Kimchi Stew Recipe Vegetarian: Easy & Flavorful Guide

Kimchi stew, or “Kimchi Jjigae” as it’s known in Korean cuisine, is a beloved, hearty dish packed with bold flavors and warming spices. Traditionally made with pork or seafood, this stew is a staple comfort food in Korean households.

But what if you’re vegetarian and crave that deep, tangy, spicy essence? Good news!

This vegetarian kimchi stew recipe brings all the vibrant flavors of the original without any meat, using plant-based ingredients and vegan kimchi to keep it authentic yet animal-friendly.

This stew is perfect for chilly evenings or whenever you want a nourishing meal that’s both simple and soul-satisfying. It features fermented kimchi, tofu, mushrooms, and a rich broth that will warm you from the inside out.

Plus, it’s incredibly versatile and easy to make with ingredients you might already have in your pantry!

If you love exploring vegetarian dishes that are packed with flavor, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals or our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet treat after your cozy stew.

Why You’ll Love This Recipe

This vegetarian kimchi stew is an explosion of flavors without the heaviness of meat. Thanks to the fermented kimchi, every spoonful is tangy, spicy, and deeply satisfying.

It’s a nutrient-dense meal with plenty of fiber, vitamins, and plant protein from tofu and mushrooms. The recipe is:

• Easy to prepare – just chop, simmer, and enjoy.
• Customizable – swap veggies based on what you have.
• Comforting and warming – perfect for any season but especially fall and winter.
• Vegan and vegetarian-friendly – uses vegan kimchi and no animal products.
• Great for meal prep – flavors deepen over time, making leftovers even better.

Ingredients

• 2 cups vegan kimchi, chopped (ensure it’s vegan without fish sauce)
• 1 block (14 oz) firm tofu, cut into cubes
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, freshly grated
• 2 tablespoons gochugaru (Korean red chili flakes)
• 1 tablespoon soy sauce or tamari for gluten-free
• 4 cups vegetable broth
• 1 cup mushrooms (shiitake or cremini), sliced
• 2 green onions, chopped (for garnish)
• 1 teaspoon sesame oil
• 1 teaspoon sugar (optional, balances acidity)
• 1 block Korean glass noodles (dangmyeon) (optional)
• Salt and pepper to taste

Equipment

• Large pot or deep saucepan
• Cutting board and sharp knife
• Wooden spoon or ladle
• Measuring spoons and cups
• Bowl for tofu pressing (optional)

Instructions

1. Prepare the tofu: Press the tofu for at least 15 minutes to remove excess water. This helps it absorb the stew flavors better. Then, cut into bite-sized cubes.
2. Sauté aromatics: Heat the sesame oil in your pot over medium heat. Add the minced garlic, grated ginger, and sliced onions. Cook until fragrant and the onions are translucent, about 4-5 minutes.
3. Add kimchi and chili flakes: Stir in the chopped vegan kimchi and gochugaru. Cook for another 3-4 minutes to let the flavors mingle and the kimchi soften.
4. Pour in broth and seasonings: Add the vegetable broth, soy sauce, and sugar if using. Stir everything together, then bring to a boil.
5. Add mushrooms and tofu: Once boiling, add the sliced mushrooms and tofu cubes gently to avoid breaking them. Reduce heat to a simmer.
6. Simmer the stew: Let the stew simmer uncovered for 15-20 minutes. This allows the flavors to deepen and the broth to develop a rich, spicy taste.
7. Optional noodles: If using Korean glass noodles, soak them in warm water for 10 minutes before adding them to the stew during the last 5 minutes of cooking.
8. Adjust seasoning: Taste your stew and add salt, pepper, or more soy sauce as needed.
9. Serve: Ladle the hot stew into bowls and garnish with chopped green onions.

Tips & Variations

Tip: For the best flavor, use well-fermented kimchi — the tangier, the better! Also, homemade or store-bought vegan kimchi labeled as such ensures no fish sauce or shrimp paste is included.

If you want to add more texture, try including other vegetables like zucchini, napa cabbage, or carrots. For extra protein, add cooked chickpeas or edamame.

You can also swap tofu for tempeh if you prefer a nuttier flavor and firmer bite.

For a creamier twist, stir in a spoonful of vegan bechamel sauce just before serving. This adds a luscious depth perfect for milder palates.

Looking to pair this stew with a delightful bread? Try our Vegan Bread Machine Recipe for Soft, Delicious Loaves for the perfect soak-up partner!

Nutrition Facts

Serving Suggestions

Enjoy your kimchi stew hot with steamed white rice or brown rice for a satisfying meal. You can also serve it alongside other Korean-inspired vegetarian dishes such as japchae (glass noodle stir fry) or seasoned spinach salad.

For a lighter side, try a fresh cucumber salad with a simple soy-sesame dressing to balance the spicy stew. And don’t forget a side of Lipton Vegetable Dip Recipe: Easy Party Favorite for crunchy veggies that add a refreshing contrast!

Conclusion

This vegetarian kimchi stew recipe is a fantastic way to bring the bold, spicy, and tangy flavors of traditional Korean cooking into your kitchen without using any meat. It’s hearty, nutritious, and adaptable — perfect for weeknight dinners or meal prepping for busy days.

Whether you’re a longtime vegetarian or just looking to add more plant-based meals to your routine, this stew offers a delicious and comforting option that’s sure to satisfy.

With easy-to-find ingredients and straightforward preparation, it’s a recipe you’ll return to again and again. Don’t forget to explore more exciting vegetarian and vegan recipes to diversify your meals, such as our Instant Pot Vegetarian Recipes Indian Food Lovers Adore or the creative Vegetarian Tex Mex Recipes for Easy Weeknight Dinners.

Happy cooking and enjoy the delicious world of vegetarian kimchi stew!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Kimchi Stew Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and spicy vegetarian kimchi stew made with tofu and vegetables. Perfect for a warming meal any time of the year.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cups well-fermented kimchi, chopped”, “1 block (14 oz) firm tofu, cubed”, “1 small onion, sliced”, “2 cloves garlic, minced”, “4 cups vegetable broth”, “1 tablespoon gochujang (Korean chili paste)”, “1 tablespoon soy sauce”, “1 teaspoon sesame oil”, “1 cup zucchini, sliced”, “2 green onions, chopped”, “1 teaspoon grated ginger”, “1 tablespoon vegetable oil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat vegetable oil in a pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add garlic, ginger, and onion; saut\u00e9 until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add kimchi and cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in gochujang and soy sauce.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth and bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Add zucchini and tofu; simmer for 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Drizzle sesame oil and stir in green onions.”}, {“@type”: “HowToStep”, “text”: “Serve hot with rice if desired.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “12 g”, “fatContent”: “7 g”, “carbohydrateContent”: “18 g”}}