Vegan Kimchi Jjigae (Kimchi Stew)

This Vegan Kimchi Jjigae (Kimchi Stew) is the perfect warming soup for colder days, loaded with umami flavors and warming spices. Easy to make and comes together in under 30 minutes.

Close up of a pot of kimchi stew topped with tofu squares, vegetable dumplings and garnished with scallions.

This post is sponsored by Nasoya, but all opinions are my own.

What is Kimchi Jjigae (김치찌개)?

Kimchi Stew or more appropriately called Kimchi Jjigae (김치찌개) is a traditional Korean stew centered around a staple Korean ingredient, Kimchi (김치). If you are not familiar with Kimchi, it is a Korean side dish of salted, fermented and spiced napa cabbage and other vegetables. You use the kimchi to build a delicious kimchi broth and traditionally it is simmered with some type of meat, tofu and/or vegetables (reference Korean recipes from Maangchi and My Korean Kitchen for traditional preparations).

Both kimchi and kimchi stew are delicious, but traditionally are not vegan. Luckily, with a few plant-based modifications and an emphasis on really amping up the umami flavors in the broth, making an equally flavorful vegan kimchi stew is not out of reach.

White bowl of kimchi stew topped with two dumplings, and two squares of tofu with scallions on top and a small bowl of rice to the side.

Why You’ll Love This Plant Based Version of Kimchi Jjigae

  • 100% Plant-Based. Traditional kimchi stew typically contains animal products, but with the use of some umami-rich plant based ingredients, we can still build a delicious and warming kimchi broth.
  • Very easy to make. This dish uses simple, but impactful ingredients that just need to simmer in one pot for a short period of time. This makes this a really quick weeknight meal to throw together.
  • Customizable. The kimchi base is our canvas. Feel free to adjust the spice to your liking and play around with adding extra vegetables or fun toppings based on your preference.
Kimchi, gochujang, mushrooms, scallions, tofu, and onion on a cutting board.

Key Ingredients and Substitutions

  • Mushrooms: I used a combination of fresh and dried shiitake mushrooms. The dried mushrooms were used to make a mushroom based broth while the fresh mushrooms are used to add more texture and freshness to the stew.
  • Kimchi: To make this vegan, we are using a vegan based kimchi by Nasoya that is crafted the authentic Korean way by fermenting cabbage with fresh spices. I opted for a spicy variety as I love spicy food, but feel free to use their mild kimchi if you prefer a mellow broth. It is also pre-cut so no extra chopping is required before preparing this stew.
  • Scallions: When cutting, separate the light and dark parts. The light parts of the scallion will be added into the stew to simmer while the dark parts can be used to garnish the stew at the end.
  • Broth: For more umami flavor, use a good quality broth to pour into the base of this stew. I opted for a vegan beef bouillon paste, but you can use a good quality vegetable bouillon paste or cube.
  • Sesame Oil: Perfect way to finish off the stew and give an incredible depth of flavor. I prefer to use a toasted sesame oil for this. If you are allergic to sesame, do feel free to leave this out.
  • Soy Sauce: This is added for extra umami build up in the stew. For a gluten-free alternative use coconut aminos.
  • Gochugaru: This is ground up Korean red pepper flakes used to make the base paste for this stew. If you lack access to this ingredient from your local store, you can find it online or in Asian markets. You can then use it to make other dishes like Bibim Guksu (15 Minute Gochujang Noodles) or this delicious Orange Gochujang Marinated Tofu.
  • Gochujang: This is a fermented paste made up of the pepper mentioned above. With its rising popularity, you can find this paste more commercially available in local grocery stores. Some brands also do a gluten-free version of this paste, so always check ingredients.
  • Tofu: My preferred protein choice. To keep it traditional, I used a firm tofu from Nasoya. No need to press, just drain the tofu, slice and add to the stew to simmer in the broth.
  • Dumplings: Optional, but for some more fun chew and flavor, I love to simmer some of Nasoya’s Korean BBQ Vegetable Dumplings in the broth before serving.

How to Make Vegan Kimchi Stew

Start by preparing your mushroom broth. Add your dry mushrooms to a heat safe bowl along with the boiling water. Allow the mushrooms to soak for 10 minutes before removing them. Slice the rehydrated mushrooms into strips and set aside for the soup later.

In a small bowl combine your gochugaru, sugar, gochujang, and soy sauce and mix together into a paste.

Add the neutral oil to a heated Dutch oven to warm through. Add the sliced onions, fresh shiitake mushrooms and a pinch of salt and sauté until the onions start to soften. Then, add the garlic and stir well until fragrant. Stir in the kimchi along with the kimchi liquid, then top the kimchi base with the white scallion pieces, the extra sliced rehydrated mushrooms, and the pepper paste.

Pour in your mushroom broth along with the bouillon paste or cube. Bring the mixture to a gentle boil, mix and cover with a lid and allow to simmer for 10 minutes. Remove the lid and lay your tofu slices and dumplings on top. Add the sesame oil then spoon some of the broth over both the tofu and dumplings. Cover with a lid and simmer again for 3 more minutes.

Top the soup with the remaining scallions and extra gochugaru if desired and serve with some rice.

Expert Tips

  • Use an umami rich broth. Because we are not using pork belly in this recipe, it’s really important to layer in extra notes of plant-based umami flavor to make up for it. You can get great depth of flavor by using a mushroom broth made by soaking dry shiitake mushrooms as well as using a vegan beef or vegetable bouillon.
  • Do not use freshly made kimchi. The distinct sourness associated with this soup is dependent on the fermentation of the kimchi. Aged kimchi, about 2-3 weeks old, is best for this style of stew.
  • Use the rehydrated mushrooms. No need to discard after soaking, just remove from the water it soaked in and slice it up and add to the stew when it is simmering.
  • Control the heat. Add more or less gochujang to your broth based on your spice preference. For even more heat, choose a spicier style kimchi to build the meal around.
  • Try some fun add-ins to make it your own. You’ll often see different variations of this stew like Chamchi kimchi jjigae (참치 김치찌개) that use tuna or ones using more Westernized ingredients like spam, hotdogs or American cheese slices in Budae jjigae (부대찌개). And you can enjoy this concept by customizing it with more of the ingredients you love. Personally, I always use this as a way to use up vegetables. I also love to throw in my favorite dumplings to enjoy with the delicious broth too.
Small pot of kimchi stew topped with tofu squares, scallions and vegetable dumplings.

Frequently Asked Questions

Is kimchi healthy?

Yes! Kimchi is made by salting, spicing and fermenting vegetables. The fermentation process helps to produce probiotics, which may help to support your gut microbiota when consumed regularly. These active compounds in the kimchi may also support our immune system and help reduce inflammation. Do note, that when kimchi is cooked, you will lose those probiotics. However, you will still enjoy the benefit of its essential amino acids and minerals as well as the anti-inflammatory benefits of the capsaicin from the red chili peppers commonly used to prepare the kimchi.

What is the best kimchi to use for Kimchi Jjigae?

Use the kimchi that you love, but note that regardless of the type you use, it should be an aged kimchi. Freshly made kimchi is delicious, but hasn’t had enough time to develop the distinct sour flavors when it sits and ferments. Make sure that your kimchi is at least 2-3 weeks old before attempting to make this soup.

Is kimchi vegan?

Traditional kimchi is not often made vegan as the base tends to contain some form of salted seafood like anchovy or shrimp paste. However, you can find brands like Nasoya that offer vegan, gluten-free and probiotic-rich kimchi that you can use to create the familiar flavors of this dish.

How long does this last?

If you have leftovers, allow them to completely cool then place into an airtight glass container and store in the fridge for up to 4 days. To reheat, place the soup back into a small Dutch oven and reheat until it returns to a simmer before enjoying.

Bowl of kimchi jjigae in front topped with tofu, dumplings and scallions, with a wooden spoon set to the side, a bowl of white rice behind and a container of Nasoya Kimchi in the back.

How to Serve Kimchi Jjigae

Traditionally, this stew is cooked and served in a traditional Korean stone pot called a dolsot (돌솥). It helps to maintain the bubbling heat of the stew while eating. Another great alternative to using such a pot is to opt for a Dutch oven instead.

Note that you can add additional vegetables or mushrooms to the pot when simmering. This can be a great way to use up veggies that might be taking up space in your fridge. This stew can be enjoyed simply with a bowl of steamed rice or served with multiple Korean side dishes known as banchan (반찬).

More Hearty Vegan Soups to Try

Bowl of kimchi stew topped with tofu, dumplings and scallions and served with a small bowl of white rice.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of a pot of kimchi stew topped with tofu squares, vegetable dumplings and garnished with scallions.

Vegan Kimchi Jjigae (Kimchi Stew)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Korean
  • Diet: Vegan

Description

This Vegan Kimchi Jjigae (Kimchi Stew) is the perfect warming soup for colder days, loaded with umami flavors and warming spices. Easy to make and comes together in under 30 minutes.


Ingredients

Scale
  • 6 dry shiitake mushrooms
  • 2 1/2 cups boiling water
  • 2 tsp gochugaru
  • 1 tsp sugar or maple syrup
  • 1 tbsp gochujang, or more to taste
  • 1/2 tbsp soy sauce
  • 1 tbsp neutral oil
  • 1 small yellow onion, sliced into strips
  • 3 fresh shiitake mushrooms, sliced into strips
  • 1 cup of Nasoyas Spicy Kimchi
  • 1/4 cup kimchi brine from the kimchi container
  • 3 scallions, sliced with light and dark green parts separated
  • 1 tsp vegan beef or vegetable bouillon paste (or bouillon cube)
  • 1/2 block of Nasoya Firm Tofu, sliced into 1/2 inch squares
  • 1/2 package of Nasoyas Korean BBQ Vegetable Dumplings, optional
  • 1 tsp sesame oil
  • Salt

Instructions

  1. Start by preparing your mushroom broth. Add your dry mushrooms to a heat safe bowl along with the boiling water. Allow the mushrooms to soak for 10 minutes.
  2. In a small bowl combine your gochugaru, sugar, gochujang, and soy sauce and mix together into a paste. Set the paste to the side and when the mushrooms are done soaking, remove the mushrooms and slices them into strips to use in the soup later.
  3. Heat a small Dutch oven over medium heat, then add in the neutral oil to heat through. Add the sliced onions, fresh shiitake mushrooms and a pinch of salt and sauté until the onions start to soften. Then, add the garlic and stir well until fragrant, about 30 seconds.
  4. Stir in the kimchi along with the kimchi liquid, making sure to mix it well with the other ingredients. Top the kimchi base with the white scallion pieces, the extra sliced rehydrated mushrooms, and the pepper paste.
  5. Pour in your mushroom broth along with the bouillon paste or cube. Bring the mixture to a gentle boil, mix and cover with a lid and allow to simmer for 10 minutes. Remove the lid and lay your tofu slices and dumplings on top. Add the sesame oil then spoon some of the broth over both the tofu and dumplings. Cover with a lid and simmer for 3 more minutes.
  6. Top the soup with the remaining scallions and extra gochugaru if desired and serve with some rice.

Notes

Use an umami rich broth. Because we are not using pork belly in this recipe, it’s really important to layer in extra notes of plant-based umami flavor to make up for it. You can get great depth of flavor by using a mushroom broth made by soaking dry shiitake mushrooms as well as using a vegan beef or vegetable bouillon.

Do not use freshly made kimchi. The distinct sourness associated with this soup is dependent on the fermentation of the kimchi. Aged kimchi, about 2-3 weeks old, is best for this style of stew.

Use the rehydrated mushrooms. No need to discard after soaking, just remove from the water it soaked in and slice it up and add to the stew when it is simmering.

Control the heat. Add more or less gochujang to your broth based on your spice preference. For even more heat, choose a spicier style kimchi to build the meal around.

Try some fun add-ins to make it your own. Personally, I always use this as a way to use up vegetables. I also love to throw in my favorite dumplings to enjoy with the delicious broth too.

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

 Catherine

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

One Comment

  1. Amazing and so full of rich flavor! We added the tofu, veggie dumplings and zucchini. Very filling. We will make this again!






Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star