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Kimchi Stew (Kimchi Jjigae) No Red Meat

Kimchi Stew, also known as Kimchi Jjigae, is a classic Korean comfortfood made without red meat.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

  • 450 g 1 lb well-fermented kimchi, roughly chopped
  • 200 g 7 oz firm or medium-firm tofu, cut into bite-sized pieces
  • 150 g 5 oz mushrooms, sliced
  • 1 tablespoon sesame oil
  • 1 small onion thinly sliced
  • 3 cloves garlic minced
  • 1 tablespoon Korean red pepper flakes gochugaru
  • 1 tablespoon Korean red pepper paste gochujang
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 750 ml 3 cups vegetable stock
  • 2 spring onions sliced
  • 1 teaspoon toasted sesame seeds for garnish
  • Freshly ground black pepper to taste

Method
 

  1. Heat the sesame oil in a large pot over medium heat. Add the sliced onion and mushrooms and cook for 4–5 minutes until the vegetables soften and the mushrooms begin to brown.
  2. Add the chopped kimchi and cook for another 5–7 minutes, stirring occasionally, until the kimchi softens and becomes fragrant.
  3. Add the minced garlic, gochugaru, gochujang, soy sauce, and sugar. Stir well to coat the vegetables and kimchi in the seasoning.
  4. Pour in the vegetable stock and bring the mixture to a gentle boil.
  5. Reduce the heat to low, cover the pot, and simmer for 15–20 minutes. This allows the kimchi and seasonings to develop a rich, savoury flavour.
  6. Gently add the tofu pieces to the stew, making sure they are partially submerged in the broth.
  7. Simmer uncovered for another 5–7 minutes, allowing the tofu to heat through and absorb the delicious broth.
  8. Taste the stew and adjust the seasoning as needed. Add extra gochugaru for more heat, soy sauce for additional savouriness, or a little more sugar to balance particularly sour kimchi.
  9. Stir in half of the sliced spring onions and cook for another minute.
  10. Ladle the hot kimchi stew into serving bowls. Garnish with the remaining spring onions and toasted sesame seeds.
  11. Serve immediately with steamed white rice for a delicious and satisfying Korean-inspired meal.

Notes

Chef’s Tips
  • Use well-fermented kimchi: Older, sour kimchi gives the stew a deeper and more authentic flavour. Fresh kimchi can be used, but the finished stew will taste milder.
  • Check your kimchi: If you want the recipe to be strictly vegetarian, check the kimchi label, as some varieties contain fish sauce, shrimp, or other seafood ingredients.
  • Choose hearty mushrooms: Shiitake, chestnut, oyster, or a mixture of mushrooms all work beautifully and add a meaty texture without using red meat.
  • Don't rush the simmer: A gentle simmer allows the fermented kimchi and seasonings to create a rich, complex broth.
  • Use kimchi juice: Add a few tablespoons of kimchi liquid to the broth for extra tang and depth of flavour.
  • Adjust the spice: Reduce the gochugaru and gochujang for a milder stew, or add more if you enjoy extra heat.
  • Keep the tofu intact: Add the tofu near the end of cooking and stir gently to prevent it from breaking apart.
  • Make it vegan: Use vegan kimchi and replace the regular gochujang and soy sauce with vegan-certified versions if required.
  • Serve piping hot: Kimchi stew is traditionally enjoyed hot with steamed rice, which helps balance the spicy, tangy, and savoury flavours.