Vegan Kimchi Jjigae
With the Autumn and Winter months coming up and that cold feeling creeping up on us, our bodies are calling out for that replenishment and warmth! My favorite go-to recipe, perfect for keeping you cosy, is this vegan Kimchi Jjigae.
Kimchi Jjigae is a comfort food made from Kimchi itself, and in a few steps is turned into an absolute favorite stew in any Korean household. It actually emerged as a way to preserve vegetables during the cold winters and has become an absolute must on the dining table.
Ultra comforting Kimchi Jjigae
Both Vegan and Warming
If you're following a meat-free diet, a bowl of this Korean Vegan Kimchi Jjigae is definitely something to go for! Prepared with soul-comforting ingredients such as Kimchi, tofu, vegetables, and burning spices including ginger and hot pepper, this stew ticks many boxes during the cold season, as well as being vegan friendly. Speaking of which, try my classic Vegan Kimchi recipe!
A taste of South East Asia
Food in the Far East and especially, Korean foods, combines four different dimensions of taste. In the same meal, or dish, like this Kimchi Jjigae, you will experience salty, sweet, bitter, and savory flavors, all in one! The secret is in the herbs, plants, and explosive mix of ingredients.
Nowadays, Kimchi accompanies every single Korean meal or treat, including breakfast. It is so vital to Koreans because of its nutritional value alongside its cultural asset.
Elegant layers stacked in a bowl
Converting Meat-filled Kimchi Jjigae into a Vegan Stew
Original Kimchi jjigae includes meat (of any kind) as an essential ingredient. It can be prepared with fatty pork, fish sauce, or even, anchovy. The meat is boiled to get the tasty broth, however, for this recipe, I decided to convert it into a vegan stew.
A vegan friendly Kimchi Jjigae is very hard to come by! I found that replacing the meat products with a mix of alternative vegetables, I was able to preserve the warmth, the health benefits, and most importantly, the explosive taste!
Ingredients
To prepare the Vegan Kimchi Jjigae, you'll need:
- Tofu (normal, plain tofu)
- Kimchi
- Onion
- Courgette (zucchini)
- Garlic
- Ginger paste
- Sesame seeds
- Gochujang: Korean hot pepper paste
- Sesame seed oil
- Salt
- Red hot pepper
- Spring onions
How to make Kimchi Jjigae
To produce this relishing dish, follow these steps:
First, chop the vegetables, onion and courgette, into thick pieces.
Then, in a medium-sized pot, put a first layer of kimchi. Pour some kimchi juice from the kimchi jar into the pot. The juice acts as a sauce.
After that, form another layer of the chopped onions, crushed garlic, and ginger. Mix the ingredients slightly, but don't overdo it to keep them well-stacked.
Next, at the center, put the Gochujang and red hot pepper, and use the tofu to form the final layer on top.
Add a pinch of salt and fill the pot with hot water or vegetable stock. Make sure that the liquid covers the top layer. Drizzle the sesame seed oil.
Put the pot on medium heat to cook for thirty minutes. Once it's done, sprinkle sesame seeds and spring onions, and serve it hot.
Suggestion: Enjoy it hot with steamed Japanese sushi rice and some Nori sheets.
Click here to watch a full step-by-step video on Instagram!
Delicious Kimchi Jjigae
Maximize your Vegan Kimchi Jjigae with these tips
The best Kimchi are the older ones, since they are fully fermented. Make sure that your Kimchi is no less than 6 months old to obtain the rich, unique savor and texture.
To optimize the flavor, add a little vinegar to your Kimchi before using it.
If your tofu is frozen, always defrost it first before using. Make sure once defrosted, it is completely dry to keep its crispy taste.
The Vegan Kimchi Jjigae stew becomes that one step warmer when served with sushi rice.
Kimchi Jjigae, Perfect for Cold Days
This recipe is quite satisfying and comforting, especially on cold days. As soon as I feel the weather becoming chilly or rainy, I grab it as an opportunity to make this appetizing dish. Just yesterday, I made it, and it was such a treat for me and my family.
Facts about Tofu - another Korean specialty
Also called bean curd, tofu is a naturally gluten-free food product made from soybeans. It is an important source of protein generally used in southeast Asia, and more specifically, in Korea. Using this low-carb ingredient in this Kimchi Jjigae recipe enriches its sleek texture.
Uncooked tofu can sometimes lack flavor, however, if prepared correctly, becomes an excellent absorber of many tasty flavors. With tofu, this kimchi jjigae recipe turns into an amazing grand dish!
Check out These Appetizing Recipes
Kimchi Jjigae is a delicious stew of healthy and vegan ingredients well-brewed into one simple bowl.
- 30 ounces Tofu (2 blocks)
- 1 cup Kimchi
- 1 Onion (medium-sized, roughly chopped)
- 1 Courgette (large, roughly chopped)
- 2 teaspoons Crushed garlic
- 1 teaspoon Ginger paste
- Spring onions (roughly diced)
- Sesame seeds
- 2 tablespoons Gochujang (Korean red pepper paste)
- 3 tablespoons Sesame seed oil
- Salt (as desired)
- 1 tablespoon Red hot pepper
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Chop the vegetables, onion and courgette, into thick pieces.
In a medium-sized pot, put a first layer of kimchi. Pour some kimchi juice from the kimchi jar into the pot. The juice acts as a sauce.
Form another layer of the chopped onions, crushed garlic, and ginger. Mix the ingredients slightly, but don't overdo it to keep them well-stacked.
At the center, put the Gochujang and red hot pepper, and use the tofu to form the final layer on top.
Add a pinch of salt and fill the pot with hot water or vegetable stock. Make sure that the liquid covers the top layer. Drizzle the sesame seed oil.
Put the pot on medium heat to cook for thirty minutes. Once it's done, sprinkle sesame seeds and spring onions, and serve it hot.
Pro Tip: Enjoy it hot with steamed Japanese sushi rice and some Nori sheets.
I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.
I can't wait to see what we cook together.
