Kimchi Jjigae Recipe Vegetarian Style Made Easy

Kimchi jjigae is a beloved Korean stew known for its spicy, tangy, and comforting flavors. Traditionally, it features pork or seafood, but this vegetarian version is just as hearty and satisfying without any animal products.

By using aged kimchi, tofu, and a medley of fresh vegetables, you can enjoy the depth of flavor that makes this dish a staple in Korean households. It’s perfect for chilly days or whenever you crave something warm and nourishing.

If you’re new to Korean cuisine or looking for a plant-based twist, this kimchi jjigae vegetarian recipe will become a favorite in your kitchen.

This recipe balances the boldness of fermented kimchi with the soothing qualities of soft tofu and savory broth, making it a perfect meal for lunch or dinner. Plus, it’s quick to prepare and easily adaptable with whatever vegetables you have on hand.

Dive into this flavorful stew and discover why kimchi jjigae is cherished worldwide.

Why You’ll Love This Recipe

This vegetarian kimchi jjigae recipe is a fantastic way to enjoy traditional Korean flavors without meat. It’s packed with probiotics from fermented kimchi, which are great for your gut health.

The stew is spicy, tangy, and comforting, making it perfect for cold days or when you want a flavorful boost.

Another reason to love this dish is how versatile and easy it is. You can adjust the spice levels, swap in your favorite vegetables, and even make it gluten-free by choosing the right soy sauce.

It’s a wholesome, one-pot meal that pairs beautifully with steamed rice or noodles.

Plus, if you’re interested in exploring more vegetarian dishes with rich flavors, don’t miss our posts on Vegetarian Tex Mex Recipes for Easy Weeknight Dinners and Vegetarian Swiss Chard Recipes for Healthy Meals.

Ingredients

• 2 cups well-fermented kimchi, chopped
• 1 tablespoon kimchi juice (optional, for extra tang)
• 1 block (14 oz) firm tofu, cut into cubes
• 4 cups vegetable broth
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon gochugaru (Korean chili flakes) – adjust to taste
• 1 tablespoon soy sauce or tamari for gluten-free
• 1 teaspoon sesame oil
• 1 cup sliced mushrooms (shiitake or button work well)
• 1 cup zucchini, cut into half-moons
• 2 green onions, chopped
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste

Equipment

• Large pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or ladle
• Measuring cups and spoons
• Serving bowls

Instructions

1. Prepare the base: Heat the sesame oil in a large pot over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until fragrant and the onions start to soften.
2. Add kimchi and gochugaru: Stir in the chopped kimchi and gochugaru. Cook for another 3-5 minutes, allowing the kimchi to release its flavors and the chili flakes to toast slightly.
3. Add broth and seasonings: Pour in the vegetable broth and add soy sauce, kimchi juice (if using), and sugar. Bring the stew to a boil, then reduce to a simmer for about 10 minutes to let the flavors meld.
4. Add vegetables: Add the sliced mushrooms and zucchini to the pot. Continue simmering for another 5-7 minutes until the vegetables are tender but still hold their shape.
5. Add tofu and green onions: Gently stir in the cubed tofu and green onions. Simmer for an additional 3-4 minutes to warm the tofu through without breaking it apart.
6. Taste and adjust: Taste the stew and adjust seasoning with salt, pepper, or more soy sauce if needed. If you want it spicier, add more gochugaru or a dash of hot sauce.
7. Serve hot: Ladle the kimchi jjigae into bowls and enjoy with steamed rice or your favorite side dishes.

Tips & Variations

Tip: Use well-fermented kimchi for the best flavor. If your kimchi isn’t very sour yet, you can add a splash of vinegar or a touch of lemon juice to mimic the tanginess.

Variation: For a heartier stew, add sliced mushrooms like oyster or shiitake. You can also toss in some cubed potatoes or carrots for extra texture.

Make it vegan: Double-check that your kimchi is vegan, as some brands include fish sauce or shrimp paste. You can also make your own vegan kimchi at home.

Gluten-free option: Use tamari instead of soy sauce to keep the stew gluten-free.

Nutrition Facts

Serving Suggestions

Kimchi jjigae is traditionally served with a bowl of steamed white or brown rice, which balances out the spicy, tangy stew beautifully. You can also enjoy it alongside some Korean side dishes like pickled radish or seasoned spinach for a full meal experience.

For a lighter option, serve with a simple cucumber salad dressed in rice vinegar and sesame seeds. If you’re interested in exploring more Korean-inspired vegetarian dishes, check out our Asian Vegan Recipes for Delicious and Healthy Meals.

Conclusion

This vegetarian kimchi jjigae recipe brings the rich, bold flavors of Korean cuisine to your table without any meat. It’s a nourishing, probiotic-packed stew that warms you from the inside out, perfect for any occasion.

Whether you’re a seasoned kimchi lover or trying it for the first time, this recipe is easy to make and endlessly adaptable.

Feel free to experiment with different vegetables or spice levels to make it your own. And if you enjoyed this recipe, don’t forget to explore other delicious vegetarian dishes like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try your hand at baking with our Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Happy cooking!

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