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    Home » Recipes » Appetizers/Sides » Vegan Kimchi Tofu Stew

    Vegan Kimchi Tofu Stew

    Last Modified: October 9, 2020 - Published by: christieathome - Comments: 5 Comments

    Jump to Recipe Print Recipe

    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.

    Vegan Kimchi Tofu Stew

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    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

    1. 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.
    2. 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.
    3. 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. 

    Vegan Kimchi Tofu Stew

    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.

    Thanks for visiting my blog! If you enjoyed this kimchi jjigae easy recipe, please share it with your family and friends or on social media! So take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories. Then I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    Additionally, if you could leave a star rating, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    Disclaimer: I am not sponsored by the companies listed in this blog.

    *This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Also, I earn from qualifying purchases through additional affiliate programs

    Vegan Kimchi Tofu Stew

    Vegan Kimchi Tofu Stew (Kimchi Jjigae)

    christieathome
    Vegan Kimchi Tofu Stew.  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. 
    5 from 6 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course dinner, lunch
    Cuisine korean
    Servings 1
    Calories 618 kcal

    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 yellow 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.

    NOTES

    Adapted from Maangchi.com
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    Medium Size Pot 2.4 Qt
    Measuring Set
    Cutting Board
    Santoku Knife
    Keyword kimchi jiggae, kimchi jjigae authentic recipe, kimchi jjigae easy recipe, kimchi jjigae recipe, vegan kimchi tofu stew
    Nutrition
    Calories: 618kcal | Carbohydrates: 116g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Sodium: 2387mg | Potassium: 305mg | Fiber: 12g | Sugar: 22g | Vitamin A: 553IU | Vitamin C: 40mg | Calcium: 340mg | Iron: 9mg

    Suggested Equipment

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    Reader Interactions

    Comments

    1. Mark

      September 05, 2020 at 1:38 pm

      5 stars
      Amazing! I made this and it was really easy to make and so delicious with rice. Will be making again.

      Reply
    2. Rosemary

      September 11, 2020 at 8:25 am

      5 stars
      I need to cook with tofu more often!! I actually have a package just waiting to be used in my fridge!

      Reply
    3. Milly

      November 09, 2020 at 10:09 pm

      5 stars
      Very delicious and thankful to find this vegan version of one of my favourite stews.

      Reply
    4. Sherri

      November 19, 2020 at 8:32 am

      5 stars
      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. 🙂

      Reply
    5. Heidi | The Frugal Girls

      December 21, 2020 at 3:36 pm

      5 stars
      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!

      Reply

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    Christie

    Hello! My name is Christie. I enjoy sharing Asian recipes from around the world. So that you can make them from the comfort of your own home. In my spare time, I enjoy spending it with my wonderful husband and two pups.

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