Vegan Kimchi Jjigae

Vegan Kimchi Jjigae

Vegan Kimchi JJigae

This spicy Korean Kimchi stew is warming to the soul and simply delicious!
Course: Soup
Cuisine: Asian, Korean
Keyword: Jjigae, Korean Bulgogi Portobello Mushroom Tacos
Servings: 4
Author: Mrs. Plant


  • 1/2 yellow onion chopped finely
  • 3 cloves garlic minced
  • 3/4 cup vegan kimchi
  • 2 T vegan kimchi juice get from the Kimchi jar or buy a separate bottle of Kimchi juice
  • 1-2 T gochujang (Korean Chili Paste)
  • 1 T coconut sugar
  • 1 t liquid smoke
  • 2 t Better-than-Bouillon No Beef broth base
  • 6 cups veggie broth Or, 5 cups of veggie broth and 1 cup of the water you soaked your rice in
  • 4 oz Baby Bella mushrooms sliced
  • 2 cups Napa cabbage sliced thinly
  • 10 oz organic firm tofu diced
  • salt to taste


  • Water-saute the onions until translucent over medium-high heat.
  • Add the garlic and sauté for about a minute.
  • Stir in the gochujang and coconut sugar and cook for about a minute.
  • Stir the kimchi and kimchi juice and cook for another few minutes.
  • Stir in the no-beef broth base and liquid smoke.
  • Add in the veggie broth/rice water, Napa Cabbage and mushrooms. Bring to a boil.
  • Add in the tofu, then turn the temperature down to medium-low, cover, and cook for 30 minutes so the tofu absorbs some of the broth.
  • Taste. If you need salt, add it last.
  • Serve with freshly steamed short grain rice

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