Vegetarian Sundubu Jjigae (Soft Tofu Stew)

🛒 Ingredients

• Silken Tofu 170 g · 102 kcal
• Shiitake Mushrooms 50 g · 18 kcal
• Zucchini 40 g · 7 kcal
• Onion 25 g · 10 kcal
• Garlic 8 g · 12 kcal
• Green Onion 5 g · 2 kcal
• Gochugaru (Korean chili flakes) 7 g · 21 kcal
• Gochujang (Korean chili paste) 15 g · 30 kcal
• Soy Sauce 15 g · 8 kcal
• Sesame Oil 5 g · 45 kcal
• Vegetable Broth 200 g · 16 kcal
• Water 100 g · 0 kcal

👨‍🍳 Instructions

1. Heat sesame oil in a small pot or dolsot (Korean earthenware pot) over medium heat. Sauté diced onion and minced garlic until fragrant, about 2 minutes.
2. Stir in gochugaru, gochujang, and soy sauce. Cook for 1 minute, then add vegetable broth, water, sliced shiitake mushrooms, and zucchini. Bring to a boil.
3. Once boiling, gently add the silken tofu by scooping large chunks into the broth. Reduce heat to medium-low and simmer for 5-7 minutes, allowing flavors to meld.
4. Garnish with fresh green onions and serve immediately, ideally with a bowl of rice and banchan (Korean side dishes).