Nut-Free Sundubu Jjigae
Dive into the comforting and bold flavors of Nut-Free Sundubu Jjigae, a hearty Korean soft tofu stew tailored for those with nut allergies. This recipe transforms the traditional dish into a nut-free delight by using carefully selected ingredients like nut-free sesame oil and soy sauce, while retaining all the signature spicy and savory elements. Loaded with silken tofu, vibrant zucchini, mushrooms, kimchi, and aromatic gochugaru, this one-pot wonder is simmered in a rich vegetable broth to create an irresistible depth of flavor. Ready in just 30 minutes, it’s perfect for anyone seeking a quick yet soul-warming dish. Serve it piping hot alongside steamed rice for a complete, satisfying meal. Whether you prefer it vegetarian, vegan, or with an added egg, this nut-free sundubu jjigae is a versatile and allergy-friendly take on a beloved Korean classic.
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Recipe Information
Ingredients
- 400 g Soft tofu (silken tofu)
- 1 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 2 tbsp Gochugaru (Korean red pepper flakes)
- 1 small Yellow onion, diced
- 1 small Zucchini, diced
- 100 g Mushrooms, sliced (shiitake or button)
- 1 cup Kimchi, chopped (ensure nut-free)
- 1 tbsp Kimchi juice
- 3 cups Water or vegetable broth
- 2 tbsp Soy sauce (ensure nut-free)
- 1 tsp Sugar
- 1 large Egg (optional, omit for vegan)
- 2 stalks Green onions, chopped
- 1 tsp Sesame oil (ensure nut-free)
- Salt, to taste
- 2 cups Cooked rice, for serving
Instructions
Heat a medium-sized pot over medium heat and add the vegetable oil.
Add the minced garlic and gochugaru to the pot. Stir for 1-2 minutes until fragrant but take care not to burn the garlic.
Add the diced onion, zucchini, and mushrooms. Cook for 3-4 minutes until the vegetables start to soften.
Stir in the chopped kimchi and kimchi juice, cooking for another 2 minutes to deepen the flavors.
Pour in the water or vegetable broth and bring to a boil.
Once boiling, lower the heat to medium and add the soy sauce and sugar. Stir well.
Gently add the soft tofu by cutting it into large chunks directly into the pot. Avoid over-stirring to preserve the tofu's texture.
Simmer the stew for 5-7 minutes to allow the flavors to meld together.
If using an egg, carefully crack it into the stew during the last 2-3 minutes of cooking. Allow the egg to cook to your desired doneness.
Taste the stew and adjust seasoning with salt if needed.
Garnish with chopped green onions and drizzle with sesame oil just before serving.
Serve hot with cooked rice on the side.
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 6635 mg | 288% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 28.8 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 753 mg | 58% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2719 mg | 58% | |
*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.
