Soy-Free Sundubu Jjigae

Dive into the comforting warmth of Soy-Free Sundubu Jjigae, a vibrant twist on the beloved Korean soft tofu stew that's perfect for those avoiding soy. This recipe swaps traditional tofu with a creamy nut-based alternative while using coconut cream to achieve a luscious, velvety base. Packed with tender vegetables like zucchini, mushrooms, and baby bok choy, and infused with the bold flavors of garlic, gochugaru, and sesame oil, this dish is both hearty and wholesome. A hint of soy-free fish sauce enhances its umami depth, while an optional poached egg adds a luxurious touch. Perfectly suited for vegans with simple adaptations, this one-pot wonder is a flavorful, nourishing meal served best with steamed rice and your favorite Korean side dishes.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Coconut cream (or thick coconut milk)
• 3 cups Vegetable broth
• 1 medium, diced Zucchini
• 1 medium, diced Carrot
• 2 small heads Baby bok choy
• 1 cup, sliced Mushrooms (shiitake or button)
• 4 cloves, minced Garlic
• 1.5 tablespoons Gochugaru (Korean red chili flakes)
• 1 tablespoon Sesame oil
• 1 tablespoon Neutral cooking oil (such as avocado or grapeseed)
• 1 teaspoon (adjust to taste) Sea salt
• 1.5 tablespoons Fish sauce alternative (soy-free, such as coconut aminos or vegan fish sauce)
• 1 large Egg (optional, omit for vegan)
• 2 thinly sliced Scallions
• 12 ounces Soft tofu alternative (made with nuts such as cashews or almonds, store-bought or homemade)

Directions

Step 1

In a large pot or Korean earthenware pot, heat 1 tablespoon of neutral cooking oil over medium heat.

Step 2

Add the minced garlic and gochugaru to the oil, stirring gently for 1-2 minutes until fragrant, being careful not to burn the chili flakes.

Step 3

Pour in the vegetable broth and bring to a simmer.

Step 4

Add the zucchini, carrot, mushrooms, and baby bok choy to the pot. Let simmer for 10 minutes until the vegetables are tender.

Step 5

Stir in the fish sauce alternative, sesame oil, and sea salt. Adjust seasonings as needed to taste.

Step 6

Gently add the soft tofu alternative in large chunks to the simmering stew, being careful not to break it apart too much.

Step 7

If using an egg, crack it gently into the stew and let it poach for 3-4 minutes until the whites are set but the yolk is still runny.

Step 8

Once everything is cooked through, remove the pot from the heat.

Step 9

Top with sliced scallions for a fresh garnish and an extra hint of flavor.

Step 10

Serve hot with a side of steamed rice or your favorite Korean banchan (side dishes).

Nutrition Facts

Serving size	(2147.9g)

Amount per serving	% Daily Value*
Calories	2152.0

Total Fat 167.3g	0%
Saturated Fat 86.2g	0%
Polyunsaturated Fat 8.2g
Cholesterol 186mg	0%
Sodium 6593.0mg	0%
Total Carbohydrate 133.6g	0%
Dietary Fiber 36.2g	0%
Total Sugars 49.3g
Protein 55.8g	0%

Vitamin D 41IU	0%
Calcium 537.8mg	0%
Iron 22.0mg	0%
Potassium 4870.0mg	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: 66.5%

Protein: 9.9%

Carbs: 23.6%