5dried shiitake mushrooms(*can sub 1 tsp mushroom powder)
2–3cupswater(see Note 1)
1tbspcooking oil
4ozvegan pork belly, diced(*optional)
3clovesgarlic, minced
6stalksscallions, diced(with greens and whites separated)
¼small Korean radish aka mu or daikon radish, sliced into rounds then quartered(*optional)
1cupvegan kimchi
1tbspgochugaru(start with 1/2 tbsp for a milder version *can sub with Aleppo pepper)
1tbspvegan fish sauce or light soy sauce(plus more to taste)
½lbenoki mushrooms(*optional)
1lbsilken tofu
Instructions
Add kelp, shiitake mushrooms, and water to a stockpot. Heat on low, maintaining the barest simmer, for 15 minutes. (You can skip this step if using powdered kelp and mushroom. Instead of simmering, you could also soak the kelp and mushrooms in the water overnight; see detailed Step-by-Step Process above.)
Meanwhile, in a skillet on high heat, add oil and sauté the vegan pork belly until browned. Add garlic and the white parts of the scallions, sauté a minute further.
Add radish, kimchi, and gochugaru and cook for a couple more minutes.
Remove the kelp from the simmering water and turn heat up to medium. Transfer the contents of the skillet into the stockpot.
Add enoki mushrooms (if using) and vegan fish sauce (or soy sauce). Cover and boil gently for 20 minutes.
After 20 minutes, put in the silken tofu. Gently break it up with a spatula. Turn off the heat, and cover again for 5 minutes.
Taste and adjust for salt. Top with scallion greens. Serve piping hot!
Notes
The consistency of jjigae is a matter of personal preference. Use 2 cups of water for a thicker stew, or 3 cups for a thin, soupy consistency.