It has a light yet really rich and flavourful base with a kick of spice from gochugaru. I’ve made this countless times at home and it’s a family favourite!
This is so comforting and perfect for warm and hearty meals with a bowl of steamed short grain rice and some banchan (or side dishes) like kimchi and kongnamul.
Korean cuisine has various types of jjigae or stew. This one is a sundubu jjigae 순두부찌개, which literally translates to soft tofu (두 sun = soft, 두부 dubu = tofu) stew (찌개 jjigae). Its broth gets its distinct orange/red hue from the use of gochugaru or Korean red pepper flakes/powder. It’s very orange/red but is actually not that spicy since gochugaru is mild in terms of spice but is really bright red in colour. It also has a subtle sweet note.
Vegan Sundubu Jjigae (soft Tofu Stew)
I grew up enjoying this and is usually made with some meat like small pieces or beef and/or seafood like squid and clams. But when I went vegan I of course wanted to make a vegan version of it.
So for this vegan version, I use a variety of mushrooms, that also give the base a nice umami flavour. I also find that king oyster mushrooms have a similar texture to squid, which goes perfect with this jjigae.
The sundubu or soft tofu gives this that silky texture and the mushrooms really add to the texture, most especially the enoki mushrooms that have this stringy texture that I really love.
Easy Soondubu Jjigae (korean Soft Tofu Stew)
You’ll also need a few basic ingredients and of course some soft tofu! Mine comes in a tube but it’s also available in blocks that you can purchase in supermarkets or Asian groceries.
I like to cut through the kombu using a pair of scissors. I like to fold mine in half and cut around five 1” (2.5 cm) cuts on each side. Also, do NOT wash your kombu. The white powdery layer on the kombu is naturally occurring and is what adds to the umami flavour when soaked.
You can make kombu tsukudani or simmered kombu. Kombu Tsukudani is perfect with rice or as a side since even in small quantities, it packs so much flavour. It’s traditionally quite salty so that it can last long (even with refrigeration) but I love mine with a good balance of sweet and salty so I tend to add more sugar to get it that nice sweetness to balance out the saltiness.
Korean Spicy Soft Tofu Stew
Adding some kimchi gives this dish an extra layer of flavour. You’ll basically end up with a kimchi sundubu jjigae (kimchi and soft tofu stew).
I love to use my ttukbaegi but you can use a regular pot. I just love to use this pot because it retains heat very well. So even after I turn off the fire, the jjigae is usually still boiling!
A Korean ttukbaegi or earthenware pot is great for cooking soups and stews because it retains heat very well making it perfect for this sundubu jjigae recipe.
Kimchi Mushroom Soft Tofu Stew (vegetarian)
For this jjigae, I used a ttukbaegi or Korean earthenware/ceramic bowl. This bowl retains heat very well so even after turning off the heat, it’s still boiling.
I made this in a regular pot too (see my video) but really prefer cooking and enjoying it from a Korean ttukbaegi because the bowl retains heat so well and I can cook and serve this jjigae in It.
This is best enjoyed with a bowl of steamed short grain rice. Serve this with some banchan or side dishes even Kimchi Pancakes (recipe here) for a super hearty meal! 🙂
Spicy Korean Tofu Soup
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
This Vegan Sundubu Jjigae (which literally translates to ‘soft tofu stew’) is one of my favourite Korean dishes. It has a light yet really rich and flavourful base with a kick of spice from gochugaru. This is so comforting and perfect for warm and hearty meals with a bowl of steamed short grain rice and some banchan (or side dishes) like kimchi and kongnamul.
Serving: 1 serving | Calories: 198 kcal | Carbohydrates: 14 g | Protein: 10 g | Fat: 11 g | Saturated Fat: 2 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 4 g | Sodium: 2015 mg | Potassium: 554 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 798 IU | Vitamin C: 17 mg | Calcium: 79 mg | Iron: 2 mg
How To Assemble Your Own Korean Stew
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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.
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