Easy vegetarian kimchi jjigae with mushroom and tofu (kimchi stew)
Serves 4
| prepPrepare all ingredients before starting | ||||||
| 1 tablespoon sesame oil | Heat pot, sauté onion in sesame oil | Stir in gochujang, spring onion whites & garlic | Cook mushrooms, kimchi & salt until soft, 4–5 min | Add stock & tofu, cover, simmer 15–20 min | Stir in green spring onion tops, season with salt | Serve with rice |
| 1 brown onion, diced | ||||||
| 1 to 2 tablespoons gochujang (Korean chilli paste) | ||||||
| 4 spring onions, white parts, cut into 3 cm pieces | ||||||
| 2 cloves garlic, finely chopped | ||||||
| 200 g mixed mushrooms (Swiss brown, fresh shiitake, oyster), thinly sliced | ||||||
| 240 g vegan cabbage kimchi (some brine is fine), roughly chopped | ||||||
| Sea salt | ||||||
| 500 ml vegetable stock | ||||||
| 900 g silken tofu, drained, left in large chunks | ||||||
| 4 spring onions, green parts, cut into 3 cm pieces | ||||||
| Cooked rice, to serve | ||||||
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