Vegan tofu kimchi jjigae with rice

Name: Vegan tofu kimchi jjigae with rice
Prep time: 7 min
Cook time: 23 min
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 240 g Vegan cabbage kimchi, including brine; 400 g Tofu; 160 g Mushrooms; 80 g Onion; 10 g Garlic; 400 g Prepared vegetable stock; 18 g Soy sauce; 4 g Korean chilli flakes; 4 g Sugar; 12 g Sesame oil; 25 g Spring onion; 360 g Plain ready-cooked rice

Spicy Korean kimchi-tofu stew with mushrooms and ready-cooked rice; vegan kimchi and stock are essential.

Estimated total time: 30 minutes2 portionsAbout 550 kcal per portion

Close view of tofu slices in red kimchi stew — Photo: Teemeah · CC BY-SA 4.0 · Photo source. Tofu and kimchi stew are visible, but the photograph does not establish whether its kimchi or stock are vegan; the measured rice is not shown.

Ingredients for 2 portions

240 g Vegan cabbage kimchi, including brine
400 g Tofu
160 g Mushrooms
80 g Onion
10 g Garlic
400 g Prepared vegetable stock
18 g Soy sauce
4 g Korean chilli flakes
4 g Sugar
12 g Sesame oil
25 g Spring onion
360 g Plain ready-cooked rice

Method

Have 360 g plain cooked rice ready; cooking dry rice adds time beyond the 30-minute window. Drain 240 g vegan-labelled kimchi but keep all its brine for the pot. Slice 400 g tofu, 160 g mushrooms, 80 g onion and 25 g spring onion; mince 10 g garlic.
Heat 12 g sesame oil in a pot. Soften the onion and garlic for 3 minutes, then stir-fry the kimchi and its brine for another 3 minutes. Add 400 g prepared animal-free vegetable stock, mushrooms, 18 g soy sauce, 4 g gochugaru and 4 g sugar. Simmer uncovered for 13–15 minutes.
Lay the tofu slices on top, cover and simmer gently for 3–4 minutes until hot without breaking the tofu. Heat the pre-cooked rice thoroughly, divide it between two bowls and serve with the stew, topped with the measured spring onion.
Read the kimchi label: ordinary kimchi may contain fish sauce or shrimp paste. Use vegan-labelled kimchi and animal-free stock; check soy sauce and kimchi for wheat/soy allergens. Reheat stored cooked rice thoroughly and follow its storage instructions.

Adapted from Christie Lai’s 30-minute vegan tofu kimchi jjigae. This version uses common fresh mushrooms in place of shiitake and omits kombu; it includes 360 g ready-cooked rice in the calculation. The photographed stew cannot prove vegan kimchi or stock and shows no rice. The 34 kcal/100 g kimchi estimate uses KoRo vegan kimchi as a representative product; actual labels vary. Time and energy are estimates, not kitchen-tested.

비건 두부 김치찌개

Allergens and ingredient checks

Listed allergens: celery, gluten, sesame, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Christie at Home — Vegan tofu kimchi jjigae

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