Vegan Sundubu Jjigae (Korean Soft Tofu Stew) – a hearty and comforting meal, this sizzling Korean stew features creamy tofu, enoki mushrooms, and a subtle spiciness.
Easily one of the most popular dishes in Korea, I became familiar with Subdubu Jjigae after watching Itaewon Class, one of my favorite K-dramas. Between the melt in your mouth tofu, inviting light red color, and mesmerizing sizzle, what’s not to love?
I’ve made a vegetarian version of Sundubu Jjigae that gets a rich, savory flavor from gochujang (Korean chili paste), gochugaru (Korean chili powder), kimchi, and doenjang (Korean fermented soybean paste). Try it as a quick weeknight dinner and you’ll feel like you’re inside your favorite K-drama!
WATCH HOW TO MAKE VEGAN SUNDUBU JJIGAE:
Vegan Sundubu Jjigae (Korean Soft Tofu Stew) - a hearty and comforting meal, this sizzling vegetarian Korean stew features creamy tofu, enoki mushrooms, and a subtle spiceness. Try it with some rice and homemade kimchi and enjoy your favorite K-drama!
- 1 tbsp sesame oil
- 2 tsp vegetable oil
- 4 cloves garlic , minced
- 1 medium onions , diced
- 1 1/2 cups vegetable stock
- 1 cup soft tofu , roughly crumbled
- 1/2 cup napa cabbage , diced
- 1/3 cup enoki mushrooms , cleaned
- 1/3 cup vegan kimchi
- 1 tbsp gochujang (korean chili paste)
- 2 tsp gochugaru (korean chili flakes)
- 2 tsp doenjang (korean soybean paste)
- 2 tbsp soy sauce
- 2 tsp sugar
- salt , to taste
- 1/3 cup green onions , sliced
- 1 tsp toasted sesame seeds
Heat up your Korean stone bowl (dolsot) or saucepan on medium heat and add in vegetable oil and sesame oil. Sauté garlic and onion for 2-3 minutes until they become transparent.
Add in the gochujang, gochugaru, sugar, salt, vegan kimchi, and soy sauce. Sauté for 1-2 minutes until fragrant.
Add in the vegetable stock and let it come up to a simmer. In a small bowl, combine the doenjang with a few spoons of the hot broth. Mix it until smooth and add it into the pot.
Add in the tofu as well, careful not to splatter the stock everywhere. Cover your pot and let it simmer for 3-5 minutes until the tofu softens.
Add in the cabbage and enoki mushrooms on top, gently pushing them down so they are submerged. Let this simmer covered for another 2-3 minutes.
Turn off the heat and garnish with sliced green onions and toasted sesame seeds. Serve with rice and vegan kimchi and enjoy!
- Add more/less gochugaru (korean chili flakes) to increase/decrease the spiciness of the stew.
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