Mushroom Kimchi Jjigae Recipe (Vegan Kimchi Stew)

Korean dramas are the talk of the town, and with that, Korean cuisine has gradually entered our lives, too, and every time we watch Korean dramas or movies, we get caught by the amazing dishes they eat! So, today’s recipe is inspired by my love for Korean cuisine! Yes, we are going to make Mushroom Kimchi Jjigae.

Mushroom kimchi jjigae, also known as vegan kimchi stew, is made of plant-based ingredients and has a delicious flavour. However, if you are looking for a non-vegan kimchi recipe, you must check out the Dubu Kimchi recipe.

This vegan kimchi stew recipe is an extremely popular dish in Korea as it is comforting, sweet, spicy, savoury and sour at the same time! It’s usually prepared during the colder months of the year to sense the warmth & soothing feeling. It holds complex flavours, yet it’s so simple to make; I am sure that Mushroom Kimchi Jjigae will have a great impression on your taste buds!

How To Make Mushroom Kimchi Jjigae?

Mushroom Kimchi Jjigae

Simantini Singh Deo

Mushroom kimchi jjigae is a Korean-style vegan stew that is made of kimchi, mushrooms, veggies, etc. It has a perfect balance of sour, spicy, & sweet flavours.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Appetizer, Dinner, Soup

Cuisine korean

Servings 6 people

Equipment

• A Large & Heavy Pot

Ingredients

  

For Sautéing

• 6 tsp Of Toasted Sesame Oil
• 1.5 tbsp Of Doenjang
• 3 tbsp Of Gochujang
• 3 tsp Of gochugaru
• 3 Cups Of White Onion Chopped
• 6 Garlic Cloves Minced
• 3 Pound Of Vegan Cabbage Kimchi Drained & Cut Into Bite Sized Pieces
• 9 Green Onions Sliced Diagonally

For The Stew

• 0.75 Cup Of Kimchi Brine
• 6 tsp Of Maple Syrup
• 9 Cups Of Vegetable Stock
• 6 Shiitake Mushroom Caps Dried
• 3 Pieces Of Kombu Seaweed Dried
• 1.5 Pounds of Enoki Mushrooms
• 3 Cups Of Zucchini Sliced & Seeds Removed
• 1 Pound Of Extra Firm Tofu Drained, Pressed & Cut Into 1 inch Bite-Sized Pieces

For Garnish

• 3 Green Onions Finely Chopped
• Toasted Sesame Seeds Optional

Instructions

 

• In a large, heavy pot, add the toasted sesame oil and heat it over medium to high flame.
• Now add the vegan cabbage kimchi, chopped white onions, minced garlic and green onions. Stir them all and cook until the onions become translucent. It will take about 5 to 7 minutes.
• Next, add the doenjang, gochujang and gochugaru. Mix everything properly and let it cook for another 2 minutes.
• Pour the kimchi brine along with the maple syrup and vegetable stock. Give it a nice stir.
• Add the dried shiitake mushroom caps and dried kombu seaweed. Mix well.
• Allow the mixture to boil and then reduce the heat to low flame. Cover the pot with a lid and let it simmer for about 20 to 25 minutes.
• After that, add the emoji mushrooms, zucchini and tofu. Cover again and allow it to simmer for another 10 months to make sure that the mushrooms & zucchini are cooked properly.
• Garnish with chopped green onion and toasted sesame seeds.
• Serve the hot vegan mushroom kimchi jjigae immediately!

Notes

• Instead of using toasted sesame oil, you can even use canola oil, corn oil, peanut oil, avocado oil or vegetable oil. 
• It’s best not to make use of freshly prepared kimchi for this recipe. The unique sour flavour of mushroom kimchi jjigae depends on the fermentation of the kimchi. Therefore, using kimchi that is about 2 or 3 weeks old is best for preparing vegan kimchi stew. 
• If you prefer more or less heat in your mushroom kimchi jjigae, you can adjust the quantity of gochujang and gochugaru according to your preference. 
• It’s up to you what type of mushrooms you want to use while making vegan kimchi stew. I personally like to use a combination of shiitake and enoki mushrooms. But you can also use regular white & brown mushrooms. 
• I have used zucchini in this mushroom kimchi jjigae recipe, but there are a lot of other vegetables that can be used, such as daikon radish, cabbage (maps or round), kale, baby carrot and bok choy. 

Keyword Mushroom Kimchi Jjigae

Shelf Life

I would suggest that you have the mushroom kimchi jjigae immediately after it is cooked to enjoy its unique flavours and freshness. However, to store vegan kimchi jjigae, keep it in an airtight container and refrigerate. It will stay well for up to 3 to 4 days. The kimchi stew can also be frozen, but do this without adding the tofu. Add the fresh tofu when you reheat the stew.

Conclusion

I love eating mushroom kimchi jjigae with a warm bowl of brown rice, and I also like to experiment while making the vegan stew by adding some of my favourite dumplings or vegetables into it! You can also come up with your own version of mushroom kimchi jjigae, but don’t forget to share your experiences & twist to the recipe in the comment section below!

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