Vegan Kimchi Jjigae
This bubbling, brick-red stew is the kind of deeply savory comfort food that warms you from the inside out — bold, funky, and just spicy enough to keep you coming back for another spoonful. The key to making it work without any animal products is using vegan kimchi and building the broth from mushroom stock, which gives the base a rich, umami-forward depth that rivals any traditional version. Caramelizing the kimchi before adding the liquid is a small step that makes a huge difference, coaxing out a roasted, almost smoky flavor that anchors the whole pot. Gochugaru and gochujang layer in heat and complexity, while the reserved kimchi brine adds a tangy punch that keeps the broth lively and bright. Silken-firm tofu cubes soak up all that gorgeous color and flavor as they simmer, turning into little pillows of spiced broth in every bite. Sliced shiitake mushrooms add a meaty, earthy chew that makes this feel genuinely hearty and satisfying. Serve it over short-grain rice with a scatter of scallion greens and sesame seeds, and you have a complete, stunning meal for four.
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Learn more →Ingredients
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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