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.
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.
- 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.
Easy Vegan Kimchi Jiggae
- 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
- 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.