Easy. Hi-protein. Vegan.

These three words are why this vegan kimchi jjigae recipe reigns supreme.

Guys. I made this kimchi jjigae two days ago in preparation for this blog post and I kid you not:

It was the BEST F*CKING KIMCHI JJIGAE I’VE EVER EATEN.

EVAR!!

Now that you have the best homemade vegan kimchi you’ve ever eaten, it’s time to cook something with it.

Let’s get jjigae with it!

(My husband made me say the above.)

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Disclaimer: Some of the links in this post may be affiliate links for products I use and love. If you make a purchase after clicking one of those links, I may earn a small affiliate commission, perhaps enough to buy some extra gochujang or gochugaru 🙂

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What Is Kimchi Jjigae?

If you’ve ever watched Korean dramas, then you’ll know that kimchi jjigae is a staple food of Korean cuisine. “Jjigae” (sometimes spelled “chigae”) literally means “stew” in Korean. Hence, kimchi jjigae translates into “kimchi stew.” Made with aged kimchi (i.e., napa cabbage kimchi that’s a little more sour than you prefer), vegetables, Korean chili flakes (“gochugaru”), Korean chili paste (“gochujang”), tofu, and other proteins, kimchi jjigae is extremely flavorful and hearty.

But, as the name suggests, kimchi is the main ingredient in this Korean stew, and for that reason, I often think of kimchi jjigae as “Korean soul food.” But because it is such a staple of Korean households, this is not the dish I would order at Korean restaurants. This is the dish that your mom makes for you, the stew you pull together when you’re feeling a little ragged, the comfort food you rely on when times are hard. In other words, it’s something you should be able to make readily for yourself and therefore, it’s not something you pay to have others prepare for you.

That said, if you’ve ever ordered kimchi jjigae at a Korean restaurant or if you’ve had the pleasure of dining on a traditional Korean meal before, then you know that kimchi jjigae is one of many “side dishes” or “banchan” on a Korean bapsang. While it can certainly constitute a hearty meal in and of itself (given all the veggies and protein), it’s usually served with a bowl of rice and other assorted vegetables and proteins. Its distinct sourness has the ability to cut through rich proteins (like Korean BBQ) while also providing the velvety warmth that is so characteristic of a good stew.

Like so many Korean foods, kimchi jjigae is aimed at making sure nothing goes to waste.  Like bibimbap, it’s about taking what’s in your fridge, the stuff you would otherwise not serve at the table, and putting those things into a pot until they become delicious again.

Why You’ll Love This Vegan Kimchi Jjigae Recipe.

Because it tastes AMAZING.

And it’s super easy to make, full of healthy protein, and draws upon all the rich, spicy flavors of my childhood.

I’ve been eating kimchi jjigae my entire life. I’ve had good kimchi jjigae, really TERRIBLE kimchi jjigae, and outstanding kimchi jjigae. In other words…

I know what excellent kimchi jjigae requires, even if it’s vegan:

• Excellent kimchi
• Flavorful broth
• Nutrient protein
• Spice!

I also know what BAD kimchi jjigae looks like:

• Soggy, mushy kimchi
• Flavorless, bland broth
• Not enough protein

Don’t make my mistakes and subject yourself to bad kimchi jjigae. This recipe is tested and proven to satisfy your kimchi jjigae cravings and impress even the most skeptical, non-vegan Korean ajummah!

Key Ingredients & Notes on Substitutions for this Hi-Protein Vegan Kimchi Jjigae.

The following are the key ingredients you’ll need, along with notes on substitutions, for this vegan kimchi jjigae:

• Sesame Oil. Toasted sesame oil (not cold-pressed) is often the starting point to many Korean stews, including this vegan kimchi stew. Its rich and sweet nuttiness enhances the other umami flavors typical of Korean recipes. You can usually find toasted sesame oil in the international aisle of your local grocery stores, but you can also find it online. If you do not have toasted sesame oil, you can always substitute with any neutral oil (like avocado oil) or extra virgin olive oil.
• Scallions or Green Onion. You’ll be using the entire scallion–both the greens and the whites–for this vegan kimchi jjigae. Although I also like to add a little regular onion, I’ve found that they can be a little overpowering. I thus like to use the white scallion pieces in the beginning to develop great depth of flavor, while garnishing with the green parts at the end for color and bite.
• Vegan Kimchi. Obviously, you can’t make vegan kimchi jjigae without vegan kimchi! Luckily, I got you on this. Now, if you’re not able to make your own homemade kimchi (I won’t judge you–kimchi making is hard–but I will tell you, your own homemade kimchi will be the best kimchi you’ve ever eaten), vegan store-bought kimchi is also fine. The key to good kimchi jjigae is that your kimchi is old. I’ve tried making kimchi jjigae with fresh kimchi and it was horrible. You want your kimchi to be especially smelly for this vegan kimchi jjigae!
• Kimchi Liquid. If you’ve followed my vegan kimchi recipe, then you should have plenty of kimchi juice at your disposal. That kimchi juice is GOLD! It not only gives this jjigae its characteristic red color, it will impart amazing flavor to your stew! If your jar of kimchi is low on kimchi juice, no worries. You can always just add a little extra kimchi. 😉

• Shiitake Mushrooms. Traditional kimchi jjigae usually contains pork or some other kind of animal protein. In case it wasn’t clear, this vegan version will not and therefore, we will rely on shiitake mushrooms for both tons of flavor and texture. I like shiitake mushrooms because they are chewier and have a great meaty flavor. You can use dried shiitake mushrooms to create a lovely mushroom broth (simply soak them in some filtered water for a few hours before making this vegan kimchi jjigae) and then use the extra sliced rehydrated mushrooms in the stew. You can also use fresh shiitake mushrooms. If you can’t get your hands on either dried or fresh shiitake mushrooms, you can substitute with whatever mushrooms you have on hand (cremini, button, portobello, trumpet, etc.).
• Potato. Ok. Potato is not a traditional ingredient in kimchi jjigae, but this kimchi jjigae is gonna have potatoes because the author of this kimchi jjigae LOVES potatoes. I would use a nice, waxy potato to avoid mushiness (like a yukon), but you can honestly use whatever potato you like. A sweet potato will affect the flavor and cook time, though, so you’re on your own if you try that.
• Gochugaru. Gochugaru, or Korean red pepper flakes, provide a sweet smokiness to this vegan kimchi jjigae. You can find gochugaru at most Asian markets or online, but if you don’t have gochugaru, you can substitute with gochujang (see next).
• Gochujang. Gochujang, or Korean red pepper paste, gives this stew a rich, umami flavor and heat! Nowadays, you can find gochujang at your local store (I once found it at a convenience store in the middle of rural Michigan, as well as a market in Rome, Italy!) or online, but if you can’t find gochujang, you can substitute with doenjang (fermented soybean paste), miso paste, or, worse comes to worst, tomato paste. Just a note–those two latter substitutions are definitely not Korean and might subject you (and me) to all sorts of accusations using the word “authentic,” but I want to be mindful of the fact that not all of us have a Korean grocery store around the corner!
• Soup Soy Sauce. I’m telling you–my jjigae game got seriously elevated when I started using Soup Soy Sauce for all my Korean stews. If you have my book, then you already know about Soup Soy Sauce. If you don’t have my book, you need to buy my book (see sidebar). Also, Soup Soy Sauce is a lighter colored, cleaner tasting, and more flavorful soy sauce than the condiment you typically find at your favorite sushi place. This one you will NOT be able to find at a non-Korean grocery store, but you can get it online. If you don’t have Soup Soy Sauce, you can substitute with Yondu or regular soy sauce.
• Dashima. Kimchi jjigae is usually made with anchovy broth. This vegan kimchi jjigae will not be using anchovy broth. Instead, we will be “souping up” our vegetable broth (see what I did there?) with a little dried kelp. If you don’t have dried kelp, you can simply omit this ingredient or substitute with mushroom powder or a teensy pinch of spirulina.

• Tofu. Tofu is not a meat substitute in Korean food. It is its own, beloved ingredient. For this vegan kimchi jjigae, I’m using medium firm tofu, but you can use whatever firmness of tofu you heart desires: all the way from silken tofu, to soft tofu, to extra firm tofu, up to super firm tofu. That said, most traditional recipes for kimchi jjigae call for medium firm or extra firm tofu–i.e., a tofu that can be sliced.
• Black Beans. I know what you’re thinking–black beans?? Look. Vegan kimchi jjigae is already such a healthy dish–tons of vegetables, quality protein, and the probiotic benefits of kimchi (more on that in the FAQ below)–but I wanted a way to add more protein and, of course, my good friend fiber. Black beans were the natural choice for this, packing a ton of fiber-filled protein, as well as a wonderful chewy texture. You can omit them or substitute your favorite legume!

Fun Add-ins for Your Vegan Kimchi Jjigae.

In addition to the above, the following are some optional fun add-ins to your vegan kimchi jjigae:

• Sweet Potato Noodles. I love adding dangmyeon, or sweet potato noodles, to my vegan kimchi jjigae. Don’t add too much, though, as they will suck up all your liquid and you’ll be left with kimchi gravy, not kimchi stew!
• Udon Noodles. Ok, ngl, I got this one STRAIGHT outta my father’s playbook. He LOVES udon and will add it to any liquid. But these chewy, fat noodles are PERFECT for this vegan kimchi jjigae!
• Frozen Dumplings. Drop a couple frozen vegan dumplings in while your stew is bubbling and brewing for some extra protein and carbs!
• Korean BBQ Sauce. The old version of this vegan kimchi jjigae recipe relied on Korean BBQ sauce for extra oomph. I’ve since found that I prefer the delicacy of Soup Soy Sauce and gochujang. But if you like your kimchi jjigae on the sweeter side, add a tablespoon of Korean BBQ sauce!

You can find tips on adding these (i.e., timing) in the FAQ below!

How to Make Hi-Protein Vegan Kimchi Jjigae.

Kimchi jjigae is one of the easiest dishes in any Korean household’s recipe arsenal. Like most stews, you just chop up a bunch of ingredients, throw them in a pot, add water, and let it cook. Done! This vegan kimchi jjigae is no different.

First, add your sesame oil to either a Korean clay pot (“ddukbaeggi”) or small Dutch oven. Before it gets hot, add your gochugaru and stir. This is roasting your chili flakes, to eliminate their sometimes “raw” flavor. Next, add your shiitake mushrooms and cook until they begin to brown. Then, add onions, scallion whites, and garlic. Cook those until the onion gets a little translucent. Next, add your potato and kimchi, along with gochujang. Stir everything together until all your vegetables are evenly coated.

Then, deglaze your pot with a little soy sauce and kimchi liquid. Add water or vegetable broth, along with your dashima, and bring it to a gentle boil. Reduce your heat to allow the soup to simmer until the potatoes are almost cooked (about 10 minutes). Then, add your black beans, along with your beautiful tofu slices, and a few handfuls of enoki mushroom (my new favorite ingredient). Cook for about 3 more minutes on low heat, until the tofu slices have had a chance to absorb some of that gorgeous, fiery broth and your potatoes are perfectly cooked.

You can fish out your dashima or leave it in. These days, I like to just leave it in and eat it for the extra fiber and antioxidants, but if you’re not into that, you can always remove it before serving.

Garnish with scallion greens, an extra drizzle of sesame oil, and get ready for the best vegan kimchi jjigae EVAR!

Storing Your Leftover Vegan Kimchi Jjigae.

I almost always have leftover kimchi jjigae when I make this recipe. But the great news is that it tends to taste better the following day! Just stick the leftovers in the refrigerator (my mom will just put the whole pot in the fridge). To reheat, you can add a little water or veggie broth in case you’re running low on broth and then stick on the stovetop over medium heat. You can also just place a bowl of your vegan kimchi jjigae in the microwave.

Your vegan kimchi jjigae should last up to 3 days.

Frequently Asked Questions.

 

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Questions & Comments