Vegan Kimchi and Mushroom Jjigae
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 300 g vegan kimchi
- 250 g firm tofu, cubed
- 200 g chestnut mushrooms, sliced
- 1 onion, sliced
- 2 garlic cloves
- 1 tbsp gochugaru (korean chilli flakes)
- 1 tbsp sesame oil
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 174 kcal
- Protein
- 12.6 g
- Carbohydrate
- 8.3 g
- of which sugars
- 5.1 g
- Fat
- 9.3 g
- of which saturates
- 1.4 g
- Fibre
- 3.6 g
- Salt
- 1.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the sesame oil in a pot and soften the onion and garlic for 3 minutes.
- 2
Add the vegan kimchi and gochugaru and fry for 2 minutes.
- 3
Add the mushrooms and 400ml water, bring to the boil, then simmer for 10 minutes.
- 4
Add the tofu and simmer for 5 minutes more.
- 5
Scatter with spring onions and serve hot with rice.
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