VEGAN KIMCHI JJIGAE RECIPE | HOW TO MAKE KOREAN SPICY TOFU STEW

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LEARN HOW TO MAKE AN EASY KIMCHI JJIGAE (KOREAN SPICY TOFU STEW)

LAY HO MA!! This is one of those super comforting dishes that is delicious plus easy to make. Serve this along with some fresh steamed rice and you’re good to go! Join me in this episode and learn how to make a Korean spicy tofu stew or Kimchi Jjigae! Let’s begin!

Ingredients:
1/2 lb extra firm tofu
1 red onion
3 sticks green onion
drizzle of olive oil
1 tbsp gochugaru (Korean pepper powder)
2 cups kimchi along with its juices (
2 tbsp soy sauce
4 cups unsalted veggie stock
drizzle of toasted sesame oil
pink salt for extra seasoning
1 tsp white sesame seeds

Directions:
1. Slice the extra firm tofu into thick slices. Roughly slice the red onion
2. Chop the green onion into batons saving some of the green parts for garnish
3. Heat up a medium stock pot on medium heat. Drizzle in some olive oil
4. Add the red onion and the gochugaru. Sauté for a couple of minutes
5. Add the kimchi along with its juices. Then, add in the green onion, soy sauce, veggie stock, and tofu. Add a drizzle of toasted sesame oil
6. Turn up the heat to bring to a boil, then simmer on medium for 15min
7. Taste and season with some pink salt if needed
8. Plate and garnish with the white sesame seeds and fresh chopped green onion

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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38 COMMENTS

  1. I’ve been binge watching your videos for almost a month! You make everything so simple and looks delicious , can’t wait to try your recipes. Thank you sooo much for putting these videos. Being a vegetarian/vegan doesn’t seem so overwhelming esp since I love Asian cooking!! I wonder if we’re related-my mom is also a Yeung from HK.

  2. I am vegan and I can say that your work is extraordinary !!!! Thank you very much for your efforts to show us your experience. You are a true professional in the culinary art. Congratulations !!! The way the cooking is presented is very pleasant and attractive. It's easy to follow and achieve. You are truly a genius in the Kitchen !!!! I wish you much health and creative power !!! Greetings from Romania! 🙋‍♀️

  3. Looks more like kimchi soup than stew. The kimchi you used isn't fermented enough and not pan fried long enough beforehand to bring out the flavors resulting in a watery looking stew. No minced garlic in this is a crime and tofu firm or soft should always be put in last minute. Sesame seeds in the end add nothing other than aesthetic as you normally wouldn't put sesame seeds on soup. Not very traditional and I'm sure it doesn't taste very much like the original but good enough for non koreans I guess.

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