Ms. Lee's Korean Kimchi Jiggae

35 mins, easy, Serves 4
Packed with the umami goodness of fermented kimchi, Soy-Free Tofu, Lion's Mane Mushroom Crumble, and a symphony of seasonings, this soul-warming stew promises a bowlful of tradition and a dash of innovation.
Featured Products
Lion's Mane Mushroom Crumble makes for the perfect ground meat substitute in this traditional recipe.


  • Ms. Lee’s vegan Korean cabbage kimchi (500ml jar)
  • 500ml water
  • Green onion
  • 1/2 onion diced
  • 1 tsp hot pepper flakes
  • 2 cloves garlic
  • Big Mountain Soy-free tofu (1 package)
  • Big Mountain Lion’s Mane Mushroom Crumble (1 package)
  • 1 tsp avocado oil
  • salt
  • 1 Jalapeño
  • Soy sauce
  • 1 tbsp sesame oil

Recipe Preparation

  1. Place 1 tbsp oil in hotpot
  2. Stir half a jar of Ms.Lee’s kimchi in pot with oil
  3. Add water & boil
  4. Add hot pepper flakes & salt
  5. Add approximately half a pack of Big Mountain’s Mushroom Crumble and half a pack of Soy-Free Tofu into mixture
  6. Add onion, green onion, garlic, jalapeño, and soy sauce
  7. Simmer for 5-10 minutes
  8. Add sesame oil and stir
  9. Enjoy!

This recipe is fully plant-based! Watch the tutorial here