Kimchi soup (also known as Kimchi Jjigae) is a beloved Korean dish that perfectly balances the complex, rich flavors of fermented kimchi with the comforting warmth of a hearty stew. Traditionally, kimchi soup is made with pork or beef, but there’s also a delicious vegetarian version that caters to a wider range of diets.
This comforting dish not only brings a cozy warmth to your kitchen but is also packed with probiotics from the fermented kimchi and packed with vegetables. Plus, it’s incredibly versatile-spicy, tangy, savory, and with the right amount of depth. Whether you’ve got a batch of kimchi sitting in your fridge or are simply craving something bold yet healthy, this vegetarian version is here to please.
Let’s dive into the recipe, explore some key ingredient insights, tips, and variations so that you can master the art of making Kimchi Jjigae from scratch!
Kimchi Soup Vegetarian Recipe
If you’re looking for a vegan or vegetarian-friendly take on the iconic Kimchi Jjigae, this recipe is for you! Full of flavor, color, and rich umami, it’s perfect for when you want something filling yet light on the stomach. The base of this soup is the fermented kimchi, which gives it that characteristic sharp tang, while tofu, mushrooms, and various vegetables add texture and substance.
Ingredients Needed
Here’s everything you need for this vegetarian Kimchi Jjigae recipe:
- Kimchi: 2 cups (preferably well-fermented for that deep flavor)
- Tofu: 1 block (pressed, firm tofu is best)
- Vegetable Broth: 4 cups (use a good quality vegetable stock for a richer flavor)
- Onion: 1 medium-sized, thinly sliced
- Garlic: 4-5 cloves, minced
- Carrot: 1, julienned (adds sweetness and color)
- Mushrooms: 1 cup, sliced (shiitake or button mushrooms work well)
- Gochujang (Korean chili paste): 1 tablespoon (adds spiciness and umami)
- Gochugaru (Korean chili flakes): 1 teaspoon (optional for added spice)
- Sesame Oil: 1 tablespoon (for aroma and flavor)
- Soy Sauce: 1-2 tablespoons (for depth of flavor)
- Sugar: 1 teaspoon (balances out the acidity of the kimchi)
- Spring Onions: 2 stalks, chopped (for garnish)
- Sesame Seeds: A sprinkle for garnish (optional, for a slight crunch and added flavor)
Optional Add-ins:
- Zucchini: ½, sliced into half-moons (adds a mild sweetness and texture)
- Potatoes: 1, thinly sliced (adds substance and creaminess)
- Bell Pepper: ½, chopped (for an extra burst of color and sweetness)
Cooking Instructions
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Prepare The Ingredients
- Slice the tofu into bite-sized cubes and set aside. If you’re using extra veggies like zucchini or potatoes, slice them into thin pieces to ensure they cook evenly.
- Slice the onion, carrot, and mushrooms, and chop the spring onions for garnish later.
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Sauté The Aromatics
- Heat the sesame oil in a large pot over medium heat. Add the minced garlic and sliced onion, cooking until they become fragrant and translucent (about 3-4 minutes).
- Stir in the gochujang (Korean chili paste) and gochugaru (if using) and cook for another 1-2 minutes. This will help bring out the depth of flavor from the chili paste.
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Add The Kimchi
- Add the kimchi (including the juice) to the pot. Let it sauté with the aromatics for 3-5 minutes. This will help the kimchi deepen in flavor and soften, releasing its acidity and fermentative qualities.
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Add The Broth And Simmer
- Pour in the vegetable broth, soy sauce, and sugar. Stir well to combine everything. Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld together.
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Add The Tofu And Vegetables
- Add your tofu cubes and other vegetables (if using). Simmer the soup for another 10-15 minutes or until the vegetables are tender and the tofu is heated through. This is also when you want to taste the soup and adjust the seasoning-if it needs more salt, soy sauce, or heat, feel free to add it.
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Finish With Garnishes
- Once everything is cooked, remove the soup from the heat and garnish with chopped spring onions and a sprinkle of sesame seeds. Serve hot, ideally with steamed rice on the side for a complete meal.
Ingredient Insights
- Kimchi: The heart and soul of this dish. Fermented kimchi provides not only a unique sour and spicy flavor but also boosts the dish’s probiotic content, making it great for gut health.
- Tofu: A fantastic plant-based protein that absorbs the rich flavors of the broth while maintaining a soft, silky texture. Press the tofu beforehand to remove excess moisture and ensure it holds up in the soup.
- Gochujang: This Korean chili paste adds a subtle depth of flavor with a balance of sweetness and heat. It’s essential for achieving that classic kimchi soup taste.
- Vegetable Broth: A well-made vegetable broth adds a savory backbone to the soup, making it rich and comforting without overpowering the kimchi’s natural flavor.
Expert Tips
- Fermented Kimchi is Key: The older and more fermented the kimchi, the better the flavor. Fresh kimchi tends to be milder, so the soup won’t have the same depth of flavor as it would with well-aged kimchi.
- Add More Tofu: If you want a heartier soup, feel free to double the tofu. It absorbs the flavors of the broth and makes the soup even more satisfying.
- Simmer, Don’t Boil: Once the soup comes to a boil, reduce the heat and let it simmer. A rolling boil can break down the tofu too much and make the vegetables mushy.
- Adjust the Spice Level: Korean chili paste and flakes can vary in heat, so start with less and taste-test as you go. You can always add more, but you can’t take it out once it’s in!
Recipe Variations
- Vegan Version: To make this dish entirely vegan, just ensure your vegetable broth is plant-based, and skip any optional non-vegan ingredients (like eggs, if added).
- Spicy Version: For an extra spicy kick, increase the amount of gochugaru and gochujang, or add fresh chilies to the mix.
- Noodle Add-in: For a more substantial meal, add some cooked noodles-ramen, udon, or even rice noodles would work wonderfully in this soup.
- Mushroom Lovers: For a rich umami-packed experience, increase the amount of mushrooms in your soup. Shiitake mushrooms, in particular, are a great choice because they lend a deep, earthy flavor.
- Non-Vegetarian Option: If you’re not vegetarian, you can always add thinly sliced pork, beef, or even some seafood (like shrimp) to make it more traditional.
Final Words
Kimchi Jjigae isn’t just a meal; it’s a celebration of Korean culinary tradition. Whether you’re having it on a cold evening to warm up or as a flavorful side dish to accompany your rice, this vegetarian version of kimchi soup doesn’t skimp on the richness, flavor, or satisfaction. It’s an easy way to bring something truly comforting, tangy, and spicy to the table with minimal fuss.
FAQs
What Is Kimchi Soup?
Kimchi soup, also known as ’Kimchi Jjigae’ in Korean, is a traditional Korean dish made from kimchi (fermented cabbage), tofu, vegetables, and sometimes pork or beef. The vegetarian version uses plant-based ingredients like tofu, mushrooms, and vegetables, creating a savory, spicy, and flavorful broth.
Can I Make Kimchi Soup Vegetarian If The Recipe Calls For Meat?
Yes, you can easily make kimchi soup vegetarian by substituting the meat with tofu, tempeh, or a variety of vegetables like mushrooms, carrots, or zucchini. Additionally, vegetable broth can be used instead of meat-based broths.
What Are The Essential Ingredients For A Vegetarian Kimchi Soup?
The essential ingredients for a vegetarian kimchi soup include fermented kimchi (preferably well-fermented), tofu (firm or soft), garlic, onion, green onions, soy sauce, gochujang (Korean chili paste), sesame oil, and vegetable broth. You can also include mushrooms, zucchini, and other vegetables of your choice.
Can I Use Store-bought Kimchi For This Recipe?
Yes, store-bought kimchi is perfectly fine for making kimchi soup. However, if possible, choose a brand with natural fermentation and without artificial preservatives for the best flavor. The longer the kimchi is fermented, the more robust and sour the taste of the soup will be.
Is Kimchi Soup Vegetarian Recipe Spicy?
Yes, kimchi soup can be spicy depending on the amount of gochujang (Korean chili paste) or gochugaru (Korean chili flakes) added. If you prefer a milder version, you can adjust the amount of chili paste or opt for a less spicy kimchi.
How Can I Make Kimchi Soup Milder If It’s Too Spicy?
To make the kimchi soup milder, you can reduce the amount of gochujang, gochugaru, or spicy kimchi in the recipe. Alternatively, adding more tofu, vegetables, or a bit of sugar can help balance the spice and reduce the heat.
Can I Add Other Vegetables To The Kimchi Soup?
Absolutely! You can add a variety of vegetables like mushrooms, carrots, zucchini, potatoes, spinach, or napa cabbage. These vegetables enhance the flavor and texture of the soup, making it heartier and more nutritious.
What Type Of Tofu Is Best For Kimchi Soup?
Firm or extra-firm tofu works best for kimchi soup as it holds its shape better when cooked. Silken tofu can be used if you prefer a softer texture, but it may break apart more easily in the broth.
Can I Make Kimchi Soup Ahead Of Time?
Yes, kimchi soup can be made ahead of time. In fact, the flavor tends to deepen and improve after sitting for a few hours or even a day. Store it in an airtight container in the refrigerator, and reheat before serving.
Is Kimchi Soup Vegetarian Recipe Healthy?
Yes, a vegetarian kimchi soup is a healthy dish. It’s low in calories, packed with fiber, and rich in probiotics from the kimchi. The addition of tofu and vegetables provides protein and essential nutrients, making it a well-balanced meal.