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Vegan Kimchi Tofu Stew

Vegan Kimchi Tofu Stew (Kimchi Jjigae)

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
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course dinner, lunch
Cuisine korean
Servings 1
Calories 618 kcal


  • 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


  • 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.


Adapted from Maangchi.com
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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
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