Vegan Kimchi Jjigae

Vegan Kimchi Jjigae

This vegan version of Kimchi Jjigae includes kimchi, mushrooms, tofu, and in some cases assorted vegetables, though I skipped the veggies since I added a lot of kimchi. In my opinion, this stew is the perfect combination of sweet, sour, savory, and spicy flavors for a cold-weather meal.

There is nothing better than making this stew for dinner, especially on dull winter nights. It is packed with flavor, it has loads of nutrients, and most importantly, it tastes fantastic. Taking the time to prepare this stew in the comfort of your own home is much easier than you might imagine, and your entire family will thank you for it.

Store-Bought Vs. Homemade Kimchi?

The hottest thing in American cuisine since Sriracha is kimchi. You can buy both in Korean markets, but Korean mothers will shake their heads in shame at the idea of you buying rather than making your own dish.

While I don’t complain about store-bought kimchi, I can tell the difference in texture and flavor when I try homemade kimchi. Making homemade kimchi isn’t difficult, and the ingredients are readily available.

After just one afternoon of work, you will have weeks or even months’ worth of very inexpensive homemade kimchi that tastes even better than store-bought.

How To Make Homemade Kimchi

The recipe only requires 30 minutes of handiwork before nature takes over. It is gluten-free and spicy or mild, depending on your preference.

Unlike sauerkraut, kimchi tastes sour, tangy, salty, spicy, and pungent. It is packed with flavor, umami, heat, and umami, which gives it that sour taste.

Ingredients

  • Cut 2 pounds of napa cabbage into 1-inch pieces

  • Sea salt, 14 cups

  • Cut 2 daikon radishes into matchsticks

  • Ginger, minced, 1 tablespoon

  • Garlic cloves, six

  • Scallions, trimmed and cut into pieces

  • Cut 2 carrots into matchsticks

  • Brown sugar, 2 tablespoons

  • Korean-style red pepper flakes, 2-4 tbsp

Instructions

  1. Let the cabbage stand at room temperature for 6-8 hours, giving it a stir halfway through, in a large bowl covered with water and salt.

  2. Combine the cabbage, radishes, scallions, and carrots in a mixing bowl, leaving some of the brine on.

  3. Scoop the paste over the cabbage and massage it well with gloved hands. Combine ginger, garlic, red pepper flakes, and sugar in a food processor.

  4. Place the cabbage in a large jar, leaving 1-2 inches of room at the top for juices to escape. Drizzle a little brine on top, then place a whole cabbage leaf on top.

  5. Ideally, the cabbage should be fermented for four days in a dark and cool place. It can be fermented longer for a tangier flavor.

The Perfect Kimchi Jjigae Formula

Kimchi is made by following a simple formula:

  • Lots of kimchi, fermented sauces, and any ingredients you like, along with broth, should be cooked.

As great as kimchi is on its own, it needs a bit of boost to flavor a whole pot of stew. To do this, we use fermented sauces.

  • Fermented rice and chili pepper paste known as gochujang

  • Lastly, I add doenjang, a fermented soybean paste, straight to the stew.

Which Veggies To Add

In this stew, I haven’t added any vegetables, but you can add some if you’d like. Here are some you can add:

  • Green cabbage, Bok choy, and kale

  • Sweet potatoes, carrots, and potatoes are root vegetables

  • Products made from grains; noodles, dumplings, Korean rice cakes

Adding Broth And Which One To Use

I always use vegetable broth for the broth here. To make the stew more interesting, you can soak some dried shiitake mushrooms or boil them with vegetable stock.

You can also add some sweetener, a splash of soy sauce, or chili powder if you prefer it spicy.

Vegan Kimchi Jjigae

Ten minutes for preparation

35 minutes for cooking

Two servings

Ingredients

  • Sesame oil, 1 tablespoon

  • Kimchi 1 lb.

  • Chop 1 onion

  • Sliced green onions

  • Gochujang, 1 tbsp

  • Doenjang, 12 tablespoons

  • Juice made from 14 cups of kimchi

  • Vegetable stock, 3 cups

  • Shiitake mushrooms, 2 cups

  • Cubed medium-firm tofu, 2 cups

  • Soy sauce, 1 tablespoon

  • For garnish, cut radishes into matchsticks

  • Sesame seeds, white and black, for garnishing

  • Garnish with sliced green onions

Instructions

In a saucepot, heat sesame oil.

Cook for 5 minutes with onions and green onions.

3. Stir together the kimchi, kimchi juice, gochujang, and doenjang. Cook for two minutes.

4. Stir in the vegetable stock.

5. After bringing the mixture to a boil, reduce the heat and simmer the stew for 20 minutes.

Cook for another 10 minutes after adding mushrooms and tofu.

7) Garnish stew with radishes, spring onions, and black and white sesame seeds while it is still warm.

Pin it to Pinterest

Vegan Kimchi Jjigae

The yield is 2 servings

Perfect for cold weather, this stew is a comforting blend of sweet, sour, savory, and spicy.

There are no ratings

Create a printout

Ingredients

  • Sesame oil, 1 tablespoon

  • Kimchi 1 lb.

  • Chop 1 onion

  • Sliced green onions

  • Gochujang, 1 tbsp

  • Doenjang, 12 tablespoons

  • Juice made from 14 cups of kimchi

  • Vegetable stock, 3 cups

  • Shiitake mushrooms, 2 cups

  • Cubed medium-firm tofu, 2 cups

  • Soy sauce, 1 tablespoon

  • For garnish, cut radishes into matchsticks

  • Sesame seeds, white and black, for garnishing

  • Garnish with sliced green onions

Instructions

  1. In a saucepot, heat sesame oil.

  2. Cook for 5 minutes with onions and green onions.

  3. Stir in the kimchi, kimchi juice, gochujang, and doenjang. Cook for 2 minutes.

  4. Stir in the vegetable stock.

  5. After the mixture comes to a boil, reduce the heat and simmer the stew for 20 minutes.

  6. Cook for another 10 minutes with mushrooms and tofu added.

  7. The stew should be served warm, garnished with spring onions, radishes, and white and black sesame seeds.

Leave a Comment

Your email address will not be published. Required fields are marked *