Kimchi stew, also known as kimchi-jjigae or kimchi soup is a very common way of consuming kimchi. It is a staple food in many Korean households, and it is not uncommon for some Koreans to eat this dish at least once or twice a week.
Kimchi jjigae is a fiery red stew made with spicy pickled cabbage, sliced spring onions, garlic and, in this case, tofu. These ingredients are stewed in delicious jjigae stock (made with miso paste, chilli flakes, toasted sesame oil, soy sauce and gouchujang – a fermented red pepper paste). This dish is packed with Korean flavours and you’re going to love it!
Easy Vegan Kimchi Stew (Kimchi-jjigae)
- 1 tbsp olive oil
- 1 onion, finely sliced
- 2 garlic cloves, finely chopped
- 15 g fresh ginger, finely chopped
- 260 g plain firm tofu
- 1 tbsp miso paste
- 1/2 tsp chilli flakes
- 1 tbsp toasted sesame oil
- 110 g kimchi
- 1 tbsp soy sauce
- 2 tbsp gochujang paste
- 2 spring onions
- Heat a large pan over a medium heat with a drizzle of vegetable oil. Once hot, add the sliced onion and cook for approx 5-8 minutes or until softened, then add the chopped garlic and ginger and cook for 2 minutes or until fragrant.
- Drain the tofu and cut into 2cm cubes.
- In a jug or a bowl make the jjigae stock. Simply dissolve the miso paste, chilli flakes, sesame oil, gochujang paste and soy sauce in 500ml of boiled water.
- Add the jjigae stock to the pan and cook for a couple of minutes or until boiling.
- Add the kimchi and tofu and cook for 8-10 minutes or until the tofu is warmed through.
- Wash, trim and finely slice the spring onions and use them as garnish. Best served warm with a side of sticky rice.