Vegan Tofu Kimchi-jjigae

I love fall weather, but unfortunately, that also means it is flu season. Lately, I’ve been feeling feverish and having body pain, and with my store-bought kimchi almost reaching its expiration date, I was inspired to make my version of kimchi-jjigae or kimchi stew!

(Side Note: This recipe is a modified vegan version from!)


Kimchi is a good source of vitamin A and C, and being fermented means it is also good for your gut!


  • 25 oz of dried kelp
  • 1 pack of silken tofu
  • 2 packs of 7oz enoki mushroom
  • 3 cups of kimchi
  • 1 tbsp of soy sauce
  • 1 tbsp of canola oil
  • 3/4 cup of white onion
  • 3 garlic cloves
  • 2 tbsp of gochujang (depends on how spicy you’d like it)
  • 1.5 tsp of salt
  • 1.5 tsp of pepper


Making Kelp Stock

Boil 7 cups of water, and once rolling boiling point of water is reached, add the dried kelp. Simmer for 15 minutes.

Cooking the Kimchi Stew

Dice the onions, and mince the garlic. In a medium heated pot, add those chopped ingredients, and sauté in oil and soy sauce. Let the flavors mingle for several minutes, then add the kimchi. Cook for 5 minutes.

Next, add the kelp stock into the pot including half of the cooked kelp. Add the gochujang, salt, and pepper. You can alter these measurements to taste. Simmer for another 5 minutes.

Combine the enoki mushroom with the dish, and let it cook for 5 minutes. Add the tofu after, and use a cooking spoon to cut the tofu into desired size. Cook for another 10 minutes, then serve on warm brown rice with spinach.

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