Vegan Kimchi Stew (Kimchi-jjigae) with Ramen
This beginner-friendly one-pot Vegan Army Stew with Ramen is made with greens, king oyster mushrooms, soft tofu and plant-based links!
Servings: 2
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