This Vegan Sundubu Jiggae (Korean Tofu Stew) is a meat-free version of a traditional beloved dish made with vegetables, kimchi, and silken tofu. It’s the best way to warm up on a chilly night.
Sundubu Jiggae is a classic Korean tofu stew. It’s my personal favorite dish whenever I’m feeling under the weather because it’s cozy, comforting, spicy, and really helps to warm the body up. Also, many tofu houses (restaurants specializing in Korean tofu stew) will often have a vegan option on the menu, made with veggie broth. It’s typically served in a stone pot (called a tukbaegi) so it stays sizzling even when it hits the table. It’s usually served with a side of rice and kimchi. Often, the soup is served as a single serving in the clay pot, but this recipe makes enough for 2, so share it with a loved one.
Although many sundubu recipes are made with a base of anchovy, seafood, or beef-based broth, you can easily make it vegan with homemade dashi or vegetable broth.
The typical ingredients for this soup include zucchini, soft tofu, kimchi, gochugaru (korean red chilil flakes), mushrooms, and scallions. If you’re like me an not a huge fan of kimchi, you may be surprised by this recipe. Adding a little bit of kimchi really gives the stew a nice kick and also helps give it that classic vibrant red color.
Here’s what you need for this vegan version:
Yes. This dish is quite spicy as it’s written but can be just as delicious with less or no chili flakes or kimchi. You can also use mild kimchi if you prefer.
This soup is easy to customize. For example, you can add in your favorite veggies of choice, such as bell peppers, leeks, broccoli, or greens. You can also use a different kind of mushrooms if you like.
Tofu is a key component of sundubu, and I recommend opting for silken tofu. You can find it in tubes and/or tetra paks at most grocery stores. But if you have trouble sourcing it, look for an Asian grocery store or Korean grocery store near you. It’s pillowy soft and the texture is part of the experience when eating this Korean tofu soup, but if you do prefer firmer tofu, you can also substitute with that.
If you make this vegan sundubu jiggae recipe, be sure to let me know what you think with a comment below!
share this post:
BY Remy Park • November 22, 2022
leave a comment
read more —>
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
Some brands I’ve had the pleasure of working with…
My first e-book, Morning Light, is out now! You'll learn how to make the most of every morning, maximize your body's natural rhythms, improve your health and become more of a morning person. Plus, 15+ balanced breakfast recipes!