A vegan version of the ubiquitous Korean soft tofu stew. It’s spicy, rich, and flavorful — one of my favorite dishes to eat on a cold winter day.
Traditionally, the stew is made with meat and/or seafood, in addition to an anchovy broth. For this vegan version, we are using shiitake mushrooms and kombu to make an equally flavorful, umami-packed broth.
Paired with well-fermented vegan kimchi and that ultra-soft Korean silken tofu, sundubu jjigae is seriously one of the heartiest Korean stews there is.
Besides white rice, I also like to have sundubu jjigae alongside a savory Korean pancake like Kimchijeon (kimchi pancake). You really can’t go wrong with too much kimchi, am I right?!