Vegan Kimchi Jjigae

Vegan Kimchi Jjigae is a hearty and comforting Korean stew that features a rich, spicy broth enhanced with fermented kimchi, tofu, and vegetables. This baked version delivers a delightful depth of flavor while being completely plant-based.

Ingredients

• Kimchi - 200 grams
• Firm tofu - 200 grams, cubed
• Vegetable broth - 400 ml
• Mushrooms (shiitake or button) - 100 grams, sliced
• Zucchini - 100 grams, diced
• Green onion - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Chili flakes - 1 teaspoon (adjust to taste)
• Carrot - 100 grams, sliced
• Rice noodles (optional) - 100 grams

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large oven-safe pot, heat the sesame oil over medium heat and sauté the garlic and ginger for 2 minutes until fragrant.
3. Add the chopped kimchi, carrots, zucchini, and mushrooms to the pot and cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and soy sauce, followed by the chili flakes. Bring the mixture to a simmer.
5. Add the cubed tofu and green onions, gently stirring to combine.
6. If using, add the rice noodles and stir them in. Cover the pot with a lid or foil.
7. Transfer the pot to the preheated oven and bake for 20 minutes.
8. Remove from the oven, let it cool slightly, and serve hot.

Nutrition

• Calories: 280
• Protein: 14 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in probiotics due to fermented kimchi, promoting gut health.
• High in fiber, supporting digestive health and aiding in weight management.

Tags