🌶️Kimchi Jjigae (Stew) 🌶️

LESS THAN 24 HOURS LEFT TO THE PLANT-BASED BUNDLE NOVEMBER 2023!!

I’m trying out a vegan recipe from EVERYDAY ASIAN RECIPES VOL 2 by @cheaplazyvegan. Rose is one of my co-collaborators in the Plant-Based Bundle November 2023!

(The Bundle is HAPPENING NOW 18-27 November 2023.)

Adapting the recipe based on what I have…

MY INGREDIENTS
5 cups water
1 tsp kelp powder
1/2 medium onion, cut into thin slices
2 cloves garlic, minced
1.5-2 cups vegan kimchi (preferably sour), cut into bite-sizes
1 tbsp gochujang
1 tbsp Mu soy sauce
2 tsp gochugaru
1 tsp coconut sugar
1 block soft tofu, cut into bite-sized pieces
1/2 tsp sesame oil - I normally don’t use oil, but if you want that Korean flavour, I do feel this is essential
3 stalks green onion, chopped vertically and into thin slices