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Authentic Vegan Sundubu Jiggae Recipe - Veggiekins Blog
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5 from 1 vote

Sundubu Jiggae

This vegan sundubu jiggae recipe is a meat-free version of traditonal Korean soft tofu soup that's packed with vegetables.
Prep Time20 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Korean
Keyword: asian, korean food, soup, spicy, stew, sundubu, tofu, vegan tofu stew, vegna sundubu


  • Heat Safe Stone Pot optional


  • 1 tbsp neutral oil
  • 1-2 tsp gochugaru korean chili flakes
  • 3 cloves garlic minced
  • 1/2 yellow onion chopped
  • 1/4 cup vegan kimchi optional
  • 1/2 zucchini medium sized, diced
  • 1 tbsp tamari
  • 1 tsp toasted sesame oil
  • 2 tsp coconut sugar
  • 2 cups vegan dashi
  • 1 pack silken tofu
  • 1/2 pack enoki mushrooms or other mushrooms of choice
  • 2 stalks green onion thinly sliced


  • Bring your pot up to medium heat and add neutral oil, gochugaru and garlic. Sauté for 2-3 minutes until fragrant, being careful not to burn.
  • Add onion, kimchi (if using) and zucchini and sauté for another 2 minutes. Add Tamari, toasted sesame oil, coconut sugar and cook for 1 minute.
  • Add vegan dashi to the pot, bring the mixture to a low boil and adjust the broth to taste.
  • Add tofu and mushrooms to the pot, let cook for a few minutes, until tofu is warm through and mushrooms are tender.
  • Garnish with scallions and enjoy with a side of rice.


If you would like to make this soup less spicy, omit or decrease the amount of gochugaru and/or kimchi used in the recipe. It will still be quite a delicious stew!