This bubbling, deep-red stew builds its flavor the slow way ā toasted gochugaru bloomed in sesame oil, a savory mushroom-and-kombu broth rounded out with tamari and doenjang, and pillowy chunks of silken tofu that soften into the broth without falling apart. Fresh shiitake and half-moons of zucchini add texture and a little sweetness, while a scatter of scallion greens and sesame seeds finishes each bowl with brightness and crunch. It's spicy, savory, and deeply comforting, the kind of one-pot dinner that tastes like it simmered all day even though it comes together quickly. Ladled over steamed white rice, it's a satisfying, plant-forward bowl that fits easily into a vegetarian kitchen without sacrificing any of the classic depth sundubu jjigae is known for.
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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.
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 ā watch closely, as they can scorch quickly.
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