Vegan Biji-jjigae (Creamy Kimchi & Chickpea Stew)
A quick and comforting vegan stew, this creamy Kimchi Biji-jjigae combines tangy fermented kimchi with hearty chickpeas for a deliciously rich and satisfying meal. Ready in just 15 minutes, it's the perfect plant-based dish to enjoy the bold flavors of Korean cuisine.
Servings: 2 people
Ingredients
For a quick kelp stock
- 1 sheet dried kelp (optional for broth) 3x5cm (1x2 in.)
- 1 cup water
Chickpea puree
- 1 can cooked chickpea (16oz. or 400g) 1 ½ cup when drained
- ½ cup kelp stock or water
For the stew
- 1 tablespoon perilla oil (or sesame oil)
- ¾ cup chopped kimchi
- 1 teaspoon gochugaru (Korean red chili powder) optional
- 2 tablespoons kimchi juice
- ½ cup kelp stock or water
- 1 teaspoon guk-ganjang (Korean light soy sauce) or fish sauce adjust to taste
- 1 stalk green onion diagonally sliced
- 1 teaspoon sliced hot chili pepper optional to add heat
Instructions
- To make kelp stock: In a container, add kelp and 1 cup of water. Leave it in fridge overnight to slowly infuse umami flavors. Discard kelp. If you're in a hurry, microwave kelp and water for 1 ½ min. and leave it for 5 min. You can just use plain water too.
- Rinse and drain canned chickpea.
- In a blender, add ½ cup of kelp stock (or water) and chickpea. Blend until smooth (add some more water if blender doesn't work well). Set aside.
- Chop kimchi into small bite-size pieces.
- Heat a medium-sized casserole pot over medium heat. Drizzle perilla oil (or sesame oil).
- Add kimchi & gochugaru (optional) and stir-fry for about 5 min. for kimchi to soften. Add 2 tablespoons of kimchi juice in between to prevent burning. Reduce the heat to medium-low heat if the pan gets too hot.
- Pour in the other half of kelp stock (½ cup). Cover the pot and boil for 5 min.
- Add chickpea mixture and cook without the lid for 2 min.
- Season with Korean light soy sauce (or fish sauce) to taste. Add less if your kimchi was salty.
- Add green onion and chili pepper slices and turn off the heat.Green onion, when cooked with residual heat will add brightness to the dish.
- Serve with rice.