This Vegetarian Kimchi Jjigae a.k.a. Korean Tofu Stew is sweet, spicy, tangy, and full of flavor! Enjoy this vegan stew with a bowl of rice on the side for a hearty meal. Ready in 30 minutes!
This Vegetarian kimchi jjigae recipe is my ultimate comfort food. I can eat it for breakfast, lunch, and dinner, and I still won't get tired of it. In fact, every time I eat it I do a little happy dance in my chair because it's that good.
“Jjigae” means stew in Korean, which is where this recipe gets its name. This dish is very popular in Korean cuisine and is a staple food in many households.
While the classic Korean stew has pork belly in it, which gives it a smoky and savory flavor, this vegan version omits it entirely without losing any of those qualities.
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Ingredients and Notes
Most of these ingredients may be unknown to you, but don't worry, if you live in a big city, you can probably find all of them in your local Asian markets. If not, you can order them online.
- Tofu: Authentic kimchi jjigae is made with silken tofu, but I also like to use soft tofu.
- Kimchi: You'll need both the kimchi and the kimchi juice it comes with.
- Soy sauce: You'll notice that there isn't any salt in this recipe, because all of the saltiness comes from the soy sauce and the kimchi, so feel free to use as much or as little as you like.
- Gochujang: Just like my Gochujang Pasta, this recipe uses gochujang paste as an essential ingredient. It's a Korean fermented red pepper paste that is unique and gives a ton of flavor to this dish, so don't skip it.
- Gochugaru: These are Korean chili flakes, and they differ from regular red pepper flakes. If you can't find them, you can still make this recipe without them.
- Sesame oil: It adds flavor and nuttiness to the stew. In my books, this is a must-have!
- Sugar: To balance out the spicy and sour flavors.
- Onion and garlic: No stew can go far without these two essential aromatics!
- Vegan dashi broth: It's made with kombu (a.k.a dried kelp) and dried shiitake mushrooms. It packs more umami flavour than vegetable broth, but if you don't have it you can use regular borth instead.
See the recipe card below for exact measurements of these ingredients.
How to Make Vegetarian Kimchi Jjigae
- Add soy sauce, gochujang, gochugaru, sugar, and a pinch of msg (optional) to a bowl. Stir until it forms a paste and set aside.
- Heat a large pot over medium-high heat. Add 1 tablespoon oil and once hot, add the onion and saute for 3-4 minutes, until golden. Then, add the minced garlic, and saute for 30 seconds.
3. Add the kimchi with its juices, alongside the spicy paste, and the broth. Stir and cover with a lid. Bring the stew to a boil, then simmer over medium heat for 15 minutes.
4. Add the tofu, then cover and simmer for 5 more minutes. Finally, stir in sesame oil and serve with sesame seeds and green onions!
Top Tips
- Use well-fermented kimchi. The older the kimchi, the better the stew. I like to get store-bought kimchi, open the lid, cover it with a paper towel, and let it ferment for a few more weeks on the countertop, away from direct light. Trust me, old kimchi makes for the BEST vegetarian kimchi jjigae!
- Simmer for longer for best results. If you have the time, you can let it simmer for to 1-2 hours, to help the flavors develop. The longer you simmer, the better the taste will be. Just make sure always to add the tofu at the end to prevent overcooking it.
- Add any vegetables you like. This recipe is super versatile, you can add your favorite veggies including enoki mushrooms, napa cabbage, bok choy, etc.
- Make sure your kimchi is vegan. Traditional kimchi is made with fish sauce, which is not vegan. However, nowadays you can easily find vegan kimchi in the refrigerator section in your Asian grocery store.
Frequently Asked Questions
Yes, you can use any type of tofu you like! Silken tofu, firm tofu, and extra-firm tofu can all work in this recipe.
Although they're very similar in taste, Sundubu jjigae often doesn't have kimchi, and its main ingredient is freshly curdled soft tofu (a.k.a extra soft tofu). It's also more acidic and is served with a raw egg in the center.
IMO, this vegetarian kimchi jjigae is quite spicy, but this also depends on your tolerance. What I can say for sure is that this recipe is for spicy-food lovers. You can decrease the spiciness level bit by omitting gochugaru, but this is a spicy dish in and of itself.
Yes, this recipe freezes very well. For best results, freeze it without the tofu, as tofu can change its texture after thawing. Let cool to room temperature then transfer to a freezer-safe container. Freeze for up to 3 months.
This dish can keep for up to a week in your fridge.
What to Serve with Vegan Kimchi Jjigae
This popular Korean food is often served with white rice on the side, but for a well-rounded dinner serve it with side dishes such as spicy cucumber salad, braised potatoes, or seasoned spinach.
More Asian-Inspired Recipes
📖 Recipe
Vegetarian Kimchi Jjigae
Ingredients
- 1 tablespoon gochujang paste
- 1 tablespoon gochugaru
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- A pinch of msg (optional)
- 1 tablespoon canola oil for cooking
- 1 medium white onion sliced
- 2-3 cloves of garlic minced
- 14-15 oz (410g) kimchi with juices cut into bite-sized pieces
- 2 cups vegan dashi broth or vegetable broth
- 10oz (300g) soft or silken tofu sliced into ½-inch thick bite-sized pieces
- 2 teaspoon toasted sesame oil
- Green onion and sesame seed for garnish (optional)
Instructions
- Add soy sauce, gochujang, gochugaru, sugar, and a pinch of msg (optional) to a bowl. Stir until it forms a paste and set aside.
- Heat a large pot over medium-high heat. Add 1 tablespoon oil and once hot, add the onion and saute for 3-4 minutes, until golden. Then, add the minced garlic, and saute for 30 seconds.
- Add the kimchi with its juices, alongside the spicy paste, and the broth. Stir and cover with a lid. Bring the stew to a boil, then simmer over medium heat for 15 minutes.
- Add the tofu, then cover and simmer for 5 more minutes. Finally, finish with the sesame oil and serve with sesame seeds and green onion.
Video
Notes
- Use well-fermented kimchi. The older the kimchi, the better the stew. I like to get store-bought kimchi, open the lid, cover it with a paper towel, and let it ferment for a few more weeks on the countertop, away from direct light. Trust me, old kimchi makes for the BEST vegetarian kimchi jjigae!
- Simmer for longer for best results. If you have the time, you can let it simmer for up to 1-2 hours, to help the flavor develop. The longer you simmer, the better the flavor will be. Just make sure always to add the tofu at the end to prevent it from falling apart.
- Add any vegetable you like. This recipe is super versatile, you can add your favorite veggies including enoki mushrooms, napa cabbage, bok choy, etc.
- Make sure your kimchi is vegan. Traditional kimchi is made with fish sauce, which is not vegan. However, nowadays you can easily find vegan kimchi in the refrigerator section in most grocery stores.
- Fridge: Let cool to room temperature then transfer to an airtight container. It keeps in the fridge for up to a week.
- Freezer: Let cool to room temperature then transfer to a freezer-safe container. Freeze for up to 3 months.
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
danielle bartels says
I would always order this in a restaurant so I thought why not have a go myself. This was my first time trying to make kimchi jjigae and it turned out so well.. The recipe was so easy to follow.