ramyaramesh3007This beginner-friendly one-pot Vegan Army Stew with Ramen is made with greens, king oyster mushrooms, soft tofu and plant-based links!
Did you know this Army Stew with Ramen (also known as Budae Jjigae) is only made in one-pot and is super duper beginner friendly?
This Vegan Army Stew is made with vegetables, mushrooms, soft tofu and a plant-based sausage to mimic the traditional version. You can also add a slice of vegan cheese on top and cover it for a few minutes until melts. I first tried Budae-Jjigae at Woorinara, a Korean Restaurant that I would visit after school with some of my closest friends to share a delicious meal. Having this reminds me of the bond and memories that we shared about 7 years ago. That’s the power of sharing a meal together!
In general, Kimchi stews came about when the kimchi variant made with chili peppers grew popular in the peninsula mid-era. My two favourite type of stews are Soondubu-Jjigae (soft tofu stew) and Army Stew!
Important Notes:
Traditional kimchi is NOT vegan as it might contain anchovies or fish sauce. Kimchi is commonly made with Korean fish sauce to quicken the fermentation process.
Remember to check for a vegan label or certification. This is the brand of kimchi I use – it’s not very spicy and has a slight sweet kick to it. It’s also allium free (no onions and garlic) so it’s friendlier recipe to those with gut sensitivities.
Wanting Kimchi also has a vegan kimchi – you can check them out here.
Remember to look for a vegan kimchi brand that has a ‘vegan-friendly’ certification!
Gluten Free Option
For gluten free option, replace regular ramen with brown rice ramen or rice noodles. These substitutes work best because they cook fast, just like ramen noodles.
You also have to replace gochujang with a gluten-free chili paste.
Remember to also replace the soy sauce with gluten free soy sauce, tamari or coconut aminos for a gluten free version of this dish.
I really like the ones below by Lee Kum Kee and Kikkoman. I have also attached the images of other gluten free soy sauce alternatives like Tamari and Coconut Aminos below. You can get them at Amazon or your local Asian grocery store.
Vegan Kimchi Stew (Kimchi-jjigae) with Ramen
Equipment
- 1 Pot
Ingredients
- 2 instant ramen cakes
- 1 cup vegan kimchi
- 1/4 cup kimchi juice
- 2 tsp kombu dashi
- 1 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1/2 tbsp agave syrup
- 3 cups water
- black pepper
- salt (adjust as necessary)
- 2 cup plant based sausages
Vegetable Toppings
- king oyster mushrooms
- shitake mushrooms
- 150 g soft tofu
- greens (Spinach / Kailan / Chye Sim)
- toasted sesame seeds (for garnish)
- scallions (for garnish)
- sesame oil (for garnish)
Instructions
- Mix together gochujang, gochugaru, rice wine vinegar, soy sauce and agave syrup.
- Add sesame oil to pot, followed by kimchi and saute for 3 minutes.
- Add remaining kimchi juice, and 1 cup of water. Add the gochujang sauce and mix until well-combined.
- Add 1 more cup of water and bring to a boil. Place mushrooms and sausage & close the lid for 2-3 minutes.
- Add ramen and silken soft tofu. Add 1 cup of water and let the ramen cook for 5 minutes (or according to package instructions). Add more water if required.
- Add fast cooking greens, cover the lid for a minute and take the pot off the heat. You add the vegan cheese at this step as well.
- Serve with toasted sesame seeds, scallions and sesame oil.
Notes
- This recipe serves 2 people – double the recipe for a more hearty serving.
- Do note that many kimchi brands found in store is not vegan as it contains anchovies or fish sauce. Look for a vegan kimchi brand that has a ‘vegan-friendly’ certification!
- For gluten free option, replace regular ramen with brown rice ramen and gochujang with chili paste. You can also serve the stew in the traditional way, with rice