Gluten-Free Sundubu Jjigae
Experience the comforting warmth of Gluten-Free Sundubu Jjigae, a vibrant take on the classic Korean soft tofu stew that's perfect for those with gluten sensitivities. This hearty dish combines silken tofu, gluten-free gochugaru, and gluten-free soy sauce for a spicy, umami-rich broth, while fresh vegetables like zucchini, shiitake mushrooms, and onion add layers of texture and flavor. A cup of tangy gluten-free kimchi enhances the stew's signature boldness, while a drizzle of sesame oil and optional egg bring it all together in a silky finish. Ready in just 35 minutes, this gluten-free recipe is a quick and nutritious option that’s ideal for cozy dinners. Pair it with steamed rice or gluten-free noodles for a complete meal that showcases authentic Korean flavors in every bite.
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Recipe Information
Ingredients
- 400 grams Soft tofu (silken tofu)
- 2 tablespoons Gluten-free gochugaru (Korean red chili flakes)
- 2 tablespoons Sesame oil
- 2 tablespoons Gluten-free soy sauce
- 4 cloves Garlic, minced
- 1 medium Yellow onion, diced
- 1 small Zucchini, diced
- 6 pieces Shiitake mushrooms, sliced
- 1 cup Kimchi (check label for gluten-free)
- 3 cups Vegetable stock or water
- 1 large Egg (optional)
- 2 stalks Green onions, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Heat a medium pot over medium heat and add the sesame oil.
Once the oil is warm, add the minced garlic and gochugaru. Stir frequently for 1-2 minutes until fragrant. Be careful not to burn the chili flakes.
Add the diced onion, zucchini, and shiitake mushrooms to the pot. Stir-fry for 3-4 minutes until the vegetables are slightly softened.
Stir in the gluten-free soy sauce and kimchi, cooking for another 2 minutes to release the flavors.
Pour in the vegetable stock or water and bring the mixture to a simmer. Let it cook for 5 minutes to allow the ingredients to meld together.
Gently add the soft tofu in large chunks, breaking it apart slightly with a spoon. Simmer for another 5 minutes to heat the tofu through.
If using the optional egg, crack it into the center of the stew. Cover the pot and let it cook for 2-3 minutes, or until the egg is cooked to your desired level.
Season with salt and black pepper to taste. Stir in the chopped green onions just before serving.
Serve hot with a side of steamed white rice or gluten-free rice noodles.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 6912 mg | 301% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 21.7 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 659 mg | 51% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2639 mg | 56% | |
*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.
