Vegan Kimchi Jjigae Recipe | How to make Spicy Korean Tofu Stew

By Yeung Man Cooking · 30 min

Ingredients

Instructions

1. Slice the extra firm tofu into thick slices and roughly slice the red onion.
2. Cut the green onion into batons, setting some green parts aside for garnish.
3. Heat a medium stock pot over medium heat and drizzle in some olive oil.
4. Add the red onion and the gochugaru, and sauté for a couple of minutes.
5. Add the kimchi with its juices, then the green onion, soy sauce, veggie stock and tofu. Finish with a drizzle of toasted sesame oil.
6. Turn up the heat to bring to a boil, then simmer on medium for 15 minutes.
7. Taste and season with pink salt if needed.
8. Plate and garnish with white sesame seeds and the reserved fresh chopped green onion.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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OnionScallionRed onionTofuExtra firm tofuKimchi