Vegan Kimchi Jjigae
Original
Notes
Save the shiittake mushrooms from the stock and add it as another topping. If you aren't vegan, feel free to substitute the tofu for pork belly or tuna.
Ingredients
- Stock:
2 cups water
3 shiitake mushrooms
1/4 sheet dried kelp
1 green onion root
3 cloves garlic
- Base:
1 cup kimchi
1/2 cup kimchi juice
1 green onion stalk
1 teaspoon sugar
1/2 tablespoon soy sauce
1 tablespoon sesame seed oil
1 tablespoon gochujjang (Korean red pepper paste)
- Toppings:
1/4 block firm tofu
3 vegan dumplings
1 tablespoon green onions
1 tablespoon sesame seeds
Sliced shiitake mushrooms (optional)
Directions
- In a small pot, add 3 garlic cloves, 3 shiitake mushrooms, 1/4 sheet dried kelp, and 1 green onion root to 2 cups water. With the lid on, bring to a boil, reduce heat to a simmer, and let it sit for 10 minutes.
- After 10 minutes, remove the dried kelp and allow the stock to boil for another 20 minutes. Remember to keep the lid on, and the stock will reduce to 1 cup.
- As the stock is boiling, add 1 tablespoon sesame seed oil to another pot over medium heat.
- Mince 1 green onion stalk, put the white base into the hot oil, and stir-fry to make green onion oil. Save the remaining green onion for garnish.
- After a minute, or once the green onion becomes fragrant, add 1 cup chopped kimchi and stir-fry for 2-5 minutes.
- Add the gochujjang, sugar, and soy sauce, and allow the kimchi to absorb the sauce and spices for another minute. Make sure to stir frequently to avoid burning the mix.
- After 1 minute, add the kimchi juice and stock, and allow it to simmer for 10 minutes.
- As it finishes simmering, add the firm tofu, dumplings, green onions, and sesame seeds.
- Serve alongside a bowl of fluffy rice, and enjoy with your favorite Korean side dishes!
Information
- Category
- Soups/Stews
- Cuisine
- Other Asian
- Yield
- 1 serving
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Total Time
- 54 minutes, 59 seconds