This Korean-inspired vegan kimchi jjigae, or kimchi stew, is umami, comforting, and packed with flavors. It's a heartwarming 30-minute recipe that is great for colder evenings. Serve this spicy stew with rice to make it a meal!
Kimchi is a staple ingredient in our pantry. Although it is great on its own, I love using it in cooking, like making kimchi fried rice and this amazing kimchi stew!
This flavorsome stew is often served with steamed rice and other Korean banchan (side dishes). However, it is also great as a side dish to accompany Korean mains like vegan Jjajamyeon, tofu japchae, and vegan tteokbokki.
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💚Why you will love this recipe
- A hearty stew that is bold in flavor, comforting, and incredibly delicious
- Highly forgiving and customizable - feel free to use whatever vegetables/add-ins you have!
- Extra satisfying and is packed with veggies and plant-based protein
- Versatile and can be served as a side or main dish
🤔What is kimchi jjigae
Kimchi jjigae is a popular Korean stew with well-fermented kimchi as the primary ingredient. Besides kimchi, the stew includes tofu, vegetables, and/or meat simmered in an umami and spicy broth. Noodles (such as ramen and udon) are sometimes added to make a heartier meal.
This stew is commonly served with a bowl of white rice alongside various Korean banchan (side dishes), including stir-fried potatoes, marinated or seasoned vegetables, and salads.
Although traditionally not vegan, this recipe can be easily made plant-based with a few simple modifications. Tofu will be our primary protein source in place of meat. Additionally, we will be using vegan kimchi (regular kimchi are often not vegan due to the addition of fish sauce and shrimp paste).
🍲What you will need
📃Ingredient notes and substitutions
- Vegan kimchi - Both store-bought and homemade kimchi can be used in this recipe. Note that most commercial kimchi are not vegan, so do turn and read the ingredient list to ensure no animal products are added. Additionally, it is best to use aged kimchi that is sharper and more tangy in flavor.
- Kimchi juice - If your kimchi has little to no juice, you can simply add more kimchi to make up for it.
- Tofu - I am using firm tofu. You can also use medium or silken tofu, but be gentle while stirring to prevent it from breaking apart.
- Doenjang - A fermented soybean paste popular in Korean cooking. Can be substituted with gochujang for a spicer stew.
- Gochugaru - Korean red pepper flakes that add spiciness and a hint of smoky flavor to the kimchi jjigae.
🔪How to make
Heat some oil in a medium pot (I am using a claypot). Add kimchi, onion, garlic, and gochugaru. Saute for 4-6 minutes or until kimchi has softened.
Add mushrooms, broth, kimchi juice, and doenjang. Stir until well combined and allow the mixture to simmer for 10-15 minutes.
Add tofu slices in, and allow to cook for another 2-3 minutes.
Remove from heat, stirring in some chopped green onions. Your vegan kimchi jjigae is ready to be served.
✅Helpful tips
- Use aged kimchi - The longer kimchi ferments, the more complex and tangier it gets, which is what we want to make this stew. However, fresh kimchi will get the job done if you do not have any. You might need to add more gochugaru, doenjang, or a splash of rice vinegar to compensate.
- Mixing dry doenjang - If your doenjang is dry, mix it with 2–3 tablespoons of simmering broth in a separate bowl to create a smooth paste before adding it to the soup. This ensures it dissolves evenly.
- Adjusting jjigae to taste - Give your kimchi jjigae a taste before serving; add more sugar for sweetness, salt for saltiness, and gochugaru for spiciness.
- Serving suggestion - Jjigae is best served with a bowl of rice and Korean banchan like pickled or blanched vegetables, more kimchi, or some vegan tteokbokki.
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✨Variations and add-ins
Noodles - Add noodles such as ramen or frozen/fresh udon noodles for a heartier meal.
Dumplings - Although store-bought frozen dumplings are a convenient choice, I usually use some of my homemade frozen tofu dumplings. Wontons, although not authentic, is a great option as well.
Vegetables - I am using only mushrooms and kimchi in this recipe. Feel free to add other veg such as potatoes, zucchini, carrots, and tomatoes.
Add another protein source - To make a high-protein kimchi jjigae, add another sauce of plant-based protein such as seitan, black beans, or thinly sliced vegan steak.
❄️Storing suggestions
Leftover vegan kimchi jjigae can be refrigerated in an airtight container for 3-4 days. You can either reheat it in the microwave or a pot.
❔Commonly asked questions
Kimchi jjigae is a hearty stew that is richer and more concentrated in flavor due to the addition of gochugaru, gochujang, or a larger portion of kimchi. It often includes meat, tofu, and vegetables, making it a substantial recipe that can be served as a main dish.
On the other hand, kimchi guk is a thinner, lighter counterpart that contains less solid ingredients. It is usually served as a side dish to accompany heartier mains like bibimbap and bulgogi rice bowls.
You can use fresh kimchi to make kimchi jjigae. However, as fresh kimchi is less flavorful and tangy, adding other seasonings, such as gochujang, doenjang, and rice vinegar is recommended to compensate for it.
Traditionally, kimchi jjigae is not vegetarian as pork is commonly added. Additionally, regular kimchi often contain animal products such as shrimp paste and fish sauce.
However, you can easily make a vegan version of kimchi jjigae by replacing the pork with more tofu and using a vegan-friendly kimchi.
The spice level of kimchi jjigae can range from mild to moderate, depending on the type of kimchi used and the amount of gochugaru/gochujang used. If you have a low spice tolerance, I recommend getting mild kimchi and reducing the amount of gochugaru added.
📖 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
- 2-3 teaspoons gochugaru
- 4 shiitake mushrooms sliced
- 2 cups vegetable broth
- ¼ cup kimchi juice or more kimchi
- 1 tablespoon doenjang or gochujang/soy sauce
- ½ block extra-firm tofu sliced (around 200g/7oz)
- ¼ cup chopped green onion
- salt to taste
Instructions
- Heat some oil in a medium pot (I am using a claypot). Add kimchi, onion, garlic, and gochugaru. Saute for 4-6 minutes over medium heat or until kimchi has softened.
- Add mushrooms, broth, kimchi juice, and doenjang. Stir until well combined and allow the mixture to simmer for 10-15 minutes.
- Add tofu slices in, and allow to cook for another 2-3 minutes.
- Remove from heat, stirring in some chopped green onions. Your vegan kimchi jjigae is ready to be served.
Notes
- Use aged kimchi - The longer kimchi ferments, the more complex and tangier it gets, which is what we want to make this stew. However, fresh kimchi will get the job done if you do not have any. You might need to add more gochugaru, doenjang, or a splash of rice vinegar to compensate.
- Mixing dry doenjang - If your doenjang is dry, mix it with 2–3 tablespoons of simmering broth in a separate bowl to create a smooth paste before adding it to the soup. This ensures it dissolves evenly.
- Adjusting jjigae to taste - Give your kimchi jjigae a taste before serving; add more sugar for sweetness, salt for saltiness, and gochugaru for spiciness.
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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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