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A comforting, spicy Korean soft tofu stew made with a rich vegetable and kombu broth. Packed with mushrooms, zucchini, and silky tofu, it's a hearty and flavorful vegetarian meal that comes together in about 35 minutes.
Prepare the Umami Broth
Create the Chili Oil Base
Build the Stew
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A comforting, spicy Korean soft tofu stew made with a rich vegetable and kombu broth. Packed with mushrooms, zucchini, and silky tofu, it's a hearty and flavorful vegetarian meal that comes together in about 35 minutes.
This korean recipe takes 35 minutes to prepare and yields 4 servings. At 338.29 calories per serving with 22.02g of protein, it's a moderately challenging recipe perfect for dinner or lunch or supper.
Add Vegetables and Tofu
Finish and Serve
Add 1/2 cup of chopped, aged kimchi and 2 tablespoons of its juice along with the onions in step 2 for a tangier, more complex flavor.
Swap or add other mushrooms like king oyster, shimeji, or oyster mushrooms for different textures and flavors. Add them with the zucchini.
The recipe is naturally vegan if you omit the optional egg topping. It's just as delicious without it.
Stir in a handful of fresh spinach or baby bok choy during the last 2 minutes of simmering for extra nutrients and color.
Silken tofu is an excellent source of complete protein, containing all nine essential amino acids, which is crucial for muscle repair, immune function, and overall body maintenance.
The capsaicin in gochugaru and gochujang can provide a temporary boost to your metabolism, aiding in calorie burning. It also has anti-inflammatory properties.
As a soupy stew with a high water content, it helps with hydration. Warm, nourishing broths are also known to be comforting and soothing, especially in colder weather.
Ingredients like kombu, shiitake mushrooms, and tofu provide essential minerals such as iodine, selenium, manganese, and iron, which support thyroid function, antioxidant defense, and energy production.
Yes, it is a very healthy dish. It's low in calories and fat, rich in plant-based protein from tofu, and packed with vitamins and minerals from the various vegetables and mushrooms. The fermented ingredients like gochujang can also be beneficial for gut health.
A single serving of this Vegetarian Sundubu Jjigae contains approximately 290-320 calories, not including rice. The exact number can vary based on the specific ingredients used.
The key ingredient is 'sundubu' or extra-soft, uncurdled silken tofu. It is typically sold in tubes. This type of tofu is extremely delicate and gives the stew its characteristic silky, custard-like texture. Regular silken tofu in a block can work, but the tubed variety is most authentic.
Absolutely. To reduce the heat, decrease the amount of gochugaru (chili flakes). You can start with 1 tablespoon and add more to your liking. The gochujang also adds some heat, but its primary role is for flavor and color.
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through. Avoid boiling it vigorously, as this can break down the delicate tofu.
Yes, this recipe is easily made vegan. Simply omit the optional egg that is added at the end. All other ingredients are plant-based.
