Vegetarian Sundubu Jjigae

Warm up with a comforting bowl of Vegetarian Sundubu Jjigae, a hearty Korean soft tofu stew that's packed with bold flavors and vibrant nutrients. This plant-based twist on the classic dish features silken tofu immersed in a rich vegetable broth infused with gochugaru (Korean red chili flakes), garlic, and soy sauce, delivering the perfect balance of heat and umami. Fresh vegetables like zucchini, mushrooms, onion, and carrot, along with tangy vegetarian kimchi, add layers of flavor and texture to every spoonful. Garnished with green onions and optionally paired with steamed rice or traditional Korean banchan, this recipe comes together in just 40 minutes, making it an excellent choice for a cozy, satisfying, and meat-free meal. Perfect for fans of Korean cuisine, this dish is a must-try for its depth of flavor and wholesome ingredients.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 4 cups Vegetable broth
• 14 oz Soft tofu (silken tofu)
• 1 small Zucchini
• 0.5 medium White or yellow onion
• 1 small Carrot
• 0.5 cup Kimchi (vegetarian, without seafood ingredients)
• 4 cloves Garlic cloves
• 1.5 tablespoons Gochugaru (Korean red chili flakes)
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 4 oz Firm tofu
• 2 stalks Green onions
• 4 oz Mushrooms (shiitake or cremini)
• 0.5 teaspoon Salt

Directions

Step 1

Prepare all vegetables: dice the zucchini and carrot into small cubes, thinly slice the onion and mushrooms, and mince the garlic.

Step 2

Heat a medium-sized pot over medium heat. Add sesame oil and let it warm up.

Step 3

Add the minced garlic to the pot and stir-fry for about 30 seconds, until fragrant.

Step 4

Stir in the gochugaru and soy sauce, allowing the mixture to bloom and release its fragrance for 1 minute.

Step 5

Add the sliced onion, zucchini, carrot, and mushrooms into the pot. Stir-fry for 2–3 minutes until the vegetables begin to soften.

Step 6

Add the vegetarian kimchi and stir it into the vegetables for another minute to incorporate the flavors.

Step 7

Pour in the vegetable broth and bring it to a boil. Reduce the heat to medium and let it simmer for 10–12 minutes to develop the flavor.

Step 8

Cut the soft tofu into large spoonful-sized chunks and gently add it into the pot. Be careful not to break the tofu too much as it cooks.

Step 9

Add the firm tofu and simmer the stew for another 5 minutes.

Step 10

Taste the broth and adjust seasoning with salt if needed.

Step 11

Slice the green onions and sprinkle them on top of the stew as a garnish before serving. Optionally, serve with cooked rice or a side of banchan (Korean side dishes).

Nutrition Facts

Serving size	(2036.0g)

Amount per serving	% Daily Value*
Calories	1021.4

Total Fat 40.8g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 8.9g
Cholesterol 0mg	0%
Sodium 6688.3mg	0%
Total Carbohydrate 115.0g	0%
Dietary Fiber 26.9g	0%
Total Sugars 39.3g
Protein 61.9g	0%

Vitamin D 13.6IU	0%
Calcium 868.6mg	0%
Iron 14.5mg	0%
Potassium 3820.2mg	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: 34.2%

Protein: 23.0%

Carbs: 42.8%