If you’re looking for a delicious and comforting dish that’s packed with flavor, this Spicy Vegan Kimchi Jjigae is just what you need. This hearty stew is a staple in Korean cuisine, and it’s perfect for warming you up on a chilly day. Made with tangy kimchi, tofu, and a medley of vegetables, it’s both satisfying and nourishing.
The beauty of this Vegan Kimchi Jjigae Recipe lies in its simplicity and the depth of flavor that comes from fermented kimchi. Whether you’re a long-time fan of Korean food or trying it for the first time, this dish will leave your taste buds wanting more. It’s easy to prepare and can be adjusted to your spice level preference, making it a versatile addition to your recipe collection.
This stew is not only delicious, but it’s also loaded with nutrients from the vegetables and probiotics from the kimchi. It’s a perfect dish for those looking to incorporate more plant-based meals into their diet.
Deliciously Spicy Vegan Kimchi Jjigae
This Vegan Kimchi Jjigae is a flavorful stew featuring spicy kimchi, soft tofu, and assorted vegetables simmered in a rich broth. It’s spicy, tangy, and has a robust umami flavor profile that will delight your palate.
The combination of ingredients creates a warming dish that is both filling and refreshing, making it an excellent choice for any meal of the day.
Ingredients
- 2 cups of kimchi, chopped
- 1 block of firm tofu, diced
- 1 medium onion, sliced
- 2 green onions, chopped
- 2 cups vegetable broth
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 cup mushrooms, sliced (shiitake or button mushrooms work well)
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon vegetable oil
- Optional: additional vegetables like zucchini or spinach
Instructions
- Prepare the Ingredients: Chop the kimchi, dice the tofu, and slice the onion and mushrooms.
- Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, garlic, and ginger. Sauté until fragrant and the onions are translucent.
- Add Kimchi: Stir in the chopped kimchi and cook for a few minutes until heated through, allowing the flavors to meld.
- Incorporate Broth and Tofu: Add the vegetable broth, gochujang, soy sauce, and diced tofu to the pot. Bring to a boil, then reduce to a simmer.
- Add Vegetables: Stir in the mushrooms and any additional vegetables you desire. Simmer for about 15-20 minutes, allowing the flavors to develop.
- Finish and Serve: Drizzle sesame oil and garnish with chopped green onions before serving. Enjoy hot with a side of rice.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 180kcal
- Fat: 8g
- Protein: 9g
- Carbohydrates: 18g
