Sundubu jjigae (Korean soft tofu stew)

Sundubu jjigae (Korean soft tofu stew)

Based on 17 ratings

"This comforting Korean classic is a spicy stew that can be loaded with various vegetables and meats, and is crowned with a super soft silken tofu (sundubu) that soaks up the red stew and adds a nice creamy texture. This one is vegan, but typical recipes include a dried anchovy broth and classic kimchi (as opposed to a vegan variation). The recipe was inspired and adapted from The Korean Vegan, Joanne Molinaro’s recipe. If you want to add other vegetables, like eggplant, or other kinds of mushrooms (think sliced portobello or shiitake), you definitely can, and of course you could alter the recipe even more by adding an egg (a classic add in to this stew), thinly sliced pork belly, or shrimp or clams. I chose not to include Korean chili flakes (gochugaru) here, and instead relied on Korean chili paste (gochujang) for the heat, flavor, and color."

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
350 g
silken tofu
2 cloves
garlic
100 g
zucchini
250 g
waxy potatoes
100 g
enoki mushrooms
3
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)
MetricImperial

Utensils

cutting board, knife, pot, spatula

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How-To Videos

homemade-shortcut-kimchi

Homemade shortcut kimchi

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How to prepare garlic

how-to-clean-mushrooms

How to clean mushrooms

how-to-prepare-zucchini

How to prepare zucchini

  • 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 zucchini
    • 250 g waxy potatoes
    • 100 g enoki mushrooms
    • 3 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!

  • Enjoy your meal!

    Sundubu jjigae (Korean soft tofu stew)

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