Vegan Sundubu Jjigae (Korean Soft Tofu Stew | 비건 순두부 찌개)

Vegan Sundubu Jjigae (Korean Soft Tofu Stew | 비건 순두부 찌개)

This vegan Sundubu Jjigae (비건 순두부 찌개), also known as Korean Soft Tofu Stew, is a popular Korean dish consisting of a spicy and savoury broth with soft pieces of tofu that’s super easy to make.

Sundubu Jjigae isn’t traditionally vegan as meat-based broth are often used, however, it’s easy to make vegan using a vegetable broth to make this Korean soft tofu stew vegan!

This is my mom’s veganized recipe of Sundubu Jjigae, and it’s amazing!

Recipe for vegan sundubu jjigae

Recipe for Vegan Sundubu Jjigae

To make sundubu jjigae (aka 비건 순두부 찌개), all you need is vegan broth of choice, soft tofu, vegetables, and toasted sesame oil to make this delicious Korean stew.

This sundubu jjigae vegan recipe mimics traditional Korean soft tofu stew and takes about 10-20 mins to cook depending on your choice of broth!

Sundubu Jjigae is wonderful mixture of deliciously spicy Korean flavours with the almost custard-like texture of the extra soft tofu. The best way to enjoy this vegan soft tofu stew is to eat it with a big bowl of rice.

Fun fact: Sundubu is the Korean word for soft tofu!

How To Make sundubu jjigae vegan

The recipe is vegan, gluten-free, nut-free, and egg-free!


Ingredients

  1. Soft tofu (or extra soft tofu)
  2. Vegetable broth or Water
  3. Kelp Powder or Dry Kelp Pieces
    (Don’t like or have kelp? Just stick to vegetable broth)
  4. Shiitake mushrooms
    (I use dried shiitake – if you don’t have, you can omit)
  5. King oyster mushrooms
    (or other mushroom of choice)
  6. Zucchini
  7. Onion
  8. Garlic
  9. Oil (for frying)
  10. Toasted sesame oil
  11. Gochugaru (고추가루)
    (aka Korean red pepper powder / Korean red chili flakes)
Sundubu Jjigae (Vegan)

How To Make Sundubu Jjigae (Vegan)

To start making your vegan sundubu jjigae, pick out which mushrooms and other vegetables you would like in your sundubu jjigae. We like to use a mixture of king oyster mushrooms and dried shiitake mushrooms, zucchini, onion, garlic and also green onions!

Next, make your vegan broth for your Korean soft tofu stew! The quickest way to make a broth is just by using vegetable broth or water with kelp powder (if you have it). I highly recommend making a kelp broth by adding 1 tsp of kelp powder (or dry kelp pieces) in vegetable broth (or water) to make an umami-flavoured broth. If you don’t have kelp or like it, simply just use the vegetable broth.

To make your broth, add 3 cups of water or vegetable broth, 1 tsp kelp powder (or 4-5 dry kelp pieces) and/or dry shiitake mushrooms into a pot and bring to a boil. If you don’t have dry shiitake mushrooms, just omit them.

Once boiling, turn the heat down to medium-low and simmer for 5 mins if you use water/vegetable broth and kelp powder (and no dried shiitake mushrooms). If you add dried shiitake mushrooms and/or kelp pieces, you’ll want to simmer for 10-15 minutes to let the flavours soak in.

While your broth is simmering, prepare your vegetables by dicing them.

Skip to the next step if your broth only used kelp powder with no dried mushrooms. Once your broth is ready, take out any large kelp pieces and/or mushroom pieces. Cut up the mushrooms and set them aside to add back in later. If you used kelp pieces, cut up the kelp to add to the stew, eat them later to limit waste or compost the kelp pieces if you don’t like texture or like eating it; up to you! Set the broth aside.

Next, in a separate large pot or wok on medium heat, add 1 tbsp oil (i always use toasted sesame oil for this recipe), and saute 1/2 diced onion, 1 tbsp garlic and 1-2 tbsp gochugaru for spice. Mix well, cook for a couple of minutes, and add a few spoonfuls of the broth, if too dry. If you don’t use toasted sesame oil for cooking, just add it in later for the amazing flavour it provides.

After a few mins of sauteing, add your diced zucchini, mushrooms and rest of the broth into the pot. If you used shiitake mushrooms and/or kelp pieces earlier, this is where you would chop them and add them back into the rest of the broth. Now, let your stew come to a boil on high heat.

While it boils, add in your soft tofu or extra soft tofu (you can cut up your soft tofu and add them in or simply break up the tofu pieces in the pot with a spatula). I like to cut the tofu in chunks and try not to break it up too much.

Lastly, I like to salt to taste and add chopped green onions!

If your vegetables are all cooked, your vegan sundubu jjigae is ready to be served! It’s best served hot with rice!

Vegan Sundubu Jjigae

Vegan Sundubu Jjigae (Korean Soft Tofu Stew | 비건 순두부 찌개)

This vegan sundubu jjigae (비건 순두부 찌개), also known as Korean Soft Tofu Stew, is a popular Korean dish that can be made vegan in 12 mins!
5 from 4 votes
Print Pin Rate
Course: Soup
Cuisine: Korean, Vegan
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 4
Calories: 236kcal

Equipment

  • Pot
  • Wok or Pot
  • Knife and cutting board
  • Spatula

Ingredients

  • 2 Soft tofu or extra soft tofu packages
  • 3 cups Water or low sodium vegetable broth
  • 1 tsp Kelp powder or 4-5 Dry Kelp Pieces (Don't like or have kelp? Just stick to 3 cups vegetable broth) 
  • 10 g Shiitake mushrooms (dried) If you don't have, you can omit.
  • 100 g King oyster mushrooms  or other mushroom of choice, diced
  • 1 Zucchini diced
  • 1/2 Onion diced
  • 1 tbsp Garlic minced
  • 1 tbsp Toasted Sesame Oil if you don't want to fry vegetables using toasted sesame oil, just use oil of choice – add toasted sesame oil later for extra flavour
  • 1 tbsp Gochugaru Korean red pepper powder / Korean red chili flakes (spicy) Add more if desired!
  • Green onion optional

Instructions

  • To start making your vegan sundubu jjigae, pick out which mushrooms and other vegetables you would like in your sundubu jjigae. We like to use a mixture of king oyster mushrooms and dried shiitake mushrooms, zucchini, onion, garlic and also green onions!
  • Next, make your vegan broth for your Korean soft tofu stew! The quickest way to make a broth is just by using vegetable broth or water with kelp powder (if you have it). I highly recommend making a kelp broth by adding 1 tsp of kelp powder (or dry kelp pieces) in vegetable broth (or water) to make an umami-flavoured broth. If you don't have kelp or like it, simply just use the vegetable broth.
  • To make your broth, add 3 cups of water or vegetable broth, 1 tsp kelp powder (or 4-5 dry kelp pieces) and/or dry shiitake mushrooms into a pot and bring to a boil. If you don't have dry shiitake mushrooms, just omit them.
  • Once boiling, turn the heat down to medium-low and simmer for 5 mins if you use water/vegetable broth and kelp powder (and no dried shiitake mushrooms). If you add dried shiitake mushrooms and/or kelp pieces, you'll want to simmer for 10-15 minutes to let the flavours soak in.
  • While your broth is simmering, prepare your vegetables by dicing them.
  • Skip to the next step if your broth only used kelp powder with no dried mushrooms. Once your broth is ready, take out any large kelp pieces and/or mushroom pieces. Cut up the mushrooms and set them aside to add back in later. If you used kelp pieces, cut up the kelp to add to the stew, eat them later to limit waste or compost the kelp pieces if you don't like texture or like eating it; up to you! Set the broth aside.
  • Next, in a separate large pot or wok on medium heat, add 1 tbsp oil (i always use toasted sesame oil for this recipe), and saute 1/2 diced onion, 1 tbsp garlic and 1-2 tbsp gochugaru for spice. Mix well, cook for a couple of minutes, and add a few spoonfuls of the broth, if too dry. If you don't use toasted sesame oil for cooking, just add it in later for the amazing flavour it provides.
  • After a few mins of sauteing, add your diced zucchini, mushrooms and rest of the broth into the pot. If you used shiitake mushrooms and/or kelp pieces earlier, this is where you would chop them and add them back into the rest of the broth. Now, let your stew come to a boil on high heat.
  • While it boils, add in your soft tofu or extra soft tofu (you can cut up your soft tofu and add them in or simply break up the tofu pieces in the pot with a spatula). I like to cut the tofu in chunks and try not to break it up too much.
  • Lastly, I like to salt to taste and add chopped green onions! If your vegetables are all cooked, your vegan sundubu jjigae is ready to be served! It's best served hot with rice!

Nutrition

Calories: 236kcal | Carbohydrates: 13g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Sodium: 58mg | Potassium: 357mg | Fiber: 4g | Sugar: 3g | Vitamin A: 704IU | Vitamin C: 11mg | Calcium: 271mg | Iron: 3mg

NEED MORE VEGAN KOREAN RECIPE INSPO? CHECK THESE OUT:

If you enjoy Korean recipes, try my Korean seaweed rice rolls called Kimbap!

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4 thoughts on “Vegan Sundubu Jjigae (Korean Soft Tofu Stew | 비건 순두부 찌개)”

  1. 5 stars
    10/10! This was so good! I love watching your YouTube videos because it gives me so much inspiration for new dishes and they never disappoint

  2. 5 stars
    This is one of my favorite Korean dishes and I love how easy this recipe is to make. It took me right back to Korea! I used vegetable broth instead of kelp broth and it was delicious and extra simple. My husband loved it as well. But do be warned- it’s definitely spicy!

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