Vegan Sundubu Jjigae Korean has become my absolute go-to for a quick, soul-warming meal. I remember the first time I tried making a traditional sundubu jjigae, and I was disappointed that I couldn’t find a good vegan version. That’s when I set out to create this amazing Korean tofu stew vegan recipe. The aroma of toasted sesame oil and spicy kimchi filling my kitchen is pure comfort! It’s so satisfying, you’d never guess it’s a healthy vegan jjigae recipe. Let’s get cooking this delicious plant-based Korean tofu stew!
Why You’ll Love This Vegan Sundubu Jjigae Korean
This vibrant dish is more than just a meal; it’s an experience! Here’s why this Korean tofu stew vegan will become a favorite:
- Incredibly Quick: Ready in just 20 minutes, it’s perfect for busy weeknights.
- Flavor Packed: The combination of gochujang, kimchi, and silken tofu creates a rich, spicy, and savory broth.
- Healthy & Wholesome: It’s a light yet satisfying meal, packed with plant-based goodness.
- Customizable Spice Level: Easily adjust the gochugaru to make it as mild or fiery as you like.
- Comfort Food Classic: This spicy soft tofu stew vegan is pure cozy deliciousness in a bowl.
- Naturally Gluten-Free: Enjoy this authentic Korean flavor without worry.
- Versatile: Feel free to add extra veggies or protein to make it your own.
Ingredients for Vegan Sundubu Jjigae Korean
Gathering these simple ingredients is the first step to making a truly satisfying Korean tofu stew vegan. I love how accessible everything is for this spicy soft tofu stew vegan!
- 1 tablespoon Toasted Sesame Oil – This nutty oil adds a wonderful aroma and depth of flavor to start.
- 1 cup Vegan Kimchi – Make sure it’s vegan! This is the heart of the stew, providing that signature tang and spice.
- 2 cups Water – Or use vegetable broth for an even richer taste.
- 2 tablespoons Gochujang – Korean chili paste that gives the stew its vibrant color and savory heat.
- 1 teaspoon Gochugaru – Korean chili flakes, for an extra kick of spice. Adjust to your liking!
- 1 tablespoon Light Soy Sauce – Adds umami and saltiness.
- 1 teaspoon Sweetener – A touch of sugar or maple syrup balances the spicy and savory notes.
- 1 teaspoon Salt – Or to taste, depending on your kimchi and soy sauce.
- 1 block Silken Tofu – This is crucial for the creamy, delicate texture of the stew. Handle with care!
- 200 grams Enoki Mushrooms – Their delicate, slightly crisp texture is perfect in this stew.
- 2 pieces Scallions (White Part) – Sautéed at the beginning to build the flavor base.
- 2 pieces Scallions (Green Part) – For a fresh, bright garnish at the end.
- 1 tablespoon Toasted Sesame Seeds – Adds a final nutty crunch.
How to Make Vegan Sundubu Jjigae Korean
Making this delicious plant-based Korean tofu stew is surprisingly simple and quick! You’ll have a comforting bowl of spicy goodness ready in no time. Let’s get started on this amazing Korean stew vegan recipe.
- Step 1: In a small bowl, whisk together the gochujang, gochugaru, light soy sauce, sweetener, and salt. This flavorful paste is the base of our spicy soft tofu stew vegan.
- Step 2: Place a medium pot over medium heat. Add the toasted sesame oil and let it warm up until fragrant. Add the white parts of the scallions and sauté for about 2 minutes until they become slightly softened and aromatic.
- Step 3: Toss in the vegan kimchi and sauté for another minute, allowing its tangy aroma to fill your kitchen.
- Step 4: Pour in the water (or vegetable broth for extra depth) and stir in your prepared gochujang sauce mixture. Mix everything together really well, ensuring the sauce dissolves. Bring the liquid to a gentle simmer.
- Step 5: Now for the star! Carefully slice the silken tofu into thick pieces. Gently ease the tofu slices into the simmering broth, followed by the enoki mushrooms. Try not to break the delicate tofu.
- Step 6: Increase the heat slightly to bring the stew to a boil. Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer for 3-5 minutes. This allows the flavors to meld beautifully and the tofu to heat through.
- Step 7: Ladle your steaming Vegan Sundubu Jjigae Korean into individual serving bowls. Garnish generously with the reserved green scallions and a sprinkle of toasted sesame seeds for a final touch of freshness and crunch. Enjoy this comforting Korean tofu soup vegan style!
Pro Tips for the Best Vegan Sundubu Jjigae Korean
Want to elevate your Korean tofu stew vegan experience? Follow these simple tips for a truly authentic and delicious result every time. These little tricks make a big difference in achieving that perfect flavor and texture in your spicy soft tofu stew vegan.
- Use good quality vegan kimchi: The flavor of your kimchi is paramount. Look for one with a good tang and spice level that you enjoy.
- Don’t over-stir the tofu: Silken tofu is delicate. Gently ease it into the pot and avoid vigorous stirring to keep its beautiful texture intact.
- Taste and adjust seasoning: Kimchi and soy sauce can vary in saltiness. Always taste the broth before serving and adjust salt, sweetener, or chili flakes as needed.
- Consider adding vegetables: While delicious as is, adding zucchini, shiitake mushrooms, or even some firm tofu cubes can add more texture and nutrients.
What’s the secret to perfect Korean tofu stew vegan?
The magic lies in layering flavors! Start by sautéing the kimchi and scallions in sesame oil to deepen their taste. A well-balanced sauce with gochujang, gochugaru, and a touch of sweetener is key for that authentic plant-based Korean tofu stew profile. For more insights into Korean cooking techniques, you might find resources on Korean cuisine helpful.
Can I make spicy soft tofu stew vegan ahead of time?
Yes, you can prepare the broth and sauce mixture ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. Add the silken tofu and enoki mushrooms just before serving to maintain their delicate texture.
How do I avoid common mistakes with easy vegan sundubu jjigae?
A common pitfall is using firm tofu – silken is essential for that signature creamy texture. Also, be careful not to overcook the silken tofu; it only needs a few minutes to heat through. Lastly, ensure your kimchi is truly vegan to maintain the integrity of this dish. For more information on vegan ingredients, check out this guide on vegan cooking.
Best Ways to Serve Vegan Sundubu Jjigae Korean
This comforting Korean tofu soup vegan style is wonderful on its own, but truly shines when paired with the right sides. I love serving it piping hot, straight from the pot, for maximum coziness. It’s the perfect dish when you’re craving something warm and satisfying.
For a complete meal, serve your plant-based Korean tofu stew alongside a bowl of fluffy steamed rice. The rice is perfect for soaking up all the delicious, spicy broth! You can also add a simple side of pickled radishes or a light, refreshing cucumber salad to balance the richness and spice. These simple additions make your vegan sundubu jjigae Korean experience complete!
Nutrition Facts for Vegan Sundubu Jjigae Korean
This Korean tofu stew vegan is not only delicious but also a relatively light and healthy option for a comforting meal. Enjoy this flavorful spicy soft tofu stew vegan knowing you’re nourishing your body.
- Calories: 200 kcal
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Sugar: 2 g
- Protein: 10 g
- Sodium: 500 mg
- Cholesterol: 0 mg
Nutritional values are estimates and may vary based on specific ingredients used in your plant-based Korean tofu stew.
How to Store and Reheat Vegan Sundubu Jjigae Korean
Don’t let any of this delicious Korean tofu stew vegan go to waste! Properly storing and reheating ensures you can enjoy this comforting meal later. I’ve found that this spicy soft tofu stew vegan reheats beautifully, making it perfect for meal prep.
After cooking, let the stew cool completely before transferring it to airtight containers. You can store leftovers in the refrigerator for up to 3-4 days. For longer storage, freeze portions of your plant-based Korean tofu stew in freezer-safe containers for up to 3 months. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, stirring occasionally, until warmed through. You can also microwave individual servings. Be gentle when stirring to keep the silken tofu intact. For other meal prep ideas, consider recipes like spaghetti with garlic and oil.
Frequently Asked Questions About Vegan Sundubu Jjigae Korean
What is vegan sundubu jjigae Korean?
Vegan sundubu jjigae Korean is a delicious, plant-based version of the classic Korean soft tofu stew. It captures the same comforting, spicy broth and silky texture of traditional sundubu jjigae but uses entirely vegan ingredients, making it a fantastic meat-free option. It’s a wonderfully hearty and healthy Korean stew without meat.
Can I use firm tofu instead of silken tofu in my Korean tofu stew vegan?
While you *can* use firm tofu, it won’t give you the signature creamy, melt-in-your-mouth texture that silken tofu provides, which is key to a great Korean tofu stew vegan. Silken tofu is delicate and breaks down beautifully in the hot broth, creating that luscious consistency. Firm tofu will hold its shape more, resulting in a different texture profile for your spicy soft tofu stew vegan.
How do I make my plant-based Korean tofu stew spicier?
To amp up the heat in your plant-based Korean tofu stew, you can increase the amount of gochugaru (Korean chili flakes). You could also add a pinch of cayenne pepper or a dash of your favorite hot sauce to the broth. Remember to taste as you go, especially if you’re sensitive to spice, to find your perfect level of heat for this vegan kimchi tofu stew.
Is this vegetarian sundubu jjigae recipe gluten-free?
Yes, this vegetarian sundubu jjigae recipe is naturally gluten-free, provided you use gluten-free soy sauce or tamari and ensure your gochujang and kimchi are also gluten-free. Many brands are, but it’s always good to check the labels. This makes it a great option for those with dietary restrictions looking for an authentic vegan sundubu jjigae.
Variations of Vegan Sundubu Jjigae Korean You Can Try
Once you’ve mastered the basic Korean tofu stew vegan, don’t be afraid to get creative! This versatile dish is a fantastic base for all sorts of delicious twists. Here are a few ideas to inspire your next batch of spicy soft tofu stew vegan.
- Add More Veggies: Boost the nutrition and texture by adding sliced zucchini, extra mushrooms (like shiitake or cremini), or even some baby spinach towards the end of cooking. This makes for a heartier plant-based Korean tofu stew.
- Protein Boost: For a more substantial meal, consider adding some pan-fried extra-firm tofu cubes or even some cooked edamame. These additions complement the soft tofu beautifully in this Korean stew vegan recipe.
- Creamier Texture: If you love an extra creamy broth, try blending a small portion of the silken tofu with a bit of the broth before adding it back into the pot. This creates a richer, more luxurious mouthfeel for your tofu soup vegan Korean style.
- Flavor Enhancements: A splash of vegan fish sauce or a tiny bit of miso paste can add another layer of umami complexity to your quick vegan sundubu jjigae. Experiment to find your favorite flavor profile! For inspiration on flavor layering, check out this article on the beauty of food.
Vegan Sundubu Jjigae Korean: Amazing 20 Min Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A quick and comforting Korean soft tofu stew, perfect for chilly evenings. This vegan and gluten-free dish is packed with flavor from gochujang and vegan kimchi.
Ingredients
- 1 tablespoon Toasted Sesame Oil
- 1 cup Vegan Kimchi
- 2 cups Water
- 2 tablespoons Gochujang
- 1 teaspoon Gochugaru
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Sweetener
- 1 teaspoon Salt
- 1 block Silken Tofu
- 200 grams Enoki Mushrooms
- 2 pieces Scallions (White Part)
- 2 pieces Scallions (Green Part)
- 1 tablespoon Toasted Sesame Seeds
Instructions
- In a small bowl, combine gochujang, gochugaru, light soy sauce, sweetener, and salt.
- In a pot, heat the toasted sesame oil over medium heat. Add the white parts of the scallions and sauté until fragrant, about 2 minutes.
- Add the vegan kimchi and sauté for an additional minute.
- Pour in water and stir in your prepared gochujang sauce. Mix well and bring to a gentle simmer.
- Carefully slice the silken tofu and gently ease it into the pot, followed by the enoki mushrooms.
- Increase heat and bring the stew to a boil. Once boiling, cover and let it simmer for 3-5 minutes.
- Ladle your stew into bowls and garnish with green scallions and toasted sesame seeds.
Notes
- Ensure your kimchi is vegan.
- Adjust spiciness to your preference.
- Handle silken tofu gently.
- Use vegetable broth instead of water for richer flavor.
- Add other vegetables like zucchini or mushrooms for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: One-pot
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg
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