Jun 09 2026
Restaurants›Jarocho›Vegan Kimchi Jjigae Recipe

Vegan Kimchi Jjigae Recipe

Inspired by Jarocho
Time45m
Serves4

Make Vegan Kimchi Jjigae Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Optional Ingredients

Method

Preparation

  1. 1

    Prepare Ingredients

    Chop the firm tofu into bite-sized cubes. Slice the mushrooms and zucchini into thin strips. Mince the garlic and ginger. Chop the green onions, separating the white and green parts.

  2. 2

    Optional Vegetables

    If using napa cabbage and carrot, slice the napa cabbage into thin strips and julienne the carrot.

Cooking

  1. 3

    Sauté Vegetables

    In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant. Add the white parts of the green onions and sauté for another minute.

  2. 4

    Add Kimchi and Broth

    Stir in the kimchi and sauté for another 2-3 minutes. Pour in the vegetable broth and bring to a boil.

  3. 5

    Add Main Ingredients

    Once boiling, add the tofu cubes, mushrooms, zucchini, and optional napa cabbage and carrot. Reduce the heat to a simmer.

  4. 6

    Season and Simmer

    Stir in the soy sauce and gochugaru. Let the jjigae simmer for about 20 minutes, allowing the flavors to meld together.

  5. 7

    Finishing Touches

    Taste and adjust seasoning as necessary. Serve hot, garnished with the green parts of the green onions.

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