Traditional kimchi jjigae uses pork belly, but this vegan version relies on 6-month fermented kimchi for that deep umami punch.
Vegan Kimchi Jjigae
Warm up with this delicious one-pot vegan kimchi jjigae, brimming with bold flavors and a delightful kick! Featuring hearty tofu and tangy kimchi, this umami-rich soup is perfect for chilly evenings when you crave something satisfying and soul-soothing. Get ready to cozy up and enjoy a bowl of pure comfort!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Spring onions, shallots & garlic
- 1 small onion (sliced)
- Seasoning: Salt, sugar, mushroom seasoning
🥩Meat & Seafood(1)
- 200g tofu (firm or soft) (7.06 oz)
📦Other(4)
- A few button mushrooms (sliced)optional
- 100g enoki mushrooms (3.53 oz)
- Green chilli (optional)optional
- 300g well-fermented kimchi (vegan) (10.6 oz)
👨🍳 Instructions
- 1
Cut the enoki mushrooms, discarding the bottom part.
- 2
Slice the button mushrooms, onion, green chili, and spring onion.
- 3
In a hot pan or pot, add a splash of oil and sauté plenty of shallots until fragrant.
- 4
Add the mushrooms for extra protein and texture.
- 5
Add the kimchi and stir well.
- 6
Season with salt, mushroom seasoning, and sugar to balance the sourness.
- 7
Add the sliced onion and stir briefly.
- 8
Pour in the kimchi juice and a good amount of water, cover, and let it bubble gently.
- 9
When the broth turns deeply red, add the enoki mushrooms, green chili, tofu cubes, and spring onions.
- 10
Pour the savory broth over the tofu and mushrooms.
- 11
Add finely chopped garlic at the end for a fragrant kick.
- 12
Cover and let it simmer for about 5 minutes.
- 13
Finish with a sprinkle of fresh onion before serving.
💡 Pro Tips
- ✓Sauté kimchi for 3-4 minutes before adding liquid to develop deeper umami through the Maillard reaction and concentrate flavors by reducing moisture content by 15-20%.technique3-4 minutes
- ✓Use a 2:1 ratio of kimchi juice to water as your base liquid because kimchi juice contains 12-15% salt concentration and provides essential fermented depth.ingredient2:1 ratio
- ✓Add mushrooms in stages - firmer buttons first for 2 minutes, then delicate enoki in the final 30 seconds to prevent overcooking and mushiness.timing2 minutes, 30 seconds
- ✓Balance kimchi's acidity (pH 3.5-4.0) with 1-2 teaspoons sugar per cup of kimchi, which neutralizes excess lactic acid without masking fermented complexity.ingredient1-2 teaspoons per cup
- ✓Simmer uncovered for the first 5 minutes to concentrate flavors, then cover to prevent over-reduction while maintaining gentle bubbling at 185-190°F.timing5 minutes, 185-190°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Traditional kimchi jjigae uses pork belly, but this vegan version relies on 6-month fermented kimchi for that deep umami punch.
Vegan Kimchi Jjigae
Warm up with this delicious one-pot vegan kimchi jjigae, brimming with bold flavors and a delightful kick! Featuring hearty tofu and tangy kimchi, this umami-rich soup is perfect for chilly evenings when you crave something satisfying and soul-soothing. Get ready to cozy up and enjoy a bowl of pure comfort!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Spring onions, shallots & garlic
- 1 small onion (sliced)
- Seasoning: Salt, sugar, mushroom seasoning
🥩Meat & Seafood(1)
- 200g tofu (firm or soft) (7.06 oz)
📦Other(4)
- A few button mushrooms (sliced)optional
- 100g enoki mushrooms (3.53 oz)
- Green chilli (optional)optional
- 300g well-fermented kimchi (vegan) (10.6 oz)
👨🍳 Instructions
- 1
Cut the enoki mushrooms, discarding the bottom part.
- 2
Slice the button mushrooms, onion, green chili, and spring onion.
- 3
In a hot pan or pot, add a splash of oil and sauté plenty of shallots until fragrant.
- 4
Add the mushrooms for extra protein and texture.
- 5
Add the kimchi and stir well.
- 6
Season with salt, mushroom seasoning, and sugar to balance the sourness.
- 7
Add the sliced onion and stir briefly.
- 8
Pour in the kimchi juice and a good amount of water, cover, and let it bubble gently.
- 9
When the broth turns deeply red, add the enoki mushrooms, green chili, tofu cubes, and spring onions.
- 10
Pour the savory broth over the tofu and mushrooms.
- 11
Add finely chopped garlic at the end for a fragrant kick.
- 12
Cover and let it simmer for about 5 minutes.
- 13
Finish with a sprinkle of fresh onion before serving.
💡 Pro Tips
- ✓Sauté kimchi for 3-4 minutes before adding liquid to develop deeper umami through the Maillard reaction and concentrate flavors by reducing moisture content by 15-20%.technique3-4 minutes
- ✓Use a 2:1 ratio of kimchi juice to water as your base liquid because kimchi juice contains 12-15% salt concentration and provides essential fermented depth.ingredient2:1 ratio
- ✓Add mushrooms in stages - firmer buttons first for 2 minutes, then delicate enoki in the final 30 seconds to prevent overcooking and mushiness.timing2 minutes, 30 seconds
- ✓Balance kimchi's acidity (pH 3.5-4.0) with 1-2 teaspoons sugar per cup of kimchi, which neutralizes excess lactic acid without masking fermented complexity.ingredient1-2 teaspoons per cup
- ✓Simmer uncovered for the first 5 minutes to concentrate flavors, then cover to prevent over-reduction while maintaining gentle bubbling at 185-190°F.timing5 minutes, 185-190°F