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
- 349
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 Jun 12, 2025
Ingredients
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- Onion
- 75 g
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- Green onion
- 90 g
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- Garlic clove
- 2
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- Ginger
- 10 g
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- Vegetable stock
- 500 g
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- Zucchini
- 180 g
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- Shiitake mushrooms
- 200 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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kCook Multi
Step preview
- Fit the Stir Tool
- Add oil into the appliance bowl, attach the lid without the filler cap
- Heat – 1 minute, 110ºC, speed 3
- Then add the next ingredients
- Assemble the Direct Prep attachment with the thick slicing disc, and turn it to position 1
- Slice the next ingredient into the appliance bowl
- Stir – 4 minutes, 110ºC, speed 3
- Then add the next ingredients
- Stir – 2 minutes, 110ºC, speed 3
- Then add the next ingredient
- Stir – 3 minutes, 120ºC, speed 3
- Then add the next ingredients
- Stir – 7 minutes, 105ºC, speed 3
- Then add the next ingredients
- Stir – 5 minutes, 105ºC, speed 2
- Serve