5 from 3 votes
Vegan Soondubu Jjigae (Korean Soft Tofu Stew)
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.
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings:
3
bowls
Calories:
318 kcal
Course:
Main Course, Soup
Cuisine:
Korean
Ingredients
- 1 piece Kelp 4×4 inches *can sub 1/2 tsp kombu dashi powder, aka dasima, dried
- 5 dried shiitake mushrooms (*can sub 1 tsp mushroom powder)
- 2–3 cups water (see Note 1)
- 1 tbsp neutral cooking oil generic cooking oil
- 4 oz vegan pork belly optional, diced
- 3 cloves garlic minced
- 6 talks scallions with greens and whites separated, diced
- ¼ Korean radish optional, aka mu or daikon radish, small, sliced into rounds then quartered
- 1 cup kimchi vegan
- 1 tbsp gochugaru (start with 1/2 tbsp for a milder version *can sub with Aleppo pepper)
- 1 tbsp vegan fish sauce plus more to taste, or light soy sauce
- ½ lb enoki mushrooms (*optional)
- 1 lb silken tofu
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 bowls
Amount Per Serving
Calories 318
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.