Vegan Kimchi Stew (Kimchi Jjigae) Recipe

Kimchi: Fermented Korean side dish made from vegetables and seasonings.

Tofu: Firm, cubed tofu adds protein and texture to the stew.

Mushrooms: Sliced mushrooms provide an earthy flavor and meaty texture.

Zucchini: Sliced zucchini adds a fresh, mild taste and extra nutrients.

Vegetable broth: The base of the stew, providing depth and flavor.

Gochugaru: Korean red pepper flakes that add a distinct spicy flavor.

Soy sauce: Adds umami and saltiness to the stew.

Sesame oil: Used for sautéing, it adds a nutty flavor.

Garlic: Minced garlic adds a pungent, aromatic flavor.

Ginger: Minced ginger adds a warm, spicy undertone.

Green onions: Chopped green onions are used as a fresh garnish.

When preparing kimchi for the stew, make sure to use well-fermented kimchi as it adds a deeper, more complex flavor to the dish. Additionally, when cubing the tofu, press it beforehand to remove excess moisture, which helps it absorb the flavors of the broth better. For the vegetable broth, consider using a homemade version for a richer taste. When adding the gochugaru, adjust the amount according to your spice preference, as it can significantly alter the heat level of the stew. Finally, ensure the zucchini and mushrooms are sliced evenly to promote uniform cooking.

• kimchi - Substitute with sauerkraut: Sauerkraut provides a similar tangy and fermented flavor, though it lacks the spiciness of kimchi. Add gochugaru or chili flakes to mimic the heat.

• tofu - Substitute with tempeh: Tempeh offers a firmer texture and a nutty flavor, making it a great protein-rich alternative to tofu.

• mushrooms - Substitute with eggplant: Eggplant can provide a similar texture and absorb the flavors of the stew well.

• zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a good alternative to zucchini.

• vegetable broth - Substitute with miso broth: Miso broth adds a deeper umami flavor, enhancing the overall taste of the stew.

• korean red pepper flakes gochugaru - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat, though it lacks the smoky undertones of gochugaru.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used for its richness, though it lacks the nutty aroma of sesame oil.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the other ingredients well.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the vegan kimchi stew to cool completely before storing. This helps maintain the texture and flavor of the ingredients.

• Transfer the cooled stew into airtight containers. Glass containers are preferable as they do not absorb odors and are easy to clean.

• For short-term storage, place the containers in the refrigerator. The kimchi jjigae will stay fresh for up to 4-5 days.

• For long-term storage, consider freezing the stew. Use freezer-safe containers or heavy-duty freezer bags to prevent freezer burn.

• When using freezer bags, lay them flat in the freezer. This method saves space and allows the stew to freeze and thaw more evenly.

• Label the containers or bags with the date of storage. This helps you keep track of how long the kimchi jjigae has been stored.

• To reheat, thaw the frozen stew in the refrigerator overnight. This gradual thawing process helps maintain the integrity of the ingredients.

• Reheat the stew on the stovetop over medium heat, stirring occasionally. Add a splash of vegetable broth if the stew appears too thick.

• Avoid reheating the stew multiple times. Instead, reheat only the portion you plan to consume to preserve the quality and flavor.

• Garnish with fresh green onions before serving to add a burst of freshness and color to the reheated kimchi jjigae.

• Stovetop method: Pour the leftover kimchi stew into a pot. Heat over medium heat, stirring occasionally, until it reaches a simmer. This method helps maintain the texture of the tofu and vegetables.
• Microwave method: Transfer the kimchi stew to a microwave-safe bowl. Cover with a microwave-safe lid or plate. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Be cautious as the soup can splatter.
• Oven method: Preheat your oven to 350°F (175°C). Place the kimchi stew in an oven-safe dish and cover with aluminum foil. Heat for about 20-25 minutes, or until thoroughly warmed. This method is ideal if you're reheating a large portion.
• Slow cooker method: Transfer the kimchi stew to a slow cooker. Set it on low and heat for 1-2 hours, stirring occasionally. This method is perfect for a hands-off approach and keeps the stew warm for an extended period.
• Steamer method: Place the kimchi stew in a heatproof bowl and set it in a steamer basket over boiling water. Cover and steam for about 10-15 minutes, or until heated through. This gentle method helps retain the flavors and nutrients of the ingredients.

• Large pot: Used to cook the stew and combine all the ingredients together.

• Wooden spoon: Ideal for stirring the ingredients as they cook, ensuring even heat distribution.

• Knife: Essential for chopping the garlic, ginger, green onions, and cubing the tofu.

• Cutting board: Provides a stable surface for chopping and slicing the vegetables and tofu.

• Measuring cups: Used to measure out the kimchi, vegetable broth, and other liquid ingredients accurately.

• Measuring spoons: Necessary for measuring smaller quantities of ingredients like sesame oil, soy sauce, and gochugaru.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Grater: Useful for mincing the ginger if you prefer not to chop it by hand.

• Serving bowls: Used to serve the finished kimchi stew.

• Ladle: Ideal for serving the stew into bowls without making a mess.

Prep ingredients ahead: Chop tofu, mushrooms, and zucchini in advance and store them in the fridge.

Use pre-made broth: Opt for store-bought vegetable broth to save time on making your own.

Batch cook: Double the recipe and freeze half for a quick meal later.

Minimize cleanup: Use a single pot for cooking to reduce the number of dishes.

Quick kimchi: Use pre-made kimchi from the store instead of making it from scratch.