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.

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.

Vegan Kimchi Jjigae (Kimchi Stew)

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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
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.
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.