
By gastroplant.com
Vegan Kimchi Jjigae
Instructions
Prep:10minCook:35min
Vegan Kimchi Jjigae is a simple Korean-style stew made from kimchi, mushrooms, tofu, and assorted veggies. It has a comforting balance between sweet, sour, spicy, and savory and is one of my favorite cold-weather meals.
Updated at: Sat, 28 Jun 2025 01:48:47 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories327.1 kcal (16%)
Total Fat10.4 g (15%)
Carbs42 g (16%)
Sugars20 g (22%)
Protein21.4 g (43%)
Sodium2890.6 mg (145%)
Fiber11.8 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

2 teaspoonstoasted sesame oil

1 poundcabbage kimchi
vegan, drained and cut into bite-sized pieces

1 cupwhite onion
chopped

3green onions
sliced diagonally

1 tablespoongochujang

0.5 Tablespoondoenjang

1 teaspoongochugaru

¼ cupkimchi brine

3 cupsvegetable stock

2 teaspoonsmaple syrup

2dried shiitake mushroom
caps

1 piecedried kombu seaweed

1 cupzucchini
sliced with seeds removed

0.5 poundmushrooms
sliced

0.5 packmedium-firm tofu
sliced 1/2-inch thick bite-sized pieces

1green onion
chopped finely

sesame seeds
Freshly toasted, optional
Instructions
View on gastroplant.com
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Notes
5 liked
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Spicy
Delicious
One-dish
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