Veggie Kimchi Jjigae (Vegan Korean Kimchi Stew)
A hearty vegan kimchi jjigae made with sweet crown prince pumpkin, tofu, enoki mushrooms, gochujang and gochugaru. This comforting Korean soup-stew hybrid is warming, plant protein-rich and deeply savoury.
Equipment
- Digital scales
Ingredients
Pumpkin
- 450 g Crown prince pumpkin seeds removed
- 1 tablespoon Mirin
- One pinch Ground black pepper
Other components
- 2 tbsp Olive Oil
- 100 g Kimchi
- 140 g White onion
- 60 g Spring onion five nos
- 100 g Enoki mushroom
- 300 g Firm tofu
- 750 ml Vegetable stock
Jjigae base
- 1 tablespoon Gochugaru
- 2 tablespoon Soya sauce
- 1 teaspoon Gochujang
- 10 g Garlic
Instructions
Pumpkin
- Wash, pat dry and cut the pumpkin into small chunks. No need to peel the skin.
- Marinate the pumpkin with the mirin and black pepper. Set aside.
Other Solid Ingredients
- Peel and thinly slice the onion.
- Wash, pat dry and finely slice the spring onion. Separate the white and green parts into separate bowls.
- Remove the bottom part of the enoki mushrooms and separate into smaller bunches.
- Remove the tofu from the packaging, drain the water and transfer to a chopping board. Cut the tofu block lengthwise, then cut into about 1cm slabs.
Jjigae Base
- Finely chop the garlic.
- In a bowl, add the gochugaru, gochujang, chopped garlic and soya sauce. Mix to combine.
Cooking
- In a heavy-bottomed pot, heat the oil over medium heat. Cook the marinated pumpkin for about 5 minutes, until it starts to take on a bit of colour.
- Reduce the heat to medium, add the sliced onions, and sauté for about 5 minutes, until soft.
- Now add the kimchi and saute for a minute or two. Then add vegetable stock, cover and bring to a boil.
- Once it comes to a boil, lower the heat to a simmer. Now add the jjigae base and the white part of the spring onion. Continue to simmer, covered, for about 5 minutes, or until the pumpkin is soft and can be cut through with a knife.
- Now add the tofu and mushrooms. Turn off the heat and simmer, covered, for 5 minutes over the dying heat.
- Serve hot, garnished with the rest of the spring onions and sticky rice.
Nutrition
Calories: 206kcal (10%)Carbohydrates: 25g (8%)Protein: 10g (20%)Fat: 9g (14%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1503mg (65%)Potassium: 803mg (23%)Fiber: 5g (21%)Sugar: 8g (9%)Vitamin A: 2712IU (54%)Vitamin C: 20mg (24%)Calcium: 95mg (10%)Iron: 3mg (17%)
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