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Vegan Kimchi Jjigae Recipe

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Vegan Korean Kimchi Jjigae (Tofu Kimchi Stew) - Cook With Candy

Korean kimchi jjigae, or tofu kimchi stew, is not to be missed by vegans! Made from kimchi, silken tofu, gochujang, and gochugaru, this stew is the perfect thing to keep you warm during soup season. This plant-based Korean dish takes just a few ingredients and doesn’t require any seafood or pork to be delicious.

Provided by: EasyRecipesCooking.com

Categories: Main Course

Total time: 15 minutes

Yield: 2


2 cups vegan kimchi (including kimchi juice) (roughly chopped )
7 oz silken or soft tofu (chopped in large cubes)
2½ cups veggie broth
1 tbsp gochugang (red pepper paste )
2 tsp gochugaru (red pepper flakes)
2 tsp sesame oil
green onion (chopped)
1-2 garlic cloves (minced)
salt and pepper (to taste)
mushroom (enoki, seafood, etc.) (optional)


  • Heat the sesame oil in a pot on medium heat. Add the chopped vegan kimchi, garlic, and gochugaru and saute for 2 mins.
  • Add the veggie broth, then stir in the gochujang. Bring to a boil, then add the silken tofu and half of the green onions. If you have mushrooms or other option veggies, add them now. If broth becomes too low, add a small amount of water as needed.
  • Boil for 10 mins, then serve immediately while still hot. Top off with more green onions and serve with rice.

Tofu and Kimchi Stew Recipe | Bon Appétit

If gochujang hasn’t made it to your pantry yet, this stew recipe would also work with virtually any miso.

Provided by: EasyRecipesCooking.com

Yield: 4 servings


1 tablespoon vegetable oil
6 scallions, white and pale-green parts chopped, dark-green parts reserved
4 garlic cloves, sliced
1 1-inch piece ginger, peeled, finely chopped
4 cups low-sodium chicken broth
3 tablespoons gochujang (Korean hot pepper paste)
3 tablespoons soy sauce
1 small daikon, peeled, sliced
½ cup kimchi
¼ block firm silken tofu


  • Heat oil in a large saucepan over high. Cook white and pale-green parts of scallions, garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add broth, then whisk in gochujang and soy sauce. Add daikon and gently simmer until daikon is tender, 15–20 minutes.
  • Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Thinly slice reserved scallion tops and scatter over.

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