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Vegan kimchi stew in a large pot with scallions on top, and a bowl of extra scallions on the side.
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Vegan Kimchi Stew (Kimchi Jjigae)

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: Korean
Diet: Vegan
Servings: 4
Calories: 175kcal
Author: Iosune Robles

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
US Customary - Metric

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.
    Sautéed onion and garlic in a large pot.
  • 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.
    Sautéed onion, garlic, kimchi, and seasonings in a large pot.
  • 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.
    Vegan kimchi stew in a large pot before adding the tofu.
  • Slice the tofu: Slice the tofu, or cut it into cubes or any shape you prefer.
    Sliced tofu on a wooden cutting board.
  • Add tofu and cook: Add the tofu to the pot and cook for another 5-10 minutes.
    Vegan kimchi stew in a large pot.
  • Serve and garnish: Serve with scallions on top for a fresh crunch.
    Vegan kimchi stew in a large pot with scallions on top.

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.

Nutrition

Serving: 1serving | Calories: 175kcal | Carbohydrates: 15g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1036mg | Potassium: 346mg | Fiber: 4g | Sugar: 6g | Vitamin A: 668IU | Vitamin C: 3mg | Calcium: 159mg | Iron: 3mg