It’s starting to get cold and what better way to warm up than a big pot of Jiggae. Korean stews have a special place in my kitchen. It truly warms the heart and provides nourishment to your soul.
Inspiration
Rainy days, cold outside, feel like staying in and just get extra cozy? This easy Korean stew is for you! Jiggae simply means stew in Korea. Kimchi is rich in nutrients and probiotics, together with tofu and other veggies, this dish will definitely nourish you and your family. We boost the flavor by sautéing some onions and throwing in some gochujang before adding kimchi and vegetable stock. Usually made with pork belly, we will veganize this by using mushrooms.
What you need
- Kimchi - Extra fermented the better. not all kimchi is vegan so double check the label.
- Shiitake - Meaty in texture plus umami when heated, this is the perfect mushroom for this dish.
- Firm Tofu - Use extra firm so it won’t break.
- Scallions - for garnish.
- Sesame oil - To finish with more flavor.
- Onion
- Bock choy
What you do
- Saute onions till translucent, add kimchi and gochujang
- If available, add gochujaru, a little sweetener and veg stock.
- Simmer partially covered for 20 mins for flavors to meld.
- Adjust seasoning of broth, add nicely sliced and shingled tofu squares, bock choy and mushrooms.
- Garnish with scallions, sesame oil and seeds if you have them.
Variations
- Spicy Variation: Add extra gochugaru (Korean red pepper flakes) or gochujang (Korean chili paste) to make the kimchi jjigae spicier.
- Mushroom Variation: Include sliced mushrooms, such as shiitake or oyster mushrooms, for added umami flavor and texture.
- Tofu Variation: Add cubed tofu to the soup for a protein boost and a creamy element.
- Vegetable Variation: Incorporate additional vegetables like zucchini, carrots, or spinach to make the dish more nutritious and colorful.
Substitutions
- Kimchi: If you don't have homemade kimchi, you can use store-bought vegan kimchi.
- Vegetable Broth: Replace water with vegetable broth to enhance the flavor of the soup.
- Soy Sauce: Substitute soy sauce with tamari or coconut aminos for a gluten-free option.
- Rice Wine: If you don't have rice wine, you can use mirin or apple cider vinegar as a substitute.
Frequently Asked Questions
- Can I make this dish gluten-free? Yes, you can make it gluten-free by using gluten-free tamari or coconut aminos instead of soy sauce and ensuring that your kimchi is gluten-free.
- Can I make it ahead of time? Yes, you can make a larger batch of kimchi jjigae and store it in the refrigerator for a few days. The flavors will develop even more over time.
- Can I freeze the leftovers? Yes, you can freeze the kimchi jjigae in an airtight container for up to three months. Thaw it in the refrigerator before reheating.
- Can I add protein to this dish? Absolutely! You can add tofu, tempeh, or seitan to increase the protein content.
- Can I adjust the spiciness level? Yes, you can adjust the amount of gochugaru or gochujang according to your preference. Start with a small amount and add more if desired.
- Can I make it without oil? Yes, you can sauté the onions and garlic using vegetable broth or water instead of oil for an oil-free version.
Easy Vegan Kimchi Jiggae
Ingredients
- 1 Pack Extra Firm Tofu
- 1 Pack Shiitake Mushrooms
- 1 Piece Onion
- 2 tablespoon Gochujang
- 2 Drizzle Olive oil
- 1 Drizzle Sesame oil
- 1 Bunch Boc choy
- Vegetable stock
Instructions
- Slice up some onions, sauté em together with Gochujang after the onions have bloomed, this is your opportunity to boost the flavor. Add stock. Season as you go, maybe Gochujaru, some sugar, and vegan poultry seasoning. Go easy on the Gochujang, it is pretty strong. Partially cover, let simmer for 20 minutes to let the flavors meld. Taste and season as you go.
- Slice up tofu in nice squares, we will be arranging these along with the mushrooms and boc choy. Make sure your broth is seasoned well, if too strong add some water. Turn down the heat to low and lay your Tofu, mushrooms and boc choy too. Partially cover let simmer till mushrooms and tofu cook. Don’t mix, the aesthetic is important, we eat with the eyes first.
- Finish it up with some, scallions, sesame oil and sesame seeds. For this on I did not have scallions and sesame seeds but it will definitely add to the depth and flavor of your stew.
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