Vegan Kimchi Jjigae (Kimchi Stew)

Dive into the bold and comforting flavors of Vegan Kimchi Jjigae, a plant-based twist on the classic Korean kimchi stew. This hearty dish combines the tangy, spicy kick of vegan kimchi with tender cubes of tofu, nutrient-packed vegetables, and a savory vegetable broth infused with garlic, soy sauce, and gochugaru (Korean red pepper flakes). Optional additions like mushrooms and zucchini add an extra layer of umami and texture, making this stew irresistibly satisfying. Quick to prepare and packed with probiotics and nutrients, this one-pot recipe is perfect for a cozy dinner, served steaming hot on its own or paired with a side of fluffy steamed rice. Whether you're a kimchi enthusiast or exploring Korean flavors for the first time, this vegan stew is sure to impress!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups vegan kimchi
• 14 ounces tofu
• 4 cups vegetable broth
• 1 medium onion
• 4 cloves garlic
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 3 scallions
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 1 cup mushrooms (optional, for extra umami)
• 1 small zucchini (optional)

Directions

Step 1

Prepare the tofu by draining it and wrapping it in a kitchen towel. Place something heavy on top to press for about 10 minutes to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes.

Step 2

Chop the onion into thin slices and mince the garlic cloves. Slice the scallions, keeping the white and green parts separated.

Step 3

If using mushrooms, clean and slice them. If using zucchini, slice it into half-moon shapes.

Step 4

In a large pot, heat the sesame oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 5

Add the minced garlic and the white parts of the scallions, and sauté for another minute until fragrant.

Step 6

Stir in the vegan kimchi along with its juices, and cook for another 3 minutes, stirring occasionally.

Step 7

Add the gochugaru and soy sauce, stirring everything together, and cook for another 2 minutes to release the flavors.

Step 8

Pour in the vegetable broth and bring to a simmer.

Step 9

Once simmering, carefully add the tofu cubes and optional mushrooms and zucchini. Cook for about 15-20 minutes or until the vegetables are tender and flavors have melded.

Step 10

Taste and season with salt and pepper as needed. Adjust the spiciness by adding more gochugaru if desired.

Step 11

Garnish with the green parts of the scallions before serving.

Step 12

Serve hot as a comforting dish on its own or with a bowl of steamed rice.

Nutrition Facts

Serving size	(2190.8g)

Amount per serving	% Daily Value*
Calories	1282.2

Total Fat 56.5g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 8.8g
Cholesterol 0mg	0%
Sodium 7025.9mg	0%
Total Carbohydrate 116.7g	0%
Dietary Fiber 35.2g	0%
Total Sugars 34.7g
Protein 93.1g	0%

Vitamin D 0IU	0%
Calcium 1792.3mg	0%
Iron 40.3mg	0%
Potassium 4323.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.7%

Protein: 27.6%

Carbs: 34.6%