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Easy Vegan Kimchi Jiggae

makepurethyheart
This vegan stew is perfect for a rainy day, cold outside, stay in cozy up kinda vibe. You only need a handful of ingredients that are almost too easy to put together.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine korean
Calories 430 kcal

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.

Video

Notes

Definitely give this recipe a try. Once you realize how easy it is to put this thing together, it will open up a lot of variations of vegan Jiggaes you can do! Maybe add some vegan meats or legumes. Arranging produce on top of hot red broth can also be so satisfying. Tag me if you make this! @makepurethyheart.com
Keyword Jiggae, kimchi, kimchi jiggae, vegan kimchi jiggae, vegan korean