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

Vegetarian Kimchi Jjigae

Petranka
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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Gluten-free, Korean, Vegan, Vegetarian
Servings 3
Calories 231 kcal

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.
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
Keyword korean recipes, tofu kimchi stew, vegan kimchi jjigae, vegan kimchi stew, vegetarian kimchi jjigae
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