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mushroom kimchi jjigae

Mushroom Kimchi Jjigae

Simantini Singh Deo
Mushroom kimchi jjigae is a Korean-style vegan stew that is made of kimchi, mushrooms, veggies, etc. It has a perfect balance of sour, spicy, & sweet flavours.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Appetizer, Dinner, Soup
Cuisine korean
Servings 6 people

Equipment

  • A Large & Heavy Pot

Ingredients
  

For Sautéing

  • 6 tsp Of Toasted Sesame Oil
  • 1.5 tbsp Of Doenjang
  • 3 tbsp Of Gochujang
  • 3 tsp Of gochugaru
  • 3 Cups Of White Onion Chopped
  • 6 Garlic Cloves Minced
  • 3 Pound Of Vegan Cabbage Kimchi Drained & Cut Into Bite Sized Pieces
  • 9 Green Onions Sliced Diagonally

For The Stew

  • 0.75 Cup Of Kimchi Brine
  • 6 tsp Of Maple Syrup
  • 9 Cups Of Vegetable Stock
  • 6 Shiitake Mushroom Caps Dried
  • 3 Pieces Of Kombu Seaweed Dried
  • 1.5 Pounds of Enoki Mushrooms
  • 3 Cups Of Zucchini Sliced & Seeds Removed
  • 1 Pound Of Extra Firm Tofu Drained, Pressed & Cut Into 1 inch Bite-Sized Pieces

For Garnish

  • 3 Green Onions Finely Chopped
  • Toasted Sesame Seeds Optional

Instructions
 

  • In a large, heavy pot, add the toasted sesame oil and heat it over medium to high flame.
  • Now add the vegan cabbage kimchi, chopped white onions, minced garlic and green onions. Stir them all and cook until the onions become translucent. It will take about 5 to 7 minutes.
  • Next, add the doenjang, gochujang and gochugaru. Mix everything properly and let it cook for another 2 minutes.
  • Pour the kimchi brine along with the maple syrup and vegetable stock. Give it a nice stir.
  • Add the dried shiitake mushroom caps and dried kombu seaweed. Mix well.
  • Allow the mixture to boil and then reduce the heat to low flame. Cover the pot with a lid and let it simmer for about 20 to 25 minutes.
  • After that, add the emoji mushrooms, zucchini and tofu. Cover again and allow it to simmer for another 10 months to make sure that the mushrooms & zucchini are cooked properly.
  • Garnish with chopped green onion and toasted sesame seeds.
  • Serve the hot vegan mushroom kimchi jjigae immediately!

Notes

  • Instead of using toasted sesame oil, you can even use canola oil, corn oil, peanut oil, avocado oil or vegetable oil. 
  • It's best not to make use of freshly prepared kimchi for this recipe. The unique sour flavour of mushroom kimchi jjigae depends on the fermentation of the kimchi. Therefore, using kimchi that is about 2 or 3 weeks old is best for preparing vegan kimchi stew. 
  • If you prefer more or less heat in your mushroom kimchi jjigae, you can adjust the quantity of gochujang and gochugaru according to your preference. 
  • It's up to you what type of mushrooms you want to use while making vegan kimchi stew. I personally like to use a combination of shiitake and enoki mushrooms. But you can also use regular white & brown mushrooms. 
  • I have used zucchini in this mushroom kimchi jjigae recipe, but there are a lot of other vegetables that can be used, such as daikon radish, cabbage (maps or round), kale, baby carrot and bok choy. 
Keyword Mushroom Kimchi Jjigae