Recipes, Vegetarian (ovo-lacto) Recipe

Vegan Kimchi Jjiggae (Stew)

Vegan/Vegetarian Kimchi Tofu Soup

with lady fingers, lemongrass and cauliflowers


February is my dry month, no alcohol no meat.   One lesson that I’ve learnt from being a part-time vegetarian is that,  it’s actually not so hard to be a vegetarian.

First, when I go to grocery shopping, it’s pretty straight forward. Just buy vegetables, tofu, beans and fruits. No fuss. Don’t have to worry if we eat too much chicken or beef this week. Just veg. No choice is good choice.
2nd lesson is that: vegetarian food seems much easier to prepare comparing to meat. I don’t have to worry keep washing my hands when preparing raw meats. As no vegetables will get too much bacteria to cross contaminated with. Brilliant.

Kimchi Jjigae is our staple diet before this. It is easy and we normally cook it with pork belly before our vegetarian month. But pork belly takes at least 30-40 minutes to cook before it gets really nice, soft and succulents. Now with the vegan version it only takes 20min or so it’s  a lot quicker and easier.

And the taste, hm.. I honestly can eat this all the time without pork. It is still very yummy and  I feel good and content even without meat.

Ingredients for 2 pax

  • 1 small onion roughly chopped
  • 2-3 cloves garlic, minced
  • 1 cup Kimchi or more. Depending on how much kimchi u like (1 cup)
  • 1/2 zucchini, quartered (1cup)
  • 1/2 carrots, cut to bite size pieces (1 cup)
  •  cauliflower, cut to small pieces (1 cup)
  • lady fingers (2-3)
  • mushrooms (any)
  • tofu
  • spring onions 
  • red chili optional

My secret ingredients:

Korean bean paste (doenjang) or Japanese miso

lemongrass stalk (1) – smashed it to release the aroma


How to cook Vegan Kimchi Jiggae (20 minutes)

1. Prepare all hard vegetables and lay them in a deep pot (onions, garlic, zucchini, cauliflower, carrots, lemon grass, kimchi)

* leave Soft vegetables like lady fingers, mushrooms and tofu for later


2. Add enough cold water to cover the vegetables. Heats on, cover. Bring to boil for 10min. Stir it once a while.

3. After 10 min check if carrots and cauliflowers are soft, if not boil for another 8 minutes.


4. When vegetables are soft, add 1-2 tbsp of Korean bean paste (doenjang) to taste. Mix well. Taste and adjust if u need more. If the water level is too Low, add little bit more water.


5. Add the rest of the vegetables and tofu to the pot (lady fingers, mushrooms, cut chilies  and tofu). Cover and boil for another 5 minutes. 

6. Off heat. Garnish with spring onions

7. Serve over steamed rice

This vegan kimchi jjigae is so good for you.

By added lemongrass to the stock, it brings out another dimension of flavour! Definitely should try it out! Tag me on Instagram if you make this too:)

 

Do you know kimchi is full of probiotics?
This dish is full of vegetables! Enjoy your veggies. 😉

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