side of rice and other delicious vegetable side dishes called "Banchan".
I adapted my kimchi jjigae from Maangchi's recipe to make it vegan. I love her YouTube channel and she shares so many authentic Korean recipes.
Other Recipes You May Like!
Kimchi Bibim Guksu (Cold Chewy Noodles)
Korean Bibimbap
Rabokki Korean Spicy Sweet Ramen
Korean Japchae Noodles
Jajangmyeon Korean Black Bean Noodles
Mild Tteokbokki Korean Rice Cakes
For this recipe
You will need the following for my kimchi jjigae recipe...
Kimchi Jjigae Ingredients:
- 3 pieces dried kelp
- 2 dried shiitake mushrooms
- 3 cups water
- ½ package organic soft tofu, sliced into 1 cm thick
- 2 stalks organic green onion, slice into 1 inch pieces
- ½ tsp cane sugar
- 1 tsp salt
- 1.5 tsp korean hot pepper paste or gochujang paste
- ½ tsp korean hot pepper flakes
- 1 tsp sesame oil
- 1 cooking onion, sliced
How to cook Kimchi Jjigae
- In a small pot, combine kelp, shiitake mushrooms and 3 cups of water. Bring to a boil and let it simmer on low for 10 minutes.
- In the meantime, in a medium pot add remaining ingredients, except for tofu. Then add in your vegan mushroom broth and stir to mix. Cover with a lid and bring this to a boil. Then let it simmer on medium heat for 20 minutes.
- When there are only 10 minutes left, carefully add slice tofu on top of stew. Cover with a lid and it simmer for remaining time. Serve with rice.
Where can I buy some of these ingredients?
- Purchase dried kelp at the korean or asian grocer
- Buy dried shiitake mushrooms at the korean or asian grocer
- Purchase Gochujang paste at the korean or asian grocer
- Buy Korean Hot Pepper flakes (aka Gochugaru) at the korean or asian grocer
Therefore I would recommend calling your grocer ahead of time before making the trip.
Give it a try!
Well I hope you give my Vegan Kimchi Tofu Stew recipe a try! Furthermore, it always excites me when you guys make my recipes and I hope this is one you try.
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Christie
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Vegan Kimchi Tofu Stew (Kimchi Jjigae)
Ingredients
- 3 pieces dried kelp
- 2 dried shiitake mushrooms
- 3 cups water
- 150 grams soft tofu sliced into 1 cm thick
- 2 stalks green onion slice into 1 inch pieces
- ½ tsp cane sugar
- 1 tsp salt
- 1.5 tsp gochujang
- ½ tsp gochugaru
- 1 tsp sesame oil
- 1 onion sliced
Instructions
- In a small pot, combine kelp, shiitake mushrooms and 3 cups of water. Bring to a boil and let it simmer on low for 10 minutes.
- In the meantime, in a medium pot add remaining ingredients, except for tofu. Then add in your vegan mushroom broth and stir to mix. Cover with a lid and bring this to a boil. Then let it simmer on medium heat for 20 minutes.
- When there are only 10 minutes left, carefully add slice tofu on top of stew. Cover with a lid and it simmer for remaining time. Serve with rice.
Amazing! I made this and it was really easy to make and so delicious with rice. Will be making again.
I need to cook with tofu more often!! I actually have a package just waiting to be used in my fridge!
Very delicious and thankful to find this vegan version of one of my favourite stews.
Looooove kimchi but I can't believe I have never had a kimchi stew before. And of course, whenever there's tofu involved, I'm in lol. Looks absolutely amazing and flavorful! Definitely a must-try. 🙂
All of that delicious heat you've incorporated into this stew is perfect for clearing the sinuses on a cold winter day or during allergy season!