Introducing the Vegan version to the classic Kimchi Stew (Kimchi Jjigae). This is one of my favourite Korean inspired recipes ever. This is absolutely delicious, packed with spice and umami flavour. A classic dish I promise will also become a staple in your household.
Vegan Kimchi Stew (Kimchi Jjigae)
A vegan version of the classic Korean inspired Kimchi Stew. It is packed full of flavour, includes kimchi, mushrooms, noodles, tofu, scallion. Such an amazing and hearty stew.
Ingredients
- 1 tbsp oil
- 1/2 onion sliced
- 3 cloves garlic minced
- 1/2 daikon peeled and sliced
- 2 cups chopped kimchi
- 2 tbsp miso paste
- 4-5 shiitake mushrooms soaked and sliced
- 1 tbsp Gochugaru Korean red pepper flakes
- 1 tbsp Gochujang Korean red pepper paste
- 2 tbsp brown sugar
- 1/2 cup kimchi juice
- 6 cups water roughly, adjust as needed
- 1 tsp vegetable bouillon
- 45 g Korean vermicelli noodles
- 100 g enoki mushrooms
- 1-2 slices tofu (cubed)
- 1/4 cup diced scallion
Instructions
- Using a dutch-oven pot, add in 1 tbsp of oil. Add in onion and garlic and sauté together for 2-3 minutes until fragrant.
- Add in daikon and continue to sauté for another 2-3 minutes. Add in kimchi and sauté for an additional 2-3 minutes. Add in miso paste, Gochugaru, Gochujang, kimchi juice, shiitake mushrooms, brown sugar, and roughly 6 cups of water or enough water high enough to cover the ingredients. Boil on high and simmer for 20-25 minutes.
- Flavour with vegetable bouillon. Add in vermicelli noodles, enoki mushrooms, tofu and cook for an additional 3-4 minutes until the noodle is al dente. Top with scallions and serve over a warm bowl of rice!
Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!
xx, CWC
