ramyaramesh3007This delicious and comforting stew is vegan and can be made in under 20-minutes! It’s loaded with soft silken tofu and enoki mushrooms for the perfect slurp.
Did you know this Korean Soft Tofu Stew (also known as Sundubu Jjigae) is only made in one-pot and is super duper beginner friendly?
In general, Kimchi stews came about when the kimchi variant made with chili peppers grew popular in the peninsula mid-era. My two favourite type of stews are Soondubu-Jjigae (soft tofu stew) and Vegan Korean Army Stew (Budae-jjigae)!
This dish is made with soft tofu and enoki mushrooms with a spicy broth that will leave you wanting for more. I make these often for weeknight dinners because they are so simple to make, only needs one pot and can be prepared in under 20-minutes.
The traditional version does not include kimchi, but I’ve added vegan kimchi in this recipe for more texture and varying bite – it also adds some sourness to the stew which I love!
Important Notes:
Traditional kimchi is NOT vegan as it might contain anchovies or fish sauce. Kimchi is commonly made with Korean fish sauce to quicken the fermentation process. Wanting Kimchi has a vegan kimchi – you can check them out here.
Gluten Free Option
You also have to replace gochujang with a gluten-free chili paste. Remember to also replace the soy sauce with gluten free soy sauce, tamari or coconut aminos for a gluten free version of this dish. I really like the ones below by Lee Kum Kee and Kikkoman.
Vegan Sundubu Jjigae (Korean Soft Tofu Stew)
Ingredients
- 1 tbsp toasted sesame oil
- 2 tbsp scallions white part
- 1/2 cup vegan kimchi
- 300 g silken tofu
- 30 g enoki mushrooms
- 2 cups water
Gochujang Sauce
- 1 tbsp gochujang
- 1/2 tbsp gochugaru more if you want it spicy!
- 1 tbsp light soy sauce
- 1 tsp sweetener
- salt
Garnish
- toasted sesame seeds
- 2 tbsp scallions green part
Instructions
- Mix the ingredients needed for the gochujang sauce.
- Add sesame oil to a claypot (or normal pot). Saute white part of scallions.
- Add vegan kimchi and saute for a minute.
- Add 2 cups of water, then add gochujang sauce. Mix well.
- Slice your silken tofu and add them to the stew. Add enoki mushrooms and other greens / mushrooms / beancurd skin if you'd like.
- Bring to a boil. Close the lid and simmer for 3-5 minutes.
- Serve with chopped spring onions and toasted sesame seeds.