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Vegan Recipes Cacao-Shamaness Vegan Kimchi tofu stew

Vegan Kimchi Stew 김치찌개

A rich stew of spicy and healthy fermented kimchi
5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Soup
Cuisine Korean
Servings 3 Servings
Calories 220 kcal

Equipment

  • Medium size pot

Ingredients
  

Kombu/Kelp Stock

  • 1 Kombu seaweed washed in cold water
  • 8 Dried Shitake mushrooms
  • 4 Cups Cold water
  • A bit of salt

For The Stew

  • 2 Tbsp. Olive oil
  • 2 Cloves Garlic Chopped
  • 1 Small Red onion Thin Juliennes
  • 2 Green onions Cut to about 2 inch batonnet
  • 3 Shitake musrooms from the stock Sliced
  • 250 Grams Fermented Kimchi Mine was 1 months aged
  • 2 Cups Kimchi brine
  • 2 Tbsp. Korean red pepper paste
  • 2 Tbsp. Soy sauce
  • 150 Grams Firm Tofu Cut to bite size pieces

Garnish

  • 1 Tbsp. Sesame oil
  • 1 Tsp. Toasted sesame seeds
  • 2 Green onions Chopped
  • 3 Shitake Mushrom Sliced

Instructions
 

  • For the Kombu stock, rinse the dried seaweed in cold water from its white residue. Place in a in a medium size pot with the water, shiitake mushrooms, and salt.
  • Bring the stock to a boil for 20 minutes and remove with a spoon, proteins, and dirt that float on the surface.
  • In a small saucepan, lightly steam the garlic, onions and shiitake with olive oil.
  • Add the kimchi and continue to steam for another 2 minutes, then add the kimchi brine.
  • Then add the stock, Korean pepper paste, and soy sauce and mix. Add the tofu and let simmer for about 20 minutes.
  • For garnish, add chopped green onions, sliced shiitake, sesame oil, and roasted sesame seeds.
Keyword Gluten Free, Kimchi Jigae, Kimchi Soup, Vegan Kimchi Stew