Meat-Free Kimchi Jjigae (Kimchi Stew)
Serves 2
30 mins prep
30 mins cook
60 mins total
Enjoy a spicy, tangy hot stew with this meat-free version of the classic kimchi jjigae made from kimchi, tofu and mushrooms. A comforting meal that's heavenly during the cold winter days.
Broth
Kimchi Jjigae
Broth
Add dried mushrooms that has been thoroughly rinsed into a bowl and pour in 2.5 cups of warm/hot water.
Cover with a plate/lid to push down the mushroom and set aside for 30 minutes.
Once the time is up, remove the mushrooms and add the dashi powder. Stir until dissolved.
Kimchi Jjigae
In a pot over medium low heat, pour in some oil and sauté the onions, garlic, green onions and shiitake mushrooms for 1-2 minutes.
Add kimchi and sauté for another minute before adding gochujang and gochugaru. Stir until everything is mixed together.
Pour in 2.5 cups of the broth and stir. Season with light soy sauce, sugar, salt, kimchi brine.
Add the kimchi and gently stir. Drizzle in the sesame oil.
Cover with a lid and let that cook for another 20 minutes. Serve with white rice and enjoy!
