As the first chilly evening of fall settles in, I find myself yearning for something warm and nurturing. Enter the Vegan Sundubu Jjigae: a comforting Korean soft tofu stew that can transform any night into a cozy retreat. In just under 20 minutes, this delightful dish melds silky tofu and tender enoki mushrooms in an aromatic broth, elevated by the unique flavors of vegan kimchi. What I adore most about this recipe is its effortless prep—perfect for those of us who crave homemade goodness without spending hours in the kitchen. Plus, it’s not only vegan and gluten-free but also customizable! Whether you prefer a bit more heat or want to pack in extra veggies, the possibilities are endless. So, are you ready to warm up your kitchen with this delicious bowl of comfort? Why is Vegan Sundubu Jjigae a must-try? Comforting, Cozy Vibes: This Vegan Sundubu Jjigae offers a warm embrace on chilly evenings, making every bite feel like a hug. Customization Delight: With variations for different tofu types and veggie additions, you can tailor the recipe to suit your cravings. Spice and Flavor: The unique blend of gochujang and vegan kimchi creates a robust, savory broth that delights the senses. Quick and Easy: Ready in under 20 minutes, it’s a perfect solution for a busy weeknight dinner. Crowd-Pleasing Comfort Food: Ideal for family meals or gatherings, this stew is sure to impress anyone at your table! For more delicious vegan options, check out our practical vegan meal prep ideas. Vegan Sundubu Jjigae Ingredients For the Broth Toasted Sesame Oil – Adds rich flavor and aroma; substitute with any neutral oil if unavailable. Vegan Kimchi – Provides umami and spiciness; ensure it’s labeled vegan to avoid fish sauce. Water – Base for the broth; vegetable broth enhances flavor. Gochujang – Korean chili paste that provides spice and depth; can be substituted with gluten-free chili paste if needed. Gochugaru – Korean red pepper flakes that add warmth; increase quantity for extra heat. Light Soy Sauce – Adds saltiness and umami; use tamari or coconut aminos for a gluten-free option. Sweetener (sugar or maple syrup) – Balances the heat; adjust to taste. Salt – Enhances overall flavor; adjust to taste and dietary needs. For the Main Ingredients Silken Tofu – Main protein source, offering creaminess; can substitute with firm tofu. Enoki Mushrooms – Contributes texture and earthiness; any mushrooms can be used. Scallions (White Part) – Adds mild onion flavor; can be replaced with shallots. For Garnishing Scallions (Green Part) – For garnish; replace with parsley or cilantro if desired. Toasted Sesame Seeds – Used for garnish and crunch; any seeds can be substituted. This Vegan Sundubu Jjigae is a beautiful way to warm your soul while enjoying a variety of flavors in just one pot! Step‑by‑Step Instructions for Vegan Sundubu Jjigae Step 1: Mix the Sauce In a small bowl, combine gochujang, gochugaru, light soy sauce, sweetener, and salt. Whisk together until the mixture forms a smooth paste. Set aside the sauce; this flavorful blend will elevate your Vegan Sundubu Jjigae, infusing the broth with spice and depth as it simmers. Step 2: Sauté Aromatics Heat a tablespoon of toasted sesame oil in a large pot over medium heat. Once hot and shimmering, add the white parts of scallions, sautéing for about 2 minutes until fragrant and slightly translucent. This step lays a flavorful foundation for your broth and enhances the aroma of your Vegan Sundubu Jjigae. Step 3: Add Kimchi Stir in the vegan kimchi and sauté for an additional minute. This allows the kimchi to release its tangy flavors into the pot, contributing to the rich broth that complements the creamy tofu. Keep the heat at medium to ensure the kimchi doesn’t burn while it melds with the aromatics. Step 4: Create Broth Pour in 4 cups of water, followed by the prepared gochujang sauce. Stir well to combine, then bring the mixture to a gentle simmer over medium-high heat. In just a couple of minutes, the aroma should fill your kitchen, signaling that your comforting Vegan Sundubu Jjigae is well on its way! Step 5: Add Tofu and Mushrooms Carefully slice the silken tofu into cubes and add it to the pot along with the enoki mushrooms. Gently stir to incorporate them into the broth, being cautious not to break the tofu. Allow the ingredients to swim in the aromatic broth for a moment, enhancing their flavors. Step 6: Simmer Increase the heat to bring the pot to a boil, then cover it with a lid and reduce the heat to low. Let the Vegan Sundubu Jjigae simmer for 3–5 minutes until the mushrooms are tender and the tofu is warmed through. During this time, the beautiful colors of the ingredients will meld into a comforting stew. Step 7: Garnish and Serve Ladle the steaming Vegan Sundubu Jjigae into bowls, garnishing each portion with the green parts of scallions and a sprinkle of toasted sesame seeds for added crunch. Serve immediately with a side of steamed rice or dumplings for a complete and satisfying meal. Enjoy this cozy culinary creation! Make Ahead Options These Vegan Sundubu Jjigae are perfect for busy home cooks looking to save time without skimping on flavor! You can prepare the gochujang sauce and chop your veggies up to 24 hours in advance, storing them in airtight containers in the refrigerator to maintain freshness. Additionally, you can slice the silken tofu and keep it submerged in water to prevent browning until you’re ready to use it. When it’s time to serve, simply sauté the aromatics with the kimchi, stir in the prepared broth, and add your prepped tofu and mushrooms to the pot. This ensures you’ll enjoy comforting, homemade results with minimal effort on busy weeknights! Vegan Sundubu Jjigae Variations & Substitutions Feel free to get creative with this Vegan Sundubu Jjigae recipe and tailor it to your tastes and pantry staples! Firm Tofu: Swap silken tofu for firm tofu for a heartier texture. Just adjust the cooking time to ensure it’s warmed through, but still soft on the inside. Extra Veggies: Brighten your stew with additional greens like bok choy or zucchini. They not only add color but also boost nutritional value—perfect for a nourishing meal. Protein Boost: Stir in cooked beans (like black or kidney beans) or lentils to give your stew an extra protein punch. This twist makes for a filling dish that keeps you satisfied longer. Mushroom Medley: Experiment with different mushrooms such as shiitake or portobello to elevate the flavor profile of your stew. Each type offers a unique taste and texture, allowing endless customization. Spice It Up: If you love heat, go ahead and add fresh chili peppers or a pinch of cayenne pepper for an extra fiery kick! Just remember to taste as you go to find your perfect balance. Coconut Milk: For a creamy and tropical twist, pour in a splash of coconut milk. This addition enriches the broth, making each spoonful delightfully indulgent. Noodle Twist: Incorporate cooked rice noodles or udon for a delightful twist. This transforms your sundubu jjigae into a heartier, noodle-filled bowl that’s perfect for those who want a more substantial meal. Herb Infusion: Add fresh herbs like cilantro or basil right before serving. They brighten the flavors and add a lovely aroma that complements the spices beautifully. Embarking on your culinary journey can be an adventure! If you’re seeking more delightful ideas, feel free to check out our resource on practical vegan meal prep ideas to keep your kitchen bustling with delicious, wholesome meals. Expert Tips for Vegan Sundubu Jjigae Gentle Tofu Care: Handle silken tofu carefully; it’s delicate and may break apart easily. Gently slicing it helps maintain its lovely texture. Sautéing Greens: Ensure you sauté the white parts of the scallions until they become fragrant. This step is essential for infusing flavor into your Vegan Sundubu Jjigae. Taste Before Serving: Always taste the broth before serving and adjust the seasoning as needed. This ensures that the flavors are perfectly balanced to your liking! Thick Soup Solution: If the stew thickens too much while reheating, add a splash of water to restore the desired consistency. Freezing with Care: For freezing, let your Vegan Sundubu Jjigae cool completely before storing in freezer-safe containers; it can last up to 2 months! How to Store and Freeze Vegan Sundubu Jjigae Fridge: Store any leftovers in an airtight container for up to 3 days. Ensure the stew is cool before sealing to maintain freshness. Freezer: For longer storage, cool the Vegan Sundubu Jjigae completely before transferring to freezer-safe containers. It can be frozen for up to 2 months. Reheating: When reheating, gently warm on the stove over low heat, adding a splash of water if it thickens. Stir occasionally to ensure even heating. Portioning: Consider freezing in individual portions for quick, easy meals—simply thaw and reheat whenever you crave a cozy bowl! What to Serve with Comforting Vegan Sundubu Jjigae? For a well-rounded and satisfying meal, consider these delightful pairings that beautifully enhance the flavors of this cozy stew. Steamed Jasmine Rice: A fluffy side that soaks up the spicy broth, adding a neutral, comforting base to balance the dish’s robust flavors. Spicy Korean Rice Cakes: Chewy and satisfying, these rice cakes add an exciting texture and extra zing when dipped into the stew, creating a lovely culinary adventure. Kayu (Korean Rice Porridge): This creamy, savory porridge is perfect for complementing the bold taste of Sundubu Jjigae, providing a soothing contrast to the stew’s heat. Fresh Cucumber Salad: Crisp cucumber slices tossed with a tangy vinaigrette refresh the palate and add a crunchy texture to your meal, perfectly balancing the warm stew. Kimchi Pancakes: Fluffy and savory, these pancakes marry perfectly with the spicy flavors of the stew, creating a harmonious blend of textures and tastes. Herbal Tea: A warm cup of chamomile or ginger tea harmonizes beautifully with the flavors of the Vegan Sundubu Jjigae, offering a soothing finish to your meal. These pairings not only elevate the dining experience but also ensure you savor the rich and hearty comfort of your Vegan Sundubu Jjigae! Vegan Sundubu Jjigae Recipe FAQs What type of tofu should I use for Vegan Sundubu Jjigae? Silken tofu is ideal for this dish as it creates a creamy texture that enhances the broth. However, if you prefer a firmer texture, feel free to substitute it with firm tofu, keeping in mind that you’ll need to adjust the cooking time slightly to ensure it heats through properly. How should I store leftover Vegan Sundubu Jjigae? Store any leftover Vegan Sundubu Jjigae in an airtight container in the fridge for up to 3 days. It’s best to let the stew cool completely before sealing it in the container to maintain its freshness. When reheating, you may need to add a splash of water to restore the desired thickness of the broth. Can I freeze Vegan Sundubu Jjigae? Absolutely! To freeze, allow the stew to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat on the stove over low heat, adding water as needed if it thickens. What if my Vegan Sundubu Jjigae is too spicy? If you find your stew too spicy, you can balance out the heat by adding a little extra sweetener, such as sugar or maple syrup, to the broth. Alternatively, serving it with a side of steamed rice or adding more silken tofu can help mellow the spice level as well. Can my pets eat Vegan Sundubu Jjigae? While the ingredients in Vegan Sundubu Jjigae are safe for most people, it’s important to avoid sharing any food with your pets without consulting your veterinarian. Some ingredients, like scallions and kimchi, can be harmful to pets, so it’s best to keep this delicious stew as a human-only treat! What variations can I make to the recipe for different dietary needs? There are plenty of options for customization! For a gluten-free version, use tamari or coconut aminos for soy sauce. You can add extra veggies like bok choy or zucchini for nutrition, or throw in some cooked beans for a protein boost. If you’re looking to cut down carbs, consider serving it without rice or noodles! Comforting Vegan Sundubu Jjigae: A Cozy Korean Stew Delight Enjoy this Vegan Sundubu Jjigae, a cozy Korean stew perfect for chilly evenings, combining silky tofu and vegan kimchi for a delightful flavor experience. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 10 minutes minsTotal Time 20 minutes mins Servings: 4 bowlsCourse: SoupCuisine: KoreanCalories: 220 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Broth1 tablespoon Toasted Sesame Oil Adds rich flavor and aroma; substitute with any neutral oil if unavailable.1 cup Vegan Kimchi Ensure it's labeled vegan to avoid fish sauce.4 cups Water Vegetable broth enhances flavor.2 tablespoons Gochujang Korean chili paste.1 teaspoon Gochugaru Korean red pepper flakes.2 tablespoons Light Soy Sauce Use tamari or coconut aminos for a gluten-free option.1 teaspoon Sweetener (sugar or maple syrup) Balances the heat.1 teaspoon Salt Adjust to taste and dietary needs.For the Main Ingredients1 block Silken Tofu Can substitute with firm tofu.8 ounces Enoki Mushrooms Any mushrooms can be used.2 scallions Scallions (White Part) Can be replaced with shallots.For Garnishing2 scallions Scallions (Green Part) Replace with parsley or cilantro if desired.1 tablespoon Toasted Sesame Seeds Any seeds can be substituted. Equipment Large potsmall bowlWhisk Method Mix the SauceIn a small bowl, combine gochujang, gochugaru, light soy sauce, sweetener, and salt. Whisk together until the mixture forms a smooth paste.Sauté AromaticsHeat toasted sesame oil in a large pot over medium heat. Add the white parts of scallions, sautéing for about 2 minutes until fragrant.Add KimchiStir in the vegan kimchi and sauté for an additional minute.Create BrothPour in water, followed by the prepared gochujang sauce. Stir to combine, then bring to a gentle simmer.Add Tofu and MushroomsCarefully slice the silken tofu into cubes and add it to the pot along with the enoki mushrooms. Gently stir.SimmerIncrease the heat to bring to a boil, then cover and reduce heat to low. Let it simmer for 3–5 minutes until the mushrooms are tender.Garnish and ServeLadle the stew into bowls, garnishing with green scallions and toasted sesame seeds. Nutrition Serving: 1bowlCalories: 220kcalCarbohydrates: 18gProtein: 12gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 8mgIron: 10mg NotesHandle silken tofu carefully to maintain its lovely texture. Adjust seasoning before serving for balanced flavors. Store leftovers in an airtight container for up to 3 days. Tried this recipe?Let us know how it was!
