Vegan Kimchi Stew (Kimchi Jjigae)

Serving Size 4

Prep Time 5 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

  • 1 tablespoon olive oil
  • 1 large potato, cubed into ½ inch pieces
  • ⅓ cup Nasoya Mild Kimchi
  • ¼ cup liquid from Nasoya Mild Kimchii
  • 1 tablespoon gochugaru (red chili flakes)
  • 1 tablespoon gochujang (red chili paste)
  • 4 garlic cloves, finely diced
  • 2 teaspoons fresh ginger, grated
  • 4 cups vegetable broth
  • 1 package Nasoya Firm Tofu, sliced into rectangles 
  • 1 green onion, diced (green tops only)
  • Sushi rice, to serve
Recipe Inspired By Champagne Tastes

Preparation

  1. Heat oil in a pot over medium heat.
  2. Add gochugaru, gochujang, garlic, and ginger to the pot. Stir together and sauté until the spices are fragrant (about 1-2 minutes). Add potatoes and kimchi and saute until covered in spices (about 1-2 minutes)
  3. Add the kimchi liquid and broth. Bring soup to a simmer for about 15 minutes.
  4. Add the tofu and simmer until the tofu is warm (about 2 minutes).
  5. Top soup with diced green onion and serve immediately along with rice.

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