Description
A delicious and hearty Korean stew made with kimchi and seasonal squash, perfect for warming up on a chilly day.
Ingredients
Scale
- 2 cups kimchi, chopped
- 1 cup seasonal squash, diced
- 1 onion, sliced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Tofu, cubed (optional)
- Green onions, for garnish
Instructions
- In a large pot, heat sesame oil over medium heat.
- Add the sliced onion and minced garlic, sautéing until fragrant.
- Stir in the chopped kimchi and cook for a few minutes.
- Add the diced seasonal squash and cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Stir in gochugaru and soy sauce, then reduce heat and let simmer for 20 minutes.
- If using, add cubed tofu and simmer for an additional 5 minutes.
- Serve hot, garnished with chopped green onions.
Notes
- Adjust the spice level by adding more or less gochugaru.
- Feel free to add other vegetables like mushrooms or zucchini.
- This dish can be made vegan by omitting the tofu or using a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Kimchi Jjigae, Seasonal Squash, Korean Stew, Vegan Kimchi Jjigae