Vegan Kimchi Jjigae (kimchi stew)

A claypot of kimchi soup on a checkered white teacloth with rice and chopped green onion beside.

5 from 1 vote

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!

Prep Time5

Cook Time20

Total Time25

Course: Side Dish, Soup

Cuisine: korean

Diet: Vegan, Vegetarian

Servings: servings

Calories: 110kcal

Author: Meesha

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

US Customary - Metric

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

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.

Storing suggestion - Leftover jjigae can be refrigerated for up to 4 days. Reheat in the microwave or a pot before serving.

Nutrition