Kimchi Jjigae

This vegan kimchi jjigae is fiery, tangy, and deeply comforting, with soft tofu, tender mushrooms, and a robust broth built from sautéed kimchi and gochugaru. It comes together quickly but tastes layered and satisfying, making it an ideal beginner-friendly Korean stew.

Nutrition · per serving

231kcal

13gProtein

15gCarbs

14gFat

4gFiber

2 servings

Ingredients

13 items

Stew base

vegan kimchi250 g

firm tofu200 g

oyster mushrooms120 g

onion120 g

scallions40 g

garlic15 g

gochugaru12 g

sesame oil10 ml

soy sauce15 ml

water500 ml

kimchi brine60 ml

To finish

white miso15 g

neutral oil5 ml

Tips

•Use clearly labeled vegan kimchi; many traditional kimchis contain fish sauce or salted shrimp.
•If your kimchi is very mature and sour, the stew will taste more authentic and complex.
•For a richer broth, simmer covered for the first 5 minutes and uncovered for the last 10 minutes.
•If using shiitake instead of oyster mushrooms, slice them thinly and increase cook time by 1-2 minutes if needed.

Steps

1
Prepare the ingredients: slice the onion, cut the tofu into 2 cm cubes, tear or slice the oyster mushrooms into bite-size pieces, mince the garlic, and cut the scallions into 4 cm lengths, separating the white and green parts. If the kimchi pieces are very long, roughly chop them so they are easy to eat with a spoon.
120 g onion200 g firm tofu120 g oyster mushrooms15 g garlic40 g scallions250 g vegan kimchi
2
Heat a medium pot over medium heat. Add the sesame oil and neutral oil, then add the onion, the white parts of the scallions, and the garlic. Cook for 2 minutes, stirring, until fragrant but not browned.
10 ml sesame oil5 ml neutral oil120 g onion40 g scallions15 g garlic
3
Add the kimchi and gochugaru. Stir-fry for 3 minutes to deepen the flavor; the kimchi should sizzle lightly and the chili flakes should bloom in the oil without scorching.
250 g vegan kimchi12 g gochugaru
4
Add the mushrooms, water, kimchi brine, and soy sauce. Bring to a boil over medium-high heat, then reduce to a steady simmer for 10 minutes so the broth becomes savory and slightly tangy.
120 g oyster mushrooms500 ml water60 ml kimchi brine15 ml soy sauce
5
Whisk the miso with a few spoonfuls of the hot broth in a small bowl until smooth, then stir it back into the pot. This prevents lumps and preserves a clean, rounded flavor.
15 g white miso
6
Gently add the tofu and simmer for 5 minutes more, spooning some broth over the tofu so it heats through without breaking. Taste and adjust with a little more kimchi brine or water if you want it sharper or lighter.
200 g firm tofu60 ml kimchi brine500 ml water
7
Turn off the heat, scatter over the green parts of the scallions, and serve immediately while bubbling hot. Kimchi jjigae is especially good with steamed rice if you want a fuller meal.
40 g scallions

Origin & History

Kimchi jjigae is one of Korea's most beloved home-style stews, traditionally made to transform well-fermented kimchi into a deeply flavorful meal. Countless household versions exist, often varying by protein and broth, and vegan adaptations are now common where tofu and mushrooms provide body and savoriness.

korean vegan kimchi tofu stew beginner quick

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Kimchi Jjigae

Steps

Prepare the ingredients: slice the onion, cut the tofu into 2 cm cubes, tear or slice the oyster mushrooms into bite-size pieces, mince the garlic, and cut the scallions into 4 cm lengths, separating the white and green parts. If the kimchi pieces are very long, roughly chop them so they are easy to eat with a spoon.

120 g onion200 g firm tofu120 g oyster mushrooms15 g garlic40 g scallions250 g vegan kimchi

Heat a medium pot over medium heat. Add the sesame oil and neutral oil, then add the onion, the white parts of the scallions, and the garlic. Cook for 2 minutes, stirring, until fragrant but not browned.

10 ml sesame oil5 ml neutral oil120 g onion40 g scallions15 g garlic

Add the kimchi and gochugaru. Stir-fry for 3 minutes to deepen the flavor; the kimchi should sizzle lightly and the chili flakes should bloom in the oil without scorching.

250 g vegan kimchi12 g gochugaru

Add the mushrooms, water, kimchi brine, and soy sauce. Bring to a boil over medium-high heat, then reduce to a steady simmer for 10 minutes so the broth becomes savory and slightly tangy.

120 g oyster mushrooms500 ml water60 ml kimchi brine15 ml soy sauce

Whisk the miso with a few spoonfuls of the hot broth in a small bowl until smooth, then stir it back into the pot. This prevents lumps and preserves a clean, rounded flavor.

15 g white miso

Gently add the tofu and simmer for 5 minutes more, spooning some broth over the tofu so it heats through without breaking. Taste and adjust with a little more kimchi brine or water if you want it sharper or lighter.

200 g firm tofu60 ml kimchi brine500 ml water

Turn off the heat, scatter over the green parts of the scallions, and serve immediately while bubbling hot. Kimchi jjigae is especially good with steamed rice if you want a fuller meal.

40 g scallions

Origin & History