Sundubu Jjigae or Korean Soft Tofu Stew (Vegan Recipe)

thefoodietakesflight.com

alpeltz

1 ½ tbsp toasted sesame oil

1 onion, sliced

½ cup sliced leeks or green onions

¾ cup kimchi

1 tbsp mirin

1 tbsp + 2 tsp gochugaru or korean hot pepper powder, feel free to adjust according to desired spice

2.5 tbsp soy sauce, or to taste

250g zucchini, sliced into small ¼” thick quarters

150g enoki mushrooms

200g sliced king oyster or shiitake mushrooms

3 cups vegetable broth or water*

1 tsp garlic

½ tsp salt, or to taste

1 pack sundubu, silken tofu, or soft tofu (300g) sliced into smaller pieces

note: Note: if using water, feel free to season with more salt or soy sauce, to taste.

Note: Ingredients may have been altered from the original.

Directions at thefoodietakesflight.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer