Vegan Sundubu Jjigae - Korean Soft Tofu Stew
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!
Ingredients
- 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
Instructions
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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.
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Add in the gochujang, gochugaru, sugar, salt, vegan kimchi, and soy sauce. Sauté for 1-2 minutes until fragrant.
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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.
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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.
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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.
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Turn off the heat and garnish with sliced green onions and toasted sesame seeds. Serve with rice and vegan kimchi and enjoy!
Recipe Video
Recipe Notes
- Add more/less gochugaru (korean chili flakes) to increase/decrease the spiciness of the stew.