Vegan Bunny Elle

Easy comfort meal final boss! This Budae Jjigae is made of lots of fresh vegetables, tofu, kimchi, noodles, vegan cheese and all cooked and served in one pot.

Budae Jjigae is a very popular Korean dish and one famed member of the big Korean stew family – other members include Kimchi Jjigae, Sundubu-jjigae (soft tofu stew), and more. Budae Jjigae literally means army stew, and as its name indicates it was created during wartime using mostly scrounged or smuggled foods from U.S. military bases, which explains why the traditional budae jjigae contains so many ingredients that are not necessarily native to Korea like sausage, spam, hot dog, American cheese, baked beans, etc.

Luckily, the ingredients are highly customizable, and we can easily make a vegan version that’s every bit as decadent and satisfying. Budae jjigae is a meal I go back to over and over again, not only because it’s incredibly warming and nourishing, but also for the utter convenience and literal no effort – this meal requires basically no cooking skills at all! This recipe is totally beginner-friendly, and anyone can make it successfully.

Vegan Budae Jjigae Korean Army Stew

One pot comfort meal that packs so much flavor and requires very little effort to make.

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Ingredients Method Video

Ingredients

  

• 1/4 head of napa cabbage chopped
• 1/2 small sweet onion sliced
• 6 oz firm tofu
• 1/2 cup kimchi chopped
• 3-4 shiitake mushroom sliced
• 2-3 scallion chopped
• 1 serving noodles of choice
• 2 vegan hot dog optional
• 1 -2 slice vegan American cheese
• 2 cup vegetable stock or dashi broth, or water
• For the Seasoning Paste-
• 1 tablespoon gochujang
• 1 tablespoon gochugaru
• 2 tablespoon mirin
• 1 teaspoon minced garlic
• 1 teaspoon brown sugar
• 1 teaspoon soy sauce or tamari

Method

 

1. Arrange all the vegetables, tofu, vegan hot dogs etc in a wide pot, reserve the cheese for later, I recommend using one that’s thick walled so it’ll keep the heat well and keep your meal hot during serving;
2. Check the cooking instructions of your noodles, if you’re using instant ramen, don’t add the noodles yet, but if you’re using thicker cut noodles that require 12 minutes or more to cook, then add the noodle to the center of the pot now;
3. Mix the seasoning paste ingredients until well combined, add into the pot along with the vegetable broth or dashi, cover with the lid, bring it to a boil, let it simmer for 15 minutes;
4. Uncover, and if you didn’t add the noodles before add it in now, then place one or two slices of vegan cheese on top of the noodles, cover again, and simmer for 5 more minutes;
5. Serve in the same pot, stir everything together and enjoy!

Video