Vegetarian kimchi jiggae is a rich, spicy vegan kimchi stew which is the perfect quick weeknight dinner and is ready in under 30 minutes.
If you’ve been with me since the beginning you’ll probably notice that I LOVE Korean food. It is a cuisine filled with rich flavours, exotic ingredients and a healthy dose of spice. Other Korean dishes I’ve created are:
Traditional Kimchi-jjigae or kimchi stew is a dish made with kimchi as a base but non-vegan versions tend to include pork but for my Vegetarian kimchi jiggae version I’ve paired it with tofu. The mix of textures works well and makes this dish exciting and full of flavour.
Vegetarian kimchi jiggae can be cooked with older, more fermented kimchi or fresh store-bought kimchi. Either one will work but older kimchi will give your dish a fuller flavour. My version uses shiitake and tofu but the sky’s the limit and you can add whatever ingredients you like depending on your personal taste. Green onions and garlic make good additions.
To prepare we saute the onions and shiitake, add the kimchi, gochugaru and gochujang with some water then season and add in the tofu. It couldn’t be much simpler to make.
I serve my Vegetarian kimchi jiggae with sticky thai rice but if you’ve only got long grain or basmati to hand that will work too.
Ingredients for Vegetarian kimchi jiggae
- a jar of kimchi or make your own with my easy kimchi recipe. FYI kimchi takes days to make.
- 1 onion
- 4 ounces shiitake mushrooms, at a stretch you could use porcini or chestnut but shiitake provide the umami taste.
- 2 tbsp gochujang. Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment, popular in Korean cooking. It is made from chili powder, glutinous rice, meju(fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard.
- 1 tbsp gochugaru – Gochugaru, also known as Korean chili powder, is chili powder or flakes used in Korean cuisine. The name “gochugaru” derived from Korean gochu-garu (고춧가루; gochutgaru), where gochu (고추) means “chili pepper” and garu (가루) means “powder”. In English, gochugaru usually refers to the seedless, Korean variety of chili powder. It has a vibrant red color, the texture may vary from fine powder to flakes, and the heat level from mildly hot to very hot. Traditionally made from sun-dried Korean red chili peppers (called taeyang-cho), gochugaru has a complex flavor profile with spicy, sweet, and slightly smoky tastes. Gochugaru made from Cheongyang chili peppers is finer and hotter.
- 1 14-oz pack of silken tofu
- 2 tbsp olive oil or another cooking oil like rapeseed.
Instructions for vegetarian kimchi jiggae
- In a large pot, saute the onions and mushrooms in a little oil. Cook stirring occasionally for 5 minutes or until onions and mushrooms are softened. Be careful not to use too high a heat, we want them soft but not crispy.
- To the pot add the kimchi, gochugaru, gochujang and a cup of water. Stir to fully combine the spicy flavours.
- Simmer on a low heat for ten minutes. Keep a close eye on it and don’t let it boil.
- Add the cubed tofu to the pan along with some seasoning and stir to fully combine.
- Serve Vegetarian kimchi jiggae with rice.
- If you aren’t a tofu fan, feel free to omit it.
- Mix this dish up b y adding extra vegetables – beansprouts, capsicums and green beans all work well but choose vegetables that you love to eat.
- Can be stored in your fridge for 2-3 days, and in the freezer for up to 3 months.
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Spicy vegan kimchi stew
- 1 pound jar of kimchi
- 1 onion sliced thinly
- 4 ounces shiitake mushrooms sliced
- 2 tbsp gochujang red pepper paste
- 1 tbsp gochugaru red pepper flakes
- 1 14- oz pack of silken tofu cut into cubes
- 2 tbsp olive oil
- In a large pot, saute the onions and mushrooms in a little oil. Cook stirring occasionally for 5 minutes or until onions and mushrooms are softened.
- To the pot add the kimchi, gochugaru, gochujang and a cup of water.
- Simmer on a low heat for ten minutes.
- Add the cubed tofu to the pan along with some seasoning.
- Serve with rice.