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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 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.

Suggest Equipment & Products

Medium Size Pot 2.4 Qt
Measuring Set
Cutting Board
Santoku Knife
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Adapted from Maangchi.com
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