Whenever the weather is so cold that we can see our breath turn into small clouds, my mother will make kimchi jj​​​​​​​​​​​​ Each spoonful of spicy and delicious stew is like a heating bag, slowly warming the soul. No matter how cold it is, my jacket becomes irrelevant after eating a bowl. For me, every bite of soft rice soaked in kimchi soup brings back memories of home.

What makes kimchi jj​​igae better is that it can be customized to meet your taste buds or dietary needs. If you are a meat or fish lover, you can add soft and fatty pork belly or a can of tuna. However, for those on a strictly plant-based diet, this vegan kimchi jj​​​​igae recipe relies on shiitake mushrooms, dried kelp, garlic, and shallot roots for a beautiful, rich soup. The key to a good soup is to let it simmer for at least 30 minutes, but be sure to remove the kelp at 10 minutes to avoid bitterness.

As for kimchi, I recommend trying the best vegan kimchi recipe by celebrity chef Seonkyoung Longest. Longest uses the sweetness of persimmons and cinnamon to balance the spicy red pepper flakes and garlic, while the porridge made with shiitake mushrooms and dried kelp is comparable to the rich umami flavor of fish sauce. Once the ingredients are complete, making kimchi jj​​igae simply sauté the other ingredients with sesame oil before pouring the ingredients into the mixture. Although the end of this stew is hard tofu and vegetarian dumplings, you can add any toppings you want. After everything is done, enjoy the warm and steaming deliciousness!

Remove the shiitake mushrooms from the stock and add them as another ingredient. If you are not a vegetarian, feel free to use tofu instead of pork belly or tuna.

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