Vegan Kimchi-jjigae (Kimchi Stew) with Ramen 🍜 | gluten free option* by @browngirlvegan_ Follow us @plant.based.recipe for more vegan recipes 💚🌱 . . Since you guys love ramen recipes so much, here's another take on it! I've tried different types of korean stews, but my favourite was always wither kimchi-jjigae or soondubu-jjigae (soft tofu stew). The story behind the kimch-jjigae becoming a renowned dish was an interesting one - it is said to have originated in the 1970s when housewives started making kimchi at home because the prices of napa cabbage was really cheap! I decided to add ramen to the stew instead how it's traditionally served, with rice. For gluten free option, replace regular ramen noodles with brown rice ramen and gochujang with a chilli paste. Also make sure the kimchi is vegan! More on the dish below: Ingredients: 1/2 cup of vegan kimchi 1/4 cup kimchi juice (optional) 1/2 cup vegan meat sub 1/2 tbsp gochujang 1/2 tbsp gochugaru 1 tbsp sesame oil 1 tbsp soy sauce 1 packet of instant ramen 3 cups water 1/2 tsp sugar (optional) Salt (if required) Vegetables Handful of enoki mushrooms Handful of shitake mushrooms 1/2 tube of soft tofu Greens (you can use anything!) Directions: Add vegan meat sub to sesame oil, followed by kimchi and kimchi juice and saute for a bit. Add a cup of water, gochujang, gochugaru, soy sauce, sugar and mix well. Add 1 cup of water and wait for the soup to boil. Place tofu and mushrooms and close the lid for 2-3 minutes before adding the ramen. Add 1 cup of water and let the ramen cook for a few minutes (make sure it doesn't turn soggy). Add greens, cover the lid for a minute and serve with toasted sesame seeds. What other recipes would you like to see? Please comment them before and I'd love to give it a go ❤️ #Vegan #Plantbased #VeganRecipe #PlantbasedRecipe #VeganMeal #PlantbasedMeal #VeganMealPrep #PlantbasedMealPrep #Veganberlin #Veganinspiration #Plantbasedvegan #Vegancheese #Veganpancake