Dairy-Free Sundubu Jjigae
Delight in a comforting bowl of Dairy-Free Sundubu Jjigae, a flavorful and health-conscious twist on the classic Korean soft tofu stew. This recipe captures the essence of Sundubu Jjigae with its silky soft tofu, vibrant kimchi, and aromatic blend of gochugaru (Korean chili flakes) and gochujang (chili paste), all simmered in a rich vegetable stock. Perfect for those who are dairy-free, this hearty dish is packed with tender zucchini, earthy mushrooms, and a hint of sesame oil for added depth. Quick to prepare in just 30 minutes, it’s ideal for a satisfying weekday meal. Serve it steaming hot with a side of rice for a complete, soul-warming experience.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 450 grams soft tofu (silken tofu)
- 3 cups vegetable stock
- 1 cup kimchi (make sure it's dairy-free)
- 2 tablespoons gochugaru (Korean red chili flakes)
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon neutral cooking oil (like avocado or grapeseed)
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 medium zucchini, sliced into half-moons
- 1 cup mushrooms (shiitake or button), sliced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 2 stalks green onions, sliced
- 1 optional: red chili (thinly sliced, for extra spice)
- 1 serving optional: cooked rice, for serving
Instructions
Heat the neutral cooking oil in a medium pot or Korean ttukbaegi (stone pot) over medium heat.
Add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the gochugaru and gochujang to the pot, stirring well to combine with the onions and garlic. Cook for 30 seconds to bring out the flavors.
Pour the vegetable stock into the pot and bring the mixture to a gentle boil.
Add the kimchi, sliced zucchini, and mushrooms to the pot. Reduce the heat to medium-low and simmer for 5-7 minutes until the vegetables are tender.
Carefully add the soft tofu by spooning it into the pot in large chunks. Avoid stirring too much to maintain the tofu's delicate texture.
Stir in the soy sauce (or tamari), sesame oil, and sliced green onions. Taste the stew and adjust for seasoning if needed.
For extra spice, add thinly sliced red chili at this point, if desired.
Serve the Sundubu Jjigae hot, alongside cooked rice, if preferred.
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5086 mg | 221% | |
| Total Carbohydrate | 135.1 g | 49% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 33.4 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 774 mg | 60% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3848 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
