Vegan Kimchi Stew, also known as Kimchi Jjigae, is a flavorful and comforting Korean stew. This easy 30-minute recipe is made with kimchi, shiitake mushrooms, tofu, among other tasty ingredients, giving you a deliciously spicy and savory dish you'll want to make over and over.
Craving more Korean flavors? Don’t miss my Homemade Vegan Kimchi, Spicy Korean Tofu Soup, and Korean Spicy Tofu. Each recipe is packed with the perfect amount of spice, bringing the taste of Korea right to your kitchen!
This Vegan Kimchi Stew is not only a comforting meal but also a great way to use up leftover kimchi. The flavors get better the longer it sits, making it the perfect recipe for meal prepping or a quick, hearty weeknight dinner. Plus, it’s a fantastic choice for anyone who loves kimchi and wants to enjoy a plant-based version of this classic Korean dish.
Serve this stew with steamed rice for a complete meal, or enjoy it on its own as a light yet filling dish. It’s perfect for anytime you’re craving something flavorful and satisfying, whether for lunch or dinner. Its spicy, savory taste makes it a delicious choice all year long.
Ingredients for vegan kimchi stew
- Oil: I used sesame oil because it adds a nice toasted flavor, perfect for Asian-inspired dishes. But if you don't have it, you can easily use olive oil or vegetable oil instead.
- Onion: You can go with yellow or white onion, but yellow onions caramelize better and have a sweeter taste. Red onion or shallots are also good options if you want a different flavor.
- Garlic.
- Vegan kimchi: Traditional kimchi isn’t always vegan, as it often contains fish sauce or shrimp paste. Make sure to use a vegan version, which you can find at Asian markets, online, or in stores with an international section. Alternatively, you can make your own by following my Homemade Vegan Kimchi recipe!
- Gochugaru: This Korean chili flake brings a mild, smoky heat that's perfect for adding just the right kick without overwhelming the dish. You can usually find it in Asian markets, online, or at bigger grocery stores with an international section. If it's hard to find, crushed red pepper flakes or hot paprika can work as substitutes to give you a similar mild spice.
- Gochujang: This Korean fermented chili paste has a perfect balance of spice, salt, and a hint of sweetness, giving the soup a distinctive flavor. You can find it in Asian markets, online, or in grocery stores with international sections. If you can't get your hands on it, a mix of 1 teaspoon of gochugaru, a pinch of sugar, and a splash of soy sauce will work as a substitute, or you can use sriracha or any chili paste with a bit of sugar.
- Granulated sugar: The sugar helps neutralize the sourness of the kimchi and balance the flavors. If you prefer not to use it, feel free to leave it out, especially if you like your stew a bit more sour. You can also swap it for maple syrup, agave, or brown sugar if you like.
- Soy sauce: It brings a savory, salty depth to the dish. For a lighter option, you can go with low-sodium soy sauce, or try tamari if you're looking for a gluten-free choice. Coconut aminos is also a great substitute if you want a soy-free alternative.
- Vegetable broth: If you don't have vegetable broth, you can use water as a substitute, but the flavor will be a bit milder. To boost the taste, try adding a pinch of salt or a dash of garlic powder or other spices.
- Shiitake mushrooms: If shiitake mushrooms are hard to find, feel free to swap them out with cremini, button, or portobello mushrooms for a similar texture and flavor.
- Firm tofu: The best option for this recipe is firm or extra-firm tofu, as it holds its shape and absorbs the flavors of the stew. If you prefer, you can use silken or soft tofu, but be sure to add it at the end of cooking to prevent it from breaking apart in the broth.
- Scallions or green onions: These are typically used as a garnish to add a fresh crunch and a mild onion flavor. If you can't find them, feel free to skip them. Your stew will still taste great without them.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan kimchi stew
Step 1: Heat the oil in a pot and sauté the onion and garlic for 2-3 minutes over medium-high heat.
Step 2: Stir in the kimchi along with the gochugaru, gochujang, sugar, and soy sauce, and cook for another 2-3 minutes.
Step 3: Add the vegetable broth and mushrooms. Bring everything to a boil, then lower the heat, cover the pot, and let it simmer for about 10 minutes, or until the mushrooms are tender.
Step 4: Cut the tofu into slices, cubes, or any shape you prefer.
Step 5: Add the tofu to the pot and continue cooking for 5-10 more minutes.
Step 6: Serve the stew hot and top with chopped scallions for added freshness.
Storage instructions
Fridge: Store the stew in an airtight container in the fridge for up to 3-4 days.
Freezer: You can freeze the stew for up to 1-2 months in an airtight container. Make sure to let it cool completely before freezing.
Reheat from the fridge: To reheat, simply warm it up in a pot over medium heat until heated through, or microwave in a microwave-safe container.
Reheat from the freezer: Thaw the stew overnight in the fridge, then reheat it on the stove or in the microwave until hot.
Frequently asked questions
Kimchi is a traditional Korean dish made with fermented vegetables, usually napa cabbage and Korean radish, and flavored with chili, garlic, ginger, and sometimes fish sauce in the traditional version.
It has a spicy, sour, and umami taste. It's often served as a side dish or used in soups and stews. Plus, since it's fermented, it's great for digestion because it contains probiotics. It's a tasty, flavorful addition to many meals!
I never press tofu myself, as I don’t notice much of a difference. Pressing can help remove excess water, which allows the tofu to absorb more flavor, but in my opinion, it’s not worth the extra time. If you're using silken or soft tofu, don’t press it, or it might break apart.
You can add different veggies to the stew based on what you like. Carrots, zucchini, and bell peppers will add some sweetness and crunch, while spinach or kale give it extra nutrients. Sweet potatoes add a nice comforting sweetness, and broccoli brings some crunch. Bean sprouts are great if you want something light and crunchy. Just keep an eye on the cooking times!
You can serve this stew with steamed white or brown rice, or jasmine rice for a fragrant touch. Udon or ramen noodles are also a great option if you want something heartier. For a bit of crunch, serve it with fresh kimchi or Asian-style pickled vegetables on the side.
Cooking kimchi does reduce some of the probiotics, but it doesn't get rid of them completely. Cooking it for about 20 minutes probably won’t kill all the good bacteria. Plus, some studies show that even probiotics killed by heat can still offer health benefits. So, while it might not have as many active probiotics as raw kimchi, it still provides some of those positive effects.
More vegan Asian recipes
Vegan Kimchi Stew (Kimchi Jjigae)
Ingredients
- 1 tablespoon oil, I used sesame oil
- ½ onion, chopped
- 2 cloves garlic, minced
- 2 cups vegan kimchi, chopped
- 2 teaspoons gochugaru
- 1 tablespoon gochujang
- 2 teaspoons granulated sugar, optional
- 1 tablespoon soy sauce
- 2 cups vegetable broth
- 8 ounces shiitake mushrooms, stems removed and sliced
- 1 block firm tofu, 14-16 ounces (400-450 g)
- 2 scallions or green onions, sliced diagonally
Instructions
- Heat the oil and sauté the onion and garlic: Heat the oil in a pot and cook the onion and garlic for 2-3 minutes over medium-high heat.
- Add kimchi and seasonings: Add the kimchi and the rest of the seasonings (gochugaru, gochujang, sugar, and soy sauce), and sauté for another 2-3 minutes.
- Add broth and mushrooms: Pour in the broth and add the mushrooms. Bring it to a boil, then reduce the heat, cover the pot, and let it simmer for about 10 minutes, or until the mushrooms are cooked.
- Slice the tofu: Slice the tofu, or cut it into cubes or any shape you prefer.
- Add tofu and cook: Add the tofu to the pot and cook for another 5-10 minutes.
- Serve and garnish: Serve with scallions on top for a fresh crunch.
Notes
- Keep the stew in an airtight container in the fridge for about 3-4 days.
- For longer storage, freeze the stew in an airtight container for up to 1-2 months. Let it cool completely before freezing.
- To warm up leftovers, heat on the stove over medium heat or microwave until hot.
- If frozen, thaw in the fridge overnight, then heat it up on the stove or in the microwave.
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