Easy Vegan Kimchi Jiggae

It’s starting to get cold and what better way to warm up than a big pot of Vegan Version of Jiggae. Korean stews have a special place in my kitchen. It truly warms the heart and provides nourishment to your soul. Pair with a bowl of rice and traditional kimchi provides a great depth of flavor. Best for a cold day, individual bowls provide comfort and healing. Traditional Korean stone pot is a great way to enjoy this dish.

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, the main ingredient and is rich in nutrients and probiotics, together with tofu and other veggies, this vegan kimchi soup dish is a hearty meal that will definitely nourish you and your family. We boost the flavor by sautéing some onions and box choy and throwing in some gochujang before adding kimchi and vegetable stock. Usually made with pork belly, we will veganize this by using mushrooms, firm or silken tofu.

What you need

• Kimchi - Extra fermented the better. not all kimchi is vegan so double check the label. This will be the source of spicy flavors and umami flavors.
• Shiitake - Meaty in texture plus umami when heated, this is the perfect mushroom for this dish. Dried Shiitake mushrooms are best in adding flavor to broth!
• 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 sliced onions and chopped garlic till translucent in a pan with sesame or neutral oil on medium-high heat for 2-3 minutes. Add kimchi and gochujang.
• If available, add gochujaru, a little sweetener and veg stock.
• Simmer on medium heat or low, partially covered for 20 mins for flavors to meld.
• Adjust seasoning of broth, add nicely sliced and shingled tofu squares, bock choy and mushrooms. Extra Gochujang paste, chili powders, miso paste or any spicy paste for extra flavor. Extra sliced rehydrated mushrooms, fresh shiitake mushrooms or enoki mushrooms will do the trick!
• Garnish with white scallion pieces, sesame oil and sesame seeds if you have them.

Variations

1. Spicy Variation: Add extra gochugaru (Korean red pepper flakes) or gochujang (Korean chili paste) to make the kimchi jjigae spicier.
2. Mushroom Variation: Include sliced mushrooms, such as shiitake or oyster mushrooms, for added umami flavor and texture.
3. Tofu Variation: Add cubed tofu to the soup for a protein boost and a creamy element.
4. Vegetable Variation: Incorporate additional vegetables like zucchini, carrots, or spinach to make the dish more nutritious and colorful.

Substitutions

1. Kimchi: If you don't have homemade kimchi, you can use store-bought vegan kimchi.
2. Vegetable Broth: Replace water with vegetable broth to enhance the flavor of the soup.
3. Soy Sauce: Substitute soy sauce with tamari or coconut aminos for a gluten-free option.
4. Rice Wine: If you don't have rice wine, you can use mirin or apple cider vinegar as a substitute.

Frequently Asked Questions

1. 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.
2. 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.
3. 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.
4. Can I add protein to this dish? Absolutely! You can add tofu, tempeh, or seitan to increase the protein content.
5. 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.
6. 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.