Vegan Sundubu Jjigae
Warm up with a hearty bowl of Vegan Sundubu Jjigae, a plant-based twist on the classic Korean soft tofu stew that's bursting with bold, comforting flavors. This vegan recipe features silken tofu, tender zucchini, and shiitake mushrooms simmered in a spicy, umami-rich broth created from gochugaru and soy sauce, all brought together by the tangy kick of vegan kimchi. Infused with fragrant garlic and toasted sesame oil, it’s a soulful dish that’s both satisfying and nourishing. Perfectly paired with steamed rice and garnished with fresh green onions, it’s ready in just 40 minutes and makes an ideal one-pot meal. Whether you're craving spicy stews or exploring Korean cuisine, this dairy-free, meat-free Sundubu Jjigae is sure to be a flavorful centerpiece for your table.
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Recipe Information
Ingredients
- 4 cups vegetable broth
- 16 ounces soft tofu (silken tofu)
- 1 cup kimchi (vegan, without fish sauce)
- 1 medium, diced white onion
- 1 medium, diced zucchini
- 4 large, sliced shiitake mushrooms
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 4 minced garlic cloves
- 2 stalks, chopped green onion
- 8 ounces, diced firm tofu (optional for added texture)
- 1 cup, chopped kale or spinach
- 1 teaspoon, or to taste sea salt
- 0.25 teaspoon, or to taste ground black pepper
- 2 cups rice (steamed, for serving)
Instructions
Heat a medium-sized pot over medium heat and add the toasted sesame oil.
Once hot, sauté the diced onion and minced garlic for 2-3 minutes until fragrant.
Stir in the gochugaru and cook for 30 seconds to release the flavor.
Add the vegan kimchi and sauté for another 2 minutes, allowing it to caramelize slightly.
Pour in the vegetable broth and bring it to a gentle boil.
Add the shiitake mushrooms, zucchini, and firm tofu (if using). Let simmer for 5-7 minutes until the vegetables are tender.
Carefully add the soft tofu by spooning it into the stew in large chunks. Be gentle to avoid breaking it apart too much.
Season with soy sauce, sea salt, and ground black pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.
Stir in the chopped kale or spinach and let it wilt, about 1-2 minutes.
Turn off the heat and garnish the stew with chopped green onions.
Serve hot with steamed rice on the side.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8912 mg | 387% | |
| Total Carbohydrate | 260.5 g | 95% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 46.0 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 2691 mg | 207% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5225 mg | 111% | |
*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.
