Vegan Kimchi Jjigae
Kimchi Jjigae is a delicious stew of healthy and vegan ingredients well-brewed into one simple bowl.
- 30 oz Tofu (2 blocks)
- 1 cup Kimchi
- 1 Onion (medium-sized, roughly chopped)
- 1 Courgette (large, roughly chopped)
- 2 tsp Crushed garlic
- 1 tsp Ginger paste
- tbsp Spring onions (roughly diced)
- drizzle Sesame seeds
- 2 tbsp Gochujang (Korean red pepper paste)
- 3 tbsp Sesame seed oil
- pinch Salt (as desired)
- 1 tbsp Red hot pepper
- 1
Chop the vegetables, onion and courgette, into thick pieces.
- 2
In a medium-sized pot, put a first layer of kimchi. Pour some kimchi juice from the kimchi jar into the pot. The juice acts as a sauce.
- 3
Form another layer of the chopped onions, crushed garlic, and ginger. Mix the ingredients slightly, but don't overdo it to keep them well-stacked.
- 4
At the center, put the Gochujang and red hot pepper, and use the tofu to form the final layer on top.
- 5
Add a pinch of salt and fill the pot with hot water or vegetable stock. Make sure that the liquid covers the top layer. Drizzle the sesame seed oil.
- 6
Put the pot on medium heat to cook for thirty minutes. Once it's done, sprinkle sesame seeds and spring onions, and serve it hot.
- 7
Pro Tip: Enjoy it hot with steamed Japanese sushi rice and some Nori sheets.
- 2