Vegetarian Sundubu Jjigae: Korean Soft Tofu Stew

I have discovered that when you want to have hearty one-dish meals, you need to rely on stews like this Sundubu Jjigae or Korean Soft Tofu Stew. This dish traditionally uses meat as one of the constituents but I made a wholly vegetarian version loaded with vegetables.

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Ever since I have discovered Korean food, I am on a spree trying out many of the dishes and making vegetarian versions of them. I quite like the flavours of Korean cuisine and look forward to exploring more.

What attracted me to this Vegetarian Sundubu Jjigae is that it makes for a complete meal what with all the vegetables and tofu in it, and the fact that I can have it by itself or then pair it with rice. In addition, I can make it as fiery or as mellow as I choose depending on my mood.

As I write this, I realise that this is actually a Vegan Sundubu Jjigae. 🙂

Substitutes Used to Make Vegan Sundubu Jjigae

• Sundubu is actually fresh tofu that is super soft. I cannot find this in India and so used Mori-Nu Soft Silken Tofu.
• I used loads of mushrooms and vegetables in addition to Sundubu or Tofu. The traditional recipe has meat in it.
• I used the coarsely ground, spicy red chilli powder instead of Gochugaru, the Korean chilli powder.
• I had vegetarian Gochujang paste; you can find it easily on Amazon.
• I had toasted sesame oil but you can use flavourless vegetable oil as well.

Other Vegetarian or Vegan Korean Recipes I Have Tried

• Dubu Jorim: Spicy Korean Braised Tofu
• Gochujang Gaji-jjim | Korean Spicy Stuffed Steamed Eggplant
• Vegetarian Bibimbap: Korean Mixed Rice with Protein & Vegetables

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How to Make Vegan or Vegetarian Sundubu Jjigae

1. In a heavy-bottomed vessel, heat 1 tsp of oil; toasted sesame oil preferred.
2. Add 1/4 cup finely chopped onions and the thinly sliced white portion of two spring onions (scallions).
3. Stir-fry till the onion pieces turn translucent.
4. Now, add 1 tsp minced garlic and stir-fry for a minute.
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5. Next, add 1.5 tbsp Gochujang Paste, 1/2 tsp Gochugaru (or red chilli powder), and 1 tsp light Soy sauce. Mix well.
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6. Add 200 gms of thinly sliced mushrooms and stir-fry for a few minutes till the mushrooms soften a bit.
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7. Add 150 gms of sliced Zucchini and mix well.
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8. Pour 2 cups of water and bring the mix to a boil.
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9. Add 200 gms of Silken Tofu slices and 1/2 cup of spring onion greens.
10. Let the mix boil for a couple of minutes.
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11. Check for seasoning and add salt, if needed.
12. Serve Sundubu Jjigae immediately.
13. You can eat this Korean Soft Tofu Stew:
    1. by itself
    2. as an accompaniment to rice   

Recipe for Vegetarian Korean Soft Tofu Stew

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Vegan or Vegetarian Sundubu Jjigae: The Korean Soft Tofu Stew

Aruna

Loaded with vegetables and tofu, this Vegetarian Sundubu Jjigae is a complete meal in itself. What I like about this spicy Korean Soft Tofu Stew is that you can have it by itself as a low-carb meal or then pair it with rice for a heavier meal.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch

Cuisine Vegan, Vegetarian

Servings 2 People

Calories 165 kcal

Equipment

• Heavy Bottomed Vessel
• Spatula
• Cutting Board
• Knife

Ingredients

  

1x2x3x

• 200 gms Tofu (Preferably Sundubu or Soft Silken Tofu)
• 200 gms Button Mushrooms (Sliced)
• 150 gms Zucchini (Sliced)
• 1/4 Cup Onion (Finely Chopped)
• 2 Spring Onions (Finely Chopped)

For Flavour

• 1.5 tbsp Gochujang
• 1 tsp Gochugaru (or Spicy Red Chilli Powder)
• 1 tsp Light Soy Sauce

Other Ingredients

• 1 tsp Roasted Sesame Oil (Or any vegetable oil)
• 2 Cups Water
• Salt to Taste

Instructions

 

• In a heavy-bottomed vessel, heat 1 tsp of oil; toasted sesame oil preferred.
• Add 1/4 cup finely chopped onions and the thinly sliced white portion of two spring onions (scallions).
• Stir-fry till the onion pieces turn translucent.
• Now, add 1 tsp minced garlic and stir-fry for a minute.
• Next, add 1.5 tbsp Gochujang Paste, 1/2 tsp Gochugaru (or red chilli powder), and 1 tsp light Soy sauce. Mix well.
• Add 200 gms of thinly sliced mushrooms and stir-fry for a few minutes till the mushrooms soften a bit.
• Add 150 gms of sliced Zucchini and mix well.
• Pour 2 cups of water and bring the mix to a boil.
• Add 200 gms of Silken Tofu slices and 1/2 cup of spring onion greens.
• Let the mix boil for a couple of minutes.
• Serve Sundubu Jjigae immediately by itself or with rice.

Nutrition

Calories: 165 kcalCarbohydrates: 15 gProtein: 14 gFat: 7 gSaturated Fat: 1 gPolyunsaturated Fat: 4 gMonounsaturated Fat: 2 gSodium: 507 mgPotassium: 646 mgFiber: 4 gSugar: 6 gVitamin A: 590 IUVitamin C: 21 mgCalcium: 167 mgIron: 3 mg

Keyword Dubu Jjigae, Jjigae, Korean Soft Tofu Stew, Korean Tofu Soup, Sundubu Jjigae, Tofu Stew

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!