If you're looking for a dish that's warming, hearty, and packed with flavour, look no further than Korean Tofu Stew, also known as Jjigae.
Jjigae (Korean: 찌개, pronounced [tɕ͈iɡɛ]) is a type of Korean stew. This dish is a staple in Korean cuisine and is beloved for its rich, spicy broth, tender tofu, and an array of vegetables that soak up the delicious flavours. Traditionally made with meat or seafood, this vegan version is equally satisfying and perfect for anyone seeking a plant-based meal that's both nutritious and comforting.
The key to any great jjigae is the broth. In this vegan version, we start with a base of Korean soybean paste (doenjang) and Korean chilli paste (gochujang). These two ingredients are essential in Korean cooking and give the stew its deep, umami-rich flavour and its vibrant red colour. Gochujang brings a spicy kick, while doenjang adds a savoury depth that makes the broth incredibly pleasing.
Tofu is the star of this jjigae. It absorbs the flavours of the broth, becoming deliciously tender with every bite. Tofu provides a good source of plant-based protein, while the vegetables add a variety of vitamins and minerals. The broth, rich in fermented ingredients like doenjang and gochujang, is also good for gut health, making this dish a wholesome choice for a weeknight dinner or a weekend lunch.
Feel free to add other vegetables like spinach, napa cabbage, or potatoes. Each vegetable brings a different texture and flavour, making every spoonful of jjigae a hearty, delightful experience.
Whilst I adore Korean cuisine, I must point out that this dish may not be traditionally Korean. It's a vegan adaptation I've created for an easy midweek meal for my family, fondly dubbed "Jjigae Mondays" in our home. This recipe has been frequently requested, but I hesitate to present it as entirely authentic, especially since it includes nutritional yeast, an ingredient I suspect is not common in traditional Korean cooking.
Ingredients
1 block of firm or extra-firm tofu, cubed
1-2 small courgettes, sliced in half moons
1 onion, sliced
2 spring onions, chopped
300-500g fresh beansprouts
2 tablespoons Korean soybean paste (doenjang)
1-2 tablespoon Korean chili paste (gochujang)
2 tablespoons nutritional yeast
1 teaspoon Korean red pepper flakes (gochugaru) – optional for extra heat
900ml water
1 vegetable stock cube
1 tablespoon soy sauce or tamari (for gluten-free)
1 tablespoon sesame oil
4 cloves garlic, minced
Sesame seeds and 2 spring onions chopped for garnish
Method
In a pot add your sesame oil and sauté the sliced onions and beansprouts for 2-3 mins until translucent.
Add in the gochugaru and sizzle for 1-2 minutes.
Add boiling water to the pot and crumble in your stock cube.
Add the doenjang, gochujang, soy sauce, nutritional yeast, and minced garlic. Stir until the pastes are fully dissolved and bring the broth to a simmer.
Add the sliced courgette. Simmer for 5-7 minutes until the vegetables begin to soften.
Gently add the tofu cubes into the stew. Continue to simmer for another 5-10 minutes, allowing the tofu to absorb the flavours.
Taste the stew and adjust the seasoning with more soy sauce or gochugaru if needed.
Serve hot, garnished with chopped green onions and sesame seeds. Enjoy with a bowl of steamed rice and/or your favourite banchan.
Korean Vegan Tofu Stew is best served hot, straight from the pot. Traditionally, jjigae is enjoyed with a bowl of steamed white or brown rice, which helps to balance the bold flavours of the stew. You can also serve it with various banchan (Korean side dishes), like kimchi, pickled radish, or sautéed vegetables, to create a complete and well rounded meal.
Whether you're a seasoned Korean food lover or new to these flavours, Korean Tofu Stew (Jjigae) is a nourishing dish that brings together the best of Korean cuisine in a plant-based form. It's easy to make, packed with nutrition, and perfect for a cosy meal any time of the year. Enjoy the warmth and depth of this jjigae, and let it transport you to the heart of Korean home cooking!
Blessed be,