Vegan Sundubu Jjigae
Sundubu jjigae is one of those deeply comforting Korean stews that feels like it was made for cold nights and slow mornings, and this plant-based version delivers every bit of that soul-warming depth. The broth starts with dried shiitake mushrooms and kombu steeped together, building a savory, umami-rich base that does all the heavy lifting without any animal products in sight. Gochugaru gets toasted in sesame oil until it turns a deep, gorgeous red, giving the stew its signature heat and color before the broth is poured in. Silken tofu goes in last, added gently so the soft, pillowy chunks stay intact and soak up all that spicy, savory broth. Zucchini and fresh shiitake mushrooms round out the bowl with tender bites and earthy flavor. Served over steamed white rice with a scatter of scallion greens on top, this is a two-serving meal that feels far more impressive than the effort it takes to pull together.
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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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