Pregnancy Friendly Vegan Kimchi Jjigae
Total time45 min
Prep time15 min
Cook time30 min
4.5(17)
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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.
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