Vegan Kimchi Jjigae is the plant-based version of the beloved and comforting Korean kimchi stew using tofu, mushrooms, and cabbage. It's an easy and quick recipe in 20 minutes, full of flavor and comfort!
First Created on December 11th, 2021 | Updated on February 12th, 2026
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What is Kimchi Jjigae?
I love watching Korean dramas and every time I see Korean food being presented in Korean films and shows, I drool and crave the same dish that they are having. This recipe is a vegan version of Kimchi Jjigae, also known as Kimchi Stew. It uses all plant-based ingredients (cabbage, tofu & shiitake mushroom). Then the Korean sauces such as Gochujang, kimchi and Korean red pepper flakes help bring the ingredients together to create the signature flavors. Serve this comforting stew with a warm bowl of rice.
Kimchi Jjigae is a very popular Korean dish and was one of the first dishes that introduced me to Korean cuisine. It's a comforting, savory, and hearty Korean stew using kimchi, tofu, and other ingredients. It's spicy, savory, customizable and made in 20 minutes. With complex flavors yet so easy to make, this Kimchi Jjigae will for sure impress just about anyone and keep you coming back for more!
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This vegan version of Kimchi Jjigae recipe is quite authentic and made vegan by omitting the tuna and pork belly commonly used.
Note: make sure to check that your kimchi is vegan, as traditional kimchi has fish sauce in it.
Ingredients and Substitutions
The ingredients used in this recipe are:
Base ingredients:
- Cooking oil: to stir fry and bloom the aromatics
- Sesame oil: for the added flavors
- Onion & garlic: aromatics
- Kimchi: the kimchi and kimchi juice are used in the recipe
- Stock water: Make the stock by adding a piece of kombu or 4-5 dried shiitake mushrooms to hot water and letting it steep for at least 30 minutes.
- Alternatively, you can use rice water, which is water from washing the rice.
Sauces & Condiments:
- Gochujang: a classic Korean hot sauce that adds signature spice to the dish. Add more or less gochujang depending on how spicy you want the stew to be.
- Soy sauce: soy sauce adds to the savory, complex flavors of the dish.
- Gochugaru: Korean red pepper flakes that add even more spicy and rich flavors for the stew.
Veggies & protein:
- Cabbage: add some veggies and freshness to the stews. The cabbage softens while being cooked in the stew and absorbs the flavor really well. Alternatively, you can use zucchini, spinach, eggplant, or other veggies you have on hand.
- Mushroom: Mushrooms add a meaty and chewy texture that absorbs the sauce well. You can use one or two types of mushrooms of choice in the stew. I recommend adding shiitake mushroom or enoki mushroom to Vegan Kimchi Jjigae! They can be found in most Asian supermarkets. If you cannot access those, use cremini or oyster mushrooms.
- Tofu: you can use firm or soft tofu in this recipe.
- Green onions: Chopped green onions add a more vibrant and fresh taste and look to the Kimchi Jjigae.
How to make this Vegan Kimchi Jjigae
- Add hot water to dried shiitake mushrooms and let steep for at least 30 minutes. Preserve the stock water.
- Cut and prep the onion, garlic, cabbage, spring onion, and tofu. Cut the roots off the enoki mushrooms and separate into bunches.
- Heat the pot with the cooking oil and sesame oil. Sauté minced garlic and onion for 1-2 minutes.
- Add kimchi, kimchi juice together with the gochujang and gochugaru and stir fry for 3-5 minutes.
- Add the shiitake mushroom together with the stock. Bring to boil for a few minutes.
- Add the cabbage and enoki mushroom. Lower the heat and let it simmer for 7-10 minutes until everything is softened.
- Add the tofu cubes and finish with spring onions and sesame seeds on top.
🎯Tips for success
- Even though heat kills the probiotic (good) bacteria presence in kimchi, other nutrients and benefits still remain. Stir-frying transforms its textures and flavors to enhance the overall dish. If you want the probiotics, have a separate kimchi as a side dish. Problem solved!
- Make sure to check that your kimchi is vegan, as traditional kimchi has fish sauce in it.
Garnish and Serve
🍲Final Thoughts
This Vegan version of Kimchi Jjigae, or Kimchi Stew, surely keeps my fondness of Korean cuisine alive. It’s hearty, it’s spicy, it’s comforting, and it’s a melody you could never forget in a K-drama show. Think of anything Korean, this has to be among the top of the list.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Print📖 Recipe
Kimchi Jjigae - Vegan
- Total Time: 20 minutes
- Yield: 3 1x
- Diet: Vegan
Description
Warm and spicy kimchi jjigae is a beloved Korean dish. This version uses 100% plant-based ingredients, and is so yummy and flavorful!
Ingredients
- 1 tbsp cooking oil
- 1 tsp sesame oil
- 1 onion
- 3 cloves garlic
- ½ cup kimchi, chopped or cut with scissors
- 60 ml kimchi juice
- 4 cups kombu stock (combine the hot water and a piece of kombu or the dried shiitake mushrooms) *
- 1 tbsp gochujang (Korean hot sauce)
- 2 tsp gochugaru (Korean red pepper flakes)
- 1 tbsp soy sauce
- ¼ head of cabbage
- Mushrooms of choice (I recommend shiitake or enoki mushrooms)
- 200 g tofu (medium firm or soft)
- Green onions, thinly sliced for toppings
- Rice to enjoy with
Instructions
- Add hot water to dried shiitake mushrooms and let steep for at least 30 minutes. Preserve the stock water.
- Cut and prep the onion, garlic, cabbage, spring onion, and tofu. Cut the roots off the enoki mushrooms and separate into bunches.
- Heat the pot with the cooking oil and sesame oil. Sauté minced garlic and onion for 1-2 minutes.
- Add kimchi, kimchi juice together with the gochujang and gochugaru and stir fry for 3-5 minutes.
- Add the shiitake mushroom together with the stock. Bring to boil for a few minutes.
- Add the cabbage and enoki mushroom. Lower the heat and let it simmer for 7-10 minutes until everything is softened.
- Add the tofu cubes and finish with spring onions and sesame seeds on top.
Notes
Even though heat kills the probiotic (good) bacteria presence in kimchi, other nutrients and benefits still remain. Stir-frying transforms its textures and flavors to enhance the overall dish. If you want the probiotics, have a separate kimchi as a side dish. Problem solved!
Make sure to check if your kimchi and gochujang are vegan.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1
- Calories: 336
- Sugar: 4.3g
- Sodium: 1622mg (71%)
- Fat: 7.5g (10%)
- Saturated Fat: 1.1g (5%)
- Carbohydrates: 59.6g (22%)
- Fiber: 5.2g (19%)
- Protein: 8.9g
- Cholesterol: 0mg
Melina
Such a comfort food! I love the spice 🌶
Silvani Amin
Very fast and easy! Perfect for a rainy day!
Veggie Anh
Thank you for your review!
Jessica
Love the recipe, although half a cabbage was a bit much for me. Recommend!
Sneha
This was great! Very flavorful. This will be added to my regular recipe book. Like Jessica, half a head of cabbage was also too much for me - I'll put in less next time.
Veggie Anh
Thank you so much Sneha! I agree with your feedback and will update the recipe accordingly.
Rena
Perfect every time!! I make this recipe again and again, it's addicting.
Aminah Ahmed
Amazing recipe!! I did omit the mushrooms though.
Veggie Anh
Thank you so much for your comment!
Ellen
So good and so easy to prepare. It’s become a comfort food in our house. Thanks for sharing your recipe!
Kristin
This recipe tasted amazing. I never had Kimchi stew before but really wanted to try it. This recipe was easy and delicious. I didn't have cabbage so I subbed finely slice cauliflower. This is a keeper! Thank you for the recipe!
Veggie Anh
Thank you so much for your review Kristin!! I'm glad you liked it 😀
Niyati
Tasted absolutely amazing! Great recipe
Amelie
Absolutely fantastic! The first time we tried it it was good but our kimchi wasn't really ready so it was a bit sweet. But the second time we let the kimchi sit for another few days and it was incredibly tasty! I ate three whole bowls that evening... Highly recommend! 🙂
Trishs
Thank you for the lovely recipe. This has become a staple meal in our weekly menu.
Rachel
This stew is fantastic! Super simple to follow recipe, and the result is so comforting and delicious, with the perfect amount of spice. This was my second time making it and I made a whole pot just for myself to eat throughout the week.
Mike Gibson
Wow! This was really good! My vegan kimchi was starting to get a bit too sour to eat directly (about 3 months old now) so I thought Kimchi soup sounded like a good use for it. Had never had it before. It was amazing! Just the right amount of spice and kimchi flavor. Thank you for posting it!