Vegan Kimchi Jjigae (Kimchi Stew)

A hearty and spicy vegan kimchi jjigae, packed with tofu, mushrooms, and plenty of flavorful kimchi. Perfect for a cold evening.

55m4 servings

Contains wheatContains soyDAIRY-free

350 cal|20g protein|35g carbs|12g fat|7g fiber

Ingredients

6 cups Vegetable Broth
2 cups Aged Kimchi, chopped
1 block Firm Tofu, cubed
1 cup Shiitake Mushrooms, sliced
1 package Enoki Mushrooms
2 tablespoons Gochujang (Korean Chili Paste)
1 tablespoon Gochugaru (Korean Chili Flakes)
2 tablespoons Soy Sauce
1 teaspoon Sugar
2 cloves Garlic, minced
1/2 cup Green Onions, sliced

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a large pot, bring the vegetable broth to a boil.
2Add the chopped kimchi and simmer for 15 minutes.
3Stir in the gochujang, gochugaru, soy sauce, sugar, and minced garlic.
4Add the tofu and shiitake mushrooms and simmer for another 10 minutes.
5Stir in the enoki mushrooms and green onions and cook for 5 minutes, or until the mushrooms are tender.
6Serve hot with rice.

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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