When it gets cold outside, I crave stew and this is one of my go-tos. This simple vegetarian kimchi stew only has a few ingredients, is quick and easy to make, deliciously spicy, flavorful, and comforting.
There are many variations of Kimchi-jjigae, a classic Korean one-pot stew. It always includes fermented kimchi , othere common ingredients include pork belly or shoulder, shiitake mushrooms, gochugaru (Korean red pepper flakes), anchovies, and fish sauce.
This version features tofu and zucchini. It’s simple to make, bursting with flavor, and fits Mediterranean, MIND, vegetarian and vegan diets (with small tweaks).
It only includes a few ingredients—kimchi, tofu, zucchini, chili paste, and stock— and is simple to make.
Simple Kimchi-jjigae (Stew)
Kimchi-jjigae is a spicy, comforting one-pot stew made with tangy, fermented kimchi. This simple vegetarian version is easy to prepare and can be easily adapted to be vegan.
Servings: 3
Calories: 190kcal
Ingredients
- 1 cup kimchi
- 1 package tofu silken or soft tofu
- ½ medium yellow onion
- ½ medium zucchini
- 2 cup vegetable broth
- 2 teaspoon gochujang Korean chile paste
- 1 tablespoon olive oil
- 2 teaspoon soy sauce
- 1 teaspoon sesame oil
- 3 eggs optional
- 2 medium scallions thinly sliced optional
Instructions
- Heat 1 tablespoon olive oil in large sauce pan on medium heat
- Dice ½ medium yellow onion and ½ medium zucchini. Chop 1 cup kimchi into bite-sized pieces. Slice scallions. Drain tofu.
- Cook onions until they soften, add zucchini and 2 teaspoon gochujang until zucchini softens
- Add kimchi. Cook until it's hot.
- Add 2 cup vegetable broth, 2 teaspoon soy sauce and 1 teaspoon sesame oil. Bring to a boil.
- Reduce heat to simmer then add scoops of tofu.
- Crack eggs and gently add them to the pan. Cover and cook until eggs set.
- Serve in bowls, topped with sliced scallions
Notes
Kimchi-jjigae is commonly served with rice.
Traditionally, kimchi-jjigae is prepared with anchovy broth, though chicken or beef broth are also popular options.
You can easily make this dish vegan by omitting the eggs and using vegan-friendly kimchi.
There are countless variations of this dish, often including ingredients like pork belly or shoulder, shiitake mushrooms, gochugaru (Korean red pepper flakes), and fish sauce.