Why Write About Veganism Today?
I’m not a vegan myself.
However, the reason I’m writing this post about veganism today is that Korean cuisine provides an excellent foundation for maintaining a plant-based diet while preserving flavor and nutritional value.
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| egan Korean Cuisine, Gujeolpan, Korean nine-sectioned dish platter [Photo Credit] Alex Bundo, Korea Tourism Organization |
For any vegan readers who may stumble upon this post, I sincerely hope you'll explore the ideas and recipes attached here and challenge yourself to create your own veganized versions of Korean dishes.
With a
strictly vegan diet, you can enjoy a variety of flavors and still take care of your
nutrition.
I’ve included links to standard recipes for
popular vegan Korean dishes below. Refer to [Attachment] and transform these
ideas into your personalized vegan recipes.
Korean Vegan Cuisine: A Growing Trend
With rising awareness of health and environmental issues, vegan diets are gaining significant attention.
In Korea, too, traditional flavors of Korean cuisine are being reinvented in ways that eliminate animal-based ingredients, making a variety of vegan dishes increasingly popular.
This post introduces some of the favorite vegan dishes among Koreans.
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| Vegan Korean Cuisine [Photo Credit] Alex Bundo, Korea Tourism Organization |
Favorite Vegan Dishes in Korea
1) Vegan Kimchi Jjigae
Kimchi jjigae (kimchi stew) is often referred to as the soul food of Koreans, and it’s also a dish that can be enjoyed in its vegan version.
Traditional kimchi jjigae is typically made with pork or anchovy stock, but vegan kimchi jjigae uses aged kimchi, tofu, mushrooms, and other plant-based ingredients to create a deep and hearty flavor.
Kombu (dried kelp) and shiitake mushrooms are excellent substitutes for traditional stock, enhancing the umami of the dish.
Today, I will share a
recipe for vegan kimchi jjigae.
Vegan kimchi jjigae is a classic Korean dish that delivers rich, bold flavors without using any animal-based ingredients.
Below is a detailed recipe for you to try at home.
Ingredients (Serves 2-3)
l Kimchi: 300g (preferably aged, vegan
kimchi)
l Tofu: 1/2 block (150g)
l Onion: 1/2 piece
l Zucchini: 1/4 piece
l Mushrooms: 2-3 shiitake mushrooms (or
50g oyster mushrooms)
l Green onion: 1 stalk
l Korean chili powder (gochugaru): 2 tbsp
l Korean chili paste (gochujang): 1 tbsp
(vegan-friendly)
l Minced garlic: 1 tbsp
l Sesame oil: 1 tbsp
l Kombu stock: 500ml (1 piece kombu,
10x10cm + water)
l Salt: to taste
l Sugar: 1 tbsp
l MSG Miwon (optional): 1 tsp
Step 1: Prepare Kombu Stock
l In a pot, combine 600ml of water with kombu and simmer for 10–15
minutes.
l Keep the heat low while simmering, then remove the kombu once the
stock is ready.
l Kombu stock forms the foundation of flavor for the kimchi jjigae.
Step 2: Prepare Ingredients
l Chop the kimchi into bite-sized pieces.
l Cut tofu into 2cm cubes.
l Slice the onion, zucchini, and green onion thinly.
l Remove the stems of shiitake mushrooms and slice them.
Step 3: Sauté the Kimchi
l Heat 1 tbsp of sesame oil in a pot and add minced garlic and kimchi.
l Stir-fry over low heat for about 5 minutes.
l Sautéing kimchi brings out deeper flavors, enriching the stew.
Step 4: Add Seasoning
l Add the Korean chili powder and chili paste to the sautéed kimchi
and stir-fry for another 2–3 minutes.
l Add sugar to balance the sourness of the kimchi.
l At this point, you can optionally add MSG Miwon, a popular
Korean MSG brand, that is produced by fermenting plant-based ingredients. Of
course, this is entirely optional.
Step 5: Add Stock
l Pour the prepared kombu stock into the pot and bring it to a boil
over high heat.
l Once it starts boiling, reduce the heat to medium-low and let it
simmer for about 10 minutes to allow the flavors to meld together.
Step 6: Add Vegetables and Tofu
l Add the onion, zucchini, mushrooms, and tofu to the pot.
l Let it simmer for another 5–7 minutes.
l Be cautious not to overcook the vegetables, as their texture may
become too soft.
Step 7: Season to Taste
l Taste the stew and adjust the seasoning with salt if needed.
l Finally, add the green onion and let it cook for another minute.
Final Touch
Enjoy the steaming hot vegan kimchi jjigae
with rice. The flavors deepen as it sits, making it an excellent option for
leftovers the next day.
Tip: Ensure it does not contain shrimp paste or fish sauce when choosing kimchi.
Vegan-friendly kimchi is essential for this recipe.
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| Kimchi [Photo Credit] Kim Jiho, Korea Tourism Organization |
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| White Kimchi [Photo Credit] Lee Eunyoung, Pixabay |
2) Vegan Japchae
Japchae is a stir-fried dish made with sweet potato noodles and various vegetables, making it a favorite even among vegan diets.
While the traditional recipe includes beef, this can be omitted and replaced with carrots, spinach, mushrooms, and other vegetables to create a dish rich in both flavor and nutrition.
Sesame oil's nutty aroma and soy sauce's savory depth make this a delightful vegan option.
Here, you'll find a beef japchae recipe to use as a reference. Feel free to get creative and craft your own unique vegan japchae recipe!
Traditional Korean Japchae: History, Varieties, and How to Make It
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| Vegan Japchae [Photo Credit] Alex Bundo, Korea Tourism Organization |
3) Vegan Bibimbap
Bibimbap is a quintessential Korean dish with various seasoned vegetables mixed with rice and gochujang.
Vegan bibimbap skips the meat, substituting it with tofu, plant-based proteins, or more vegetables, creating a highly nutritious meal.
Ensure that the gochujang
used is free of any animal-derived ingredients for a fully vegan experience.
4) Vegan Kimbap
Kimbap is a convenient and versatile dish easily adapted for vegan diets. Instead of eggs or fish cake, use fresh ingredients like avocado, carrots, cucumber, and spinach to make a healthy and delicious kimbap.
Brushing the roll with sesame oil adds an extra
layer of nutty flavor.
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| Veggie Kimbap [Photo Credit] Kim Anna, Pixabay |
5) Vegan Tteokbokki
Tteokbokki, a spicy and sweet street food favorite, can also be made vegan.
Skip the fish cakes and choose rice cakes and vegetables with a vegan gochujang-based sauce.
Adding tofu or mushrooms
enhances the texture and nutritional value of the dish.
There are also tteokbokki recipes here that include meat-based ingredients. Transform it into your own vegan tteokbokki!
Spicy Tteokbokki Recipe: A Korean Street Food Classic
[Appendix] Korean Ingredient Alternatives for Vegans
In a vegan diet, various ingredients can be used to replace traditional animal-based seasonings in Korean dishes, ensuring that flavors and richness are maintained.
Below are suggestions for
substituting specific animal-based ingredients with vegan-friendly options.
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| Vegan Korean Cuisine, Sinseollo, Korean traditional brass pot stew [Photo Credit] Alex Bundo, Korea Tourism Organization |
1) Fermented Fish Sauce (Jeotgal: Saeujeot, Gganarijeot, etc.)
l Usage: Enhances umami in kimchi, stews,
and other dishes.
l Vegan Alternatives:
Ø Doenjang (Korean soybean paste): Adds
depth with its fermented flavor. Use small amounts of stews or kimchi seasoning
as a substitute.
Ø Kombu (kelp) water: Recreates the salty
taste of the sea.
Ø Shiitake mushroom powder: Boosts umami.
Add to kimchi seasoning or stews for richer flavors.
Ø Soy yogurt: Mimics the fermented
tanginess of fish sauce, making it suitable for kimchi seasoning.
2) Liquid Fish Sauce (E.g., Anchovy Sauce, Tuna Sauce)
l Usage: Commonly used in vegetable
seasoning, kimchi, and marinades.
l Vegan Alternatives:
Ø Soy sauce + lemon juice: Combine the
saltiness of soy sauce with the tang of lemon juice to imitate the fermented
acidity.
Ø DIY Vegan Sauce for Fish Sauce Substitute:
- Mix soy sauce (1 tbsp) + water (1 tbsp) + kombu powder (a
pinch) + shiitake mushroom powder (a pinch).
Ø Seaweed extract: Soak dried seaweed or
kelp in water to achieve a briny, umami flavor.
Ø Miso paste + soy sauce: Combine the
soft, fermented taste of miso with the saltiness of soy sauce for a balanced
substitute.
3) Gochujang (Korean Chili Paste)
l Usage: Used in bibimbap, stews, and
tteokbokki for its sweet and spicy flavor.
l Vegan Alternatives:
l Vegan-certified gochujang: Purchase
products free from animal-based additives.
l Homemade Vegan Gochujang Alternative:
- Mix Korean chili powder (3 tbsp) + doenjang (1 tbsp) + rice
syrup (1 tbsp) + soy sauce (1 tsp) + water (as needed) for a similar
texture and flavor.
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| Gochujang [Photo Credit] Torai Republic, Korea Tourism Organization |
4) Doenjang (Korean Soybean Paste)
l Usage: Adds umami to stews and vegetable
seasonings as a fermented base.
l Vegan Alternatives:
Ø Vegan-certified doenjang: Some
traditional doenjang may contain animal-derived ingredients, so ensure the
product is certified vegan.
Ø Miso paste: Japanese miso paste often
comes in vegan-certified varieties and offers a similar flavor profile.
Ø Nutritional yeast: Provides a cheesy,
umami-rich flavor that complements the fermented taste.
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| Doenjang [Photo Credit] Lee Eunyoung, Pixabay |
5) Sesame Oil and Perilla Oil
l Usage: Adds nutty richness to vegetable
dishes and bibimbap.
l Note: Most sesame and perilla oils in
Korea do not contain animal-based ingredients, but always check labels for
additives to be certain.
l Vegan Alternatives:
Ø Flaxseed oil: Offers a nutty aroma
similar to perilla oil.
Ø Tahini (sesame paste): Enhances dishes
with a rich sesame flavor as a substitute for sesame oil.
Ø Sunflower oil: Provides a mild nutty
taste as a lighter alternative.
6) Broth Base (Anchovy, Bone, Pork Stock, etc.)
l Usage: Forms the foundation of flavor
for stews, soups, and hot pot dishes.
l Vegan Alternatives:
Ø Kombu (kelp) water: Replaces the deep,
briny taste of seafood-based broths.
Ø Shiitake mushroom stock: Adds a rich
umami flavor to broths, enhancing depth and complexity.
Ø Vegetable stock: Use onions, carrots,
celery, and radishes as a base. Adding kombu and shiitake mushrooms further
enhances the umami, often surpassing animal-based stocks.
Ø Nutritional yeast + soy sauce: Delivers
both savory and umami-rich notes to the broth.
7) Soy Sauce
l Usage: Adds saltiness and umami to
stews, braised dishes, and vegetable side dishes.
l Vegan Alternatives:
Ø Plant-based soy sauce: Made entirely
from plant-based ingredients.
Ø Low-sodium soy sauce: A healthier option
for reducing salt intake.
Ø Coconut Aminos: A vegan alternative that
provides a soy sauce-like saltiness with a hint of sweetness.
Ø Mushroom soy sauce: Extracted from shiitake mushrooms, this vegan soy sauce enhances umami flavors.
8) Butter
l Usage: Adds richness to stir-fries and
bibimbap.
l Vegan Alternatives:
Ø Vegan margarine: A dairy-free substitute
for traditional butter.
Ø Coconut oil: Provides a buttery flavor
and texture.
Ø Olive oil + a pinch of salt: Mimics the savory richness of butter.
Korean traditional dishes can still be enjoyed fully by substituting animal-based ingredients with vegan-friendly alternatives.
By creatively using various plant-based ingredients, you can
preserve the flavors of Korean cuisine while exploring the world of vegan
cooking!
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