Vegan Soondubu Jjigae (Korean Soft Tofu Stew)

Name: Vegan Soondubu Jjigae (Korean Soft Tofu Stew)
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 3 bowls
Ingredients: 1 piece dried kelp aka dasima; 5 dried shiitake mushrooms; 2–3 cups water; 1 tbsp cooking oil; 4 oz vegan pork belly, diced; 3 cloves garlic, minced; 6 stalks scallions, diced; ¼ small Korean radish aka mu or daikon radish, sliced into rounds then quartered; 1 cup vegan kimchi; 1 tbsp Gochugaru; 1 tbsp vegan fish sauce or light soy sauce; ½ lb enoki mushrooms; 1 lb silken tofu

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings
3 bowls
Calories
318 kcal
Course
Main Course, Soup
Cuisine
Korean

Vegan Soondubu Jjigae (Korean Soft Tofu Stew)

Bryce Ramirez

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Soondubu jjigae, a comforting Korean stew made with tangy kimchi and silken tofu, is the perfect vegan recipe that will keep you warm all winter long.

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Ingredients

Servings

1 piece dried kelp aka dasima (4×4 inches *can sub 1/2 tsp kombu dashi powder)
5 dried shiitake mushrooms (*can sub 1 tsp mushroom powder)
2–3 cups water (see Note 1)
1 tbsp cooking oil
4 oz vegan pork belly, diced (*optional)
3 cloves garlic, minced
6 stalks scallions, diced (with greens and whites separated)
¼ small Korean radish aka mu or daikon radish, sliced into rounds then quartered (*optional)
1 cup vegan kimchi
1 tbsp Gochugaru (start with 1/2 tbsp for a milder version *can sub with Aleppo pepper)
1 tbsp vegan fish sauce or light soy sauce (plus more to taste)
½ lb enoki mushrooms (*optional)
1 lb silken tofu

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Instructions

Add kelp, shiitake mushrooms, and water to a stockpot. Heat on low, maintaining the barest simmer, for 15 minutes. (You can skip this step if using powdered kelp and mushroom. Instead of simmering, you could also soak the kelp and mushrooms in the water overnight; see detailed Step-by-Step Process above.)
Meanwhile, in a skillet on high heat, add oil and sauté the vegan pork belly until browned. Add garlic and the white parts of the scallions, sauté a minute further.
Add radish, kimchi, and gochugaru and cook for a couple more minutes.
Remove the kelp from the simmering water and turn heat up to medium. Transfer the contents of the skillet into the stockpot.
Add enoki mushrooms (if using) and vegan fish sauce (or soy sauce). Cover and boil gently for 20 minutes.
After 20 minutes, put in the silken tofu. Gently break it up with a spatula. Turn off the heat, and cover again for 5 minutes.
Taste and adjust for salt. Top with scallion greens. Serve piping hot!

Notes

The consistency of jjigae is a matter of personal preference. Use 2 cups of water for a thicker stew, or 3 cups for a thin, soupy consistency.

Nutrition Information

Show Details

Calories 318kcal (16%) Carbohydrates 25g (8%) Protein 16g (32%) Fat 19g (29%) Saturated Fat 3g (15%) Polyunsaturated Fat 10g Monounsaturated Fat 6g Trans Fat 0.02g Cholesterol 1mg (0%) Sodium 1230mg (51%) Potassium 929mg (27%) Fiber 8g (32%) Sugar 5g (10%) Vitamin A 1107IU (22%) Vitamin C 14mg (16%) Calcium 137mg (14%) Iron 6mg (33%)

Nutrition Facts

Serving: 3bowls

Amount Per Serving

Calories 318 kcal

% Daily Value*

Calories	318kcal	16%
Carbohydrates	25g	8%
Protein	16g	32%
Fat	19g	29%
Saturated Fat	3g	15%
Polyunsaturated Fat	10g	59%
Monounsaturated Fat	6g	30%
Trans Fat	0.02g	1%
Cholesterol	1mg	0%
Sodium	1230mg	51%
Potassium	929mg	20%
Fiber	8g	32%
Sugar	5g	10%
Vitamin A	1107IU	22%
Vitamin C	14mg	16%
Calcium	137mg	14%
Iron	6mg	33%