Recipe
Vegan Budae Jjigae
Plant-Based Army Stew: A Vegan Twist on a Korean Classic
4.7 out of 5
In the realm of vegan cuisine, we bring you a delightful adaptation of the beloved Korean dish, Budae Jjigae. This vegan version captures the essence of the original, while incorporating plant-based ingredients to create a hearty and flavorful stew. Get ready to enjoy a bowl of comforting goodness that is both satisfying and compassionate.
Metadata
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free
Allergens
Soy, Wheat (if using regular soy sauce), Sesame (if using sesame seeds)
Not suitable for
Meat-based diets, Paleo, Keto, Low-carb, High-protein
Ingredients
While the original Budae Jjigae traditionally includes meat and processed ingredients, our vegan adaptation replaces these with plant-based alternatives. We use tofu and vegan sausages to provide a protein-rich base, and swap out the traditional ramen noodles for gluten-free rice noodles. The result is a cruelty-free version that still captures the essence and flavors of the original dish. We alse have the original recipe for Budae jjigae, so you can check it out.
-
2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
-
1 onion, thinly sliced 1 onion, thinly sliced
-
3 cloves of garlic, minced 3 cloves of garlic, minced
-
1 tablespoon (15g) gochujang (Korean red pepper paste) 1 tablespoon (15g) gochujang (Korean red pepper paste)
-
1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
-
1 tablespoon (15ml) maple syrup 1 tablespoon (15ml) maple syrup
-
4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
-
1 cup (240ml) water 1 cup (240ml) water
-
1 cup (150g) vegan sausages, sliced 1 cup (150g) vegan sausages, sliced
-
1 cup (200g) firm tofu, cubed 1 cup (200g) firm tofu, cubed
-
1 cup (100g) sliced mushrooms 1 cup (100g) sliced mushrooms
-
1 cup (100g) kimchi 1 cup (100g) kimchi
-
1 cup (100g) sliced cabbage 1 cup (100g) sliced cabbage
-
1 cup (100g) sliced carrots 1 cup (100g) sliced carrots
-
1 cup (100g) sliced zucchini 1 cup (100g) sliced zucchini
-
4 ounces (115g) rice noodles 4 ounces (115g) rice noodles
-
2 green onions, chopped 2 green onions, chopped
-
Sesame seeds, for garnish Sesame seeds, for garnish
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 12g, 2g
- Carbohydrates (total, sugars): 40g, 10g
- Protein: 15g
- Fiber: 6g
- Salt: 2g
Preparation
-
1.Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and minced garlic, and sauté until the onion becomes translucent.
-
2.In a small bowl, whisk together the gochujang, soy sauce, and maple syrup. Add this mixture to the pot and stir well to coat the onions and garlic.
-
3.Pour in the vegetable broth and water, and bring the mixture to a boil.
-
4.Add the vegan sausages, tofu, mushrooms, kimchi, cabbage, carrots, and zucchini to the pot. Simmer for 10 minutes, or until the vegetables are tender.
-
5.Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
-
6.Once the vegetables are cooked, add the cooked rice noodles to the pot and stir gently to combine.
-
7.Serve the Vegan Budae Jjigae hot, garnished with chopped green onions and sesame seeds.
Treat your ingredients with care...
- Tofu — Press the tofu before using to remove excess moisture and enhance its texture.
- Kimchi — Look for vegan kimchi that does not contain fish sauce or shrimp paste.
- Rice noodles — Cook the rice noodles separately and add them to the stew just before serving to prevent them from becoming too soft.
Tips & Tricks
- Feel free to customize the vegetables according to your preference and seasonal availability.
- Adjust the spiciness by adding more or less gochujang according to your taste.
- For a heartier stew, you can add cooked vegan dumplings or tempeh.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated when ready to enjoy again.
- Serve the Vegan Budae Jjigae with a side of steamed rice for a complete meal.
Serving advice
Serve the Vegan Budae Jjigae hot in individual bowls. Garnish with chopped green onions and sesame seeds for added flavor and visual appeal.
Presentation advice
To enhance the presentation, arrange the sliced vegetables and tofu neatly in the stew. Sprinkle the sesame seeds on top for an attractive finishing touch.
More recipes...
For Budae jjigae » Browse all
For Korean cuisine » Browse all
More Korean cuisine dishes » Browse all
Sundubu jjigae
Sundubu jjigae is a Korean stew made with soft tofu, vegetables, and seafood or meat. It is typically served with rice and side dishes.
Sujebi
Hand-pulled dough soup
Sujebi is a Korean traditional soup made with hand-pulled dough flakes and vegetables. It is a popular comfort food in Korea, especially during...
Gamjajeon
Potato pancake
Gamjajeon is a Korean potato pancake that is crispy on the outside and soft on the inside. It is a popular snack or side dish in Korea.