Tofu Kimchi Jjigae (aka tofu kimchi stew). A spicy stew with silken tofu in a warm savory and slightly sour kimchi broth. This classic Korean stew is comfort food to many and is easily made at home. This version is vegan. Ready in 30 minutes.
In a small pot, add vegetable broth, dried kelp and shiitake mushrooms. Cover and bring to a boil. Let it simmer on low for 10 minutes. This is your broth.
Meanwhile, in a separate small pot on medium heat, add sesame oil and fry yellow onions until translucent. Next add in kimchi and fry until juices have released.
Then pour in kelp mushroom broth, soy sauce, gochugaru, and sugar and stir to mix. Cover with a lid and bring this to a boil on medium-high heat. Simmer on low heat for 15-20 minutes.
Lastly, uncover and add soft tofu on top and allow tofu to warm for 5 minutes. Garnish with green onions. Enjoy!
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!