01/08/2024
vegan kimchi jjigae (spicy korean stew)🌶️🌶️
-Enjoy your delicious and vegan-friendly Kimchi Jjigae! This stew is flavorful, spicy, and comforting, making it a perfect dish for any time of the year.
Ingredients:
Saute:
2 teaspoons toasted sesame oil
1 pound vegan cabbage kimchi drained and cut into bite-sized pieces (about 3 cups)
1 cup white onion chopped
3 green onions sliced diagonally
1 Tablespoon gochujang
1/2 Tablespoon doenjang
1 teaspoon gochugaru
Simmer:
1/4 cup kimchi brine
3 cups vegetable stock
2 teaspoons maple syrup
2 dried shiitake mushroom caps
1 piece dried kombu seaweed
1 cup zucchini sliced with seeds removed (see note)
1/2 pound mushrooms sliced (see note)
1/2 pack medium-firm tofu sliced 1/2-inch thick bite-sized pieces
Garnish:
1 green onion chopped finely
Freshly toasted sesame seeds (optional)
Directions:
-Heat the sesame oil in a large, heavy pot over medium heat. Add the kimchi, onion, and green onion. Stir and cook until the onion turns translucent, about 5 minutes. Add the gochujang, doenjang, and gochugaru. Stir until the pastes are well mixed with the onion and kimchi, about 2 minutes.
-Add the kimchi brine, vegetable stock, maple syrup, dried shiitake mushrooms, and kombu. Give it a stir. When the mixture comes to a boil, reduce to low heat and cover. Allow to simmer for up to 20 minutes.
-10 minutes before serving, add the zucchini, mushrooms, and tofu. Cover and allow to simmer until the mushrooms and zucchini are cooked through, about 10 minutes.
-Garnish with green onion and sesame seeds (if using) and serve immediately with brown or mixed rice.
