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