Vegetarian Kimchi Jjigae

This Vegetarian Kimchi Jjigae is a hearty, spicy Korean stew that’s full of depth and comfort. I love how the fermented tang of kimchi blends with the rich broth, soft tofu, and aromatics to create a warming dish perfect for chilly days.

Why You’ll Love This Recipe

I like this recipe because it captures the bold, savory, and spicy flavors of traditional kimchi jjigae while keeping it fully vegetarian. The gochujang and gochugaru give it heat, the tofu makes it filling and protein-rich, and the broth soaks up all the flavors from the kimchi. It’s a simple but deeply satisfying one-pot meal that I enjoy again and again.

Ingredients

1 tablespoon gochujang paste gluten-free if needed
1 tablespoon gochugaru
1 tablespoon soy sauce
1 teaspoon granulated sugar
A pinch of msg (optional)
1 tablespoon canola oil for cooking
1 medium white onion sliced
2-3 cloves of garlic minced
14-15 oz (410g) kimchi with juices cut into bite-sized pieces
2 cups vegan dashi broth or vegetable broth
10oz (300g) soft or silken tofu sliced into ½-inch thick bite-sized pieces
2 teaspoon toasted sesame oil
Green onion and sesame seed for garnish (optional)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I heat canola oil in a pot over medium heat.
2. I sauté the onion and garlic until fragrant and slightly softened.
3. I add the kimchi with its juices, stirring for 2–3 minutes to release flavor.
4. I mix in gochujang, gochugaru, soy sauce, sugar, and a pinch of MSG if I’m using it.
5. I pour in the vegan dashi broth and bring it to a gentle boil.
6. I reduce the heat and let it simmer for about 15 minutes so the flavors meld.
7. I carefully add the tofu pieces and simmer for another 5 minutes.
8. I drizzle toasted sesame oil over the top before serving.
9. I garnish with sliced green onions and sesame seeds if I want extra freshness and crunch.

Servings and Timing

This recipe makes about 3–4 servings. It takes around 10 minutes to prepare and 25 minutes to cook, so it’s ready in about 35 minutes.

Variations

I sometimes add mushrooms, zucchini, or napa cabbage for extra vegetables. For a smokier depth, I like using smoked tofu instead of plain soft tofu. If I want a milder stew, I reduce the gochugaru and add more broth to balance the heat.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the stew in a pot over medium heat, adding a splash of broth or water if it has thickened. I don’t recommend freezing since the tofu and kimchi change texture after thawing.

FAQs

Can I make this less spicy?

Yes, I reduce the amount of gochugaru and gochujang and add a little more broth.

Can I use firm tofu instead of soft tofu?

Yes, but I prefer soft or silken tofu for the traditional texture.

What kind of kimchi should I use?

I use well-fermented kimchi for the best flavor, making sure it’s vegetarian (without fish sauce).

Can I substitute the broth?

Yes, vegetable broth works perfectly if I don’t have vegan dashi.

Do I need to add sugar?

The sugar balances the spice and sourness, but I can leave it out if I prefer.

Can I add noodles to this stew?

Yes, I sometimes add udon or ramen noodles to make it a heartier meal.

What does the sesame oil do?

It adds a nutty aroma and depth of flavor, so I always finish with a drizzle.

Can I cook this in advance?

Yes, the flavors deepen as it sits, making it even better the next day.

What vegetables work well in this stew?

I like mushrooms, carrots, and zucchini, which complement the kimchi’s flavor.

Can I make it gluten-free?

Yes, I use gluten-free soy sauce and make sure my gochujang is gluten-free.

Conclusion

I love how this Vegetarian Kimchi Jjigae delivers so much flavor with such simple ingredients. It’s spicy, tangy, and comforting, making it one of my favorite stews to prepare when I want a warming and satisfying meal.

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