Vegan Kimchi Jjigae

Vegan Kimchi Jjigae (김치찌개) is a flavorful, spicy Korean stew typically made with kimchi, tofu, vegetables, and a rich broth. This vegan version skips the traditional pork or beef but still delivers that hearty, satisfying flavor that kimchi jjigae is known for.  🥘 

Ingredients:

For the Stew:

• 2 cups of well-fermented vegan kimchi
  
• 1 block of firm tofu, cut into cubes
  
• 1 medium onion, thinly sliced
  
• 1/2 medium zucchini, sliced into half-moons
  
• 1-2 tablespoons gochujang (Korean red pepper paste)
  
• 1 tablespoon gochugaru (Korean red pepper flakes) (optional, for extra heat)
  
• 1 tablespoon soy sauce (or tamari for gluten-free)
  
• 1 tablespoon sesame oil
  
• 2-3 cups vegetable broth or water
  
• 1 tablespoon rice vinegar or lemon juice (for brightness)
  
• 1 teaspoon garlic, minced
  
• 1 teaspoon ginger, grated (optional for extra depth)
  
• 1 tablespoon maple syrup (or sugar, optional, to balance the sourness of the kimchi)

For Garnish:

• 2-3 green onions, chopped
•  Toasted sesame seeds (optional)
• A few cilantro leaves (optional)

Instructions:

1. Sauté the Vegetables:

• In a large pot, heat the sesame oil over medium heat.
• Add the sliced onion and cook for 3-4 minutes, until softened.
• Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
• Add the zucchini slices and cook for another 2-3 minutes, allowing them to soften slightly.

2. Add the Kimchi and Seasoning:

•    Add the kimchi to the pot and stir well to combine with the vegetables.
• Stir in the gochujang, gochugaru (if using), soy sauce, and maple syrup. Cook for another 3-4 minutes, allowing the kimchi to slightly caramelize and deepen in flavor.

3. Add Broth and Simmer:

•    Pour in the vegetable broth (or water), and bring the mixture to a boil.
• Reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld together.

4. Add Tofu and Final Seasoning:

•   Gently add the tofu cubes to the pot, stirring carefully to avoid breaking them.
• Add the rice vinegar (or lemon juice) to brighten the flavors, and adjust the seasoning with additional soy sauce, gochujang, or salt to taste.

5. Simmer and Serve:

•    Let the stew simmer for an additional 5-10 minutes, allowing the tofu to absorb the flavors of the broth.
• Taste the stew and adjust seasoning if needed. If you like more spice, add extra gochugaru or gochujang.

6. Garnish and Serve:

• Once the stew is ready, ladle it into bowls.
• Garnish with chopped green onions, sesame seeds, and cilantro leaves if desired.
• Serve with a side of steamed rice and enjoy!

 Tips:

Kimchi: Make sure you use well-fermented kimchi for the best flavor. If your kimchi is too fresh and mild, it may not give the stew the depth of flavor you’re looking for.

Spice Level: Adjust the heat by adding more or less gochujang and gochugaru, depending on your preference. You can also omit the red pepper flakes for a milder stew.

Tofu: If you prefer crispy tofu, pan-fry the tofu cubes in a bit of oil until golden before adding them to the stew. This adds an extra texture contrast.

Other Veggies: You can also add mushrooms, bok choy, or other vegetables if you like.

This Vegan Kimchi Jjigae is comforting, hearty, and packed with probiotic-rich kimchi—perfect for a cozy meal!

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.