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
Units
Scale
- 1 tbsp cooking oil
- 1 tsp sesame oil
- 1 onion
- 3 cloves garlic
- 1/2 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
- 1/4 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
- Boiled the water, then pour the boiled water into a big bowl. Add the kombu and let sit for 15 minutes.
- Slice the onion into chunks and mince the garlic cloves.
- On a pot on medium heat, heat up the cooking oil and sesame oil. Add in the onion and garlic and stir for 1-2 minutes until the onion becomes transparent.
- Add in 1 tbsp gochujang, 2 tsp gochugaru, 1 tbsp soy sauce, the kimchi and stir for 3 minutes.
- Add in kimchi juice and kombu stock. Bring to a boil
- Meanwhile, thinly slice the cabbage, mushroom and tofu.
- Add the cabbage and mushroom to the pot and simmer for 7-10 minutes until softened.
- Add in the tofu and sprinkle with some green onions and sesame seeds.
- Serve the kimchi jjigae with a warm bowl of rice and enjoy!
Notes
* Alternatively, you can use the water from rinsing your rice the second time as stock water.
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