Vegan Kimchi Stew (Kimchi Jjigae)
A hearty and spicy vegan stew made with kimchi, tofu, and vegetables. Perfect for a warming meal.
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Main Ingredients
- 2 cups Kimchi with juice
- 1 block Tofu firm, cubed
- 1 cup Mushrooms sliced
- 1 cup Zucchini sliced
- 4 cups Vegetable broth
- 1 tablespoon Gochugaru Korean red pepper flakes
- 2 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic minced
- 1 teaspoon Ginger minced
- 2 stalks Green onions chopped
1. Heat sesame oil in a large pot over medium heat.
2. Add garlic and ginger, sauté until fragrant.
3. Add kimchi and gochugaru, cook for 5 minutes.
4. Pour in vegetable broth and soy sauce, bring to a boil.
5. Add tofu, mushrooms, and zucchini. Simmer for 20 minutes.
6. Garnish with green onions before serving.
Calories: 180kcal | Carbohydrates: 15g | Protein: 10g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 800mg | Potassium: 500mg | Fiber: 3g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 3mg