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JK's vegan Damn Dish

Servings: 2

Time: 30 minutes


  • 1 block extra firm tofu, dried (or seitan or shiitake mushrooms)

  • 1/2 can chickpea

  • 1 tbsp olive oil

  • 1-2 sliced (or shredded) vegan yellow cheese

  • dried parsley flakes

  • seaweed

  • cooked rice (white, brown, or purple)

Veggie Medley (everything diced into small cubes)

  • 1-2 thin slices of small pumpkin, diced

  • 1/3 small yellow onion, diced

  • 1/3 red pepper, diced

  • 1/3 green pepper, diced

  • 1/3 small, white potato, diced


  • 1/2 tbsp gochujang

  • 1/2 tbsp sesame oil

  • 1 tbsp chili oil


  1. Before cooking, dice all of your veggies as small as possible. Make sure that everything is chopped uniformly. Dice your tofu and take 1/2 the chickpeas from the can, drain them and wash them. Set everything aside.

  2. Like Jungkook, we will start by cooking the veggies. This will be a layered process, in a pan in medium heat. Add your olive oil and let it get warm. Once it's warm, throw in the medley and cook for about 5 minutes.

  3. Next, add the chickpeas to the pan and stir well. Let this cook for 5 more minutes

  4. Add in your tofu, mix well, and cook for 5 minutes.

  5. Now it's time to add your sauce ingredients. Start your chili oil by adding 1/2 tbsp of gochujang and garlic and make sure to mix it well. Add water a little bit at a time if it is dry so that it can break down better. Then add in the soy sauce and sesame oil. Stir well to combine everything and cook for another 5 minutes. If it looks too dry, add another 1-2 tbsp of water.

  6. With your spoon, make sure all of the ingredients lay flat in a single layer. Top with the cheese slices and garnish with the parsley flakes. Serve the dish hot with rice and seaweed and enjoy!

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