Lost Vegetarian

Passport & Plate - Easy Vegan Kimchi Jjigae

South Korea | Thursday, February 19, 2015 | 2 photos

Ingredients
1 white onion
1 large block of tofu, cubed
shiitake mushrooms, sliced
gochujang (Korean red pepper paste)
1 jar of vegan kimchi
water
salt to taste
cooking oil

 

How to prepare this recipe
Start by sauteing a small onion with oil in a pot. When the onion softens, add kimchi and water, and bring to a boil. When it boils, add cubed tofu and sliced shiitake mushrooms. When it comes back to a boil, add red pepper paste (gochujang). You can substitute gochugaru (Korean red pepper flakes) if needed, but I gochujang is usually easier to find in supermarkets. Add salt if needed, and let it simmer over low heat for about half an hour. Turn off the heat and let it cool for a few minutes before eating. You can serve it with rice, or you can add mung bean noodles and convert it into budae jjigae.

 

The story behind this recipe
I've traveled extensively throughout the world, but never been to Korea (I am going next month). I have a friend whose mother is Korean, and when she cooks for me she makes sure I have enough vegetarian food to eat -- most Korean food involves seafood or meat. I learned this recipe from the owner of one of my local bodegas, who I have developed a friendly relationship with despite the fact that she doesn't speak much English and I don't speak any Korean. She advised me on the best way to make this dish vegetarian (lots of mushrooms was her main tip).