Vegetarian Budae Jjigae

Ingredients

The original Budae Jjigae is a Korean stew that traditionally includes meat, such as spam and sausages. In this vegetarian adaptation, we replace the meat with plant-based protein sources like tofu and tempeh. The result is a flavorful and wholesome stew that captures the essence of Budae Jjigae while catering to a vegetarian diet. We alse have the original recipe for Budae jjigae, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon gochujang (Korean red pepper paste) 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 4 cups vegetable broth 4 cups vegetable broth
• 1 cup water 1 cup water
• 1 cup sliced mushrooms 1 cup sliced mushrooms
• 1 cup diced tofu 1 cup diced tofu
• 1 cup sliced tempeh 1 cup sliced tempeh
• 1 cup kimchi, chopped 1 cup kimchi, chopped
• 1 cup canned baked beans 1 cup canned baked beans
• 1 cup sliced cabbage 1 cup sliced cabbage
• 1 cup sliced carrots 1 cup sliced carrots
• 1 cup sliced zucchini 1 cup sliced zucchini
• 2 green onions, chopped 2 green onions, chopped
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 15g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Heat 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.
   Stir in the gochujang and soy sauce, and cook for another minute to release the flavors.
3. 3.
   Pour in the vegetable broth and water, and bring the mixture to a boil.
4. 4.
   Add the mushrooms, tofu, tempeh, kimchi, baked beans, cabbage, carrots, and zucchini to the pot. Reduce the heat to low and simmer for 15-20 minutes, or until the vegetables are tender.
5. 5.
   Stir in the chopped green onions and sesame oil. Season with salt and pepper to taste.
6. 6.
   Serve the Vegetarian Budae Jjigae hot, garnished with additional green onions if desired.

Treat your ingredients with care...

• Tofu — Press the tofu before using to remove excess moisture and improve its texture in the stew.
• Tempeh — Steam or boil the tempeh for a few minutes before adding it to the stew to reduce its bitterness.
• Kimchi — Use vegan kimchi to ensure the dish remains vegetarian-friendly.
• Gochujang — Check the label to ensure the gochujang is vegetarian, as some brands may contain fish sauce or shrimp paste.
• Vegetable broth — Opt for low-sodium vegetable broth to control the saltiness of the stew.

Tips & Tricks

• Feel free to customize the vegetables according to your preference and seasonal availability.
• For a spicier stew, add more gochujang or incorporate some Korean chili flakes (gochugaru).
• Serve the Vegetarian Budae Jjigae with a side of steamed rice or crusty bread to soak up the flavorful broth.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a delicious next-day meal.
• Adjust the seasoning with soy sauce or salt as needed, keeping in mind that kimchi and gochujang already contribute to the overall flavor.

Serving advice

Serve the Vegetarian Budae Jjigae hot in individual bowls, allowing everyone to enjoy the rich flavors and comforting warmth of this stew. Garnish with additional chopped green onions for a fresh and vibrant touch.

Presentation advice

To enhance the presentation, arrange the sliced vegetables and tofu in an appealing manner on top of the stew. This will add visual appeal and showcase the variety of ingredients used.