Vegan Sundubu Jjigae (Korean Soft Tofu Stew)
This 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.
Servings: 2
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.