Vegan Kimchi Jigae (Stew) Recipe
Trust me, you’re gonna love this…Kenny’s mom dropped off a big pot of kimchi jigae!
Sorry, I couldn’t resist. I love that scene! Seriously, what says Korean home cookin’ more than kimchi jigae? It’s incredibly easy to make and so yummy especially when it’s cold outside.
Vegan Kimchi Jigae Recipe (serves 1-2)
1 Tbs of vegetable oil
1 cup of vegan kimchi
1 cup of water
1 tsp of pepper powder (more or less per your preference)
1/8 tsp kelp powder
1 tsp sesame seeds
some tofu cubes/slices (optional)
- Heat the oil and stir fry the kimchi over medium heat, till cooked through (usually around 7-10 minutes – the more bitter the kimchi is, the less time you will need to cook).
- Add the water (to cover the kimchi, but not too much) and bring to a brisk boil.
- Turn down the heat to medium, add the kelp powder and pepper powder and boil until the broth thickens (usually around 10 minutes). Don’t forget that you can also add some tofu slices/cubes at the end if you want some protein in there.
- Add the sesame seeds and serve with rice.
Keep in mind that the bitterness of old kimchi can be quite a plus when making kimchi jigae.