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?!
This is my second time making it! It’s very good except it was a little bit too spicy so I will reduce the spiciness this time. This second time around I found mushroom bouillon so I’m going to add that instead of just doubling up on the MSG like last time. All around a great dish which last time I served with galbi but this time I’ll just serve on its own. Since I’m not vegan I added an egg to each serving. Delicious!
Love your recipe!
Easy and tasty!
Great recipe! Easy to make, very successful, my family was very well impressed 👍😎👏
I’ve just made this and its so good! In the past, i had always wanted to try Korean soft tofu stew but couldn’t being a vegetarian. I was so excited when i saw this posted. It did not disappoint. Cant wait to make more of che Jorge’s recipes.
I just made this after seeing your tiktok and it was delicious! I wouldn’t have expected this to be a a dish I could recreate at home, but it was surprisingly simple. I’m glad I thought to prep all the ingredients before cooking since it didn’t take long to come together.
first time making this, and it was very tasty! Very warm too. Thank you for the recipe, I’ll be making it again. 🙂