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.