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–+ servings
pot full of soondubu jjigae

Vegan Soondubu Jjigae (Korean Soft Tofu Stew)

5 from 1 vote
Course: Soup, Main Course
Cuisine: Korean
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 3 bowls
Calories: 318kcal
Author: Kelly
Cost: $5.13 per bowl
Soondubu jjigae, a comforting Korean stew made with tangy kimchi and silken tofu, is the perfect vegan recipe that will keep you warm all winter long.
Print Recipe
US Imperial (Cups) - Metric (Grams)

Equipment

  • Earthenware pot (ttukbaegi) (or a stockpot or Dutch oven)
  • Skillet or wok
  • Wooden spatula

Ingredients

  • 1 piece dried kelp aka dasima (4×4 inches *can sub 1/2 tsp kombu dashi powder)
  • 5 dried shiitake mushrooms (*can sub 1 tsp mushroom powder)
  • 2–3 cups water (see Note 1)
  • 1 tbsp cooking oil
  • 4 oz vegan pork belly, diced (*optional)
  • 3 cloves garlic, minced
  • 6 stalks scallions, diced (with greens and whites separated)
  • ¼ small Korean radish aka mu or daikon radish, sliced into rounds then quartered (*optional)
  • 1 cup vegan kimchi
  • 1 tbsp gochugaru (start with 1/2 tbsp for a milder version *can sub with Aleppo pepper)
  • 1 tbsp vegan fish sauce or light soy sauce (plus more to taste)
  • ½ lb enoki mushrooms (*optional)
  • 1 lb silken tofu

Instructions

  • Add kelp, shiitake mushrooms, and water to a stockpot. Heat on low, maintaining the barest simmer, for 15 minutes. (You can skip this step if using powdered kelp and mushroom. Instead of simmering, you could also soak the kelp and mushrooms in the water overnight; see detailed Step-by-Step Process above.)
  • Meanwhile, in a skillet on high heat, add oil and sauté the vegan pork belly until browned. Add garlic and the white parts of the scallions, sauté a minute further.
  • Add radish, kimchi, and gochugaru and cook for a couple more minutes.
  • Remove the kelp from the simmering water and turn heat up to medium. Transfer the contents of the skillet into the stockpot.
  • Add enoki mushrooms (if using) and vegan fish sauce (or soy sauce). Cover and boil gently for 20 minutes.
  • After 20 minutes, put in the silken tofu. Gently break it up with a spatula. Turn off the heat, and cover again for 5 minutes.
  • Taste and adjust for salt. Top with scallion greens. Serve piping hot!

Notes

  1. The consistency of jjigae is a matter of personal preference. Use 2 cups of water for a thicker stew, or 3 cups for a thin, soupy consistency.

Nutrition

Calories: 318kcal | Carbohydrates: 25g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 1230mg | Potassium: 929mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1107IU | Vitamin C: 14mg | Calcium: 137mg | Iron: 6mg