A Korean vegan dish built on whole ingredients.

Servings: 4
Active time: 25 min
Total time: 45 min

Organic sourcing

Napa cabbage (for the kimchi) and green onions are part of the Dirty Dozen, so buying organic often makes a difference. Tofu and mushrooms benefit less from organic sourcing.

Ingredients

• 2 cups well-fermented napa cabbage kimchi
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 large onion, sliced
• 3 green onions, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 400 g firm tofu, cut into cubes
• 1 cup shiitake mushrooms, sliced
• 1 tbsp gochujang (Korean chili paste)

Method

1. Heat vegetable oil in a large pot over medium heat. Add the onion and garlic; sauté until onions are translucent.
2. Stir in the kimchi and cook for 3 minutes.
3. Add the gochugaru, gochujang, and soy sauce. Cook for another 2 minutes, stirring often.
4. Pour in the vegetable broth and bring to a simmer.
5. Add the tofu and mushrooms to the pot. Simmer for 15 minutes.
6. Stir in the sesame oil and half of the green onions.
7. Taste and adjust the seasoning if necessary. Simmer for an additional 5 minutes to enhance flavors.
8. Serve hot, garnished with the remaining green onions.

Notes

• For a gluten-free version, ensure soy sauce is gluten-free and omit gochujang or use a GF version.
• Adjust spiciness by increasing or reducing gochugaru.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Korean recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.