vegan kimchi jjigae
tofu, kimchi, gochugaru
★ Great for meal prep — build a week in the app →hot flash cook
Hot Flash Cook Vegan Kimchi Jjigae
serves 4
ingredients
- 2 cups vegan kimchi, choppedheart healthblood sugar & pre-diabetes
- 1 block (400g) firm tofu, cubedmuscle lossbone density (I'm shrinking!)
- 1 medium onion, sliced
- 3 cloves garlic, mincedheart healthhot flashes & night sweats
- 2 cups Vegetable Broth
- 1 tbsp gochugaru (Korean red chili flakes)hot flashes & night sweatsheart health
- 1 tbsp coconut aminos
- 1 tbsp extra-virgin olive oilheart health
- 2 green onions, chopped
- 1 tsp sesame seeds
- Water as needed
method
- Heat olive oil and sesame oil in a large pot over medium-high heat.
- Sauté onion and garlic until fragrant, about 2 minutes.
- Add chopped kimchi and cook for 3 minutes, stirring occasionally.
- Stir in gochugaru and cook for 1 minute.
- Pour in vegetable broth and bring to a boil.
- Add tofu cubes and reduce heat to medium. Simmer for 10 minutes.
- Season with coconut aminos. Adjust to taste (no added sugar needed).
- Garnish with green onions and sesame seeds. Serve hot in bowls.
the swaps that make it work
soy sauce
→ coconut aminos
Lower sodium, naturally sweet, easier on digestion—eliminates need for added sugar.
sesame oil (1 tbsp)
→ mixed olive oil + sesame oil (0.5 tbsp each)
Olive oil provides heart-healthy monounsaturated fat; reduces potential heat trigger from pure sesame oil.
store-bought vegetable broth
→ homemade vegetable broth
Removes added sodium and preservatives; adds umami depth and mineral support.
1 clove garlic
→ 3 cloves garlic
Increased garlic for natural anti-inflammatory and potential hot flash support.
nutrition per serving
Powered by USDACalories
220 kcal11% DV
Protein
12g24% DV
Fiber
3g12% DV
Saturated fat
1g5% DV
Added sugar
0g0% DV
Sodium
580mg25% DV
Powered by USDA where matched · % daily values per FDA guidelines
Recipes are informational — not medical or dietary advice. Draft — review & adjust.