Former professional baker specializing in vegan and gluten free recipe development. Current eater, baker and blogger in Calgary, AB.

Vegan Korean Stew Recipe

Growing up, my mom was very accommodating to my vegan needs. This often meant a small pot of dinner, sans meat, on the stove. This worked well with things like stew or soups - recipes where meat is easily omitted. However, sometimes mac and cheese just ended up being noodle and we'd find something else. This soup was a staple due to the ease of veganization and because I lived in a house of Koreans.

This is called dakdoritang (chicken strew) and has no chicken. The sweet spicy taste of gochujang (fermented chili paste) makes this a really versitile soup. It's great as a starter soup, or as a base for whatever you want - add beans, peas, mock meats, other veg or whatever.


Red Sauce:

1/4 cup soy sauce

2 tbsp Korean chili paste (gochujang)

2-3 tsp chili powder

  • Combine all ingredients and stir well.


4 cups water

1 large potato, cut into bite-sized portions

1 cup carrots, chopped

2 jujubes (dried red dates) *optional*

2 medium onions, each cut into 6 wedges

1 leek, very thinly sliced

1 large green chili, seeded and sliced

1 large red chili, seeded and sliced 

salt, 2 tsp sesame oil and sesame seeds to garnish


  • Heat a large pot, add potatoes and carrots and stir over medium heat for 2 minutes.
  • Add the red sauce, water and bring to a boil.
  • Lower heat and simmer for 15 minutes.
  • Add onions, leek and chilies and simmer 5 minutes.
  • Add salt to taste, sprinkle with sesame oil and seeds.
Vegan Cheesecake in the Works

Vegan Cheesecake in the Works