Kimchi jjigae – Korean stew with kimchi, shiitake mushrooms and tofu (vegan)

30 min
- Preparation 20 min
- Cooking 10 min

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People

25 g Dried shiitake
400 g Tofu
1 bunch Spring onions
300 g Radishes
1 Onion
500 g Kimchi
Salt
2 tbsp. Brown sugar
1 tbsp. Gochujang chili paste (alternatively 1 tbsp spicy tomato paste)
700 ml Dashi stock (alternatively vegetable stock)
Soy sauce
Roasted sesame oil
1 bunch Fresh coriander

Preparation

Step 1

Blanch the dried shiitake mushrooms in boiling water and leave to soak.

g Dried shiitake

Step 2

In the meantime, cut the tofu into 2 x 2 cm cubes, wash the spring onions, cut one of the stalks into fine rings and the remaining stalks into pieces 3 cm long. Peel the radish, cut in half lengthwise and cut into slices approx. 1 cm thick. Then halve, peel and coarsely dice the onion.

g Tofu

bunch Spring onions

g Radishes

Onion

Step 3

Layer the kimchi, vegetables, soaked mushrooms including soaking liquid, and tofu in the pot. Add the salt, sugar, and gochujang paste and pour the stock over the contents. Close the lid, bring to the boil and once it reaches cooking level 1, cook for 10 minutes.

g Kimchi

Salt

tbsp. Brown sugar

tbsp. Gochujang chili paste (alternatively 1 tbsp spicy tomato paste)

ml Dashi stock (alternatively vegetable stock)

Step 4

Release the steam, open the lid and season the soup with soy sauce and sesame oil.

Soy sauce

Roasted sesame oil

Step 5

Then serve with fresh coriander.

bunch Fresh coriander