Vegan Sundubu Jjigae

🛒 Ingredients

• Silken/Soft Tofu (Sundubu) 350 g · 266 kcal
• Vegetable Broth 300 g · 15 kcal
• Vegan Kimchi 100 g · 20 kcal
• Gochugaru (Korean Chili Flakes) 10 g · 30 kcal
• Gluten-Free Soy Sauce (Tamari) 20 g · 10 kcal
• Toasted Sesame Oil 5 g · 45 kcal
• Garlic, minced 10 g · 15 kcal
• Ginger, minced 5 g · 4 kcal
• Zucchini, sliced 50 g · 9 kcal
• Enoki Mushrooms 50 g · 19 kcal
• Green Onion, chopped 15 g · 5 kcal
• Chili Pepper, sliced (for garnish) 5 g · 2 kcal

👨‍🍳 Instructions

1. In a small bowl, combine gochugaru, minced garlic, minced ginger, and sesame oil to form a paste. This will be the flavor base for your stew.
2. Heat a dolsot (Korean stone pot) or a small heavy-bottomed pot over medium heat. Add the chili paste and vegan kimchi, sautéing for 2-3 minutes until fragrant.
3. Pour in the vegetable broth, gluten-free soy sauce (tamari), and sugar. Bring the mixture to a gentle simmer.
4. Add zucchini and enoki mushrooms. Gently add the soft tofu by scooping large chunks into the simmering broth.
5. Let it simmer for 5-7 minutes until the tofu is heated through and the vegetables are tender-crisp. Taste and adjust seasoning with salt if needed.
6. Garnish with chopped green onions and sliced chili pepper. Serve immediately, traditionally with a bowl of rice.