Vegan Kimchi Stew

A bold, comforting Korean-inspired stew made with tangy vegan kimchi, tender tofu, and mushrooms simmered in a savory broth. Warming, nourishing, and perfect for chilly days.

Course Main Course, Stew

Cuisine Korean, Vegetarian

Keyword kimchi jjigae vegan, Korean-inspired vegan recipes, spicy vegan comfort food, tofu stew, Vegan kimchi stew

Prep Time 10

Cook Time 25

Servings

Calories 230kcal

Ingredients

1 tablespoon 15 ml sesame oil
1 cup 130 g mushrooms, sliced
2 cups 470 ml vegan kimchi, chopped
4 cups 950 ml vegetable broth
1 block 14 oz / 400 g firm tofu, cubed
2 tablespoons 30 ml soy sauce or tamari
1 teaspoon sugar optional, depending on kimchi
Salt to taste
Black pepper to taste
2 green onions chopped, for garnish

Instructions

Heat the sesame oil in a large pot over medium heat.
Add the sliced mushrooms and sauté for 3–4 minutes, until they begin to soften.
Pour in the vegetable broth and bring to a gentle simmer.
Stir in the chopped kimchi, cubed tofu, and soy sauce. If your kimchi is not very sweet, add the optional teaspoon of sugar to balance the flavors.
Simmer the stew for about 20 minutes, allowing the flavors to meld.
Taste and season with salt and black pepper as needed.
Serve hot, garnished with chopped green onions.

Notes

Add gochugaru (Korean chili flakes) for extra heat if desired.

This stew pairs well with steamed rice or noodles.

Leftovers taste even better the next day.

Nutrition

Calories: 230kcal | Carbohydrates: 16g | Protein: 14g | Fat: 12g | Fiber: 4g