A vegan version of the Korean stew kimchi jjigae made here with tofu, kimchi and gochujang, a fermented condiment made from red chillies. Each serving (excluding rice and toppings) provides 231 ...

Add mushrooms and onion, then add the tofu rolls, seasoning and stock. Simmer on medium heat for 25 minutes. Adjust seasoning if necessary, garnish with the remaining green onions and serve warm.

With its slippery noodles, creamy tofu strips, and slightly crunchy kimchi, this stew is “a texture-fest.” It also welcomes any of a dozen or more additions, from torn cilantro to toasted ...

Is there anything cozier than a delicious stew that hisses on the stove? Particularly when the calming kimchi and spicy ...