Kimchi stew with shiitake and daikon (Kimchi jigae) from Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes by Michael Natkin

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Notes about this recipe

  • Emily Hope on February 09, 2013

    This was good, straightforward and relatively quick to make. Pretty close in taste to kimchi chigae that I've had in restaurants, if lacking a bit of funk. My kimchi was pretty spicy, so I didn't need to add any extra chili. I also only used 1 tbsp of soy sauce and it was plenty salty. Served with pan fried rice rolls.

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Reviews about this recipe

  • Serious Eats

    ...this vegetarian kimchi jigae packs in all of the wonderful flavors that we've come to expect from this favorite Korean dish.

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