Skip to content
Menu
Vegetarian Kimchi Jjigae for One
Main

Vegetarian Kimchi Jjigae for One

30 minServes 1Nutri-Score B€€
from @serramoonfood5 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • kimchi with juice (with its juice)Fresh150 g
  • waterOther200 ml
  • garlic (minced)Produce1 piece
  • red onion (chopped)Produce1 piece
  • carrot (sliced)Produce1 piece
  • gochugaru (Korean chili flakes)Spices5 g
  • gochujangPantry15 g
  • soy saucePantry10 ml
  • sesame oil (for cooking)Pantry10 ml
  • tofu (cubed)Fresh150 g
  • spring onion (whites and greens separated, chopped)Produce2 pieces
  • enoki mushrooms (trimmed)Produce100 g
  • wakame (dried)Pantry5 g
  • steamed rice (for serving)Grains150 g

per serving

Nutrition

542kcal

Carbs
62 g
Proteins
24 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan

step by step

Method

  1. Prep the vegetables

    • Chop the red onion.
    • Chop the spring onions, keeping the white parts separate from the green tops.
    • Slice the carrot.
    Step 1

  2. Brown the aromatics

    • Warm the sesame oil in a small pot.
    • Add the red onion and minced garlic and let them brown slightly.
    Step 2

  3. Cook the kimchi

    • Add plenty of kimchi and stir it in.
    • Let it cook for a couple of minutes.
    Step 3

  4. Build the broth

    • Pour in the water.
    • Add the soy sauce, gochujang and gochugaru.
    • Add the carrot.
    Step 4

  5. Simmer with tofu

    • Once the broth reaches a gentle simmer, add the tofu and the white parts of the spring onion.
    • Do not stir; simmer with the lid closed.
    Step 5

  6. Add wakame and enoki

    • Add the wakame and enoki mushrooms.
    • Let them soften in the broth.
    Step 6

  7. Finish and serve

    • Finish with the green parts of the spring onion.
    • Serve with steamed rice on the side.
    Step 7
Get Mezze