Emulsifier Free Vegan Kimchi Jjigae
Total time45 min
Prep time15 min
Cook time30 min
4.5(17)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
- 1 tbsp sesame oil
- 1 tbsp neutral oil (such as avocado or canola oil)
- 4 scallions, white and light green parts thinly sliced, dark green tops reserved for garnish
- 2 cups vegan kimchi, roughly chopped, plus 3 tbsp kimchi brine
- 1 tbsp gochugaru (korean red pepper flakes)
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp sugar
- 3 cups mushroom broth
- 1 cup water
- 4 oz shiitake mushrooms, stems removed, caps thinly sliced
- 14 oz firm tofu, cut into 1-inch cubes
- salt and pepper, to taste
For serving
- 1 tsp sesame seeds (optional)
- cooked short-grain white rice, for serving (optional)
Instructions
- 1
Heat the sesame oil and neutral oil together in a medium pot over medium heat until shimmering. Add the sliced scallion whites and light greens and cook, stirring occasionally, until softened and fragrant, about 2 minutes.
- 2
Add the chopped kimchi and cook, stirring frequently, until the kimchi begins to caramelize at the edges and the pot smells deeply savory, about 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!