This vegan take on the classic Kimchi Jjigae stew is wonderful for those nights where something warm, filling, and spicy is all you crave. Kimchi is packed with probiotics and vitamins so it’s a win-win in the winter!
Serves 4-6
Ingredients:
¼ cup canola oil or extra virgin olive oil
4 ounces maitake or shiitake mushrooms, sliced
1 medium onion, julienne (~1 ½ cup)
2 cups chopped Napa cabbage kimchi including juices (~1 pound)
2 tablespoons gochugaru (Korean Chili Flake) (or to taste)
2 tablespoons gochujang (fermented chili paste)
3 cups water/low sodium mushroom broth
12 oz firm tofu, cut into 1” pieces
3 each scallion, thinly sliced (for garnish)
Directions:
1. Heat cooking oil in a soup pot over medium-high heat. Once the oil is shimmering, add sliced mushrooms and saute until browned and crispy, about 4 minutes.
2. Add sliced onions and cook, stirring often, until fragrant and soft, another 4 minutes. Add kimchi and juices, and cook until liquid evaporates; about 5 minutes.
3. Stir in gochugaru, gochujang, and water/low sodium broth, and bring to a simmer. Simmer over medium heat until the vegetables get very soft and flavors start to meld; about 30 minutes.
4. Add tofu to soup, and simmer until heated through; about 2 minutes.
5. Divide soup into bowls and garnish with scallions. (Note: white/brown rice can be served on the side for a heartier meal.) Enjoy!
Chefs Notes:
- Maitake mushrooms add some extra protein, along with their amazing natural umami enhancing flavor. Their earthiness pairs very well with the tang of the kimchi!
- Spice level can be adjusted with more or less gochugaru. This recipe is a medium spice.
- More cooking liquid (water, stock) can be added if you desire more of a soup rather than a thick vegetable stew.
- A large batch of Kimchi Jjigae can be made in advance and rewarmed. It’s flavored deepen the longer you wait to eat it! Consume within 5 days.
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