Easy & Hi-Protein Vegan Kimchi Jjigae
30 minServes 4
A spicy Korean stew of aged kimchi, tofu, and black beans simmered with shiitake and enoki mushrooms in a gochugaru-gochujang broth.
| prepHave all ingredients prepped and measured before starting. | |||||||||
| 1 tbsp sesame oil | Toast gochugaru in sesame oil, 1 min | Add shiitake, cook until browned, 2 min | Add onion, scallion whites & garlic, 2 min | Add potato, kimchi & gochujang, stir well | Deglaze with kimchi liquid & soy sauce | Add pepper, broth & dashima; bring to boil | Simmer over low heat, 10 min | Add tofu, black beans & enoki, cook 3 min | Garnish with scallion greens & sesame oil |
| 2 tbsp gochugaru | |||||||||
| 3 large shiitake mushrooms, sliced | |||||||||
| 1/4 cup diced onion | |||||||||
| 3 scallion whites, chopped | |||||||||
| 2 cloves garlic, minced | |||||||||
| 1/2 cup diced potato | |||||||||
| 2 cups aged kimchi, cut into bite-sized pieces | |||||||||
| 2 tbsp gochujang | |||||||||
| 2 tbsp soup soy sauce | |||||||||
| 1/2 cup kimchi liquid | |||||||||
| 1/2 tsp cracked black pepper | |||||||||
| 2 cups vegetable broth | |||||||||
| 15 grams dashima | |||||||||
| 450 g medium firm tofu, sliced into 1/2-inch thick slabs | |||||||||
| 280 g cooked black beans | |||||||||
| 30 g enoki mushroom | |||||||||
| 3 scallion greens, chopped (for garnish); sesame oil (optional, for garnish) | |||||||||
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