Vegan Budae Jjigae

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. 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. 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. 3.
   Pour in the vegetable broth and water, and bring the mixture to a boil.
4. 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. 5.
   Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
6. 6.
   Once the vegetables are cooked, add the cooked rice noodles to the pot and stir gently to combine.
7. 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.