Vegan Sundubu Jjigae

Dive into a bowl of this comforting and flavor-packed Vegan Sundubu Jjigae, a plant-based twist on the classic Korean soft tofu stew. Bursting with umami from vegan kimchi and shiitake mushrooms, this soup features silky soft tofu as its star ingredient, surrounded by a vibrant broth infused with gochugaru (Korean red pepper flakes), garlic, and toasted sesame oil. Nutritious veggies like zucchini and kale add texture and color, while a splash of soy sauce ties everything together with savory depth. Ready in just 40 minutes, this hearty, spicy, and wholesome recipe is perfect for a cozy dinner and pairs beautifully with steamed rice. Whether you're vegan or simply craving a lighter take on traditional sundubu jjigae, this dish delivers on flavor and warmth in every bite.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 cups vegetable broth
• 16 ounces soft tofu (silken tofu)
• 1 cup kimchi (vegan, without fish sauce)
• 1 medium, diced white onion
• 1 medium, diced zucchini
• 4 large, sliced shiitake mushrooms
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 4 minced garlic cloves
• 2 stalks, chopped green onion
• 8 ounces, diced firm tofu (optional for added texture)
• 1 cup, chopped kale or spinach
• 1 teaspoon, or to taste sea salt
• 0.25 teaspoon, or to taste ground black pepper
• 2 cups rice (steamed, for serving)

Directions

Step 1

Heat a medium-sized pot over medium heat and add the toasted sesame oil.

Step 2

Once hot, sauté the diced onion and minced garlic for 2-3 minutes until fragrant.

Step 3

Stir in the gochugaru and cook for 30 seconds to release the flavor.

Step 4

Add the vegan kimchi and sauté for another 2 minutes, allowing it to caramelize slightly.

Step 5

Pour in the vegetable broth and bring it to a gentle boil.

Step 6

Add the shiitake mushrooms, zucchini, and firm tofu (if using). Let simmer for 5-7 minutes until the vegetables are tender.

Step 7

Carefully add the soft tofu by spooning it into the stew in large chunks. Be gentle to avoid breaking it apart too much.

Step 8

Season with soy sauce, sea salt, and ground black pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.

Step 9

Stir in the chopped kale or spinach and let it wilt, about 1-2 minutes.

Step 10

Turn off the heat and garnish the stew with chopped green onions.

Step 11

Serve hot with steamed rice on the side.

Nutrition Facts

Serving size	(2863.1g)

Amount per serving	% Daily Value*
Calories	1928.4

Total Fat 57.9g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 8912.1mg	0%
Total Carbohydrate 260.5g	0%
Dietary Fiber 36.8g	0%
Total Sugars 46.0g
Protein 106.8g	0%

Vitamin D 10.8IU	0%
Calcium 2690.9mg	0%
Iron 27.7mg	0%
Potassium 5224.7mg	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: 26.2%

Protein: 21.5%

Carbs: 52.4%