Vegetarian Sundubu Jjigae
Dive into the warm, comforting world of Korean cuisine with this vegetarian take on Sundubu Jjigae, a silky soft tofu stew that’s as wholesome as it is flavorful. This hearty dish features a vibrant vegetable broth infused with aromatic garlic, spicy gochugaru, and tangy vegetarian kimchi, delivering the signature bold flavors of Korean cooking without the seafood. Packed with tender zucchini, carrot, mushrooms, and both silken and firm tofu, this stew is a nourishing meal that’s perfect for cozy nights. Quick to prepare in just 40 minutes, it’s a satisfying option for vegetarians and fans of authentic Korean comfort food. Garnished with fresh green onions and best served alongside steamed rice or banchan, this recipe is your gateway to a delicious plant-based twist on a classic favorite.
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Recipe Information
Ingredients
- 4 cups Vegetable broth
- 14 oz Soft tofu (silken tofu)
- 1 small Zucchini
- 0.5 medium White or yellow onion
- 1 small Carrot
- 0.5 cup Kimchi (vegetarian, without seafood ingredients)
- 4 cloves Garlic cloves
- 1.5 tablespoons Gochugaru (Korean red chili flakes)
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 4 oz Firm tofu
- 2 stalks Green onions
- 4 oz Mushrooms (shiitake or cremini)
- 0.5 teaspoon Salt
Instructions
Prepare all vegetables: dice the zucchini and carrot into small cubes, thinly slice the onion and mushrooms, and mince the garlic.
Heat a medium-sized pot over medium heat. Add sesame oil and let it warm up.
Add the minced garlic to the pot and stir-fry for about 30 seconds, until fragrant.
Stir in the gochugaru and soy sauce, allowing the mixture to bloom and release its fragrance for 1 minute.
Add the sliced onion, zucchini, carrot, and mushrooms into the pot. Stir-fry for 2–3 minutes until the vegetables begin to soften.
Add the vegetarian kimchi and stir it into the vegetables for another minute to incorporate the flavors.
Pour in the vegetable broth and bring it to a boil. Reduce the heat to medium and let it simmer for 10–12 minutes to develop the flavor.
Cut the soft tofu into large spoonful-sized chunks and gently add it into the pot. Be careful not to break the tofu too much as it cooks.
Add the firm tofu and simmer the stew for another 5 minutes.
Taste the broth and adjust seasoning with salt if needed.
Slice the green onions and sprinkle them on top of the stew as a garnish before serving. Optionally, serve with cooked rice or a side of banchan (Korean side dishes).
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6688 mg | 291% | |
| Total Carbohydrate | 115.0 g | 42% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 39.3 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 869 mg | 67% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3820 mg | 81% | |
*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.
