This Korean-inspired kimchi jjigae is spicy, savory, and incredibly comforting. A simple stew that is easy to make and ready in 30 minutes. Serve it with some freshly steamed rice to make it a meal!
I am a huge fan of kimchi, as it is incredibly versatile! You can eat it straight out of a jar and add it to dishes like kimchi fried rice and this vegan kimchi stew to give them tons of flavor.
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💚Why you will love this recipe
- A 30-minute recipe that is easy to put together
- Spicy, bold in flavor, and super hearty
- Healthier and lighter than the traditional version
- A great way to use up aged kimchi!
🤔What is kimchi jjigae
Kimchi jjigae, also known as kimchi stew, is a famous Korean stew made with aged kimchi, pork, tofu, vegetables, and various seasonings like doenjang and gochugaru. It is commonly served hot with freshly steamed rice.
To make this recipe vegan, we will be omitting the pork. As kimchi is traditionally not vegan and contains fish sauce and shrimp paste, you will need to use vegan kimchi.
🍲What you will need
📃Ingredient notes and substitutions
- Napa-cabbage kimchi
- Use aged kimchi, ideally, one fermenting for more than 2 weeks. It gives kimchi jjigae the most flavor.
- Make sure to use vegan kimchi as fish sauce, and shrimp paste is commonly added to the traditional ones.
- Tofu - Any kind of tofu will work. I am using extra-firm. Medium and soft tofu will work, too but stir your soup gently to prevent tofu from breaking apart.
- Kimchi juice - Use it if available, but if your kimchi comes with little liquid, don’t sweat it!
- Doenjang - can be substituted with gochujang or a tablespoon of soy sauce.
- Gochugaru - It is Korean red chili flakes. Feel free to substitute it with regular red pepper flakes or omit it to reduce the spice level.
🔪How to make
Heat some oil in a claypot/soup pot. Add kimchi, onion, and garlic. Saute for 2-3 minutes until fragrant.
Add water, kimchi juice, doenjang, and gochugaru. Bring the mixture to a boil, then add shiitake mushrooms. Cook on low heat for 10-15 minutes or until the broth slightly reduces.
Add tofu to the soup and cook for another 1-2 minutes or until everything is hot.
Remove from heat, then stir in chopped green onions. Your vegan kimchi jjigae is ready to be served!
✅Helpful tips
- Note on kimchi - Use aged and well-fermented kimchi as they are sour and have a more complex flavor. Ideally, the kimchi should be fermented for at least 2 weeks.
- If your doenjang is drier, mix it with 1-2 tablespoons of warm water to form a paste before adding it to the soup.
- Adding sweetener - If your kimchi is sour, or if you are not used to the tanginess, add 1-2 teaspoons of sugar to neutralize the acidity.
- Storing - Refrigerate leftover vegan kimchi jjigae for 4-5 days.
✨Variations
Vegetables - Feel free to use other vegetables instead of what this recipe calls for. Some veg that works great in this stew includes zucchini, napa cabbage, cabbage, and bok choy.
Protein - Instead of tofu, you can use chunks of vegan chicken breast or tempeh.
Extra spicy - replace doenjang with gochujang, and add more gochugaru.
Toppings - More chopped green onion, toasted sesame seeds
🍜How to serve
Here are some dishes that go well with kimchi stew -
- Rice - short-grain rice, jasmine rice, brown rice, or cauliflower rice
- Side dishes - Cucumber salad, gochujang tofu, tofu dumplings, pickled radish, more kimchi
- Mains - Vegan japchae, Jajangmyeon, tofu bulgogi
❔Commonly asked questions
Kimchi jjigae is savory, tangy, and umami, with a nice kick coming from the gochugaru and kimchi. The spice level can vary depending on the brand of kimchi used, and the amount of gochugaru added.
Traditional kimchi jjigae is not vegetarian as meat, usually pork is added. Most brands of kimchi are also not vegetarian/vegan-friendly. Although the base ingredients like napa cabbage, radishes, and gochugaru are plant-based, animal products like fish sauce and shrimp paste are commonly added.
Most store-bought kimchi is not vegan unless stated otherwise. This is because fish sauce and shrimp paste are commonly added to kimchi.
🍽️More Asian soups and stews
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📖 Recipe
Vegan Kimchi Jjigae (kimchi stew)
Ingredients
- ½ medium yellow onion diced
- ½ cup vegan kimchi packed (chopped into smaller pieces)
- 2 cloves garlic minced
- 2 cups water
- ¼ cup kimchi juice optional*
- 1 tablespoon doenjang or gochujang/soy sauce
- 2-3 teaspoons gochugaru
- 4 shiitake mushrooms sliced
- ½ block extra-firm tofu sliced (around 200g/7oz)
- ¼ cup chopped green onion
- salt to taste
Instructions
- Heat 2 teaspoons of oil in a clay pot/soup pot. Once the pot is heated, add kimchi, onion, and garlic. Saute until fragrant, around 2-3 minutes.½ medium yellow onion, ½ cup vegan kimchi, 2 cloves garlic
- Next, add water, kimchi juice, doenjang, and gochugaru. Bring the mixture to a boil, then add shiitake mushrooms. Cook on low heat for 10-15 minutes or until the broth slightly reduces.2 cups water, ¼ cup kimchi juice, 1 tablespoon doenjang, 2-3 teaspoons gochugaru, 4 shiitake mushrooms
- Add tofu to the soup and cook for another 1-2 minutes or until everything is hot.½ block extra-firm tofu
- Remove from heat, then stir in chopped green onions, and season with salt. Your kimchi jjigae is ready to be served!¼ cup chopped green onion, salt
Notes
- Note on kimchi - Use aged and well-fermented kimchi as they are sour and have a more complex flavor. Ideally, the kimchi should be fermented for at least 2 weeks.
- If your doenjang is drier, mix it with 1-2 tablespoons of warm water to form a paste before adding it to the soup.
- Adding sweetener - If your kimchi is sour, or if you are not used to the tanginess, add 1-2 teaspoons of sugar to neutralize the acidity.
- Storing - Refrigerate leftover vegan kimchi jjigae for 4-5 days.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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