Soy-Free Sundubu Jjigae
Delight in the bold, comforting flavors of Soy-Free Sundubu Jjigae, a health-conscious twist on the beloved Korean soft tofu stew. Crafted to accommodate soy allergies or preferences, this recipe features a creamy coconut base and a luscious nut-based tofu alternative for a rich yet balanced texture. Packed with vibrant vegetables like zucchini, carrots, baby bok choy, and mushrooms, this dish is infused with the authentic kick of gochugaru and the umami depth of soy-free fish sauce substitutes. Ready in just 40 minutes, this spicy, hearty jjigae can be tailored for vegan diets by omitting the optional egg. Perfectly paired with steamed rice and traditional Korean side dishes, it's a wholesome, dairy-free, and soy-free comfort food that celebrates bold Korean flavors while accommodating diverse dietary needs.
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Recipe Information
Ingredients
- 1 cup Coconut cream (or thick coconut milk)
- 3 cups Vegetable broth
- 1 medium, diced Zucchini
- 1 medium, diced Carrot
- 2 small heads Baby bok choy
- 1 cup, sliced Mushrooms (shiitake or button)
- 4 cloves, minced Garlic
- 1.5 tablespoons Gochugaru (Korean red chili flakes)
- 1 tablespoon Sesame oil
- 1 tablespoon Neutral cooking oil (such as avocado or grapeseed)
- 1 teaspoon (adjust to taste) Sea salt
- 1.5 tablespoons Fish sauce alternative (soy-free, such as coconut aminos or vegan fish sauce)
- 1 large Egg (optional, omit for vegan)
- 2 thinly sliced Scallions
- 12 ounces Soft tofu alternative (made with nuts such as cashews or almonds, store-bought or homemade)
Instructions
In a large pot or Korean earthenware pot, heat 1 tablespoon of neutral cooking oil over medium heat.
Add the minced garlic and gochugaru to the oil, stirring gently for 1-2 minutes until fragrant, being careful not to burn the chili flakes.
Pour in the vegetable broth and bring to a simmer.
Add the zucchini, carrot, mushrooms, and baby bok choy to the pot. Let simmer for 10 minutes until the vegetables are tender.
Stir in the fish sauce alternative, sesame oil, and sea salt. Adjust seasonings as needed to taste.
Gently add the soft tofu alternative in large chunks to the simmering stew, being careful not to break it apart too much.
If using an egg, crack it gently into the stew and let it poach for 3-4 minutes until the whites are set but the yolk is still runny.
Once everything is cooked through, remove the pot from the heat.
Top with sliced scallions for a fresh garnish and an extra hint of flavor.
Serve hot with a side of steamed rice or your favorite Korean banchan (side dishes).
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 6593 mg | 287% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 49.3 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 538 mg | 41% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 4870 mg | 104% | |
*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.
