Enjoy a spicy, tangy hot stew with this meat-free version of the classic kimchi jjigae made from kimchi, tofu and mushrooms. A comforting meal that’s heavenly during the cold winter days.
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When it comes to recipes containing kimchi, there’s nothing more iconic then the classic kimchi jjigae (kimchi stew). Kimchi is seasoned, fermented vegetables that’s a staple in any Korean household. But the one that’s traditionally used is the napa cabbage variety when it comes to cooking this dish. Now it’s pretty easy to find kimchi stocked in grocery stores due to the popularity of Korean food skyrocketing around the world. And I’ve never been more thankful!
I’m definitely a fellow kimchi jjigae enthusiast. With every visit to a Korean restaurant, and experimentation on a myriad of recipes, I’ve attained this recipe that I really love. So delectable and comforting, especially during the winter season!
Hot, spicy, comforting kimchi jjigae
The flavors of kimchi jjigae blend together to make a hearty and comforting meal. It’s spicy, tangy, savory, and combines ingredients that are often used in Korean cuisine: gochujang, gochugaru, soy sauce, tofu, and green onions.
Have a hot bowl of this stew with a serving of white rice for a simple, delicious meal.
NOTES FOR MEAT-FREE KIMCHI JJIGAE
- Meat free – This recipe is a meat free version of kimchi jjigae. You can add sliced beef, pork or canned tuna if you prefer.
- Use fermented kimchi – This is the best type of kimchi to use when cooking. However, use less sugar in your cooking if you’re using new kimchi. New kimchi is not fermented as long and is less sour. The sugar doesn’t make it sweet, but is to round out the flavor.
- Additional add ons – Some vegetable options are potatoes, zucchini and even other types of mushrooms such as enoki. You can also add some glass noodles.
Here are more Korean recipes for you to try out:
- Crispy Kimchi Pancake (Kimchijeon)
- Cheesy Korean Fried Chicken
- Kimchi Pasta Carbonara
- Korean Fire Chicken with Cheese (Cheese Buldak)
RECIPE
Meat-Free Kimchi Jjigae (Kimchi Stew)
Ingredients
Broth
- 6 dried shiitake mushrooms sliced once rehydrated
- 2.5 cups hot/warm water
- 1 tbsp dashi powder
Kimchi Jjigae
- 1/2 onion sliced
- 4 cloves garlic minced
- 2 stalks green onions diced
- 1 cup kimchi
- 2 tbsp gochujang Korean chili paste
- 1/2 tbsp gochugaru Korean chili powder
- 2 tbsp light soy sauce
- 1/2 tsp salt
- 1 tsp sugar
- 1/4 cup kimchi brine
- 1/2 block firm tofu sliced into ½ inch thick bite size pieces
- 1/2 tbsp sesame oil
Instructions
Broth
- Add dried mushrooms that has been thoroughly rinsed into a bowl and pour in 2.5 cups of warm/hot water.
- Cover with a plate/lid to push down the mushroom and set aside for 30 minutes.
- Once the time is up, remove the mushrooms and add the dashi powder. Stir until dissolved.
Kimchi Jjigae
- In a pot over medium low heat, pour in some oil and sauté the onions, garlic, green onions and shiitake mushrooms for 1-2 minutes.
- Add kimchi and sauté for another minute before adding gochujang and gochugaru. Stir until everything is mixed together.
- Pour in 2.5 cups of the broth and stir. Season with light soy sauce, sugar, salt, kimchi brine.
- Add the kimchi and gently stir. Drizzle in the sesame oil.
- Cover with a lid and let that cook for another 20 minutes. Serve with white rice and enjoy!
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