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+ servings

Kimchi Soondooboo Chigae

Next time you’rein the mood to try some authentic Korean food that also happens to be vegan, try out this Kimchi Soondooboo Chigae. You will LOVE IT!!


  • 1 Tablespoon extra virgin olive oil
  • 1/2 Tablespoon sesame oil
  • 1 1/2 Tablespoons gochugaru (Korean pepper powder)
  • 1/2 red onion diced
  • 4-5 cloves garlic minced
  • 1/4 Korean zucchini or regular zucchini, diced
  • 1 small potato small died
  • 1 cup Napa cabbage kimchi vegan
  • salt
  • 1 Tablespoon gochujang
  • 1 Tablespoon soy sauce or light soy sauce
  • 2 cups vegetable broth or water
  • 1 box silken tofu
  • 2-4 scallions chopped


  • Over medium high heat, add both 1 tbsp of extra virgin olive oil and ½tbsp of sesame oil to a medium sized pot (enough to serve 2 people).When oils are hot, add 1 ½ tbsp of gochugaru and stir with a wooden spoon until the flakes start to foam. DO NOT ALLOW FLAKES TO GET DARK AND BURN.
  • Add diced onions, minced garlic, diced zucchini, and diced potatoes. Stir until they are all evenly coated with chili oil. Next, add 1 cup of kimchi, including any kimchi juice.
  • Add gochujang and deglaze the pan with soup soy sauce. Again, stir until all the vegetables are evenly coated.
  • Next, add vegetable stock. Gently spoon in the silken (“soon”) tofu, including any brine. Break up the tofu using your spoon.
  • Bring the stew to a boil and then reduce to a simmer. Cook until potatoes are tender.
  • Right before serving, add chopped scallions as garnish. Serve with rice.
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