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
1 medium white onion, sliced
2–3 cloves garlic, minced
14–15 oz (410 g) kimchi with juices, cut into bite-sized pieces
2 cups vegan dashi broth or vegetable broth
10 oz (300 g) soft or silken tofu, cut into ½-inch pieces
2 teaspoons toasted sesame oil
Optional: sliced green onion and sesame seeds for garnish
Instructions
- Heat canola oil in a pot over medium heat.
- Sauté onion and garlic until fragrant and softened.
- Add kimchi with juices and cook for 2–3 minutes.
- Mix in gochujang, gochugaru, soy sauce, sugar, and MSG (if using).
- Pour in vegan dashi broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add tofu pieces gently and simmer for 5 more minutes.
- Drizzle sesame oil over the stew before serving.
- Garnish with green onions and sesame seeds if desired.
Notes
Add mushrooms, zucchini, or napa cabbage for extra vegetables.
Use smoked tofu for added depth.
Reduce gochugaru for a milder version.
Best enjoyed fresh; refrigerate leftovers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 0 mg
