Go Back Email Link

Easy Vegan Kimchi Stew (Kimchi-jjigae)

Print Recipe
Servings 2
Author Let's Eat Smart

Ingredients

  • 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
  • salt

Instructions

  • 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.