Vegan And Broke

Vegan Gochujang Jjigae
Tofu and Mushroom

Cook Time: ~30min

Costs: ~£5

Region: Korean

Difficulty: 2.5/5

latest version Gochujang Jjigae

This quick, easy and hearty Korean style Vegan Gochujang Jjigae (spicy stew) will warm you up in the coldest winter. After watching Itaewon class, I was inspired to recreate the dish served in the show (if you’re new to K-dramas I would highly recommend this one to start with). The food on the show looked absolutely delicious and we were jealous of the actors being able to eat the spicy Korean food.


Gochujang is a fermented Korean chilli paste. It’s a very cheap ingredient that can pack a lot of spicy flavour and umami to any dish. You can find gochujang and any of the other ingredients in most Asian grocery stores. Make sure you find vegan products as some may contain fish. 


This Vegan Gochujang Jjigae has all the spices you will want from a Korean dish and you’re not sacrificing any flavour. You will come back to this recipe over and over as it’s so easy and quick to make! You don’t have to limit yourself to tofu and mushroom, you can add different vegan that you have laying around.


Just as a disclaimer: we do not claim this recipe as authentic but it really does remind us of the same flavours from a typical Korean hot pot at restaurants.

Ingredients

  • 300g Button or Chestnut Mushrooms sliced (any mushroom can work here)
  • 1 Block Firm Tofu into bite size cubes
  • 1 Onion diced
  • 3~5 Spring Onions
  • 3 Cloves Garlic finely minced
  • 1 tbsp Cooking Oil
  • 3 tbsp Soy Sauce
  • 2 tbsp Vegan Gochujang Paste
  • 2 tsp Brown Sugar or 1tsp White sugar
  • 500ml Hot Veg Stock or Hot Water
  • 2 tbsp Rice Wine Vinegar
  • Salt to Taste
  • 2 tbsp Sesame Seed Oil

Tools

  • Lidded Deep Saucepan
  • Knife
  • Chopping Board
  • Wooden Spoon
  • Kettle

Method

  1. On medium to high heat preheat your saucepan with some cooking oil.
  2. Add the chopped onions into the pan.
  3. Once the onions are translucent and start to brown, add the sliced mushrooms and let them dehydrate. 
  4. Cut the white ends of the green onion into 2-inch batons (sticks). Leave the green ends for the garnish.
  5. Add the batons to the pan and let them get a little brown.
  6. Add the gochujang paste and the garlic into the pan and mix till the vegetables are coated.
  7. Pour in the hot veggie stock or water to cover the veg (you may add a stock cube).
  8. Mix in the extra firm tofu, top up the water to cover the tofu if needed.
  9. Add the soy sauce, sugar and rice wine vinegar. Adjust to your desired taste, you may like it more sweet or more sour.
  10. Bring the stew to a boil. 
  11. Cover and lower the heat to a light simmer.
  12. Let the stew cook for 10 minutes and the stew is ready, if you want a thicker soup cook for a little longer. 
  13. If you did not add veg stock or you used unsalted veg stock you may add some salt now. Adjust to your taste.
  14. While you wait, you can thinly slice the green onions for the garnish.
  15. To serve pour a portion of the stew into a bowl and sprinkle your green onion on top.

This Vegan Gochujang Jjigae is best served hot, accompanied with freshly cooked white rice and some pickled radish on the side.

Enjoy

For more food like Vegan Gochujang Jjigae

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Hope you enjoy this recipe as much as we do, post your pictures of your Vegan Gochujang Jjigae in the comment section! We would love to see your on twists on our recipe! We would really appreciate if you can share this post with your friends and family as it will help us make more content.

Vegan Gochujang Jjigae

This quick, easy and hearty Korean style Vegan Gochujang Jjigae (spicy stew) will warm you up in the coldest winter. After watching Itaewon class, I was inspired to recreate the dish served in the show (if you're new to K-dramas I would highly recommend this one to start with). The food on the show looked absolutely delicious and we were jealous of the actors being able to eat the spicy Korean food.

Type: Stew

Cuisine: Korean

Keywords: Winter, Stew, Spicy soup

Recipe Yield: 2 servings

Preparation Time: 10M

Cooking Time: 20M

Total Time: 30M

Recipe Ingredients:

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