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A bowl of vegetarian kimchi jjigae.

Vegetarian Kimchi Jjigae

Tressa Jamil
Marked by a red broth, vegetarian kimchi jjigae is spicy and flavorful! Thick cuts of tofu absorb the flavorful kimchi and the umami-rich broth.
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Korean
Servings 4 Bowls
Calories 115 kcal
Ingredients
  
For the Broth:
  • 6 cups vegetable broth
  • 2-3 pieces kombu (2-inch)
  • 1 cup dried shiitake mushrooms, optional
For the Jjigae:
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 2 tablespoons gochugaru
  • 1 tablespoon gochujang
  • ¼ teaspoon black pepper, coarse ground
  • 1 tablespoon neutral oil
  • 1 small white onion, coarsely chopped
  • 3 cloves garlic, minced
  • 8 scallions, whites, and greens separated, whites cut in 1-inch pieces, and greens thinly sliced
  • 1 cup kimchi
  • ½ package medium soft to firm tofu, sliced into thick rectangles
Instructions
 
  • Add vegetable broth, kombu, and dried mushrooms (if using) to a saucepan. Cover and cook for 10-15 minutes over medium heat, adjusting the temperature to maintain a gentle boil. Set the broth aside.
  • While the broth cooks, combine sesame oil, soy sauce, gochugaru, gochujang, and ground black pepper in a small bowl. Set the paste aside.
  • Saute the kimchi in a small Dutch oven or earthenware pot until it softens. Set it aside.
  • Warm a neutral oil in the same pot over medium heat. Add the onion, garlic, and white scallion pieces. Cook until onions become translucent and soften for 8 minutes.
  • Add the reserved stock. Cover and cook for 10 minutes. Remove the lid and stir in the reserved kimchi.
  • Stir in the reserved paste and simmer for a few minutes before gently adding the tofu slices.
Notes
Expert Tips: 
  • I learned from Hyosun over at Korean Bapsang that when using kimchi - the older is better. I find this to be especially true of jjigae to give the soup its distinct sourness. 
  • 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 water. Simmer until the water has taken on the flavor of the other ingredients.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Bowl | Calories: 115 kcal | Carbohydrates: 19 g | Protein: 7 g | Fat: 3 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 1909 mg | Potassium: 432 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 2213 IU | Vitamin C: 7 mg | Calcium: 67 mg | Iron: 3 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!