Vegan Kimchi Jjigae (Spicy Korean Stew)

gastroplant.com

Kissa Batul

I like food in my belly all the time!

subheading: Saute:

2 teaspoons toasted sesame oil

1 pound vegan cabbage kimchi drained and cut into bite-sized pieces (about 3 cups)

1 cup white onion chopped

3 green onions sliced diagonally

1 Tablespoon gochujang

½ Tablespoon doenjang

1 teaspoon gochugaru

subheading: Simmer:

¼ cup kimchi brine

3 cups vegetable stock

2 teaspoons maple syrup

2 dried shiitake mushroom caps

1 piece dried kombu seaweed

1 cup zucchini sliced with seeds removed (see note)

½ pound mushrooms sliced (see note)

½ pack medium-firm tofu sliced ½-inch thick bite-sized pieces

subheading: Garnish:

1 green onion chopped finely

Freshly toasted sesame seeds (optional)

Directions at gastroplant.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer