Kimchi Jjigae Recipe Vegan: Easy and Delicious Guide

Kimchi jjigae is a beloved Korean stew that bursts with bold flavors, traditionally made with kimchi, pork, and tofu. But what if you want to enjoy this spicy, comforting dish without any animal products?

Enter the vegan kimchi jjigae recipe—a delightful plant-based twist on the classic that’s just as satisfying and rich in umami. Using fermented vegan kimchi, hearty vegetables, and savory seasonings, this stew is perfect for chilly evenings or anytime you crave a warming bowl of goodness.

Whether you’re a longtime vegan or just exploring meat-free meals, this recipe will become a staple in your kitchen.

This vegan kimchi jjigae is not only delicious but also easy to prepare. Packed with probiotics, vitamins, and antioxidants, it’s a nourishing dish that supports digestion and overall health.

Plus, it’s incredibly versatile; you can customize it with your favorite veggies or swap ingredients based on what you have on hand. Ready to dive into this flavorful, spicy stew?

Let’s get cooking!

Why You’ll Love This Recipe

Vegan kimchi jjigae offers all the authentic flavors of traditional Korean stew without the meat or fish sauce. It’s perfect for anyone seeking a comforting meal that’s both healthy and nutrient-dense.

This recipe is:

• Easy to make with simple ingredients you can find at most grocery stores or Asian markets.
• Adaptable—add your favorite vegetables or plant-based protein to suit your taste.
• Rich in probiotics thanks to the fermented kimchi, helping promote gut health.
• Perfectly balanced with spicy, salty, and savory notes that satisfy every craving.
• Comforting and warming—ideal for cozy dinners or meal prep to enjoy throughout the week.

Ingredients

• 2 cups vegan kimchi, chopped (make sure it’s without fish sauce)
• 4 cups vegetable broth (low sodium preferred)
• 1 block (14 oz) firm tofu, pressed and cubed
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon Korean red pepper flakes (gochugaru)
• 1 tablespoon soy sauce or tamari for gluten-free
• 1 teaspoon sesame oil
• 1 teaspoon sugar (optional, balances the acidity)
• 1 zucchini, sliced into half-moons
• 3 green onions, chopped
• 1 cup mushrooms (shiitake or button), sliced
• 1 block of Korean rice cakes (tteok) (optional)
• Salt and pepper to taste

Equipment

• Large pot or Dutch oven for cooking the stew
• Cutting board and knife for prepping vegetables and tofu
• Wooden spoon or ladle for stirring
• Measuring spoons and cups
• Colander or strainer to drain tofu
• Optional: tofu press for removing excess water from tofu

Instructions

1. Prepare the tofu: Press the tofu to remove excess moisture for about 15 minutes. Then cut into 1-inch cubes and set aside.
2. Sauté aromatics: Heat the sesame oil in your pot over medium heat. Add the sliced onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
3. Add kimchi and gochugaru: Stir in the chopped vegan kimchi and Korean red pepper flakes, cooking for another 3 minutes to deepen the flavors.
4. Pour in vegetable broth: Add the vegetable broth and soy sauce, then bring the mixture to a boil.
5. Add vegetables and tofu: Once boiling, add the zucchini, mushrooms, and tofu cubes. If using rice cakes, add them now, too.
6. Simmer the stew: Reduce the heat to low and let the stew simmer gently for 15-20 minutes, allowing the flavors to meld together.
7. Season and finish: Taste the stew and add sugar if needed to balance acidity. Adjust salt and pepper to your preference.
8. Add green onions: Stir in the chopped green onions just before serving for a fresh, vibrant touch.
9. Serve hot: Ladle the stew into bowls and enjoy immediately with steamed rice or your favorite side dishes.

Tips & Variations

“For an extra depth of flavor, try adding a splash of vegan fish sauce or miso paste if you like. Also, feel free to swap in your favorite seasonal vegetables like bok choy, carrots, or sweet potatoes for a personalized touch.”

• Use homemade kimchi: If you prefer, make your own vegan kimchi to control the ingredients and spice level.
• Spice it up: Increase the gochugaru or add a bit of gochujang (Korean chili paste) for a more intense heat and flavor.
• Protein swap: Substitute tofu with tempeh or seitan for a different texture.
• Make it creamy: Stir in a splash of coconut milk for a richer, creamier stew.
• Slow cooker option: Combine all ingredients in a slow cooker and cook on low for 4-6 hours for an easy set-it-and-forget-it meal. For more slow cooker inspiration, check out Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Nutrition Facts

Serving Suggestions

This vegan kimchi jjigae pairs beautifully with a bowl of steamed jasmine or brown rice, which helps balance the spicy broth. You can also enjoy it alongside some Korean-style side dishes like pickled radishes or sautéed spinach for a well-rounded meal.

For a heartier option, serve it with Vegan Bread Machine Recipe for Soft, Delicious Loaves to soak up every drop of the flavorful stew. If you’re in the mood for a lighter side, try a fresh cucumber salad or Lipton Vegetable Dip Recipe: Easy Party Favorite for a crisp contrast.

Conclusion

Vegan kimchi jjigae is a fantastic way to enjoy a traditional Korean stew without compromising your plant-based lifestyle. This recipe is packed with vibrant flavors, nourishing ingredients, and comforting warmth that will satisfy your taste buds and your body.

Whether you are new to Korean cuisine or a longtime fan, this stew is simple to prepare and highly customizable to suit your preferences.

By using vegan kimchi and wholesome vegetables, you get a nourishing dish full of probiotics and antioxidants that promote healthy digestion and immunity. Plus, it’s a great meal for entertaining or meal prep, as the flavors only deepen with time.

Don’t forget to explore more delicious vegan recipes on this blog, like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the Asian Vegan Recipes for Delicious and Healthy Meals to keep your plant-based menu exciting and flavorful.

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