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    Home » Recipes » Vegetarian Recipes

    Published: Oct 11, 2022 · Modified: Apr 7, 2023 by Petra · This post may contain affiliate links.

    Vegetarian Kimchi Jjigae (Spicy Korean Tofu Stew)

    Jump to Recipe Jump to Video Print Recipe

    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!

    Two white bowls filled with vegetarian kimchi jjigae and topped with green onion and sesame seeds.

    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.

    For more silken tofu recipes, check out my fried silken tofu nuggets, silken tofu pasta, or dive deeper into these 40 best silken tofu recipes.

    And if you're into Korean food, I suggest you take a look at my easy kimchi pizza, spicy gochujang tofu, and saucy gochujang pasta.

    Jump to:
    • Ingredients and Notes
    • How to Make Vegetarian Kimchi Jjigae
    • Top Tips
    • Frequently Asked Questions
    • What to Serve with Vegan Kimchi Jjigae
    • More Asian-Inspired Recipes
    • 📖 Recipe

    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.
    Gathered ingredients for making vegetarian kimchi jjigae with text overlay on each ingredient.

    See the recipe card below for exact measurements of these ingredients.

    How to Make Vegetarian Kimchi Jjigae

    1. Add soy sauce, gochujang, gochugaru, sugar, and a pinch of msg (optional) to a bowl. Stir until it forms a paste and set aside.

    2. 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.
    Spicy red pepper sauce in a white bowl with a silver spoon in it.
    Sauteeing onion and garlic in a white Dutch oven with a wooden spoon in it.

    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!

    Kimchi stew in a white Dutch oven with a wooden spoon placed in the pot.
    Kimchi stew with tofu pieces cooking in a white Dutch oven.

    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

    Can I use a different type of tofu?

    Yes, you can use any type of tofu you like! Silken tofu, firm tofu, and extra-firm tofu can all work in this recipe.

    What's the difference between kimchi jjigae and Sundubu jjigae?

    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.

    How spicy is this stew?

    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.

    Can you freeze it?

    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.

    How long does it keep?

    This dish can keep for up to a week in your fridge.

    Vegetarian kimchi jjigae served in a white bowl, topped with green onion, and sesame seeds.

    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

    Gochujang Tofu

    Teriyaki Tofu Stir Fry

    Vegan Noodle Soup

    Garlic Chili Oil Noodles

    Teriyaki Cauliflower Wings

    Creamy Kimchi Alfredo Pasta

    📖 Recipe

    A white bowl filled with vegetarian kimchi jjigae and topped with green onion and sesame seeds.

    Vegetarian Kimchi Jjigae

    This Vegetarian Kimchi Jigae a.k.a. Korean Tofu Stew is sweet, spicy, tangy, and full of flavor! Enjoy this vegan stew with rice on the side for a complete meal. Ready in 30 minutes!
    5 from 4 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Gluten-free, Korean, Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 3
    Author: Petra
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon gochujang paste gluten-free if needed
    • 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)
    Step-by-step imagesScroll back to find detailed recipe photos!

    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.
    Storage
    • 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 information is a rough estimate calculated with an online calculator without including the optional ingredients mentioned in the recipe. The information shown should not be considered a substitute for personal nutritional advice.

    Nutrition

    Calories: 231kcal

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

    More Easy Vegetarian Recipes

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      Tomato Orzo with Chickpeas and Spinach (No Chop)
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    Reader Interactions

    Comments

    1. danielle bartels says

      February 25, 2023 at 8:00 am

      5 stars
      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.

      Reply
    5 from 4 votes (3 ratings without comment)

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    Hi, I'm Petra!

    I'm a professional chef and a certified nutritionist! Sunglow Kitchen is all about easy vegan and vegetarian recipes that anyone can make at home, even if you're a beginner. Learn more about me here!

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