Vegan Spicy Korean Tofu & Cabbage Stew (Kimchi-Jjigae Style)

Ingredients

For 3 portions

• 🪸 5g kombu
• 🥤 700ml tap water
• 🏺 1 Tbsp sesame oil
• 🧅 1 medium onions
• 🧄 3 cloves garlic
• 🥬 300g chinese cabbage
• 🌶️ 2 Tbsp gochujang
• 🌿 2 Tsp chilli flakes
• 🥣 1 Tbsp soy sauce
• 🥣 1 Tbsp rice vinegar
• 🍚 1 Tsp sugar
• 🍄 120g mushrooms
• 🥒 1 medium courgette
• 🌾 300g tofu
• 🧅 2 medium spring onions

Method

1. Make the kelp stock: put the kombu in a pot with the water and leave to soak for 10 minutes. Bring slowly to a gentle simmer, then remove the kombu just before it boils (boiling it makes the stock slimy and bitter). Keep the stock warm.
2. Slice the onion, mince the garlic and cut the Chinese cabbage into 3 cm pieces. Slice the mushrooms, cut the courgette into half-moons and cut the tofu into thick 2 cm slices. Slice the spring onions.
3. Heat the sesame oil in a medium heavy pot over medium heat. Add the onion and cabbage and stir-fry for 5 minutes until the cabbage wilts and starts to colour at the edges.
4. Add the garlic, gochujang and chilli flakes and stir for 1 minute so the paste fries and turns deep red.
5. Pour in the hot kelp stock and add the soy sauce, rice vinegar and sugar. Bring to the boil, then simmer for 10 minutes so the cabbage turns soft and sweet.
6. Add the mushrooms and courgette and simmer for 4 minutes.
7. Lay the tofu slices on top, spoon some broth over them and simmer gently for 4–5 more minutes without stirring (so the tofu doesn't break).
8. Taste the broth: add a splash more vinegar for tang or soy for salt. Top with spring onions and serve bubbling hot in the pot, with steamed rice on the side.
9. Got vegan kimchi (made without fish sauce or shrimp)? Use 200 g of it in place of half the cabbage and add it in step 3 – it makes the stew even more authentic.