Soondubu Vegetarian Recipe : Guide, Tips, Tricks

If you’re looking to explore the comforting world of Korean cuisine, Soondubu (also known as Sundubu Jjigae) is an absolute must-try. Known for its rich, spicy, and aromatic broth, this dish is traditionally made with soft tofu and a blend of savory seasonings. But what if you prefer to keep things plant-based or want to avoid meat? No worries! A vegetarian version of Soondubu is not only easy to prepare but also incredibly satisfying.

In this recipe, we’ll take you step-by-step through making a delicious vegetarian Soondubu stew that’s bursting with flavor, texture, and nutritional benefits. Whether you’re a seasoned cook or a beginner, this comforting dish is bound to become a household favorite, offering all the warmth and depth of flavor you’d expect from Korean comfort food-without any animal products.

Soondubu Vegetarian Recipe

Soondubu, at its core, is a stew made from soft tofu, and often features a broth seasoned with gochujang (Korean chili paste) or gochugaru (Korean chili flakes), and sometimes meat like seafood or pork. In this vegetarian version, we’ll focus on achieving that same deep, spicy, umami-packed flavor, but entirely plant-based.

Key Elements Of The Dish

Soft tofu: The highlight of Soondubu, which gives it a silky texture that melts in your mouth.
Spicy and savory broth: Combining chili, garlic, and soy sauce for that distinct Korean flavor profile.
Vegetables: Adding mushrooms, zucchini, or even carrots to elevate the dish and offer a satisfying crunch.

Ingredients Needed

For the vegetarian Soondubu recipe, you’ll need the following ingredients to create a flavorful and hearty stew:

Soft Tofu (about 1 block or 14 oz): The key ingredient for Soondubu, its delicate texture and high moisture content are essential.
Vegetable Broth (2 cups): This will replace the usual meat-based broths, keeping the stew vegan-friendly.
Sesame Oil (1 tablespoon): For that nutty aroma and flavor base.
Garlic (4 cloves, minced): Fresh garlic is a must for the broth to bring out a full-bodied flavor.
Gochujang (Korean chili paste, 1 tablespoon): This provides the essential spicy kick and umami flavor. Feel free to adjust based on your spice tolerance.
Gochugaru (Korean chili flakes, 1 tablespoon): Adds another layer of heat and smokiness.
Soy Sauce (2 tablespoons): A salty umami boost to balance out the spice and enrich the broth.
Onion (1 small, sliced): For natural sweetness and depth.
Mushrooms (1 cup, shiitake or oyster work best): Adds texture and earthy flavor.
Zucchini (½, sliced): For a light and refreshing touch.
Spinach (1 cup, fresh): To add color and nutrients.
Tofu Pockets or Kimchi (optional): For a more traditional touch, adding extra texture and ferment-y tang.
Chopped Green Onions (for garnish)
Salt and Pepper (to taste)

Cooking Instructions

Prepare The Ingredients
- Slice the onion, zucchini, and mushrooms into thin slices.
- Mince the garlic and chop the spinach.
- Drain the tofu and cut it into large cubes (don’t crumble it, you want the tofu to stay intact).
Start With The Base
- Heat sesame oil in a large pot over medium heat. Once the oil is hot, sauté the onions and garlic until fragrant and translucent (about 3-4 minutes). This is the flavor base of your stew, so take your time to let them develop.
Add The Spices
- Stir in gochujang, gochugaru, and soy sauce, and let it cook for another minute. You’ll start to smell a deliciously spicy and savory aroma as the paste cooks and melds into the oil.
Add The Broth And Vegetables
- Pour in your vegetable broth and bring it to a simmer. Add the mushrooms and zucchini at this stage. Let the broth simmer for about 10-15 minutes, allowing the flavors to meld together. If you want a heartier stew, you can add extra vegetables like carrots or even potatoes.
Add The Tofu
- Gently slide in your tofu cubes, and let the stew continue to simmer for another 5 minutes, just to warm up the tofu and allow it to absorb the flavor.
Final Touches
- Stir in the fresh spinach and let it wilt. Taste the broth, and adjust the seasoning with salt, pepper, or more gochujang if you like extra spice.
Serve
- Spoon the stew into bowls and garnish with chopped green onions and a drizzle of sesame oil. Serve hot with steamed rice on the side for a complete meal.

Ingredient Science Spotlight

Let’s talk a little bit about the magic behind some of the key ingredients:

Soft Tofu: This ingredient is not just a protein powerhouse, but it also has an impressive ability to absorb and adapt to surrounding flavors. The high water content gives it a creamy texture, which makes it perfect for soups and stews. It’s also an excellent source of calcium, magnesium, and iron, which are often harder to get in a vegetarian diet.
Gochujang: This spicy-sweet fermented paste is a cornerstone of Korean cooking. It’s made from chili powder, glutinous rice, fermented soybeans, and salt. Gochujang’s deep umami flavor comes from the fermentation process, giving it a unique depth that’s hard to replicate with other chili pastes. It’s also packed with probiotics, making it a great gut-friendly addition.
Sesame Oil: This oil adds more than just a nutty flavor. It’s rich in omega-6 fatty acids, antioxidants, and even has some anti-inflammatory properties. Plus, its aromatic quality elevates any dish it’s added to, which is why it’s often used as a finishing touch or for sautéing.
Spinach: While often overshadowed in the realm of hearty stews, spinach is a great addition to Soondubu. Rich in iron, vitamin K, and folate, spinach adds not just color and flavor, but a serious nutritional boost to this dish.

Expert Tips

Adjust the spice level: Gochujang can be quite spicy, especially if you’re not used to Korean heat levels. Start with half the amount and adjust to your taste.
Don’t overcook the tofu: Tofu is delicate, and too much cooking can make it lose its silky smooth texture. Add it towards the end of cooking to keep its structure intact.
Flavor development: Allowing the stew to simmer for a bit longer will let the flavors develop more deeply. The longer it simmers, the richer the broth becomes.
Serve with rice: Traditional Soondubu is often eaten with a bowl of steamed white rice, which balances the spiciness of the broth and makes the meal more filling.

Recipe Variations

Add Kimchi: A traditional touch would be to add kimchi into your stew for an extra layer of fermented flavor. Simply chop it up and stir it in with the tofu.
Vegan Meat Alternatives: Want to add some plant-based protein? Consider adding vegan sausage or mushroom-based meat as a meat alternative. It gives the stew more bite and texture.
Noodles: Feeling adventurous? Add some ramen noodles or glass noodles to make the dish more filling and comforting.
Extra Veggies: If you love vegetables, try adding carrots, potatoes, or even bell peppers to the mix. These can give the stew a different texture and slightly milder flavor.

Final Words

Making a vegetarian version of Soondubu is not only easy but also a great way to explore Korean cuisine with a plant-based twist. The combination of spicy, savory, and slightly tangy flavors, paired with the delicate texture of tofu, creates a balanced and comforting dish that’s perfect for any season. It’s incredibly customizable too, so whether you’re sticking to the classic ingredients or adding your own spin, it’s a recipe that welcomes creativity.

FAQs

What Is Soondubu Stew?

Soondubu stew is a popular Korean dish made with soft tofu (soondubu), vegetables, and a savory broth. It is often served with a spicy and flavorful broth made from gochujang (Korean red chili paste) or gochugaru (chili flakes), and typically includes ingredients like mushrooms, onions, garlic, and sometimes seaweed or kimchi. It is traditionally enjoyed with a bowl of steamed rice.

Can I Make A Vegetarian Version Of Soondubu Stew?

Yes, a vegetarian version of soondubu stew can be made by omitting any meat-based ingredients such as seafood or pork. You can replace them with plant-based proteins like tofu or tempeh and use vegetable broth instead of anchovy or fish-based broths.

What Ingredients Are Needed For A Vegetarian Soondubu Recipe?

The key ingredients for a vegetarian soondubu recipe include soft tofu (soondubu), vegetable broth, garlic, onions, mushrooms (such as shiitake or oyster), gochujang (Korean red chili paste), gochugaru (chili flakes), soy sauce, sesame oil, and optional vegetables like zucchini or carrots. For extra flavor, you can include fermented ingredients like kimchi or napa cabbage.

How Do I Make The Broth For Vegetarian Soondubu Stew?

To make the broth, start by sautéing garlic, onions, and vegetables in sesame oil. Add vegetable broth or water, along with gochujang, gochugaru, soy sauce, and a pinch of sugar to balance the flavors. Simmer the broth until it is aromatic, then add the tofu and any other vegetables. You can also add a splash of soy sauce and season with salt and pepper as needed.

Can I Substitute Soft Tofu With Firm Tofu For Soondubu?

While soft tofu is the preferred choice for soondubu due to its delicate texture and ability to absorb the flavors of the broth, you can use firm tofu if soft tofu is unavailable. However, the dish will have a different texture, and firm tofu may require additional time to cook and absorb the broth.

Is Vegetarian Soondubu Stew Spicy?

Vegetarian soondubu stew can be made spicy depending on the amount of gochujang (Korean chili paste) or gochugaru (chili flakes) used in the recipe. If you prefer a milder version, you can reduce the amount of chili paste or omit it entirely, adjusting the spice level to your taste.

What Can I Serve With Vegetarian Soondubu Stew?

Vegetarian soondubu stew is traditionally served with steamed white rice, which helps to balance the spicy and flavorful broth. It can also be accompanied by kimchi, pickled vegetables, or a simple side of sautéed greens like spinach or bok choy for a complete meal.

How Long Does It Take To Cook Vegetarian Soondubu Stew?

Vegetarian soondubu stew typically takes about 20 to 30 minutes to prepare. The cooking time will vary depending on the specific ingredients you use, but it generally involves sautéing the vegetables, simmering the broth, and adding the tofu to cook for a few minutes until heated through.

Can I Make Vegetarian Soondubu Ahead Of Time?

Yes, you can make the base of vegetarian soondubu stew ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply reheat the broth and add the tofu and vegetables. However, the tofu may become slightly firmer upon reheating, so it’s best to add it last.

Can I Add Other Vegetables To Vegetarian Soondubu Stew?

Absolutely! You can customize vegetarian soondubu stew by adding a variety of vegetables, such as spinach, napa cabbage, carrots, bell peppers, or baby bok choy. The vegetables should be added based on their cooking time, with quicker-cooking ingredients added later in the process to prevent overcooking.