Vegan Sundubu Jjigae 순두부찌개 (Korean Soft Tofu Stew)

Name: Vegan Sundubu Jjigae 순두부찌개 (Korean Soft Tofu Stew)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian, Korean
Ingredients: 3-4 small dried shiitake mushrooms; 0.5 oz dried kombu (or dried kelp); 4 cups water; 1.5 tbsp neutral cooking oil; 1 small white onion (diced); 1/2 cup chopped scallion or green onions (, white and green parts separated); 2-3 tbsp gochugaru or korean hot pepper powder; 3/4 cup chopped vegan kimchi; 1 tbsp rice wine (like mirin, sake, etc. (optional)); 2-3 tbsp soy sauce (or to taste); 1 bundle fresh enoki mushrooms (, 150 g); 1 lb sliced fresh king oyster or shiitake mushrooms (, feel free to use rehydrated shiitake mushrooms (see notes)); 1 medium zucchini (, sliced into small 1/4” thick quarters); 3 cups mushroom-kombu broth (or vegetable broth (see notes)); 1 tsp minced garlic; 1/2 tsp salt (or more, to taste); Pinch sugar; 1 lb sundubu or soft tofu or silken tofu ((mine was in a tube)); Green parts of green onion (for garnish); Vegan kimchi (or other banchan); Steamed short grain rice; Kimchi Jeon or Pancake

Instructions

Prep:5minCook:15min

This Vegan Sundubu Jjigae (which literally translates to ‘soft tofu stew’) is one of my favourite Korean dishes. It has a light yet really rich and flavourful base with a kick of spice from gochugaru. This is so comforting and perfect for warm and hearty meals with a bowl of steamed short grain rice and some banchan (or side dishes) like kimchi and kongnamul.

Updated at: Fri, 22 Nov 2024 11:32:47 GMT