vegetarian kimchi stew

Marlene Nakamoto
January 24, 2019

Are you a fan of hot-and-spicy? Then dig in to a bowl of kimchi soondubu jjigae, a simple warming stew of kimchi, onions, tofu, and a shiitake mushroom broth.  

Start the rice cooker before you start cooking the stew. This dish comes together quickly. 




  • 2 1/2 cups water, divided
  • 1/2 cup dried sliced shiitake mushrooms
  • 1 Tbsp. vegetable oil
  • 1 small onion, thinly sliced
  • 1 cup chopped kimchi
  • 1/4 cup kimchi juice
  • 1 Tbsp. Korean chili paste (gochujang)
  • 2 tsp. Korean chili powder (gochugaru)
  • 8 oz. firm tofu, sliced
  • 1 tsp. sesame oil
  • Chopped green onion and sesame seeds for garnish


In a small saucepan, boil 2 cups of the water, remove from heat, and add dried mushrooms. Let stand 15 minutes. Remove and discard hard stems, if any, and set mushrooms and stock aside. 

In a medium saucepan, sauté onion in oil until soft, then add kimchi and stir-fry about 5 minutes. Add mushroom stock (be careful not to add any grit that came off the mushrooms), remaining 1/2 cup water, kimchi juice, and chili paste and powder. Add mushrooms and tofu. Bring to a boil then reduce heat and simmer 5 minutes. Add sesame oil. Garnish with green onion and sesame seeds. Makes 2 servings. 

Per serving: Calories 250, protein 13 g, carbohydrates 20 g, total fat 14 g, saturated fat 2 g, mg, sodium 570 mg, fiber 7 g, total sugar 7 g

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