Global eats | Healthy eating/specialty diet | Korean treats | Mains and Entrees | Recipes | Savory | Vegan

Kimchi stew (clean eats/vegan)

June 6, 2014

I love me some Korean food but since Grayson isn’t as big of a fan of it as I am…we rarely ever go for it anymore…): However, I will not let something as minor as that bring me down and keep me away from all that goodness because all it means is that I need to whisk myself away into the kitchen and get cooking! Out of all the Korean dishes out there, my all time favorite has got to be kimchi stew (kimchi jjigae) because 1) I love kimchi and 2) it’s one of those dishes that tends to be more on the veggieful side. (: Plus it usually comes with a bowl of rice so I can choose to have a higher or lower carb meal depending on how hungry I’m feeling that day. Oh and the best part about making this dish at home is that I know exactly what’s in it right down to the kimchi because I used some from the batch I made at home (if you haven’t had the pleasure of seeing the recipe yet…go  here now!).


Simple. Clean. Ingredients. (serves 2)

1 clove minced garlic
1 cm ginger slice minced
1/3 onion sliced
1 teaspoon soy sauce
1 tablespoon miso paste
1 teaspoon Korean red chili pepper flake (optional for extra heat)
1/4 cup juice from kimchi
1 cup water
1 cup kimchi (recipe here)
50g shimeji mushrooms or enoki
100g medium firm tofu
1 scallion sliced

*Note: feel free to add in a few pieces of sliced pork in it as well if you like but I opted to leave it out to keep it vegan*

IMG_20140518_163717  Sautee the garlic, ginger and onion in a saucepan on medium heat for 1 minute. Add the kimchi in and sautee for another minute. Add in the soy sauce, miso paste, chili pepper flakes, kimchi juice and water. Then stir in the kimchi, shimeji mushrooms and tofu. Bring the soup in to a boil and let it cook for 15 minutes.img1400457607107Top with scallions and munch alone or with a bowl of (brown) rice!IMG_20140518_172338

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