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Vegan Sundubu Jjigae

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Korean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 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 Ingredients
  • 1 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 Garnishing
  • 2 scallions Scallions (Green Part) Replace with parsley or cilantro if desired.
  • 1 tablespoon Toasted Sesame Seeds Any seeds can be substituted.

Equipment

  • Large pot
  • small bowl
  • Whisk

Method
 

Mix the Sauce
  1. In a small bowl, combine gochujang, gochugaru, light soy sauce, sweetener, and salt. Whisk together until the mixture forms a smooth paste.
Sauté Aromatics
  1. Heat toasted sesame oil in a large pot over medium heat. Add the white parts of scallions, sautéing for about 2 minutes until fragrant.
Add Kimchi
  1. Stir in the vegan kimchi and sauté for an additional minute.
Create Broth
  1. Pour in water, followed by the prepared gochujang sauce. Stir to combine, then bring to a gentle simmer.
Add Tofu and Mushrooms
  1. Carefully slice the silken tofu into cubes and add it to the pot along with the enoki mushrooms. Gently stir.
Simmer
  1. Increase 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 Serve
  1. Ladle 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

Notes

Handle 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.

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