Vegan Sundubu Jjigae

Vegan Sundubu Jjigae is a comforting Korean stew made with soft tofu and a variety of vegetables, delivering a rich umami flavor without the use of animal products. This hearty dish is perfect for a cozy night in and packed with nutrients, providing a satisfying meal for plant-based eaters.

Ingredients

• Soft tofu - 300 grams
• Vegetable broth - 500 ml
• Sesame oil - 1 tablespoon
• Garlic, minced - 3 cloves
• Ginger, minced - 1 teaspoon
• Onion, diced - 1 medium
• Zucchini, sliced - 1 small
• Carrot, sliced - 1 small
• Mushrooms, sliced (shiitake or button) - 100 grams
• Korean red pepper flakes (gochugaru) - 2 tablespoons
• Soy sauce - 2 tablespoons
• Green onions, chopped - 2 stalks
• Spinach - 100 grams
• Kimchi (vegan) - 100 grams

Steps

1. In a medium pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
2. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Stir in the sliced zucchini, carrot, and mushrooms. Cook for another 5 minutes, stirring occasionally.
4. Add the Korean red pepper flakes and soy sauce, mixing well to coat the vegetables.
5. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 10 minutes.
6. While the broth simmers, gently cut the soft tofu into cubes.
7. After 10 minutes, add the tofu cubes, spinach, and kimchi to the pot. Simmer for an additional 5-7 minutes until heated through.
8. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 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 protein from soft tofu, supporting muscle health.
• Loaded with vegetables that provide essential vitamins and minerals.

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