How to Make Vegan Sundubu Jjigae
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How to make vegan sundubu jjigae

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15min · 1 serving Soondubu Jjigae (순두부찌개), also known as Sundubu Jjigae or soft tofu stew, is a traditional Korean dish made with silky soft uncurdled tofu coated in a spicy and flavorful broth, to be served with a bowl of steamed rice. Video by: @thelisafeed [IG] please follow her on [IG] Ingredients • 1 tbsp minced garlic • 1 tbsp minced onion • 1,5 cups water • 1/2 tbsp dashi powder • 1 Korean solken tofu tube • frozen prawns • 1 egg • 1 spring onion stalk, chopped Jjigae base • 1 tbsp sesame oil • 1 tbsp gochugaru • 1 tsp soy sauce • 1 tsp fish sauce • 1 tsp sugar
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35min · 5 servings I was in no condition to film a recipe but all I craved last week was spicy, hot and soupy foods so I had to make one of my favourite Korean stews—순두부 or sundubu jiggae 🍲 A lot of popular tofu stew restaurants offer a vegan version of this spicy stew, and it’s pretty simple to make vegan at home, too! All you need is a vegetable based dashi (I like using mushrooms, kombu and a few other veggies for sweetness), some silken tofu, kimchi and basic soup ingredients. If you’re feeling stuffy, I promise this one will clear you up quickly, and even if you’re not crazy about spice I included some notes about how to modify 🙂 Ingredients • 1 tbsp neutral oil • 1-2 tsp gochugaru korean chili flakes • 3 cloves garlic minced • 1/2 yellow onion chopped • 1/4 cup vegan k
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순두부 찌개 Sundubu Jjigae 💛 This is comfort in a bowl 😌 There’s nothing better than the hearty, savoury flavour of this spicy broth combined with the silky texture and mild taste of sundubu, Korean soft tofu. Making Sundubu Jjigae is easier than you might think - most of the ingredients you need are probably already in your fridge/pantry. Full recipe is uploaded on my blog, as always 💛
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