Gochujang Jjigae - A Spicy Vegan Stew

Gochujang Jjigae – A Spicy Vegan Stew
🍲 🌶️ 🥬 🥔 🍲
With Collards, Potatoes, and Tofu

Gochujang jjigae is a classic Korean stew, brimming with bold fermented flavors, tender vegetables, and usually some type of protein—meat, seafood, or tofu.

Traditionally, Korean stews rely on leafy greens like napa cabbage, radish greens, or spinach, but in this version, I’ve added collard greens. They aren’t commonly found in Korean cooking, yet their sturdy leaves and mild brassica flavor make them surprisingly compatible with the rich, spicy broth.

Collards soften beautifully during simmering while contributing a subtle sweetness that balances the depth of the gochujang and doenjang. They also hold their shape well, giving each spoonful a satisfying bite. Beyond flavor, collard greens are packed with vitamins K, A, and C, along with fiber, calcium, and antioxidants, making this stew not only comforting but nourishing as well.

Tender potatoes add body to the stew, while tofu soaks up the spicy, savory broth, creating a hearty, well-rounded dish. Finished with a drizzle of toasted sesame oil, a sprinkling of scallions, and a few grinds of black pepper, this gochujang jjigae is a vibrant, warming bowl that’s perfect served alongside steamed white rice. It’s a simple, vegan-friendly way to experience bold Korean flavors with an unexpected leafy green twist.

Vegan Gochujang Jjigae Recipe

Vegan Gochujang Jjigae

Ingredients

1 T. olive oil
3 garlic cloves, minced
2 1/2 c. vegetable broth
1 1/2 T. gochujang (red chili paste)
1/2 T. doenjang (fermented soybean paste)
1 t. soy sauce
1 bunch collard greens, stemmed and chopped
8 oz. baby potatoes, halved
8 oz. (half block) firm tofu, medium-large cubes

Vegan Gochujang Jjigae with Collards

Method

Heat olive oil in a Korean clay pot or medium soup pot. Add garlic and cook for about one minute. Add vegetable broth to the pot then stir in gochujang and doenjang and soy sauce. Bring to a boil then add the collards. Simmer for 20 minutes. Add the potatoes, bring to a boil again then simmer until the potatoes are just tender, about 10 minutes. Finally add the cubed tofu and simmer until the tofu is hot, about 5 minutes.

Gochujang Jjigae - A Spicy Vegan Stew

To Serve

toasted sesame oil
scallions, sliced
fresh ground black pepper
steamed white rice

Drizzle the stew with toasted sesame oil. Garnish with scallions and a few grinds of black pepper. Serve with rice on the side.

Notes

Most gochujang tubs include a small chili “thermometer” on the label to show how mild or spicy the paste is, helping you adjust the heat in your stew. This makes it easy to choose the right level of kick for your jjigae.

While gochujang and doenjang are generally vegan, some brands are not and may contain fish/anchovy. Simply check the label if looking for a vegan version.