Dairy-Free Sundubu Jjigae

Discover the comforting flavors of Dairy-Free Sundubu Jjigae, a plant-based twist on the classic Korean soft tofu stew. This rich and spicy dish showcases velvety silken tofu simmered in a bold, umami-packed broth infused with gochugaru, gochujang, and tangy, dairy-free kimchi. Loaded with fresh zucchini, mushrooms, and aromatic garlic, each spoonful delivers a heartwarming balance of heat and depth. Perfectly suited for those seeking a gluten-free and dairy-free option, this stew is quick to make in just 30 minutes, making it ideal for a cozy weeknight dinner. Serve it piping hot with a side of steamed rice for an authentic Korean dining experience that is both satisfying and nourishing. Whether you're a tofu lover or simply looking to explore Korean cuisine, this recipe will become an instant favorite!

Nutriscore Rating: 80/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 450 grams soft tofu (silken tofu)
• 3 cups vegetable stock
• 1 cup kimchi (make sure it's dairy-free)
• 2 tablespoons gochugaru (Korean red chili flakes)
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon neutral cooking oil (like avocado or grapeseed)
• 1 medium onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 medium zucchini, sliced into half-moons
• 1 cup mushrooms (shiitake or button), sliced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 2 stalks green onions, sliced
• 1 optional: red chili (thinly sliced, for extra spice)
• 1 serving optional: cooked rice, for serving

Directions

Step 1

Heat the neutral cooking oil in a medium pot or Korean ttukbaegi (stone pot) over medium heat.

Step 2

Add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 3

Add the gochugaru and gochujang to the pot, stirring well to combine with the onions and garlic. Cook for 30 seconds to bring out the flavors.

Step 4

Pour the vegetable stock into the pot and bring the mixture to a gentle boil.

Step 5

Add the kimchi, sliced zucchini, and mushrooms to the pot. Reduce the heat to medium-low and simmer for 5-7 minutes until the vegetables are tender.

Step 6

Carefully add the soft tofu by spooning it into the pot in large chunks. Avoid stirring too much to maintain the tofu's delicate texture.

Step 7

Stir in the soy sauce (or tamari), sesame oil, and sliced green onions. Taste the stew and adjust for seasoning if needed.

Step 8

For extra spice, add thinly sliced red chili at this point, if desired.

Step 9

Serve the Sundubu Jjigae hot, alongside cooked rice, if preferred.

Nutrition Facts

Serving size	(2010.7g)

Amount per serving	% Daily Value*
Calories	1171.2

Total Fat 50.4g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 8.0g
Cholesterol 0mg	0%
Sodium 5084.0mg	0%
Total Carbohydrate 137.9g	0%
Dietary Fiber 28.6g	0%
Total Sugars 34.4g
Protein 55.5g	0%

Vitamin D 8IU	0%
Calcium 760.1mg	0%
Iron 14.0mg	0%
Potassium 3846.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.0%

Protein: 18.1%

Carbs: 44.9%