Sundubu jjigae (Korean soft tofu stew)

Based on 8 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
350 g silken tofu
2 cloves garlic
100 g zucchinis
250 g waxy potatoes
100 g enoki mushrooms
scallions
2 tbsp vegetable oil
1 tbsp toasted sesame oil
1 tbsp gochujang
150 g vegan kimchi
2 tbsp soy sauce
475 ml water
short grain rice (cooked, for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot
  • spatula
  • Step 1/4

    Peel and mince garlic. Chop zucchini and potato into bite-size pieces. Rinse and trim the bottom of the mushrooms. Thinly slice scallions and reserve half for garnish.
    • 2 cloves garlic
    • 100 g zucchinis
    • 250 g waxy potatoes
    • 100 g enoki mushrooms
    • scallions
    • cutting board
    • knife

    Peel and mince garlic. Chop zucchini and potato into bite-size pieces. Rinse and trim the bottom of the mushrooms. Thinly slice scallions and reserve half for garnish.

  • Step 2/4

    Place a heavy-bottomed pot over medium-high heat. Add vegetable oil and toasted sesame oil. Once hot, add potatoes and stir-fry for approx. 5 min. Add garlic, zucchini, gochujang, and kimchi. Cook for approx. 5 min., or until the gochujang starts to stick to the bottom of the pot.
    • 2 tbsp vegetable oil
    • 1 tbsp toasted sesame oil
    • 1 tbsp gochujang
    • 150 g vegan kimchi
    • pot
    • spatula

    Place a heavy-bottomed pot over medium-high heat. Add vegetable oil and toasted sesame oil. Once hot, add potatoes and stir-fry for approx. 5 min. Add garlic, zucchini, gochujang, and kimchi. Cook for approx. 5 min., or until the gochujang starts to stick to the bottom of the pot.

  • Step 3/4

    Add soy sauce and water. Stir to combine and bring to a boil. Reduce heat and let simmer until potatoes are cooked through, approx. 10 min.
    • 2 tbsp soy sauce
    • 475 ml water

    Add soy sauce and water. Stir to combine and bring to a boil. Reduce heat and let simmer until potatoes are cooked through, approx. 10 min.

  • Step 4/4

    Add silken tofu (and any brine) and break up gently with a spatula or leave whole. Add mushrooms and let cook for approx. 3 min. Remove from heat, top with reserved scallions, and serve with cooked short grain rice. Enjoy!
    • 350 g silken tofu
    • short grain rice (cooked, for serving)

    Add silken tofu (and any brine) and break up gently with a spatula or leave whole. Add mushrooms and let cook for approx. 3 min. Remove from heat, top with reserved scallions, and serve with cooked short grain rice. Enjoy!