Vegan Sundubu Jjigae (Korean Soft Tofu Stew)
This vegan Sundubu Jjigae recipe is the latest installment in Devorah Bowen‘s monthly recipe column The Art of Soups & Stews.
Simple & Deeply Satisfying: Why You’ll Love This Sundubu Jjigae Recipe
Sundubu Jjigae (also spelled Soondubu Jjigae) is a comforting Korean soft tofu stew that’s both simple to make and deeply satisfying. At its core is the extra soft tofu, which has an almost custardy texture when it breaks apart making it different from other tofu soups. The broth is flavorful and kept vegan by using a combination of kombu seaweed and shiitake mushrooms.
The signature red color comes primarily from gochugaru (Korean chili flakes), which infuses the broth with a warm, earthy heat and subtle smokiness. Kimchi adds depth with its savory, fermented umami flavor and a light tang. While enoki mushrooms are more commonly used this recipe uses shimeji mushrooms, which bring a slightly firmer bite. Traditionally, a raw egg is cracked into the hot stew just before serving, adding richness and a silky finish. In this plant based version, a light cornstarch slurry is used instead to gently thicken the broth and mimic that added body.
Ingredients You’ll Need
Stew Ingredients
- Fresh Produce: Zucchini, Enoki or Shimeji Mushrooms, Yellow Onion, Garlic, Green Onions,
- Kimchi: Vegan kimchi (homemade or jarred)
- Tofu: Korean Soft Tofu or Soon (you can sub with silken tofu)
- Condiments: Soy Sauce, Gochugaru (Korean Spice), Toasted Sesame Oil, Neutral Oil
- Optional: Cornstarch Slurry (Cornstarch mixed with Water)
Broth Ingredients
- Water
- Kombu Seaweed
- Dried Shiitake Mushrooms
How to Make This Sundubu Jjigae Recipe (Step by Step)
The following is a step-by-step overview of how to make this Vegan Sundubu Jjigae recipe. For a recap with the ingredient list and exact measurements, be sure to refer to the recipe card below.
Step one: Prepare the Broth
Prepare the broth by combining the dried shiitake mushrooms and kombu with 3 cups of water, refrigerate overnight. If short on time, cover with hot water and steep for at least 1 hour. Remove and discard the kombu and strain the broth, reserving the liquid. Slice the rehydrated shiitake mushrooms and set aside.
Start Making the Stew
Warm both oils in a large pot over medium heat. Add the yellow and white parts of the green onions and sauté for 2–3 minutes until fragrant. Reduce the heat to low, then add the gochugaru and stir gently for 20–30 seconds until the oil turns red and aromatic, being careful not to let it burn.
Add the garlic and sauté for about 1–2 minutes until fragrant. Stir in the chopped kimchi, kimchi juice, sliced shiitake mushrooms, and soy sauce, then cook for a few minutes to combine the flavors.
Add the Broth to the Stew
Pour in the prepared broth and stir well. Cover and bring to a strong simmer. Add the zucchini and continue cooking for about 10 minutes, or until the zucchini begins to soften.
If using, add in the cornstarch slurry and mix well. Allow the soup to continue cooking for a few minutes to thicken slightly.
Add the Soft Tofu & Mushrooms
Gently add the soft tofu in large slices or spoonfuls, keeping the curds intact rather than breaking them apart. Add the enoki or shimeji mushrooms. Bring the stew to a gentle boil and let it cook for a few more minutes until everything is heated through.
Serve & Enjoy the Vegan Sundubu Jjigae (Korean Soft Tofu Stew)
Ladle the stew into bowls and serve hot, garnish with sliced green onions and additional kimchi if desired.
Vegan Sundubu Jjigae – RECIPE CARD
Use the recipe card below to save & print this vegan Sundubu Jjigae recipe. For additional step by step photos, be sure to read the full article above.
Vegan Sundubu Jjigae (Korean Soft Tofu Stew)
Ingredients
- 1 cup Vegan kimchi - chopped, with the juice
- 1 medium Zucchini - cut into half moons
- 11 ounces Korean Soft Tofu - or Soon (you can sub with silken tofu)
- 4.4 ounces Enoki Mushrooms - or Shimeji Mushrooms, bottoms trimmed (you can use slightly more or less, depending on the package you find)
- 1/2 small Yellow Onion - diced
- 3 cloves Garlic - pressed
- 3 Green Onions - sliced (white parts only) reserve green for garnish
- 2 teaspoons Soy Sauce
- 2 Tablespoons Gochugaru - (Korean Spice)
- 1 Tablespoon Toasted Sesame Oil
- 1 Tablespoon Neutral Oil
For the Cornstarch Slurry
- 3 Tablespoons Cornstarch - (mixed with 3 tablespoons water)
For the Broth
- 3 cups Water
- 4.5 inch piece Kombu Seaweed
- 6 dried Shiitake Mushrooms - use more if on the smaller side
Instructions
- Prepare the broth by combining the dried shiitake mushrooms and kombu with 3 cups of water, refrigerate overnight. If short on time, cover with hot water and steep for at least 1 hour. Remove and discard the kombu and strain the broth, reserving the liquid. Slice the rehydrated shiitake mushrooms and set aside.
- Warm both oils in a large pot over medium heat. Add the yellow and white parts of the green onions and sauté for 2–3 minutes until fragrant. Reduce the heat to low, then the green onions and sauté for 2–3 minutes until fragrant. Reduce the heat to low, then add the gochugaru and stir gently for 20–30 seconds until the oil turns red and aromatic, being careful not to let it burn.
- Add the garlic and sauté for about 1–2 minutes until fragrant. Stir in the chopped kimchi, kimchi juice, sliced shiitake mushrooms, and soy sauce, then cook for a few minutes to combine the flavors.
- Pour in the prepared broth and stir well. Cover and bring to a strong simmer. Add the zucchini and continue cooking for about 10 minutes, or until the zucchini begins to soften. If using, add in the cornstarch slurry and mix well. Allow the soup to continue cooking for a few minutes to thicken slightly.
- Gently add the soft tofu in large slices or spoonfuls, keeping the curds intact rather than breaking them apart. Add the enoki or shimeji mushrooms. Bring the stew to a gentle boil and let it cook for a few more minutes until everything is heated through.
- Ladle the stew into bowls and serve hot, garnish with sliced green onions and additional kimchi if desired.
Equipment
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More Vegan Recipes You Might Like
If you enjoyed this recipe, you might also enjoy the following vegan korean recipes.
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- Crispy Korean Kimchi Pancakes
- Vegan Rice Cake Soup (Tteokguk) with Dumplings
- 15-Minute Vegan Tteokbokki (Spicy Korean Rice Cakes)
- 4 Ways to Make Vegan Kimpbap
