Vegan Sundubu Jjigae (Spicy Soft Tofu Stew)
Pronounced SOON-DOO-BOO JIG-AY, this hot and spicy Korean soft tofu stew stars shades of heat from gochugaru (a Korean spice mix) foiled by the melt-in-your-mouth texture of creamy tofu. Serve this vegan Sundubu Jjigae with the rice of your choice (short grain rice preferably).
Ingredients
- 1 tsp sesame oil
- 1 onion (sliced)
- ½ cup spring onions (diced)
- 1½ - 2 tbsp gochugaru (available from Foodhall or Urban Platter)
- ½ cup kimchi (optional; available from Bombucha)
- ½ cup kimchi water (optional)
- 1 green zucchini (cut into circles)
- 1 yellow zucchini (cut into circles)
- 1 carrot (cut into circles)
- 1 packet of enoki mushrooms or shimeji mushrooms
- 1 bowl of button mushrooms (sliced)
- 1 small broccoli (cut into pieces)
- 3 cups of vegetable stock
- 1 tsp garlic
- 1 pack of soft tofu (cut into cubes or if in tube cut and add directly ; available from Foodhall)
- salt to taste
- sesame seeds to garnish
Instructions
- Heat the dolsot bowl or a pot; and add the sesame oil. Slowly add the onion and garlic. Sauté for 3-5 minutes until the onion is soft and translucent.
- Add the kimchi, kimchi water and salt and sauté again for 2 minutes. Add in ½ tsp of gochugaru.
- Add in the mushrooms and cook for 3 minutes. Add in the zucchini, carrots and the broccoli and mix together.
- Pour in 1 cup of vegetable stock or enough to cover the vegetables.
- Add in the remaining gochugaru and cover the pot and let it boil for about 7-8 minutes.
- Once boiling, add in the tofu and cook for 2-3 minutes. Taste and adjust seasoning as needed.
- Serve hot with steamed rice.
