Vegan Sundubu Jjigae (Soft Tofu Stew)
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 30mins
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- Serves
- 4
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- Calories
- 347
Sundubu jjigae, or soft tofu stew, is a nutritious and comforting meal with a spicy kick, provided by Korean dried chilli flakes. Often made with meat or seafood, this recipe has been veganised by using vegan kimchi and vegetable stock, and by packing the dish with plenty of hearty vegetables and mushrooms. This recipe is great served on its own, or with steamed white rice or noodles alongside.
recipe updated Apr 17, 2025
Ingredients
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- Onion
- 75 g
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- Green onion
- 60 g
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- Zucchini
- 180 g
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- Garlic clove
- 2
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- Ginger
- 10 g
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- Shiitake mushrooms
- 200 g
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- Vegetable stock
- 500 g
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- Soft tofu
- 300 g
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- Enoki mushrooms
- 50 g
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- Sesame oil
- 1 tablespoon
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- Soy sauce
- 2 tablespoons
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- Sugar
- 1 teaspoon
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- Mirin
- 1 tablespoon
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- Gochugaru
- 2 tablespoons
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- Vegan kimchi
- 200 g
Tools
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Cooking Chef XL
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Cooking chef xl bowl
Step preview
- Attach the Stir Tool
- Add sesame oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - 1 min, 110°C, Speed OFF
- Then add onion, green onion and zucchini to the Cooking Chef XL Bowl
- Cook with splashguard fitted until translucent - 4 min, 110°C, Stir 2
- Then add garlic clove and ginger to the Cooking Chef XL Bowl
- Cook with splashguard fitted until fragrant - 2 min, 110°C, Stir 2
- Then add shiitake mushrooms to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 3 min, 120°C, Stir 2
- Then add vegetable stock, soy sauce, sugar, mirin, gochugaru and vegan kimchi to the Cooking Chef XL Bowl
- Cook with splashguard fitted until combined - 7 min, 105°C, Stir 3
- Then add soft tofu and enoki mushrooms to the Cooking Chef XL Bowl
- Cook with splashguard fitted until thickened - 5 min, 105°C, Stir 3
- Serve