Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
This vegan recipe is super simple to make and the flavour is outstanding. We love kimchi so it was just a matter of time for us to bring a Kimchi stew recipe to Vegan.io, the most hearty and delicious soup found in Korean cuisine.
Soup is usually reserved for colder days but kimchi stew is different. In Korea, they have it no matter what month you're in and no matter what the weather is like. Kimchi stew is not only popular it is an absolute staple for Korean families.
Think of that dish your mom or grandma make when the whole family comes to visit. That's exactly the kind of comfort food Kimchi stew is. It's made in a big pot that goes on the table so everyone can fill their own bowls with as little or as much soup as they want.
In Korea and in many Korean restaurants kimchi stew is made with pork broth and it is usually quite spicy. I modified the recipe to make it vegan-friendly and Julia-friendly (kid-friendly too). Kimchi has a bit of a kick to it but I added just enough so I can actually manage the level of spiciness (which is not much). If you're a bit more adventurous than I am you can add more spice of course.
The original kimchi stew recipe recommends using aged kimchi. Since kimchi is a fermented food its taste will change over time. The older it is the more vinegary it turns and the stronger it becomes. So, using aged kimchi will make your kimchi stew incredibly flavourful.
If you can't get ahold of aged kimchi don't worry. You still get a lot of flavour from kimchi you just bought at the store. And I added some nutritional yeast to the recipe which will add to that fermented flavour we are after.
Also, nutritional yeast is packed with nutrients and is a great source of plant-based protein. We already had a bit of protein from the tofu but I wanted to bump it up a little bit more. We get 26g of protein from a single serving of this delicious stew! Pretty good considering how few calories you are adding to your daily intake.
Kimchi stew has a few vegetables in it. I added a few more to make it even more filling, nurturing and fun. Spinach, shiitake mushrooms and mung bean sprouts are enough to take our stew to the next level.
Kimchi stew is a very light soup that will fill your belly quite well. You don't pack on calories but you get a lot of nutrients and protein out of it. And you will be smiling long after you finish your meal. Serve it alongside some brown rice to make it even more of a meal and you are set!
This recipe is a great dinner option that you can have ready in 30 minutes or less. I love making it for dinner through out the week since it is so easy and practical. I always make a big batch since everyone usually comes back for seconds.
For the stew
For the shiitake
For the topping
|Amount Per Serving|
|Calories 310||From Fat 156|
|% Daily Value*|
|Total Fat 17g||26.7%|
|Saturated Fat 2g||7.9%|
|Trans Fat 0g|
|Total Carbohydrate 37g||12.3%|
|Dietry Fiber 11g||44.8%|
|Vitamin A 0µg|
|Vitamin B-12 9.74µg||162.3%|
|Vitamin B-6 12.55mg||627.7%|
|Vitamin C 11.47mg||19.1%|
|Vitamin D 11.55IU||2.9%|
|Vitamin D2 0.29µg|
|Vitamin D3 0µg|
|Vitamin E 2.6mg||8.7%|
|Vitamin K1 348.3µg||435.4%|
|Folic Acid 0µg|
|Pantothenic acid 3.22mg||32.2%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.