Vegan Mofo #31 Vegan Kimchi Jjigae (Kimchi Stew)

Bubble Bubble Red Hot and Delectable



It continues to be cold outside and the need to warm up. On this Halloween night something a bit spicy and devilish is in high order. Not only will it light you up, it will surprise you with  all the simple complexity within this dish.



In the past, this was one of those dishes that Koreans made and still do because they used the kimchi they made to use all through the winter. The dish generally consist of aged kimchi, kimchi liquid, pork, beef, or seafood, tofu, garlic, green onions, doenjang and gochujang (both optional). Because this is a vegan kimchi stew, we won’t be using pork, beef, or seafood.  It still will be very flavorful because of the kimchi itself.

You can make it thick or thin depending on whether you use onion and the type of tofu you use. Whatever you choose to add to your kimchi stew, whether thick or thin, this warming traditional dish will bring comfort and great health because of the beneficial bacterial in aged kimchi. As well as, every ingredient added to the dish adds even more benefits because each ingredient is fresh and made with top quality ingredients.



Kimchi Jigae or kimchi stew can be served in a communal manner if there is more than one person enjoying it. Serve with rice and banchan (side dishes). It can also be served in the pot it was cooked if using a stone or cast iron pot. Enjoy, party people!


Vegan Mofo #31 Vegan Kimchi Jjigae (Kimchi Stew)


  • 2 cups ripe kimchi, chopped in bite-size pieces
  • 1/2 cup onions. diced
  • 3/4 cup kimchi juice
  • 2 cloves garlic, minced
  • 2 green onions, one cut into 1 pieces and one thinly sliced
  • 3 1/2 cups water
  • 1 package of firm tofu, cut into small rectangles


  1. Place all ingredients except the one green onion cut into 1 inch pieces and the other thinly sliced.
  2. Bring to a boil for 20 minutes.
  3. Add thinly sliced green onions and continue to boil for another 10 minutes. The long it cooks the more flavorful the stew gets.
  4. In the last 5 minutes of however long you choose to cook it add the 1 inch pieces of green onions.
  5. Serve with rice and banchan (side dishes).

Vegan Mofo #29 Vegan Korean Gardein™ Sliders

Vegan Korean? Huh?

I know I have said it many times. I LOVE Korean food! Always have. Yet once I became vegan, eating Korean became difficult due to the blinders of the protein aspect instead of thinking to the times when meat was not the major for every family before Korean were able to afford it and it was plentiful.

Every now and then I use vegan alternatives for proteins out of convenience and to try what’s out there. Gardein™ makes these burgers yet now they also have sliders. So I bought to try. Then I got creative and added some cucumbers to my tomato and cooked some kimchi in the liquid that was released from the burger. Finished it with green onions and it was happy time.


The flavors the kimchi brings is awesome. I wondered how it would taste if I used zucchini instead. Oh man! Really good. The possibilities would be awesome. I even added some soy sauce to the sliders as I browned them in the skillet and a touch of gochujang. Happiness!!!


This is one I will bring out again and again for others to try. Maybe try it with scallion salad or even sprouts salad. Or maybe some King Oyster mushrooms with caramelized onions would be nice. Some shredded Korean radish or even radish kimchi will have a very pleasant taste. Give it try. Jump into Korean flavors!


Vegan Mofo #29 Vegan Korean Gardein™ Sliders


  • 1 packaged of Gardein™ Sliders
  • 2 teaspoon soy sauce
  • 1 teaspoon gochujang
  • 1/2 cup kimchi
  • 1/4 cucumber or zucchini
  • 4 slices of tomato
  • 1 green onion, thinly slided


  1. Prepare the buns according to the package, which is the use some vegan margarine and toast them off in the skillet. Remove from skillet.
  2. Mix gochujang and soy sauce.
  3. Spread on sliders place into skillet to brown the sliders. Once browned set aside.
  4. Add 2 tablespoons water in skillet. Add kimchi. Cook until heated. Remove from heat. Set aside.
  5. Slice tomatoes and green onions.
  6. Julienne cucumbers and/or zucchini.
  7. Presentation
  8. Place bun bottoms on the plate.
  9. Top with slider.
  10. Next tomato.
  11. Next cucumber or zucchini.
  12. Next kimchi.
  13. Finally top with green onions.
  14. Serve.


You can add ssamjang (gochujang, soybean paste, sesame oil, onions, garlic, green onions, optional sweetner) to it as well.



Vegan Mofo #25 Kimchi No-Fried Rice W/King Trumpet Mushrooms

Fried Rice For EVERYONE!!!

No, no egg on it please. Yes, the trend in this country now is to put a fried on egg on many dishes for richness and protein. Blah. You can do the same thing with tofu believe it or not does the very same thing.

Now mushrooms on the other hand, well, that is a bonus. Yes, please. I want lots of mushrooms. Koreans love their mushrooms. There are many varieties of mushrooms in Korea. They are used in multiple ways in Korean cooking.

Which brings me to the King Trumpet mushroom or King Oyster mushroom.


I do all my shopping for Korean ingredients at my local Korean market WooSung Oriental Food Mart. I love that store. The people who own and run that store are amazing. The music playing throughout the store is great as well; it’s not that Muzak stuff that you hear in some stores.

Now back to the mushrooms. The mushrooms I bought were organic, fresh tasting and from an excellent grower of speciality mushrooms.


I have this thing for kimchi fried rice. It’s so good anything, yet late at night when you need a quick pick-me-up, it’s THE thing to get you through until the next day. However, I chose to make it for dinner and pair it with King Trumpet or King Oyster mushrooms.


King Trumpet or King Oyster mushrooms have a meaty texture and supposed to be quite firm. They also pair well with butter. So in our – VEGANS case, vegan margarine.  Sauté up the mushrooms in vegan margarine or even a little coconut oil. Put them over rice and you have the makings of a great meal. I decided to make kimchi fried rice. Except the rice isn’t fried.





  • 1 package of King Trumpet or King Oyster Mushrooms, sliced
  • 2 teaspoons sesame oil, divided
  • 1 teaspoon tamari or soy sauce
  • 1/2 cup onions, diced
  • 1 1/2 cup kimchi, chopped, plus 3 tablespoons kimchi juice
  • 4 cups cooked rice, warmed
  • 2 green onions, thinly sliced


    King Trumpet or King Oyster Mushrooms
  1. Heat skillet to medium-high. Add 1 teaspoon sesame oil.
  2. Add King Trumpet or King Oyster mushrooms.
  3. Sauté mushrooms until lightly brown.
  4. Stir in tamari or soy sauce.
  5. Remove from skillet. Set aside.
  6. Kimchi No-fried Rice
  7. Add onions. Sauté until slightly brown. Add a 1/2 teaspoon spoon water at a time to water sauté if needed.
  8. Add kimchi and cook until hot.
  9. Remove from the heat and place into a bowl.
  10. Heat rice in microwave. Add to bowl along with remaining teaspoon of sesame oil and kimchi juice.
  11. Fold to combine.
  12. Presentation
  13. Place kimchi no-fried rice into a bowl.
  14. Top with King Trumpet or King Oyster mushrooms and greens.
  15. Serve.

Vegan Mofo #15 Korean Kimchi Scallion Lettuce Salad

So Fresh, Clean, and Exciting!!!

Let’s here it for salad. Yes, a good ‘ole typical green salad with a twist.

I love salad. It’s one of those meals where you can pull together any kind of vegetable and create a meal whether it be for lunch or dinner.

I also love Korean food. As a vegan, a lot traditional Korean meals aren’t vegan, although some of their vegetable sides (banchan) are vegan. Plus when you go to a really good Korean restaurant that search banchan before your main dish comes, you can try a little of everything and they will refill the banchan. It’s that cool?!

I created this recipes when I decided that I wanted a salad for a quick meal. When I opened the refrigerator door, my kimchi stared back at me and the creation of this dish was born. Have fun. Be creative.

Vegan Mofo #15 Korean Kimchi Scallion Lettuce Salad


  • 1 bunch of romaine lettuce
  • 3 tomatoes, julienne
  • 3 cucumbers, julienne
  • 3 green onions, shredded or sliced thinly
  • 1 green onion, sliced thinly
  • 1 cup kimchi, chopped
  • 1/4 cup kimchi juice
  • 1 teaspoon sesame oil


  1. Wash, dry and chop romaine lettuce. Place into bowl.
  2. Wash, dry and julienne tomatoes. Place into bowl.
  3. Wash dry and julienne cucumbers. Place into bowl.
  4. Wash, dry and shred 3 green onions. Place into bowl.
  5. Drizzle kimchi juice over salad.
  6. Toss.
  7. Measure about 1 cup kimchi and chop into bite size pieces. Place over salad.
  8. Thinly slice one green onion. Sprinkle over top.
  9. Drizzle with sesame oil.
  10. Serve.