Meat-Free Kimchi Jjigae (Kimchi Stew)
30 mins prep30 mins cook
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.
0 servings
What you need
Instructions
Broth 0 Add dried mushrooms that has been thoroughly rinsed into a bowl and pour in 2.5 cups of warm/hot water. 2 Cover with a plate/lid to push down the mushroom and set aside for 30 minutes. 3 Once the time is up, remove the mushrooms and add the dashi powder. Stir until dissolved. Kimchi Jjigae 5 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. 6 Add kimchi and sauté for another minute before adding gochujang and gochugaru. Stir until everything is mixed together. 7 Pour in 2.5 cups of the broth and stir. Season with light soy sauce, sugar, salt, kimchi brine. 8 Add the kimchi and gently stir. Drizzle in the sesame oil. 9 Cover with a lid and let that cook for another 20 minutes. Serve with white rice and enjoy!View original recipe