Korean Sundubu Jjigae

Korean Sundubu Jjigae is a comforting and spicy soft tofu stew, rich in umami flavors and packed with nutritious vegetables. This vegan version highlights the silky smoothness of silken tofu in a flavorful broth, perfect for warming the soul.

Ingredients

• Silken tofu - 300 grams
• Vegetable broth - 500 ml
• Sesame oil - 1 tablespoon
• Garlic, minced - 3 cloves
• Ginger, minced - 1 tablespoon
• Onion, diced - 1 small
• Zucchini, diced - 100 grams
• Mushrooms, sliced (shiitake or button) - 100 grams
• Carrot, julienned - 50 grams
• Korean gochugaru (red pepper flakes) - 1 tablespoon
• Soy sauce - 2 tablespoons
• Green onions, sliced - 2 stalks
• Napa cabbage, chopped - 100 grams
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium pot, heat the sesame oil over medium heat. Add the minced garlic and ginger and sauté for about 1 minute until fragrant.
2. Add the diced onion and continue to sauté until the onions are translucent, about 3-4 minutes.
3. Stir in the gochugaru and cook for another minute to release its flavors.
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Add the zucchini, mushrooms, carrot, and napa cabbage to the pot. Let it cook for 5-7 minutes or until the vegetables are tender.
6. Carefully add the silken tofu, breaking it into bite-sized pieces as you add it. Gently stir to combine without fully breaking the tofu.
7. Season the stew with soy sauce, salt, and black pepper to taste. Simmer for an additional 5 minutes.
8. Serve hot, garnished with sliced green onions.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• Contains a variety of vegetables, providing essential vitamins and minerals.

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