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Low-Calorie Vegetarian Kimchi Jjigae

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40min

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4 servings

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This Low-Calorie Vegetarian Kimchi Jjigae is a hearty, spicy Korean stew that's both comforting and healthy. Packed with the bold flavors of kimchi, tofu, and vegetables, this dish offers a satisfying meal without the guilt. It's a perfect balance of tangy, spicy, and savory notes, making it ideal for those looking for a flavorful, low-calorie option that doesn't compromise on taste. This vegetarian version is just as delicious as its traditional counterpart.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Soy

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare vegetables

Slice mushrooms, dice zucchini, and finely chop onion.

2
Mince garlic

Peel and mince the garlic cloves.

3
Cut tofu

Drain tofu and cut into 1-inch cubes.

4
Heat pot

In a large pot, heat sesame oil over medium heat.

5
Sauté aromatics

Add chopped onion and minced garlic. Sauté until fragrant, about 2 minutes.

6
Add kimchi

Add kimchi to the pot and stir-fry for 2-3 minutes.

7
Add seasonings

Stir in gochugaru, gochujang, and soy sauce.

8
Add broth

Pour in vegetable broth and bring to a boil.

9
Simmer

Reduce heat and simmer for 10 minutes.

10
Add vegetables and tofu

Add mushrooms, zucchini, and tofu cubes. Simmer for another 10 minutes.

11
Chop green onions

While the stew is simmering, finely chop the green onions.

12
Final seasoning

Taste and adjust seasoning if needed.

13
Serve

Ladle the stew into bowls and garnish with chopped green onions.

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