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Kimchi stew 2

Kimchi Jjigae - Vegan

  • Author: Veggie Anh
  • Total Time: 20 minutes
  • Yield: 3 1x
  • Diet: Vegan


Warm and spicy kimchi jjigae is a beloved Korean dish. This version uses 100% plant-based ingredients, and is so yummy and flavorful!


Units Scale
  • 1 tbsp cooking oil
  • 1 tsp sesame oil
  • 1 onion
  • 3 cloves garlic
  • 1/2 cup kimchi
  • 60 ml kimchi juice
  • 500 ml kombu stock (combine the hot water and a piece of kombu or the dried shiitake mushrooms)
    • OR 500 ml rice water (water from cooking your rice)
  • 1 tbsp gochujang (Korean hot sauce)
  • 1 tbsp soy sauce
  • 1/2 head of cabbage
  • 6-7 shiitake mushrooms (dried or fresh)
  • 200 g tofu (medium firm or soft)
  • green onions for toppings
  • Rice to enjoy with


  1. Boiled the water, then pour the boiled water into a big bowl. Add the kombu and let sit for 15 minutes.
  2. Slice the onion into chunks and mince the garlic cloves.
  3. On a pot on medium heat, add the cooking oil and sesame oil. Add in the onion and garlic and stir for 1-2 minutes until the onion becomes transparent.
  4. Add in 1 tbsp gochujang, 1 tbsp soy sauce, the kimchi and stir for 3 minutes.
  5. Add in kimchi juice and kombu stock. Bring to a boil
  6. Meanwhile, thinly slice the cabbage, mushroom and tofu.
  7. Add the cabbage and mushroom to the pot and simmer for 7-10 minutes until softened.
  8. Add in the tofu and sprinkle with some green onions and sesame seeds.
  9. Serve the kimchi jjigae with a warm bowl of rice and enjoy!


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

Keywords: 20-minute meal, comfort food, easy to make, fall recipes, kimchi stew, Korean recipes, vegan, winter recipes

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