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pot full of soondubu jjigae
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5 from 1 vote

Vegan Soondubu Jjigae (Korean Soft Tofu Stew)

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.
Prep: 20 mins
Cook: 55 mins
Total: 1 hr 15 mins
Course: Main Course, Soup
Cuisine: Korean
Servings: 3 bowls
Calories: 240kcal
Cost: $5.13 per bowl


  • 1 piece dried kelp aka dasima 4×4 inches or 10g *can sub 1/2 tsp kombu dashi powder
  • 5 dried shiitake mushrooms *can sub 1 tsp mushroom powder
  • 2–3 cups water 480–720g; see Note 1
  • 1 tbsp cooking oil 12g
  • 4 oz vegan pork belly, diced 110g *optional
  • 3 cloves garlic, minced
  • 6 stalks scallions, diced with greens and whites separated
  • 1/4 small Korean radish aka mu or daikon radish, sliced into rounds then quartered 110g or 4oz *optional
  • 1 cup vegan kimchi 200g
  • 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 15g; plus more to taste
  • 1/2 lb enoki mushrooms 225g *optional
  • 1 lb silken tofu 450g


  • 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!