Mushroom & Tofu Kimchi Stew
This meatless version of the well-loved Korean kimchi stew (kimchi jjigae) is a warm hug in a bowl, perfect for the cold, grey days ahead.
Prep: 10 mins Cook: 20 mins
1 yellow onion, diced
2 spring onions, chopped, reserve some for garnish
300g kimchi with brine, roughly chopped
1 tbsp gochujang (Korean red chilli paste)
1 tsp chilli flakes, preferably gochugaru (Korean chilli flakes; optional)
1 tsp sugar
1 tsp sesame oil
250ml vegetable stock
1 pack firm tofu, sliced
160g mushrooms of your choice (or a combination, e.g. shiitake, oyster, enoki and portobello mushrooms)
Combine all the ingredients except the tofu and mushrooms in a medium pot.
Bring to a boil, then reduce heat to medium and allow to simmer with the cover on for 10 minutes, mixing occasionally.
Add the mushrooms and tofu pieces on top of the stew, and continue to simmer covered for 5 more minutes. Adjust the seasoning by adding more gochujang, chilli flakes (if using) and sugar, as needed.
Garnish with the reserved spring onion and serve immediately. Enjoy on its own or ladle over rice!
Not all kimchi brands are vegetarian/vegan-friendly and may contain bonito or anchovy. Be sure to check the list of ingredients.
If your spice tolerance is low, start with half a tablespoon of gochujang and skip the chilli flakes. You might have to add salt since the saltiness of the dish comes from the gochujang and kimchi.