Vegan Kimchi Jjigae
Vegan Kimchi Jjigae is a Korean-style stew, made with kimchi, mushrooms, tofu, and in some cases assorted veggies. With this stew, I skipped the veggies, as I added loads of kimchi.
This stew is a comforting balance between sweet, sour, savory, and spicy flavors and is my favorite cold-weather stew.
This stew is super delicious, and it is a perfect meal to make for dinner, especially on dull, winter nights. It is packed with flavors, it has loads of nutrients, and most importantly, has a very unique and delicious taste.
Making this stew in the comfort of your home is easier than you think, and your entire family will be grateful for such an amazing meal.
Store-Bought Vs. Homemade Kimchi?
Kimchi is just about the hottest thing in American cuisine since Sriracha. You can buy both in Korean markets, but you know Korean mothers will shake heads in shame to see you buying instead of making a dish yourself, and maybe they have point.
I do not complain about the store-bought version, but once I tried homemade kimchi, I could see the difference in terms of texture and flavor. Homemade kimchi is not that hard to make, and the ingredients are not that hard to find.
One afternoon of labor will give you weeks or even months of very inexpensive homemade kimchi that is likely to be even better than any store-bought version.
How To Make Homemade Kimchi
This recipe takes only 30 minutes of hands-on before nature takes over. This kimchi is gluten-free, and you can make it spicy or mild, as you like.
Kimchi tastes sour, tangy, salty, spicy, and pungent. It is like sauerkraut, but kimchi is packed with flavor, umami, and a little bit of heat. The fermentation process is what gives kimchi its sour flavor.
Ingredients
- 2 lb. napa cabbage, cut into 1-inch pieces
- ¼ cup sea salt
- 2 daikon radishes, cut into matchstick
- 1 tbsp minced ginger
- 6 cloves of garlic
- 1 bunch scallions, trimmed and cut I not pieces
- 2 carrots, cut into matchsticks
- 2 tsp brown sugar
- 2-4 tbsp Korean-style red pepper flakes
Instructions
- Place cabbage in a large bowl, cover it with water and add salt. Keep the cabbage submerged with a plate over the bowl and let it stand at room temperature for 6-8 hours, giving it a stir midway through.
- Rinse the cabbage, leaving some of the brine, and squeeze any excess water. Combine the cabbage with radishes, scallions, and carrots.
- Make the paste; combine ginger, garlic, red pepper flakes, and sugar in a food processor. Process until well combined. Scoop the paste over the cabbage and give it a good massage with gloved hands.
- Pack the cabbage in a large jar, leaving 1-2 inches of room at the top for juices to release. Add a little reserved brine just to cover the vegetables. Place a whole cabbage leaf on top and cover loosely with a lid.
- Ferment the cabbage for 4 days, in a dark and cool place. For a tangier flavor, you can ferment it for more.
The Perfect Kimchi Jjigae Formula
The formula to make perfect kimchi is very simple:
- Cook lots of kimchi, boost the kimchi with fermented sauces, and add any ingredients you like, along with some broth.
The kimchi has great flavor on its own, but it needs a bit of boost to help flavor a whole pot of stew. So, we add fermented sauces to elevate the kimchi. For the kimchi you can add:
- Gochujang, the fermented paste of chili peppers and rice
- And doenjang, a fermented soybean paste. I combine these two straight in a bowl, before adding to the stew.
Which Veggies To Add
I have not added veggies to this stew, but you can add some if you want. Here are some veggies and others you can add, that will work perfectly:
- Greens: green cabbage, Bok choy, kale
- Root vegetables; sweet potatoes, carrots, potatoes
- Grain products; noodles, dumplings, Korean rice cakes
Adding Broth And Which One To Use
The broth used here is very simple, and I always use vegetable broth. To make the stew more interesting, you can soak some of the dried shiitake mushrooms or just boil them with vegetable stock.
This will give extra flavor and create some depth. You can also add some sweetener, a splash of soy sauce, or a bit of chili powder if you like it spicier.
Vegan Kimchi Jjigae
Preparation time: 10 minutes
Cooking time: 35 minutes
Servings: 2
Ingredients
- 1 tbsp sesame oil
- 1lb. kimchi
- 1 onion, chopped
- 3 green onions, sliced
- 1 tbsp gochujang
- ½ tbsp doenjang
- ¼ cup kimchi juice
- 3 cups vegetable stock
- 2 cups shiitake mushrooms
- 2 cups medium-firm tofu, cubed
- 1 tbsp soy sauce
- Radishes, cut into matchstick, for garnish
- White and black sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
1. Heat sesame oil in a saucepot.
2. Add onions and green onions. Cook for 5 minutes.
3. Add the kimchi, kimchi juice, gochujang and doenjang. Stir until it all comes together. Cook for 2 minutes.
4. Add the vegetable stock and stir it.
5. When the mixture comes to a boil, reduce heat, and simmer the stew for 20 minutes.
6. Add mushrooms and tofu and cook for another 10 minutes.
7. Serve stew warm, garnished with radishes, spring onions, and white and black sesame seeds.
Vegan Kimchi Jjigae
This stew is a comforting balance between sweet, sour, savory, and spicy, perfect for cold weather!
Ingredients
- 1 tbsp sesame oil
- 1lb. kimchi
- 1 onion, chopped
- 3 green onions, sliced
- 1 tbsp gochujang
- ½ tbsp doenjang
- ¼ cup kimchi juice
- 3 cups vegetable stock
- 2 cups shiitake mushrooms
- 2 cups medium-firm tofu, cubed
- 1 tbsp soy sauce
- Radishes, cut into matchstick, for garnish
- White and black sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Heat sesame oil in a saucepot.
- Add onions and green onions. Cook for 5 minutes.
- Add the kimchi, kimchi juice, gochujang, and doenjang. Stir until it all comes together. Cook for 2 minutes.
- Add the vegetable stock and stir it.
- When the mixture comes to a boil, reduce heat, and simmer the stew for 20 minutes.
- Add mushrooms and tofu and cook for another 10 minutes.
- Serve stew warm, garnished with radishes, spring onions, and white and black sesame seeds.