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This vegan Sundubu-Jjigae is a Korean Soft Tofu stew that we couldn’t stop thinking about after our honeymoon in Seoul last year. It starts with a rich broth made with kombu and shiitake mushrooms, layered with gochugaru, gochujang, garlic, and sesame oil. Silken tofu breaks into chunks in the pot and simmers until bubbling and fragrant. It’s spicy, rich, savory, and everything you want in a soup.
Table of Contents
Why You’ll Love This Recipe
- Deeply savory broth. Kombu and shiitake mushrooms create an authentic, umami-rich base that you can’t get from shortcuts.
- Silky soft tofu. The tofu is incredibly delicate and practically melts in your mouth.
- Customizable spice level. Adjust the gochugaru to make it mild, medium, spicy, or extra spicy.
- Comforting and warming. Perfect for cold days or when you need something cozy and satisfying.
Ingredients You’ll Need
For the Broth:
- Water – The broth base.
- Dried kombu (kelp) – Essential for authentic, savory depth.
- Dried shiitake mushrooms – Adds earthy umami to the broth.
- Onion – Halved for sweetness and depth.
- Garlic – Smashed cloves add aromatic flavor.
- Korean soup soy sauce (guk-ganjang) – Lighter and saltier than regular soy sauce. You can use regular soy sauce if needed.
For the Soup Base:
- Neutral oil – Vegetable, avocado, or grapeseed oil works well.
- Onion – Thinly sliced for the base.
- Garlic – Minced for aromatic flavor.
- Gochugaru (Korean red pepper flakes) – The key to the stew’s spice and color. Not the same as regular pepper flakes.
- Gochujang (Korean red pepper paste) – Adds depth, umami, and heat.
- Korean soup soy sauce – Adds saltiness and savory flavor.
- Sugar – Balances the heat and acidity.
- Sesame oil – Adds a nutty, toasted flavor.
For the Stew:
- Soft or extra-soft silken tofu (sundubu) – The softer, the better. This is the star of the dish.
- Green onions – Cut into 2-inch pieces.
- Zucchini – Sliced into half-moons. Optional but traditional.
- Korean or serrano peppers – Sliced for extra heat. Optional.
- Salt – To taste.
For Serving:
- Cooked white rice – Essential. Add spoonfuls directly to the stew.
- Sesame seeds – Optional garnish.
- Extra green onions – Chopped for garnish.
- Kimchi – Served on the side, the traditional way.
Equipment Needed
- Medium pot (for making the broth)
- Korean earthenware pot (ttukbaegi/dolsot) or medium pot or deep skillet
- Knife and cutting board
- Spoon or ladle
- Trivet or heat-safe surface (if using an earthenware pot)
Tips for the Best Results
- Don’t skip the broth step. The kombu-shiitake broth is what gives this soup its authentic, deeply savory flavor.
- Toast gochugaru. Add gochugaru to the hot oil to release flavor and give the stew its red oil.
- Use the softest tofu you can find. Look for packages labeled “sundubu” or extra-soft silken tofu.
- Handle tofu gently. Add in large chunks and stir minimally to prevent it from breaking apart.
- Start with less spice. You can always add more gochugaru, but you can’t take it away. Start with 2 tablespoons for medium heat.
Serving Suggestions
- Traditional style – Serve in individual bowls or in the earthenware pot with steamed white rice and kimchi on the side. Add spoonfuls of rice directly into the stew as you eat.
- With banchan – Serve alongside Korean side dishes like pickled radish, seasoned spinach, or bean sprouts.
- For a heartier meal – Add glass noodles (dangmyeon) or ramen noodles to the stew.
- Kimchi sundubu – Stir in 1 cup of chopped, well-fermented kimchi when building the soup base for a tangy, funky variation.
Storage Instructions
- Refrigerator: Store leftover soup in an airtight container for up to 3 days. The tofu will firm up slightly when cold. Reheat gently on the stovetop.
- Freezer: Not recommended. Silken tofu doesn’t freeze well and will become grainy when thawed.
- Make-ahead broth: You can make the mushroom-kombu broth up to 3 days in advance and store it in the refrigerator.
Recipe FAQs
What is gochugaru, and where do I find it?
Gochugaru is Korean red pepper flakes with a unique, mildly spicy, slightly sweet, smoky flavor. Find it at Korean markets or online. Regular red pepper flakes won’t give you the same taste.
Can I skip the kombu-shiitake broth?
Technically, yes, but it won’t taste authentic. The broth is what gives this soup its deeply savory, umami-rich flavor.
How spicy is this?
As written (with 2-3 tablespoons of gochugaru), the recipe is medium spice. See the notes for adjusting to mild, spicy, or extra spicy.
What’s the difference between Korean soup soy sauce and regular soy sauce?
Korean soup soy sauce (guk-ganjang) is lighter and saltier than regular soy sauce. If you can’t find it, use regular soy sauce, reduce the amount slightly, and add salt to taste.
Can I make this ahead?
You can make the broth up to 3 days in advance. The finished stew is best enjoyed fresh, but leftovers keep for up to 3 days in the fridge.
More Soup and Stew Recipes You’ll Enjoy:
Dinner
Vegan Beef Stew
Appetizers and Sides
Easy Summer Stew (30 Minutes or Less)
Dinner
Vegan Japanese Curry
If you make this Vegan Sundubu-Jjigae, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
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Vegan Sundubu-Jjigae (Korean Soft Tofu Stew)
- Total Time: 45 minutes
- Yield: 3–4 Servings 1x
- Diet: Vegan
Description
This vegan Sundubu-Jjigae is a Korean Soft Tofu stew that we couldn’t stop thinking about after our honeymoon in Seoul last year. It starts with a rich broth made with kombu and shiitake mushrooms, layered with gochugaru, gochujang, garlic, and sesame oil. Silken tofu breaks into chunks in the pot and simmers until bubbling and fragrant. It’s spicy, rich, savory, and everything you want in a soup.
Ingredients
For the Broth:
- 8 cups of water
- 4 pieces dried kombu (kelp), about 4×4 inches each
- 12–16 dried shiitake mushrooms
- 1 large onion, halved
- 8 cloves garlic, smashed
- 2 tablespoons Korean soup soy sauce (guk-ganjang) or regular soy sauce
For the Soup Base:
- 2 tablespoons neutral oil (vegetable or grapeseed oil)
- 1 small onion, thinly sliced
- 4 cloves garlic, minced
- 2–4 tablespoons gochugaru (Korean red pepper flakes) – see notes for spice levels
- 1 tablespoon gochujang (Korean red pepper paste)
- 1 tablespoon Korean soup soy sauce (guk-ganjang) or regular soy sauce
- 1 teaspoon sugar
- 2 teaspoons sesame oil
For the Stew:
- 1 package (14-16 oz) soft or extra-soft silken tofu (sundubu)
- 2 green onions, cut into 2-inch pieces
- 1 small zucchini, sliced into half-moons
- 1–2 Korean or serrano peppers, sliced (optional, for extra heat)
- Salt, to taste
For Serving:
- Cooked white rice
- Sesame seeds (optional)
- Extra green onions, chopped (optional)
- Kimchi (for serving on the side)
Instructions
Make the Broth:
- Simmer the broth. Add the water, kombu, dried shiitake mushrooms, halved onion, and smashed garlic to a medium pot. Bring to a gentle simmer over medium heat.
- Cook low and slow. Once simmering, reduce the heat to low and let simmer for 20-25 minutes. The broth should develop a deep, savory flavor and turn slightly amber.
- Strain and season. Remove and discard the kombu, onion, and garlic. Remove the shiitake mushrooms and set aside. You can slice them and add them back to the soup if desired. Stir in 2 tablespoons of soy sauce. Taste the broth. It should be rich, savory, and slightly salty. Set aside.
Build the Soup Base:
- Heat the oil. In a Korean earthenware pot (ttukbaegi/dolsot), a medium-sized pot, or a deep skillet, heat the neutral oil over medium heat.
- Cook the aromatics. Add the sliced onion and serrano peppers (if using) and cook for 3-4 minutes until softened and slightly translucent. Add the minced garlic and cook for 1 minute until fragrant.
- Toast the spices. Add the gochugaru (start with 2 tablespoons for medium spice) and gochujang. Stir everything together and cook for 1-2 minutes, stirring constantly. The oil should turn a deep red color and smell incredibly aromatic.
- Add seasonings. Add 1 tablespoon of soy sauce, sugar, and sesame oil. Stir to combine.
Finish the Stew:
- Add the broth. Pour in the prepared broth (about 3-4 cups, depending on your pot size and desired consistency). Bring to a simmer.
- Add vegetables. Add the zucchini and, if using, sliced shiitake mushrooms, and simmer for 3-4 minutes, until tender.
- Add the tofu. Gently add the entire block of silken tofu to the pot. Use a spoon to break it into large, irregular chunks. Traditionally, people break tofu by hand or with a spoon rather than pre-cutting it into neat cubes.
- Finish with green onions. Add the green onion pieces. Simmer for 3-5 minutes, letting the tofu heat through and the flavors meld.
- Taste and adjust. Taste and adjust the seasoning with salt or more soy sauce, as needed. The soup should be deeply savory, slightly spicy, and well-balanced.
Serve:
- Serve bubbling hot. Carefully transfer the earthenware pot to a trivet or heat-safe surface (if using ttukbaegi, it will be extremely hot). Otherwise, ladle the soup into individual bowls.
- Garnish and enjoy. Garnish with sesame seeds and extra chopped green onions if desired. Serve immediately with a bowl of steamed white rice and kimchi on the side. The traditional way to eat this is to add spoonfuls of rice directly into the bubbling stew.
Notes
Spice Level Guide:
- Mild: 1-1½ tablespoons gochugaru + ½ tablespoon gochujang
- Medium: 2-3 tablespoons gochugaru + 1 tablespoon gochujang (recommended)
- Spicy: 4 tablespoons gochugaru + 1½ tablespoons gochujang
- Extra Spicy: 5 tablespoons gochugaru + 2 tablespoons gochujang + add fresh Korean peppers
Ingredient Notes:
- Kombu: Found in the Asian section of most grocery stores or at Korean/Asian markets. Essential for authentic flavor.
- Korean soup soy sauce (guk-ganjang): Lighter and saltier than regular soy sauce. If unavailable, use regular soy sauce, reducing the amount slightly and adding salt to taste.
- Gochugaru: Korean red pepper flakes are different from regular red pepper flakes. Mildly spicy with a slightly sweet, smoky flavor.
- Sundubu (soft silken tofu): Look for the softest silken tofu you can find. In Korean markets, packages are specifically labeled “sundubu.”
Storage:
- Refrigerator: Store in an airtight container for up to 3 days. The tofu will firm up slightly when cold. Reheat gently.
- Freezer: Not recommended. Silken tofu becomes grainy when frozen and thawed.
- Make-ahead broth: The mushroom-kombu broth can be made up to 3 days in advance.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: Korean
