45+ Mouthwatering Sunday Dairy-Free Korean Recipes for Your Dinner

Korean cuisine is rich in flavors, textures, and variety, offering dishes that cater to every taste preference.

From spicy stews to crispy pancakes, there’s something for everyone. However, if you’re following a dairy-free lifestyle, you might think that enjoying Korean food is a challenge.

Thankfully, many traditional Korean dishes are naturally dairy-free, or they can easily be modified to meet your dietary needs.

Whether you’re looking for comforting stews, vibrant stir-fries, or light and fresh salads, this collection of 45+ dairy-free Korean recipes will show you just how easy it is to enjoy authentic Korean flavors without the dairy.

These dishes are perfect for a Sunday family meal, offering a healthy and satisfying option for those seeking plant-based, gluten-free, or vegan choices.

In this blog post, we’ll guide you through 45+ delicious and diverse dairy-free Korean recipes that are packed with bold flavors, nutritious ingredients, and satisfying textures.

Get ready to elevate your Sunday dinners with these mouthwatering, dairy-free dishes!

45+ Mouthwatering Sunday Dairy-Free Korean Recipes for Your Dinner

There you have it – 45+ delicious and dairy-free Korean recipes that will elevate your Sunday meals with authentic flavors and healthy ingredients.

Whether you’re enjoying a spicy Kimchi Jjigae or a savory Tofu Bibimbap, these dishes provide a perfect balance of flavors that will satisfy your taste buds and nourish your body.

The best part? These recipes are easy to prepare and versatile, making them ideal for busy Sundays when you want to enjoy a meal that’s both comforting and nourishing.

Now you can embrace the full spectrum of Korean cuisine without worrying about dairy.

With a little creativity and some pantry staples, these dairy-free Korean dishes will quickly become staples in your kitchen.

So, gather your ingredients and try your hand at these amazing recipes next Sunday – your taste buds will thank you!

Vegan Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a classic Korean stew made with kimchi, tofu, and vegetables. This vegan version substitutes the traditional pork or beef with tofu, making it a healthy and comforting dairy-free dish. The stew is hearty and flavorful, making it a great meal for a cozy Sunday. Kimchi Jjigae is known for its deep umami flavors from fermented kimchi, making it a must-try for any Korean food lover.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 1 block firm tofu, cubed
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp gochujang (Korean red chili paste)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 2 cups vegetable broth
• 1 tbsp sesame oil
• 1 tbsp gochugaru (Korean chili flakes)
• 2 spring onions, chopped
• Salt and pepper to taste

Instructions:

1. In a pot, heat sesame oil over medium heat. Add onions, garlic, and ginger. Sauté until fragrant, about 3 minutes.
2. Add the kimchi and cook for another 5 minutes, allowing it to soften and caramelize slightly.
3. Stir in the gochujang and gochugaru, mixing well with the kimchi and aromatics.
4. Pour in the vegetable broth and bring it to a boil. Lower the heat and simmer for 10 minutes to let the flavors meld.
5. Add the tofu cubes and soy sauce, simmering for another 5-7 minutes until the tofu is heated through.
6. Taste and adjust the seasoning with salt and pepper as needed.
7. Garnish with chopped spring onions and serve hot with steamed rice.

Kimchi Jjigae is a staple in Korean households, and this vegan version is no exception. It’s a comforting, hearty meal that’s perfect for a Sunday lunch or dinner. The balance of spicy, tangy, and savory flavors will satisfy your taste buds, while the tofu adds a lovely texture. It’s a great dish to enjoy with family or friends, and the best part is that it’s entirely dairy-free, making it suitable for various dietary preferences.

Tofu Bibimbap (Mixed Rice Bowl)

Bibimbap is a popular Korean dish known for its vibrant colors and flavors. It consists of rice topped with various vegetables, a fried egg, and usually some form of meat. In this dairy-free version, tofu replaces meat, and the dish is served without egg for a fully plant-based option. This recipe is a balanced, nourishing meal with a mix of savory, spicy, and umami elements, perfect for a Sunday that’s both healthy and satisfying.

Ingredients:

• 2 cups cooked rice (preferably short-grain or medium-grain)
• 1 block firm tofu, pressed and cubed
• 1 carrot, julienned
• 1 zucchini, julienned
• 1 cup spinach, blanched
• 1 cup shiitake mushrooms, sliced
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp gochujang (Korean red chili paste)
• 1 tsp sesame seeds
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• Salt and pepper to taste

Instructions:

1. Prepare the rice and set it aside, keeping it warm.
2. Heat sesame oil in a large skillet over medium heat. Add the cubed tofu and cook until golden brown on all sides. Season with soy sauce and set aside.
3. In the same skillet, sauté the mushrooms with minced garlic for about 4 minutes until soft. Season with salt and pepper.
4. Sauté the julienned carrots and zucchini in a separate pan for about 3-4 minutes until just tender.
5. To assemble the bibimbap, place the warm rice in a large bowl. Arrange the sautéed tofu, vegetables, and spinach on top.
6. In a small bowl, mix gochujang with rice vinegar to make a spicy sauce. Drizzle over the top of the bibimbap.
7. Garnish with sesame seeds and serve hot, mixing everything together before eating.

Tofu Bibimbap offers a satisfying balance of textures and flavors that reflect the heart of Korean cuisine. The crispy tofu, crunchy vegetables, and the bold, spicy gochujang sauce all come together in one bowl for a nourishing meal. This dairy-free version ensures that even those avoiding dairy can enjoy this iconic dish without compromising on taste or authenticity. It’s a great way to embrace the variety of vegetables and grains that Korean food celebrates, making it a perfect option for a flavorful Sunday lunch.

Spicy Gochujang Stir-Fried Vegetables (Yachae Bokkeum)

Yachae Bokkeum is a quick and easy Korean stir-fry made with a variety of fresh vegetables and a flavorful gochujang sauce. This dairy-free recipe is packed with nutrients and spice, perfect for adding some color and flavor to your Sunday meal. The vegetables are tender yet crunchy, and the spicy, slightly sweet sauce ties everything together. It’s an excellent side dish or can be enjoyed as a main if served over rice.

Ingredients:

• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 medium carrot, sliced
• 1 medium onion, sliced
• 1 tbsp sesame oil
• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or agave syrup
• 1 tsp sesame seeds
• 2 cloves garlic, minced
• 1 tbsp water (to adjust sauce consistency)

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the onion and garlic, sautéing until fragrant (about 2 minutes).
2. Add the sliced bell peppers, carrot, and broccoli, and stir-fry for about 5-7 minutes until they are tender but still crisp.
3. In a small bowl, whisk together gochujang, soy sauce, rice vinegar, and maple syrup to create the sauce.
4. Pour the sauce over the vegetables and stir well to coat. If the sauce is too thick, add a little water to loosen it.
5. Continue to cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the vegetables evenly.
6. Remove from heat and sprinkle with sesame seeds before serving.

This Spicy Gochujang Stir-Fried Vegetables dish is a burst of color, flavor, and texture that will make a satisfying addition to any Sunday meal. The combination of gochujang’s heat, the sweetness from maple syrup, and the earthiness of sesame oil creates a flavorful sauce that enhances the freshness of the vegetables. It’s easy to make, customizable based on your vegetable preferences, and a great way to enjoy a wholesome, dairy-free meal. Pair it with rice or enjoy it on its own for a quick, delicious lunch or dinner.

Vegan Japchae (Stir-Fried Glass Noodles)

Japchae is a traditional Korean dish made with stir-fried glass noodles and a variety of vegetables. This vegan version omits the typical beef or pork and instead uses tofu for added protein, while still keeping the authentic flavors of the dish. The stir-fried noodles are tossed in a savory-sweet sauce made from soy sauce, sesame oil, and a hint of sweetness, making this a balanced and satisfying meal perfect for a Sunday.

Ingredients:

• 8 oz sweet potato glass noodles (dangmyeon)
• 1 block firm tofu, pressed and cubed
• 1 cup shiitake mushrooms, sliced
• 1 red bell pepper, julienned
• 1 carrot, julienned
• 1 small onion, thinly sliced
• 2 cups spinach, blanched
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp mirin (or rice vinegar)
• 1 tbsp maple syrup
• 1 tsp sesame seeds
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• Salt and pepper to taste

Instructions:

1. Cook the glass noodles according to package instructions, drain, and set aside.
2. In a skillet, heat 1 tbsp of vegetable oil over medium heat. Add the tofu cubes and sauté until golden brown. Remove and set aside.
3. In the same skillet, add the remaining vegetable oil and sauté the onions, garlic, mushrooms, carrots, and bell pepper until tender, about 5 minutes.
4. Add the cooked glass noodles and spinach to the pan, tossing to combine.
5. In a small bowl, whisk together soy sauce, sesame oil, mirin, and maple syrup to make the sauce.
6. Pour the sauce over the noodles and vegetables, tossing well to coat. Cook for another 2-3 minutes, adjusting seasoning with salt and pepper.
7. Garnish with sesame seeds before serving.

Vegan Japchae is a beautifully balanced dish that combines the chewy texture of glass noodles with the savory, sweet flavors of the sauce and the freshness of the vegetables. This dish is perfect for a light yet filling Sunday meal, and its versatility allows for easy customization. The tofu adds protein and a satisfying texture, while the vibrant vegetables provide a lovely crunch. It’s an ideal dairy-free option that captures the essence of Korean flavors in a single bowl.

Korean Spicy Braised Potatoes (Gamja Jorim)

Gamja Jorim is a delicious and comforting Korean side dish made from small potatoes braised in a sweet and savory sauce. Traditionally made with a bit of fish sauce, this dairy-free version keeps the flavors intact using only plant-based ingredients. The potatoes soak up the rich sauce, becoming tender and flavorful. This dish is a great side or can even be served as a main with some rice, making it a perfect addition to your Sunday meal.

Ingredients:

• 6-8 small potatoes, peeled and halved
• 2 tbsp soy sauce
• 1 tbsp maple syrup or agave syrup
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 cup vegetable broth
• 1 tbsp toasted sesame seeds
• 1-2 green onions, chopped
• Salt to taste

Instructions:

1. Place the halved potatoes in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 10 minutes until they are slightly tender.
2. Drain the potatoes and set aside.
3. In the same pot, heat sesame oil over medium heat and sauté the garlic and ginger until fragrant, about 1 minute.
4. Add the soy sauce, maple syrup, rice vinegar, gochugaru, and vegetable broth to the pot. Stir to combine and bring to a simmer.
5. Add the potatoes back into the pot and cook for 10-15 minutes, occasionally stirring, until the sauce thickens and the potatoes are fully tender.
6. Taste and adjust seasoning with salt as needed.
7. Garnish with sesame seeds and chopped green onions before serving.

Korean Spicy Braised Potatoes (Gamja Jorim) is a simple yet flavorful dish that’s perfect for any Sunday gathering. The tender potatoes absorb the sweet, savory, and spicy sauce, making each bite incredibly satisfying. The sesame oil and sesame seeds add a nutty richness, while the gochugaru gives it a mild heat. Whether served as a side or enjoyed as a main, this dairy-free dish brings comforting Korean flavors to your table with minimal effort.

Vegan Korean Pancakes (Jeon)

Korean pancakes (Jeon) are a popular dish made from vegetables, seafood, or meat coated in a light batter and pan-fried to perfection. In this dairy-free vegan version, the pancakes are made with a variety of vegetables like zucchini, carrots, and onions, and they are crisped to a golden brown without any dairy. They are typically served with a soy-based dipping sauce and make for a delicious appetizer or side dish on a Sunday.

Ingredients:

• 1 small zucchini, grated
• 1 medium carrot, grated
• 1 small onion, thinly sliced
• 1 cup flour (can use chickpea flour for gluten-free)
• 1/2 cup water (more if needed)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• Salt and pepper to taste
• 2 tbsp vegetable oil for frying

For the dipping sauce:

• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 tsp maple syrup
• 1 tbsp chopped green onions

Instructions:

1. In a mixing bowl, combine the grated zucchini, grated carrot, and sliced onion.
2. Add the flour, soy sauce, sesame oil, and water. Mix well to form a thick batter. Add more water if necessary to achieve a pourable but thick consistency. Season with salt and pepper.
3. Heat vegetable oil in a frying pan over medium heat. Scoop spoonfuls of the batter into the pan and flatten into round pancakes.
4. Fry each pancake for 3-4 minutes on each side, until golden brown and crispy.
5. In a small bowl, mix together the dipping sauce ingredients.
6. Serve the pancakes hot with the dipping sauce on the side.

Vegan Korean Pancakes (Jeon) are a crispy, savory treat that’s perfect for a Sunday meal. The combination of fresh vegetables and a simple batter makes for a light yet satisfying dish that’s naturally dairy-free. The dipping sauce adds an extra layer of flavor, balancing the richness of the pancakes with a tangy, umami punch. This dish is versatile and can be made with any vegetables you have on hand, making it an easy and delicious addition to your dairy-free Korean menu.

Vegan Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a quintessential Korean stew made with fermented kimchi, tofu, and vegetables, typically served as a comforting, spicy dish. This vegan version omits any animal-based products, making it a perfect dairy-free option while retaining the bold and tangy flavors that make kimchi jjigae so beloved. It’s a hearty, flavorful stew that’s packed with probiotics from the kimchi and can be enjoyed on its own or with a side of rice.

Ingredients:

• 1 cup well-fermented kimchi, chopped
• 1 block firm tofu, cut into cubes
• 1 medium onion, sliced
• 1 small zucchini, sliced
• 2 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 4 cups vegetable broth
• 1 tbsp sesame oil
• 1 tsp sugar (optional, to balance the acidity of the kimchi)
• Salt to taste
• 2 green onions, chopped (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. In a large pot, heat sesame oil over medium heat and sauté the onion and garlic until fragrant.
2. Add the kimchi and cook for 5 minutes, allowing it to soften and release its flavors.
3. Add the gochugaru, gochujang, zucchini, tofu, vegetable broth, soy sauce, and sugar (if using). Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld together.
4. Taste and adjust the seasoning with salt as needed.
5. Serve hot, garnished with chopped green onions and toasted sesame seeds.

Vegan Kimchi Jjigae is the ultimate comfort food for any Sunday. The rich, spicy broth paired with the tangy kimchi and tender tofu makes for a soul-warming dish that’s deeply satisfying. The stew is loaded with probiotics and healthy vegetables, offering a flavorful, dairy-free alternative to the traditional kimchi jjigae. This recipe is easy to prepare, making it perfect for a cozy meal to enjoy with friends or family.

Vegan Tofu Bibimbap

Bibimbap is a beloved Korean dish that combines rice with a variety of sautéed vegetables, a protein (often beef or egg), and a spicy gochujang sauce. This vegan version replaces the egg and meat with tofu, while still maintaining the dish’s essence. Packed with vibrant vegetables and served with a deliciously spicy sauce, this tofu bibimbap is a colorful and healthy meal for a dairy-free Sunday lunch.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups cooked rice (white, brown, or sushi rice)
• 1 cup spinach, blanched
• 1/2 cup mushrooms, sliced
• 1 small zucchini, julienned
• 1 carrot, julienned
• 1/4 cup kimchi (optional)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp sesame seeds
• 1-2 tbsp vegetable oil for frying

Instructions:

1. Heat 1 tbsp of vegetable oil in a pan over medium heat. Add the tofu cubes and sauté until golden brown. Remove and set aside.
2. In the same pan, sauté the mushrooms, zucchini, and carrots until just tender, about 4-5 minutes. Set aside.
3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, and gochujang to make the bibimbap sauce.
4. To assemble, place a portion of cooked rice in each bowl. Arrange the sautéed vegetables, tofu, and kimchi (if using) on top of the rice.
5. Drizzle the bibimbap sauce over the top and sprinkle with sesame seeds.
6. Serve hot, stirring everything together before eating.

Vegan Tofu Bibimbap is a visually appealing and flavorful dish that brings together the best of Korean cuisine. With its combination of vibrant vegetables, savory tofu, and spicy gochujang sauce, this meal is packed with flavor and texture. The rice serves as a comforting base, while the toppings provide a variety of tastes and crunch. This is an excellent dairy-free alternative to the traditional bibimbap, offering a wholesome and satisfying dish for any Sunday meal.

Vegan Korean BBQ Lettuce Wraps (Ssam)

Ssam, or Korean BBQ lettuce wraps, are a popular dish in Korean cuisine where various grilled meats, vegetables, and condiments are wrapped in fresh lettuce leaves and eaten with your hands. This vegan version replaces the meat with marinated mushrooms and tofu, while still maintaining the delicious flavors of the traditional ssam. It’s a fun and interactive meal that’s perfect for a light and healthy Sunday gathering.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 cup shiitake or button mushrooms, sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 cloves garlic, minced
• 1 tbsp gochujang (optional for heat)
• Fresh lettuce leaves (e.g., romaine or butter lettuce)
• 1 small cucumber, julienned
• 1/2 cup kimchi (optional)
• 1/4 cup roasted sesame seeds
• 1-2 tbsp vegetable oil for cooking

Instructions:

1. In a bowl, combine soy sauce, sesame oil, rice vinegar, maple syrup, garlic, and gochujang to make the marinade.
2. Add the tofu cubes and mushrooms to the marinade and let sit for at least 30 minutes.
3. Heat the vegetable oil in a skillet over medium heat. Add the marinated tofu and mushrooms and sauté until golden and slightly caramelized, about 8-10 minutes.
4. To serve, place a spoonful of the tofu and mushroom mixture in the center of a lettuce leaf.
5. Top with julienned cucumber, kimchi (if using), and a sprinkle of sesame seeds.
6. Wrap the lettuce around the filling and enjoy!

Vegan Korean BBQ Lettuce Wraps (Ssam) offer a fun and fresh way to enjoy Korean flavors without the need for meat or dairy. The tofu and mushrooms absorb the savory marinade and become a satisfying filling for the crisp lettuce wraps. The crunch of the cucumber and the tanginess of kimchi (optional) add layers of texture and flavor, making this a perfect dish for a Sunday meal or get-together. The best part is that it’s easy to customize, allowing for a variety of toppings and fillings, making it a crowd-pleasing, dairy-free option.

Vegan Japchae (Korean Stir-Fried Glass Noodles)

Japchae is a popular Korean dish made with chewy glass noodles stir-fried with vegetables and seasoned with soy sauce and sesame oil. In this vegan version, the dish is packed with colorful vegetables like spinach, carrots, and mushrooms, creating a healthy and satisfying meal. The glass noodles absorb the flavors of the sauce and the vegetables provide a fresh crunch. It’s a perfect dairy-free dish for a Sunday lunch or dinner, full of texture and savory goodness.

Ingredients:

• 8 oz sweet potato glass noodles (dangmyeon)
• 1 small onion, thinly sliced
• 1 small carrot, julienned
• 1 cup spinach, blanched
• 1/2 cup shiitake mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sugar (optional)
• 1 tbsp toasted sesame seeds (for garnish)
• 1 tbsp vegetable oil for stir-frying

Instructions:

1. Cook the glass noodles according to the package instructions. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium heat. Add the garlic, onion, and carrots, and stir-fry for 3-4 minutes until softened.
3. Add the mushrooms and continue stir-frying for another 3 minutes until tender.
4. Add the spinach and cooked noodles to the pan. Stir to combine.
5. In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, and sugar (if using). Pour the sauce over the noodles and toss everything together until well-coated and heated through.
6. Garnish with toasted sesame seeds before serving.

Vegan Japchae is a flavorful and satisfying dish that’s quick and easy to make. The chewy glass noodles and variety of vegetables make for a healthy and delicious meal. The soy-sesame sauce ties everything together, making it a perfect dish for a light yet filling Sunday lunch. This recipe is fully customizable with your favorite vegetables, and it’s a great way to enjoy Korean flavors without any dairy.

Vegan Sundubu Jjigae (Spicy Soft Tofu Stew)

Sundubu Jjigae is a spicy Korean stew made with soft tofu, vegetables, and a flavorful broth, often served with a raw egg added right before serving. In this vegan version, we replace the egg with extra vegetables and mushrooms, making it both hearty and satisfying. The stew is rich and flavorful, with a kick of spice from gochujang and gochugaru. It’s perfect for a dairy-free, cozy Sunday meal that’s packed with protein and comfort.

Ingredients:

• 1 block silken tofu, cut into cubes
• 1 small onion, chopped
• 1 small zucchini, sliced
• 1/2 cup shiitake mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean red pepper flakes)
• 4 cups vegetable broth
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar (optional)
• 1 tbsp vegetable oil for stir-frying
• Green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the garlic, onion, and zucchini, and sauté until the vegetables are softened, about 5-7 minutes.
2. Add the mushrooms and cook for another 3 minutes.
3. Stir in the gochujang and gochugaru, mixing well to coat the vegetables.
4. Pour in the vegetable broth and soy sauce. Bring the mixture to a simmer and cook for 10 minutes.
5. Add the tofu cubes and continue simmering for another 5-7 minutes until the tofu is heated through.
6. Stir in the sesame oil and sugar (if using), and taste for seasoning.
7. Serve the stew hot, garnished with green onions and sesame seeds.

Vegan Sundubu Jjigae is a warming and flavorful stew that’s perfect for a Sunday meal. The combination of soft tofu, earthy mushrooms, and spicy broth makes for a comforting dish that’s both nutritious and satisfying. The heat from the gochujang and gochugaru adds an authentic Korean kick, while the tofu provides plenty of plant-based protein. This vegan version of a classic Korean stew is a wonderful option for those seeking a dairy-free, hearty dish with a spicy flair.

Vegan Kimchi Banchan (Korean Side Dish)

Kimchi Banchan refers to a variety of Korean side dishes, and kimchi is one of the most beloved. Traditionally made with fermented cabbage, chili pepper, garlic, and other seasonings, kimchi is naturally dairy-free. This vegan kimchi recipe skips any fish sauce or animal-based products, relying instead on plant-based ingredients for a deliciously spicy, tangy, and umami-rich fermented dish. It’s the perfect accompaniment to any Korean meal, bringing bold flavors to the table without any dairy.

Ingredients:

• 1 medium napa cabbage, cut into quarters
• 1/4 cup sea salt
• 1/2 cup daikon radish, julienned (optional)
• 2 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp grated ginger
• 4 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tbsp maple syrup
• 1/4 cup water

Instructions:

1. Begin by salting the cabbage. Place the cabbage quarters in a large bowl and sprinkle with sea salt, massaging it into the leaves. Let it sit for 2-3 hours, turning occasionally to ensure even salting.
2. Rinse the cabbage thoroughly under cold water to remove excess salt and drain well.
3. In a separate bowl, combine the gochugaru, gochujang, garlic, ginger, soy sauce, rice vinegar, maple syrup, and water to make the kimchi paste.
4. Rub the paste into the cabbage leaves and daikon radish (if using), ensuring it’s evenly coated.
5. Pack the kimchi into a jar, pressing down firmly to remove any air bubbles. Leave about an inch of space at the top.
6. Allow the kimchi to ferment at room temperature for 1-2 days, depending on your preferred level of fermentation. Afterward, store it in the refrigerator to slow down the fermentation process.

Vegan Kimchi Banchan is a tangy, spicy, and incredibly flavorful dish that’s perfect as a side to any Korean meal. The combination of fermented cabbage, garlic, ginger, and gochujang creates a rich depth of flavor that can elevate any dish. Best served chilled or at room temperature, this dairy-free kimchi brings both nutrition and flavor to your Sunday spread. Plus, it’s easy to prepare and can be enjoyed for days, making it an ideal addition to any meal planning.

Vegan Kimchi Fried Rice (Kimchi Bokkeumbap)

Kimchi Bokkeumbap is a classic Korean comfort food that is quick, flavorful, and packed with nutrients. This vegan version swaps any animal-based ingredients with plant-based alternatives, making it a delicious dairy-free meal. The rice is stir-fried with spicy kimchi, vegetables, and a savory soy sauce-based seasoning, creating a perfect balance of spicy, sour, and umami flavors. It’s a simple yet satisfying dish for any day, especially when you want a one-pan meal with bold flavors.

Ingredients:

• 2 cups cooked rice (preferably day-old)
• 1 cup kimchi, chopped (use vegan kimchi if necessary)
• 1/2 small onion, diced
• 1/2 cup frozen peas and carrots, thawed
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp gochugaru (Korean red pepper flakes)
• 1 tsp sesame seeds (optional)
• 2 green onions, chopped (for garnish)
• 1/2 tsp salt (to taste)
• 1 tbsp vegetable oil for stir-frying

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium heat. Add the onions and garlic and sauté until fragrant and softened, about 3 minutes.
2. Add the kimchi and cook for 2-3 minutes, stirring occasionally to allow the flavors to meld.
3. Stir in the peas and carrots, and cook for another 2 minutes until heated through.
4. Add the cooked rice, soy sauce, sesame oil, gochugaru, and salt. Stir-fry everything together, breaking up any clumps of rice, and continue cooking for about 5 minutes.
5. Garnish with sesame seeds and green onions before serving.

Vegan Kimchi Fried Rice is a comforting and delicious dish that brings together the spicy, tangy flavors of kimchi with the savory depth of fried rice. It’s a perfect meal for a busy Sunday because it’s quick to prepare and can easily be made with leftover rice. Plus, it’s highly customizable—add any vegetables you have on hand to make it your own. This dairy-free dish is flavorful, satisfying, and ideal for those who love a bit of spice in their meals.

Vegan Bibimbap (Korean Mixed Rice)

Bibimbap is a popular Korean rice dish topped with an assortment of vegetables, seasoned proteins, and a dollop of spicy gochujang sauce. In this vegan version, tofu or tempeh replaces the traditional beef or egg, making it a plant-based, dairy-free version of the dish. Bibimbap is known for its vibrant colors, diverse textures, and balance of flavors. The combination of fresh vegetables, sautéed tofu, and spicy-sweet gochujang makes for a satisfying and nutrient-packed meal.

Ingredients:

• 2 cups cooked rice (preferably short-grain)
• 1/2 cup spinach, blanched
• 1/2 carrot, julienned
• 1/2 cucumber, thinly sliced
• 1/2 cup shiitake mushrooms, sautéed
• 1/2 block firm tofu, pressed and cubed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tsp maple syrup (optional)
• 1 tsp toasted sesame seeds
• 1/2 avocado, sliced (optional)
• Green onions, chopped (for garnish)

Instructions:

1. For the tofu, heat a pan over medium heat and sauté the tofu cubes with 1 tablespoon of soy sauce and 1 teaspoon of sesame oil until golden and crispy on all sides (about 8-10 minutes). Set aside.
2. Blanch the spinach by placing it in boiling water for 1-2 minutes, then draining and squeezing out the excess water. Season with a pinch of salt and a dash of sesame oil.
3. In a separate pan, sauté the mushrooms and carrots until soft, adding a pinch of salt.
4. To assemble the bibimbap, place a serving of rice in each bowl. Arrange the spinach, carrots, cucumber, mushrooms, tofu, and avocado (if using) in a circular pattern on top of the rice.
5. In a small bowl, mix the gochujang, rice vinegar, maple syrup (if using), and a tablespoon of sesame oil. Drizzle the sauce over the top of the rice and vegetables.
6. Garnish with toasted sesame seeds and chopped green onions.

Vegan Bibimbap is a colorful, nutritious, and flavorful meal that’s perfect for a Sunday dinner. The combination of fresh, sautéed, and marinated ingredients offers a variety of textures and flavors, from the earthy tofu to the crunchy vegetables and spicy gochujang. It’s a well-rounded, dairy-free dish that satisfies both the stomach and the taste buds. You can easily customize this recipe by adding your favorite vegetables or protein sources, making it a versatile and enjoyable meal for the whole family.

Vegan Tofu Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a beloved Korean stew made with kimchi, tofu, and vegetables, often enjoyed with a bowl of steamed rice. In this vegan version, we use tofu as the main protein and create a rich, savory broth with kimchi and gochujang. This stew is the perfect balance of sour, spicy, and umami flavors, and the tofu adds a creamy texture that complements the tangy kimchi. It’s a comforting and hearty meal that can be enjoyed any day of the week, especially on a Sunday when you want something filling and flavorful.

Ingredients:

• 1 cup kimchi, chopped (use vegan kimchi if necessary)
• 1 block firm tofu, cut into cubes
• 1 small onion, chopped
• 1 small zucchini, sliced
• 2 cloves garlic, minced
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 4 cups vegetable broth
• 1 tbsp sesame oil
• 1 tsp sugar (optional)
• Green onions, chopped (for garnish)

Instructions:

1. Heat the sesame oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until fragrant and softened.
2. Add the kimchi and cook for another 2-3 minutes, stirring occasionally to release its juices.
3. Stir in the gochujang, soy sauce, and sugar (if using), then add the vegetable broth. Bring the mixture to a boil, then reduce to a simmer for 10 minutes.
4. Add the tofu and zucchini to the pot, and simmer for another 5-7 minutes until the tofu is heated through and the zucchini is tender.
5. Taste and adjust the seasoning as needed.
6. Serve the stew hot, garnished with chopped green onions.

Vegan Tofu Kimchi Jjigae is a hearty and satisfying stew that brings warmth and spice to any Sunday meal. The combination of tofu, kimchi, and vegetables creates a rich, flavorful broth that’s both comforting and nourishing. This dairy-free dish is perfect for those who enjoy the bold and spicy flavors of Korean cuisine, and it’s easy to prepare with simple ingredients. Whether you enjoy it with a side of steamed rice or on its own, this stew is sure to become a favorite for cozy, filling meals.

Note: More recipes are coming soon!