vegan korean sundul jigae soft tofu stew with vegetables in a black bowl

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Sundubu Jjigae or Korean Soft Tofu Stew, 순두부 찌개 (Vegan Recipe)

10 ratings

· 20min · 3 servings

This Vegan Sundubu Jjigae (which literally translates to ‘soft tofu stew’) is one of my favourite Korean dishes. It has a light yet really rich and flavourful base with a kick of spice from gochugaru. This is so comforting and perfect for warm and hearty meals with a bowl of steamed short grain rice and some banchan (or side dishes) like kimchi and kongnamul.

The Foodie Takes Flight | Vegan Asian Recipes

Ingredients

Produce

• 1 bundle Enoki mushrooms, fresh

• 1 tsp Garlic

• 2 tbsp Gochugaru or korean hot pepper, powder

• 1 Green parts Green onion

• 1 lb King oyster or shiitake mushrooms, fresh

• 1/2 oz Kombu, dried

• 1/2 cup Scallion or green onions

• 3 Shiitake mushrooms, small dried

• 1 White onion, small

• 1 Zucchini, medium

Refrigerated

• 1 lb Sundubu or soft tofu or silken tofu

Canned Goods

• 3 cups Mushroom-kombu broth

Condiments

• 2 tbsp Soy sauce

Pasta & Grains

• 1 Rice, short grain

Baking & Spices

• 1/2 tsp Salt

• 1 Pinch Sugar

Oils & Vinegars

• 1 1/2 tbsp Neutral cooking oil

Bread & Baked Goods

• 1 Kimchi jeon or pancake

Prepared

• 3/4 cup Kimchi, vegan

• 1 Kimchi, Vegan

Beer, Wine & Liquor

• 1 tbsp Rice wine

Liquids

• 4 cups Water

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