Description
Vegetarian Kimchi Jjigae is a vibrant, soul-warming Korean stew perfect for chilly evenings. This plant-based version captures the traditional bold, spicy, and tangy notes of well-fermented cabbage kimchi. By utilizing a robust vegetable broth and velvety soft tofu, this nourishing meal delivers a deep, satisfying flavor profile without the need for meat or seafood. It is quick to prepare, incredibly healthy, and naturally rich in probiotics, making it an ideal staple for any home cook looking for a restorative, flavorful meal.
Ingredients
2 cups well-fermented napa cabbage kimchi, chopped
1 block (14 oz) soft or silken tofu, sliced into pieces
1 tablespoon gochujang (Korean red chili paste)
1 tablespoon gochugaru (Korean red chili flakes)
1 tablespoon soy sauce
1 teaspoon granulated sugar
3 cups vegetable broth
2 cloves garlic, minced
1 small yellow onion, sliced
2 green onions, chopped for garnish
1 tablespoon sesame oil
Instructions
Heat the sesame oil in a pot over medium heat.
Add the onion and sauté until translucent, then add the kimchi and cook for 5 minutes until soft.
Stir in the gochujang, gochugaru, garlic, soy sauce, and sugar, cooking for another minute to bloom the spices.
Pour in the vegetable broth and bring to a gentle simmer for 15 minutes.
Gently place the soft tofu pieces into the stew and simmer for an additional 5 minutes.
Garnish with fresh green onions and serve hot with steamed rice.
Notes
Use the oldest, most pungent kimchi you have as it provides the best flavor for the stew. If you want extra protein, add sliced mushrooms alongside the tofu. Store leftovers in an airtight container for up to 3 days; the flavor often improves the next day.