Budae Jjigae Vegetarian Recipe Easy and Delicious Guide

Budae jjigae, often known as Korean army stew, is a delicious and hearty dish traditionally packed with various meats and sausages. However, this vegetarian version offers all the rich flavors and comforting warmth without any animal products, making it perfect for those who prefer plant-based meals.

Combining spicy gochujang, savory kimchi, and a medley of vegetables and tofu, this stew is a fantastic fusion of textures and tastes that will satisfy your cravings for something bold and vibrant.

If you’re looking to explore Korean cuisine or simply want a comforting stew packed with umami and spice, this vegetarian budae jjigae recipe is a must-try. It’s perfect for chilly evenings, family dinners, or even meal prepping.

Plus, it’s flexible enough to customize with your favorite vegetables or plant-based proteins. Let’s dive in and learn how to make this flavorful Korean classic, vegetarian-style!

Why You’ll Love This Recipe

This vegetarian budae jjigae brings together the best of Korean flavors in a healthy, meat-free format. The stew is:

• Rich and spicy: Thanks to the gochujang and kimchi, it has a perfect kick.
• Comforting and hearty: Filled with tofu, mushrooms, and noodles, it leaves you feeling full and satisfied.
• Easy to customize: Swap in your favorite vegetables or plant-based proteins based on what you have on hand.
• Quick to prepare: Ready in under 40 minutes, making it great for busy weeknights.
• Perfect for sharing: This dish is traditionally served communally, making it an excellent choice for gatherings or family meals.

Ingredients

• 4 cups vegetable broth
• 2 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 cup kimchi (make sure it’s vegetarian)
• 200g firm tofu, cut into cubes
• 1 cup sliced shiitake mushrooms
• 1/2 cup sliced onion
• 1/2 cup sliced zucchini
• 1/2 cup sliced carrots
• 1 cup napa cabbage, chopped
• 100g Korean glass noodles (dangmyeon) or substitute with cellophane noodles
• 1/2 cup canned baked beans (optional, for added texture)
• 2 green onions, chopped
• Salt and pepper to taste
• Optional toppings: sliced jalapeños, shredded vegan cheese, sesame seeds

Equipment

• Large pot or deep skillet
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Serving bowls

Instructions

1. Prepare the broth: In your large pot, combine the vegetable broth, gochujang, soy sauce, sesame oil, and minced garlic. Whisk gently to dissolve the gochujang completely. Bring this mixture to a gentle boil over medium heat.
2. Add the vegetables: Once boiling, add the kimchi, onion, zucchini, carrots, and napa cabbage. Let the stew simmer for about 5 minutes until the vegetables begin to soften.
3. Incorporate tofu and mushrooms: Gently stir in the tofu cubes and shiitake mushrooms. These ingredients add heartiness and absorb the stew’s wonderful flavors. Simmer for an additional 7-8 minutes.
4. Add noodles and beans: Add the Korean glass noodles and baked beans (if using). Cover the pot and let it cook for 6-7 minutes or until the noodles become tender and translucent.
5. Final touches: Taste the stew and season with salt and pepper as needed. Stir in the chopped green onions and remove the pot from the heat.
6. Serve hot: Ladle the stew into bowls and garnish with optional toppings like sliced jalapeños, vegan cheese, or a sprinkle of sesame seeds for an extra flavor boost.

Tips & Variations

“For an authentic touch, try to find vegetarian kimchi as traditional kimchi often contains fish sauce.”

• Make it spicier: Add extra gochujang or a pinch of Korean red chili flakes (gochugaru) for more heat.
• Protein swap: Use tempeh or seitan instead of tofu for different textures.
• Vegetable options: Feel free to add other veggies like bok choy, spinach, or enoki mushrooms.
• Noodle alternatives: Substitute glass noodles with udon or rice noodles if preferred.
• Broth upgrade: Adding a dash of mushroom soy sauce or a splash of miso paste can deepen the umami flavor.

Nutrition Facts

Serving Suggestions

Budae jjigae is traditionally served bubbling hot straight from the stove, often paired with steamed white rice to balance its spicy and savory flavors. Consider serving it alongside:

• Pickled radish or other Korean banchan (side dishes)
• Simple cucumber salad for a refreshing crunch
• Steamed dumplings or potstickers for a complete meal
• A crisp green salad dressed lightly with sesame oil and vinegar

For something sweet to finish, why not try a Lemon Straws Recipe or a lightly spiced Kentucky Bourbon Carrot Cake Recipe?

Conclusion

This vegetarian budae jjigae recipe offers a delicious, hearty, and healthy alternative to the traditional Korean army stew. It perfectly balances spicy, savory, and umami flavors with fresh vegetables and plant-based proteins, making it ideal for vegetarians and anyone looking to enjoy Korean flavors without meat.

The recipe is straightforward, flexible, and quick to prepare, which means you can enjoy a warming bowl of this stew any night of the week. Whether you’re cooking for yourself, your family, or friends, this dish is sure to impress with its vibrant taste and comforting nature.

If you enjoyed this recipe, you might also want to explore other flavorful dishes like the Instant Pot Rabbit Recipe for meat lovers or the delightful Halibut Dip Recipe for seafood fans. For vegetarian-friendly options, check out the Lemon Ricotta Pasta With Arugula Recipe for a fresh, vibrant dish full of flavor.

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