Enjoy the flavors of Korean Budae Jjigae, or Army Stew, with this delicious vegan version. Packed with tofu, vegetables, vegan sausages, and spicy kimchi, this hot pot is a hearty and satisfying meal that’s perfect for chilly days.

OVERVIEW

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: Makes 4 servings
• Calories: Approximately 350 per serving

INGREDIENTS

• 2 tablespoons gochujang (Korean red chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 4 cups vegetable broth
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup sliced mushrooms (shiitake or cremini)
• 1 cup chopped cabbage
• 1 cup sliced carrots
• 1 cup sliced zucchini
• 1 cup diced firm tofu
• 2-3 vegan sausages, sliced (optional)
• 1 cup cooked vegan kimchi
• 2 green onions, chopped (for garnish)
• Cooked rice, for serving

INSTRUCTIONS

1. Prepare the Broth:
   • In a large pot, whisk together the gochujang, soy sauce, sesame oil, and vegetable broth. Bring to a simmer over medium heat.
2. Add Aromatics and Vegetables:
   • Add the thinly sliced onion and minced garlic to the broth.
   • Add the sliced mushrooms, chopped cabbage, sliced carrots, and sliced zucchini. Let the vegetables cook in the broth for about 10-15 minutes until they start to soften.
3. Add Protein:
   • Add the diced tofu and sliced vegan sausages (if using) to the pot. Stir gently to combine.
4. Incorporate Kimchi:
   • Add the cooked vegan kimchi to the pot. Stir well to distribute the flavors.
5. Simmer and Serve:
   • Let the stew simmer for another 10-15 minutes to allow the flavors to meld together.
   • Taste and adjust seasoning with more gochujang or soy sauce if desired.
   • Garnish with chopped green onions.
   • Serve hot with a side of cooked rice.