Vegetarian Kimchi Jjigae (Spicy Korean Tofu Stew)

Vegetarian Kimchi Jjigae – Marked by a deep, red broth, our Vegetarian Kimchi Jjigae is spicy and full of flavor! Thick cuts of firm tofu absorb the gochujang, gochugaru, and umami-rich broth.

WHAT IS KIMCHI JJIGAE?

Kimchi jjigae is a classic Korean stew. Widely considered the ultimate comfort food, this dish is a staple found on dinner tables in Korean homes.

WHAT YOU NEED TO MAKE VEGETARIAN KIMCHI JJIGAE

For the Broth:

• Fysh Sauce: Fysh sauce provides umami in place of traditional anchovy stock. I use a vegan fysh sauce made with seaweed, but you can also use marmite.
• Better Than Bouillon: I use Mushroom Better Than Bouillon and water to flavor the stock. You can also use the roasted Vegetable version.
• Soy Sauce: Soy sauce adds depth to the broth.
• Gochujang: Korean pepper paste called gochujang is frequently used in Korean cuisine to add sweet heat to a recipe; this paste is made with red pepper flakes, sticky rice, fermented soybean paste, and salt.
• Shiitake Mushrooms: Use fresh or dried shiitake mushrooms, whichever you prefer. I prefer to use dried mushrooms because they add nuttiness to the broth as they rehydrate.

For the Jjigae:

• Onion: Use white or yellow onions.
• Garlic: I suggest using three cloves, but don’t let my recipe tell you how much garlic to use – go for it.
• Scallions: I use the white parts of the scallion to flavor the broth and the greens provide a nice peppery finish.
• Sesame Oil: Sesame oil adds a silkiness to the broth.
• Kimchi: Guess what? Kimchi isn’t just a side dish in banchan; it’s often the main ingredient for multiple recipes. When using kimchi to make stew, be sure it’s fermented and sour- the older, the better; this will increase the flavor of the jjigae. Also, be aware that some store-bought kimchi contains fish sauce, oysters, or shrimp, so be sure to inspect your kimchi before use. 
• Extra-Firm Tofu: In traditional Korean cuisine, soondubu or soft tofu is favored, especially in soups and stews. However, large, rectangular slices of extra firm tofu are standard for kimchi jjigae.
• Gochugaru: Adding heat and a slightly smoky fragrance, dried and deseeded chili peppers are the main ingredients in another Korean staple called gochugaru, or Korean chili flakes. Check the container for spice level; they come in mild, medium, or hot.

VARIATIONS AND SUBSTITUTIONS

• Use a combination of mushrooms. Enoki and oyster mushrooms would be a fantastic addition!
• Include rice cakes.
• Use vegetables, and add bok choy, carrots, edamame, napa cabbage, or bean sprouts.
• Stir nutritional yeast into the broth for added flavor.
• Ramyun or ramen is a tasty addition to the soup.

COOKING TIPS

• If you prefer more kimchi flavor, consider adding 1-2 tablespoons of the kimchi brine to the broth.
• I learned from Hyosun over at Korean Bapsang that when using kimchi, older is better. I find this to be especially true of jjigae. 
• If you end up low on broth, you may have set the heat too high (tell me how I know that). While simmering, adjust the heat to maintain a gentle simmer and not a boil. To recover the broth, add more water. Simmer until the water has taken on the flavor of the other ingredients.

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WHAT TO DO WITH THE LEFTOVERS 

• Refrigerate – Store leftovers in an airtight container; it will keep for 2-3 days.
• Freeze – Before freezing, remove the tofu. It doesn’t reheat well once frozen. Then, add the rest of the stew to a freezer-safe container or bag. Vegetarian Kimchi Jjigae will freeze for up to 3 months.
• Thaw: When you’re ready to eat, defrost in the fridge overnight.
• Reheat – Warm leftovers on the stovetop, add fresh tofu to cook with it, and enjoy!

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