Vegan Sundubu Kimchi Jjigae

A steaming bowl of Vegan Sundubu Kimchi Jjigae is pure comfort food for my husband and me, especially on chilly evenings. Also known as Soondubu or Korean Soft Tofu Stew, this dish is a perfect blend of fiery, tangy, and savory flavors, thanks to its spicy kimchi base and silky tofu. We first fell in love with this spicy stew during a cozy date night at a local Korean restaurant, and the warmth it brought to our table inspired us to create a plant-based version at home. After a few fun kitchen experiments, we’ve mastered a recipe that’s both authentic and vegan-friendly, making it a favorite in our weekly meal plan. This quick and hearty dish is a must-try for anyone looking to savor the bold flavors of Korean cuisine! This recipe is inspired by Maangchi

Table of Contents

Vegan Sundubu Kimchi Jjigae vertical image

About This Vegan Sundubu Kimchi Jjigae

Sundubu Kimchi Jjigae is a traditional Korean stew made with soft tofu (sundubu), kimchi, and a rich broth. This dish is a staple in Korean households, celebrated for its bold flavors and nourishing ingredients. Traditionally, it’s made with anchovy or beef-based broths, but our vegan adaptation captures the essence of the dish while keeping it plant-based. The smoky, spicy notes of gochugaru (Korean red pepper flakes) and the tangy, umami-packed kimchi make it a standout. Plus, it’s a one-pot wonder, perfect for busy weeknights or cozy weekends.

Why You’ll Love This Vegan Sundubu Kimchi Jjigae Recipe

  • Comfort Food: The spicy, hearty broth is the ultimate comfort food.
  • Quick and Easy: Ready in under 30 minutes with just one pot.
  • Packed with Flavor: Kimchi, garlic, and Gochugaru create layers of bold, spicy, and tangy flavors.
  • Customizable: Adjust the spice level or add extra veggies to suit your taste.
  • Plant-Based Protein: Soft tofu provides protein while keeping the dish light.
Vegan Sundubu Vertical image

Key Ingredients

  1. Vegan Kimchi: Make sure to use a vegan-friendly kimchi without fish sauce. It brings tangy, spicy, and fermented goodness.
  2. Soft Tofu (Sundubu): The star of the dish, this tofu has a silky texture that melts in your mouth.
  3. Gochugaru (Korean Red Pepper Flakes): Adds heat and a smoky depth of flavor.
  4. Gochujang (Korean Chili Paste): A touch of this paste enhances the broth with sweetness and spice.
  5. Garlic: Aromatic essentials for a flavorful base.
  6. Kelp Broth: A rich base that keeps the dish vegan.
  7. Salt: Adds seasoning to the broth.
  8. Sesame Oil: A drizzle for nutty aroma and flavor.
  9. Green Onions: For garnish and a hint of freshness.
  10. Optional Add-Ins: Mushrooms, Zucchini, Radish or Spinach for extra nutrition.

How To Make Vegan Sundubu Kimchi Jjigae

  1. In a pot, bring 3 cups of water to a boil.
warming water to make Dashi
  1. Add Kombu, and dried Shiitake Mushrooms. Lower the heat to a simmer and simmer for 20 minutes.
adding mushrooms and kombu to boiling water
  1. After 20 minutes, strain the dashi and set the liquid aside. The mushrooms can be sliced and added to the stew.
Strain and put Dashi on side
  1. In a small pot or Ttuk-bae-gi (traditional korean earthenware pot) add cooking oil, onions, garlic, and whites of a green onion. Cook until softened.
adding ingredients to hot black bowl
  1. Add mushrooms, Korean Radish, and a mixture of the sesame oil and Gochugaru. Stir until mushrooms and radish are coated with the Gochugaru and softened.
Adding mushrooms, radish and Gochugaru paste to hot black bowl
  1. Add the dashi to the pot, along with 1 cup of water and salt, sugar and Gochujang (optional). Cover the pot, and bring to a boil.
adding dashi, sugar to make Vegan Sundubu
  1. Once boiling, add in the soft tofu, vegan Kimchi and Enoki Mushrooms and boil or 5 minutes.
Adding Enoki Mushroom, soft tofu to the soup
  1. Serve with sides and steam rice.
Serve Vegan Sundubu Kimchi Jjigae with Rice and sides
  1. Enjoy!
Enjoy Vegan Sundubu Kimchi Jjigae with Rice

Have It Your Way

  • Spice Level: Adjust the Gochugaru to make it milder or spicier.
  • Protein Options: Add plant-based protein like tempeh or chickpeas for a twist.
  • Extra Veggies: Include enoki mushrooms, baby bok choy, or carrots for variety.
  • Noodles or Rice: Serve with rice or even add cooked ramen noodles directly to the stew.

Nutritional Facts

  • High in plant-based protein and fiber
  • Low in saturated fat
  • Packed with probiotics from the kimchi
  • Rich in vitamins A, C, and K from vegetables and spices

Health Benefits

  1. Probiotic Boost: Kimchi promotes gut health with its natural fermentation.
  2. Immune Support: Garlic, ginger, and Gochugaru offer anti-inflammatory and immune-boosting properties.
  3. Bone Health: Tofu is an excellent source of calcium.
  4. Heart Health: Low in cholesterol and packed with heart-friendly ingredients like tofu and sesame oil.

Other Recipes You’ll Love

Vegan Sundubu Kimchi JJigae served in a stoneware

Vegan Sundubu Kimchi Jjigae

Berry Berry Life
Warm up with our Vegan Sundubu Kimchi Jjigae recipe! Korean stew features spicy kimchi, soft tofu, and bold flavors for ultimate comfort.
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Korean
Servings 2
Calories 200 kcal

Ingredients
  

Dashi

Soon Dubu Kimchi jjigae

Instructions
 

  • In a pot, bring 3 cups of water to a boil.
  • Add Kombu, and dried Shiitake Mushrooms. Lower the heat to a simmer and simmer for 20 minutes.
  • After 20 minutes, strain the dashi and set the liquid aside. The mushrooms can be sliced and added to the stew.
  • In a small pot or Ttuk-bae-gi (traditional korean earthenware pot) add cooking oil, onions, garlic, and whites of a green onion. Cook until softened.
  • Add mushrooms, Korean Radish, and a mixture of the sesame oil and Gochugaru. Stir until mushrooms and radish are coated with the Gochugaru and softened.
  • Add the dashi to the pot, along with 1 cup of water and salt, sugar and Gochujang (optional). Cover the pot, and bring to a boil.
  • Once boiling, add in the soft tofu, vegan Kimchi and Enoki Mushrooms and boil or 5 minutes.
  • Serve with sides and steam rice.
  • Enjoy!

Notes

  • Use freshly fermented kimchi for the best tangy flavor.
  • Soft tofu can break easily, so handle it gently while stirring.
  • If you prefer a thicker broth, reduce the liquid slightly.
  • Garnish with toasted sesame seeds for added crunch.

Video

Nutrition

Serving: 1gCalories: 200kcal
Keyword Korean Stew, Soft Tofu, Spicy soup, Vegan
Tried This Recipe?Mention us @Berry_Berry_Life or #berryberrylife

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Korean Cooking stoneware

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Vegan Sundubu Vertical image for Pinterest


3 thoughts on “Vegan Sundubu Kimchi Jjigae”

  • 5 stars
    I’m blown away by how vibrant and comforting this Vegan Sundubu looks! Your instructions are so clear and easy to follow, which makes this dish even more exciting to try!

  • 5 stars
    This was delicious to make for a very cold winter night. I did need to substitute for the Gochugaru & kimchi; I used a Guntur Sannam ground chili mixed with some of the sesame oil, & sliced Savoy cabbage. The dashi was delicious as were the mushrooms, tofu, etc. Looking forward to making this again with proper kimchi & Gochugaru. Thank you for sharing the recipe and clear directions.

5 from 2 votes

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