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Vegan Sundubu Jjigae (Korean Soft Tofu Stew) Recipe

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3.9 from 69 reviews

Vegan Sundubu Jjigae is a comforting Korean soft tofu stew made with a flavorful homemade broth, vegan kimchi, fresh vegetables, and delicate soft tofu. This dish is rich in umami and spicy notes from gochugaru and kimchi, perfect for a warming meal that is entirely plant-based and gluten-free.

Ingredients

Broth

  • 3 cups Water
  • 4.5 inch piece Kombu Seaweed
  • 6 dried Shiitake Mushrooms

Main Ingredients

  • 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)

Seasonings & Oils

  • 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)

Instructions

  1. Prepare the Broth: Combine dried shiitake mushrooms and kombu with 3 cups of water in a container. Refrigerate overnight for best flavor, or if short on time, cover with hot water and steep for at least 1 hour. Remove kombu and strain the broth, reserving the liquid. Slice the rehydrated shiitake mushrooms and set aside.
  2. Sauté the Aromatics: Warm both toasted sesame oil and neutral oil in a large pot over medium heat. Add diced yellow onion and white parts of green onions, sautéing for 2–3 minutes until fragrant and translucent. Reduce heat to low, then add the gochugaru and stir gently for 20–30 seconds until the oil turns red and aromatic, careful not to burn the spice.
  3. Add Garlic and Kimchi: Stir in pressed garlic cloves and sauté for 1–2 minutes until fragrant. Add chopped vegan kimchi with its juice, sliced shiitake mushrooms, and soy sauce. Cook for a few minutes to let the flavors meld.
  4. Simmer with Broth and Zucchini: Pour in the prepared mushroom-kombu broth and stir well. Cover the pot and bring the stew to a strong simmer. Add zucchini slices and cook for about 10 minutes until they begin to soften. If using, stir in the cornstarch slurry to slightly thicken the broth and cook a few more minutes.
  5. Add Soft Tofu and Mushrooms: Using a spoon, gently add large chunks or slices of the Korean soft tofu into the stew, keeping the curds intact. Add enoki mushrooms as well. Bring the stew to a gentle boil and cook for a few more minutes until everything is heated through.
  6. Serve and Garnish: Ladle the hot sundubu jjigae into bowls. Garnish with the reserved green parts of the sliced green onions and additional kimchi if desired. Serve immediately for best taste.

Notes

  • Rehydrate the dried shiitake mushrooms overnight for a deeper broth flavor, or use hot water steeping if short on time.
  • Handle the soft tofu gently to maintain its delicate texture.
  • Gochugaru adds authentic Korean heat – adjust amount to your spice preference.
  • This stew is naturally vegan and gluten-free with appropriate soy sauce choice.
  • Use silken tofu as a substitute if Korean soft tofu (soon) is unavailable.
  • For a thicker stew, increase the cornstarch slurry slightly, but add cautiously to avoid over-thickening.

Find it online: https://justsosavory.com/vegan-sundubu-jjigae-korean-soft-tofu-stew-recipe/