Vegan Sundubu Jjigae
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Learn more →Ingredients
2 servings
For the broth
- 1 tbsp toasted sesame oil
- 3 tbsp gochugaru (korean red pepper flakes)
- 4 dried shiitake mushrooms
- 3 cups water
- 1 piece (3-inch) dried kombu
- 2 tbsp tamari
- 1 tsp doenjang (korean fermented soybean paste)
For the stew
- 4 scallions, white and green parts separated, thinly sliced
- 4 oz fresh shiitake mushrooms, stems removed, caps sliced
- 1 small zucchini (about 5 oz), cut into ½-inch half-moons
- 1 package (12 oz) silken tofu (extra-soft or soft), cut into rough 1-inch chunks
- 1 tsp sugar
- salt, to taste
For serving
- steamed white rice, for serving
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Combine the dried shiitake mushrooms, kombu, and 3 cups water in a medium saucepan. Bring to a gentle simmer over medium heat, then reduce to low and steep for 10 minutes, until the broth is lightly golden and fragrant. Remove and discard the kombu. Lift out the shiitake mushrooms, squeeze out any excess liquid, and discard them (or reserve for another use). Stir in the tamari and doenjang until the paste dissolves.
- 2
While the broth steeps, heat the sesame oil in a separate medium saucepan over medium heat until shimmering. Add the scallion whites and cook, stirring, until softened and fragrant, about 2 minutes. Add the gochugaru and stir constantly for 30 seconds, until the flakes are toasted and deeply red — watch closely, as they can scorch quickly.
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