Spicy vegan kimchi stew

This rich, spicy vegan kimchi stew 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:

Vegan Korean noodle soup and Korean kimchi

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 version I've paired it with tofu. The mix of textures works well and makes this dish exciting and full of flavour.

Vegan kimchi stewcan 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 vegan kimchi stew with sticky thai rice but if you've only got long grain or basmati to hand that will work too.

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Spicy vegan kimchi stew

This rich, spicy vegan kimchi stew is the perfect quick weeknight dinner and is ready in under 30 minutes.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Asian Recipes, Main Dishes
  • Cuisine: Asian

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. To the pot add the kimchi, gochugaru, gochujang and a cup of water.
  3. Simmer on a low heat for ten minutes.
  4. Add the cubed tofu to the pan along with some seasoning.
  5. Serve with rice.

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I'm Adelaise. Ethically Living is a modern lifestyle site for the modern vegan. Here you'll find tasty and easy vegan recipes, sustainability tips, travel guides and cruelty-free beauty. Enjoy and stay a while.

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