Name: Vegan Sundubu Jjigae (Korean Soft Tofu Stew) Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: Korean
Ingredients: 3 cups Water; 4.5 inch piece Kombu Seaweed; 6 dried Shiitake Mushrooms; 1 cup Vegan kimchi (chopped, with the juice); 1 medium Zucchini (cut into half moons); 11 ounces Korean Soft Tofu (or silken tofu); 4.4 ounces Enoki Mushrooms; 1/2 small Yellow Onion (diced); 3 cloves Garlic (pressed); 3 Green Onions (sliced, white parts only, reserve green for garnish); 2 teaspoons Soy Sauce; 2 Tablespoons Gochugaru (Korean chili flakes); 1 Tablespoon Toasted Sesame Oil; 1 Tablespoon Neutral Oil (vegetable or canola oil); 3 Tablespoons Cornstarch (mixed with 3 tablespoons water)

Jump to Recipe· 3.9 from 69 reviews

If you’ve been searching for a hearty, comforting Korean stew that welcomes vibrant flavors and velvety textures without any animal products, then this Vegan Sundubu Jjigae (Korean Soft Tofu Stew) Recipe is about to become your new best friend. Combining the silky softness of Korean soft tofu with the bright spice of gochugaru and the tangy punch of vegan kimchi, this stew offers layers of warmth and richness that soothe the soul. With every spoonful, you’re treated to an authentic taste of Korea that’s deeply satisfying, perfectly plant-based, and surprisingly simple to make right at home.

Ingredients You’ll Need

The image shows various cooking ingredients neatly arranged on a white marbled surface. In the center is a pack of soft tofu with a green and white label. Above it is a white bowl filled with chopped kimchi, showing bright red and orange colors. Surrounding the bowl and tofu are small white dishes with different contents: dark soy sauce, white powdery starch, amber-colored liquid, red chili flakes, and a few dried mushrooms. Fresh vegetables include a whole yellow onion, a zucchini, white beech mushrooms on a white tray, and several green scallions. A garlic bulb and a piece of dark dried seaweed are placed on the left side, while a clear glass measuring cup with water is in the upper right corner. The overall arrangement is clean and colorful. photo taken with an iphone --ar 4:5 --v 7

To craft this delightful Vegan Sundubu Jjigae (Korean Soft Tofu Stew) Recipe, you don’t need a long list of complicated ingredients. Each one plays a crucial role in building the stew’s rich umami, perfect texture, and vibrant color that make this dish irresistible.

Vegan kimchi: Adds a tangy, spicy kick packed with fermented goodness to enhance every bite.
Zucchini: Provides a fresh, gentle sweetness and lovely texture contrast with soft tofu.
Korean Soft Tofu (Soon tofu): The star ingredient, giving the stew its iconic smooth, melt-in-your-mouth quality.
Enoki mushrooms: Offer a delicate earthy flavor while keeping the stew light and fresh.
Yellow onion: Builds a subtly sweet base to deepen the stew’s flavor.
Garlic: Infuses rich aromatic notes that perk up the whole dish.
Green onions (white parts): Amp up the flavor with a mild oniony punch during cooking, with the green parts reserved for garnish.
Soy sauce: Adds savory saltiness that ties all the flavors harmoniously together.
Gochugaru (Korean chili powder): The heart of Korean spice, giving the stew its signature vibrant color and smoky heat.
Toasted sesame oil: Delivers deep nuttiness that finishes the broth beautifully.
Neutral oil: For sautéing to maintain a clean, balanced flavor.
Cornstarch slurry: To gently thicken the broth, making each spoonful luxuriously silky.
Water: The base for the broth, soaking up flavors from dried mushrooms and seaweed.
Kombu seaweed: Adds essential umami depth and a touch of ocean freshness.
Dried shiitake mushrooms: Impart a rich, earthy note that intensifies the broth’s complexity.

How to Make Vegan Sundubu Jjigae (Korean Soft Tofu Stew) Recipe

A white pot with two handles contains a mix of diced white onions and sliced green onions on top of a layer of reddish-brown spices and oil that spreads unevenly along the bottom. The pot sits on a grey surface next to a beige cloth partially tucked under one handle. The texture of the spices looks thick and slightly oily, contrasting with the fresh, firm onion pieces scattered mostly on one side. The photo has natural lighting that highlights the colors and textures clearly. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the Flavorful Broth

Start by soaking dried shiitake mushrooms and kombu seaweed in 3 cups of water overnight for a rich umami-packed broth. If time is tight, steep them in hot water for at least one hour instead. Once infused, remove the kombu, strain the broth, and slice the rehydrated shiitake mushrooms – these will amplify the stew with earthy depth and texture.

Step 2: Build the Flavor Base

In a large pot, warm both neutral oil and toasted sesame oil over medium heat. Add the diced yellow onion and white parts of the green onions, sautéing them gently until fragrant and translucent. Lower the heat before sprinkling in the gochugaru; stir carefully so the chili powder releases its vibrant red color and smoky aroma without burning. This step is critical for the stew’s distinctive spicy foundation.

Step 3: Add Aromatics and Kimchi

Introduce pressed garlic, cooking until its fragrant essence blossoms. Then, stir in the chopped vegan kimchi with its juice, along with the sliced shiitake mushrooms and soy sauce. Allow these flavors to mingle for a few minutes, as the kimchi’s tang and the soy’s saltiness marry beautifully with the spicy base.

Step 4: Simmer with Vegetables

Pour in the mushroom and kombu-infused broth, stirring everything together before covering the pot to bring it to a lively simmer. Add zucchini half moons and cook for about 10 minutes until they soften just right, offering a subtle sweetness and gentle bite that balances the stew’s heat.

Step 5: Thicken and Incorporate Tofu and Mushrooms

If you want a slightly richer texture, stir in the cornstarch slurry and let the broth thicken just a touch. Then, carefully drop in large spoonfuls of the soft tofu, taking care not to break the delicate curds. Add enoki mushrooms for a tender, slightly crunchy counterpoint. Bring the stew back up to a gentle boil, allowing all ingredients to warm through without muddling the tofu’s silky presence.

Step 6: Serve with Warmth and Love

Ladle your vibrant Vegan Sundubu Jjigae (Korean Soft Tofu Stew) Recipe into bowls while hot and ready to be enjoyed. The blend of spicy, tangy, and umami-rich broth combined with soft tofu and fresh veggies guarantees a bowlful of comfort that’s unforgettable.

How to Serve Vegan Sundubu Jjigae (Korean Soft Tofu Stew) Recipe

Garnishes

Top your stew with sliced green parts of green onions for a fresh, crisp finish that brightens the dish. Add a few extra pieces of vegan kimchi on the side for those who crave an added tangy crunch. A drizzle of toasted sesame oil just before serving will elevate the aroma and deepen the flavor profile.

Side Dishes

This stew shines when paired with simple steamed rice, which helps mellow the heat and soak up every flavorful drop. Korean-style side dishes like pan-fried vegetable pancakes (jeon), pickled radish, or seasoned spinach (sigeumchi namul) create an authentic and satisfying meal experience.

Creative Ways to Present

For a fun twist, serve Sundubu Jjigae in traditional Korean stone bowls that keep the stew piping hot while adding a rustic charm to your table. You can also present individual portions in mini earthenware pots to wow guests at dinner parties, making the experience both delicious and visually stunning.

Make Ahead and Storage

Storing Leftovers

After enjoying your Vegan Sundubu Jjigae (Korean Soft Tofu Stew) Recipe, store any leftovers in an airtight container in the fridge. It will stay fresh and flavorful for up to 3 days, making it a perfect option for nourishing next-day meals.

Freezing

While this stew is best eaten fresh to enjoy the silky tofu and vibrant textures, you can freeze it for up to one month. Be mindful that tofu’s texture may change slightly upon thawing. Freeze the broth and vegetables separately from the tofu if possible, then reassemble before serving.

Reheating

Gently reheat leftovers in a pot over low heat, stirring carefully so the tofu remains mostly intact. Add a splash of water or broth if the stew has thickened too much. Avoid the microwave if you want to preserve the stew’s delicate textures and full flavor.

FAQs

Can I use regular silken tofu instead of Korean soft tofu?

Absolutely! Silken tofu is a wonderful substitute and will offer a similarly smooth and delicate texture, keeping your Vegan Sundubu Jjigae (Korean Soft Tofu Stew) Recipe beautifully creamy and comforting.

Where can I find gochugaru and vegan kimchi?

Gochugaru and vegan kimchi are often available at Asian grocery stores or online. Look for gochugaru labeled as Korean chili powder, and for vegan kimchi, check the ingredients since traditional kimchi often contains fish sauce.

Is the stew very spicy?

This stew carries a pleasant medium heat thanks to the gochugaru and kimchi. You can easily adjust the spice level by using less gochugaru or choosing a milder vegan kimchi if you prefer things gentler on the palate.

Can I add other vegetables or proteins?

Definitely! Feel free to customize your stew by adding sliced mushrooms like shiitake or shimeji, leafy greens, or even plant-based proteins like tofu puffs or tempeh to suit your tastes and make it heartier.

How long does it take to make this recipe?

The entire process, including broth preparation and simmering, usually takes around 1 hour and 20 minutes, but prepping the broth ahead by soaking overnight cuts down active cooking time dramatically.

Final Thoughts

I can’t recommend this Vegan Sundubu Jjigae (Korean Soft Tofu Stew) Recipe enough if you want a bowl of warm, comforting, and deeply flavorful Korean stew that’s entirely plant-based. Every element harmonizes to create a dish that’s both nourishing and exciting for your taste buds. Whether you’re new to Korean cuisine or a longtime fan, this recipe promises to feel like a cozy, delicious hug in a bowl. Give it a try and see how quickly it becomes a steady on your rotation!