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We've got to thank Michael Natkin, author of Herbivoracious for veg-ifying one of our favorite Korean dishes, kimchi jigae, so that our vegetarian compatriots can enjoy the goodness that is this sour-spicy stew.
Natkin's version, Kimchi Jigae with Shiitake and Daikon omits the pork and seafood generally used, and swaps out the seafood fermented kimchi a vegetarian variation. The umami factor is boosted with the addition of miso and soy. Finished off with cubes of tofu, a bit of chile powder, and a drizzle of sesame oil, this vegetarian kimchi jigae packs in all of the wonderful flavors that we've come to expect from this favorite Korean dish.
What Worked: There's something about this cabbage and chile laced soup that comforts like no other.
What Didn't: Nothin', didn't even miss the meat.
Suggested Tweaks: Daikon and shiitakes are wonderful but feel free to experiment with other veggie options as well. Carrots, potatoes, and greens can all be thrown into the mix.
As always with our Cook the Book feature, we have five (5) copies of Herbavoracious to give away.
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