Soondubu Jjigae, also known as Sundubu Jjigae or Korean Soft Tofu Stew, is a dish that’s practically a warm hug in a bowl. This comforting stew, beloved in Korean households and across the globe, typically features soft tofu cooked in a rich, spicy broth with a variety of ingredients. Traditionally, it’s made with seafood, beef, or pork, but for those looking for a vegetarian version that’s equally flavorful and satisfying, I’ve got you covered. Let’s explore a vegetarian take on Soondubu Jjigae that captures all the umami richness of the original while keeping things plant-based.
The beauty of this dish lies not just in its complexity of flavors, but also in its simplicity. The secret? The tofu, which is silky smooth and absorbs the flavors of the broth like a sponge, creating a perfect balance of spice, salt, and warmth.
Soondubu Jjigae Vegetarian Recipe
Making Soondubu Jjigae at home might seem intimidating at first, but it’s actually incredibly easy once you break it down. And with the vegetarian version, you’ll feel free to experiment with different ingredients that can give the stew its distinct depth. Let’s dive into the details of what you’ll need, how to cook it, and a few pro tips to really make this dish shine.
Ingredients Needed
Here’s what you need to create this vegetarian Soondubu Jjigae. These ingredients come together to create a beautiful, hearty stew with a balance of spicy, savory, and slightly sour flavors.
- Soft Tofu (Sundubu): The star of the dish. Soft tofu gives the stew its luxurious, silky texture. It’s best to use the freshest tofu you can find for that melt-in-your-mouth consistency.
- Vegetable Broth: If you’re going for a plant-based version, use a good-quality vegetable broth to build the base of your stew. This replaces the meat-based broths in traditional versions.
- Korean Chili Paste (Gochujang): A fermented chili paste that adds richness and heat. It’s slightly sweet and incredibly umami-rich. It’s key to the flavor profile of the stew.
- Korean Chili Flakes (Gochugaru): Adds another layer of heat and complexity. Gochugaru is the secret to that beautiful, vibrant red color.
- Garlic: Freshly minced garlic is essential for building the flavor foundation of the broth.
- Onion: Yellow or white onion works best here, giving sweetness and depth to the broth.
- Zucchini: This vegetable absorbs all the flavors of the stew and gives a nice texture contrast to the tofu.
- Mushrooms: Shiitake mushrooms, or any hearty mushrooms like oyster or cremini, add a savory umami depth to the stew.
- Sesame Oil: A little bit of toasted sesame oil adds a nutty, fragrant finish to the dish.
- Soy Sauce: For a touch of saltiness and a deeper, fermented flavor. It complements the gochujang.
- Sugar: A pinch of sugar balances the acidity and spice, rounding out the flavors.
- Green Onion: Chopped green onions add freshness, crunch, and color.
- Egg (optional, but traditionally added in many versions of Soondubu Jjigae): If you want to add richness, you can crack an egg into the stew right before serving. It cooks in the hot broth and creates a creamy texture.
Cooking Instructions
Now that you’ve got all the ingredients, let’s walk through the steps to create a perfect bowl of vegetarian Soondubu Jjigae. Trust me, this is easier than it sounds!
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Prepare The Ingredients
- Slice your onion, zucchini, and mushrooms.
- Mince the garlic and chop the green onions.
- Cut the tofu into large blocks, keeping them in relatively big chunks so they don’t break apart during cooking.
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Sauté The Vegetables
- Heat a heavy-bottomed pot (preferably a Korean stone pot, but any deep pot will work) over medium-high heat.
- Add a tablespoon of sesame oil and sauté the onion and garlic until fragrant, about 2-3 minutes.
- Toss in the zucchini and mushrooms, and cook for another 3-4 minutes until they begin to soften.
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Make The Broth
- Stir in the gochujang (about 1-2 tablespoons, depending on your spice tolerance) and gochugaru (1 teaspoon) to the vegetables. Let the chili paste cook for a minute or two to deepen its flavor.
- Pour in the vegetable broth and bring the mixture to a simmer. Add soy sauce, sugar, and a pinch of salt to balance the flavors.
- Let it simmer for about 5 minutes to meld the flavors together.
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Add The Tofu
- Gently add the soft tofu blocks to the pot. Let the tofu heat through by simmering for another 5 minutes. Don’t stir too aggressively-soft tofu is delicate!
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Final Touches
- If you want to add an egg, now’s the time. Gently crack it into the stew and cover the pot, letting the egg cook in the hot broth for about 3 minutes.
- Garnish with freshly chopped green onions and serve the stew hot with a side of steamed rice.
Ingredient Science Spotlight
One of the fascinating aspects of Soondubu Jjigae is how the ingredients interact on a chemical and flavor level to create a dish that’s so much more than the sum of its parts. Here’s a breakdown of a few key ingredients and their magic:
- Soft Tofu: Tofu is made by coagulating soy milk and pressing it into blocks. The soft variety retains more moisture, giving it that silky, melt-in-your-mouth texture. This high moisture content allows it to absorb the spicy, savory broth, while also adding a rich, creamy element to the stew.
- Gochujang: This fermented chili paste is made from red chili peppers, glutinous rice, soybeans, and salt. It’s a powerhouse of umami, with its depth of flavor coming from fermentation, similar to miso or kimchi. It contributes both sweetness and a slow, building heat.
- Mushrooms: Mushrooms, especially varieties like shiitake, contain natural glutamates-compounds that enhance the savory umami flavor in food. When cooked in the stew, they release these glutamates, making the broth even more delicious and meaty without the use of animal products.
Expert Tips
- Use a Heavy Pot: For the best results, use a heavy-bottomed pot, or ideally, a Korean stone pot (dolsot). This helps to evenly distribute the heat and gives the stew that slow-cooked feel, allowing the flavors to deepen as it simmers.
- Adjust the Spice: If you’re not a fan of intense spice, start with a small amount of gochujang and gochugaru and taste as you go. You can always add more, but you can’t take it out once it’s in!
- Extra Tofu Tip: For a richer broth, you can blend a small portion of the tofu with a little vegetable broth and stir it back into the pot. This will thicken the broth and make it even creamier.
- Serving Idea: Serve this dish in small, individual bowls and place a bowl of warm steamed rice alongside. You can dip the rice directly into the stew or eat them separately.
Recipe Variations
Soondubu Jjigae is incredibly versatile, and you can adapt the recipe based on what ingredients you have on hand or your personal preferences. Here are a few fun variations:
- Add Tempeh or Seitan: For added protein and a more meaty texture, try adding chunks of tempeh or seitan instead of, or in addition to, tofu.
- Spicy Miso: Replace some or all of the gochujang with a little spicy miso paste for an interesting twist on the broth’s flavor.
- Kimchi: For a tangy, fermented twist, add chopped kimchi to the stew. It’ll bring in extra heat and sourness, which can really complement the smoothness of the tofu.
- Sweet Potato: For a heartier stew, swap out zucchini for chunks of sweet potato. They’ll absorb the flavors of the broth and provide a sweet counterpoint to the heat.
Final Words
Soondubu Jjigae is one of those dishes that has an amazing ability to comfort and satisfy, even on the coldest days. It’s so flexible-whether you’re vegan, vegetarian, or just looking for something different, this recipe can be adapted to fit your needs without compromising on flavor. The soft tofu, spicy broth, and variety of ingredients come together in perfect harmony, creating a stew that’s both hearty and light at the same time.
FAQs
What Is Soondubu Jjigae?
Soondubu jjigae is a Korean stew made primarily from soft tofu (soondubu), vegetables, and a flavorful broth. Traditionally, it is made with seafood, meat, or pork, but in a vegetarian version, it uses plant-based ingredients like mushrooms, tofu, and vegetables for the broth.
What Are The Key Ingredients In A Vegetarian Soondubu Jjigae?
The key ingredients in a vegetarian soondubu jjigae include soft tofu, vegetable broth, mushrooms (such as shiitake or oyster mushrooms), garlic, onions, gochujang (Korean chili paste), gochugaru (Korean chili flakes), soy sauce, and sesame oil. Optional additions include zucchini, spinach, or green onions.
How Do I Make The Broth For A Vegetarian Soondubu Jjigae?
The broth for a vegetarian soondubu jjigae can be made by simmering dried seaweed (such as kombu or kelp) or using vegetable broth as a base. Add garlic, soy sauce, gochujang, and gochugaru to create a flavorful and spicy broth. You can also add a little miso paste for extra umami.
Can I Use Firm Tofu Instead Of Soft Tofu In Soondubu Jjigae?
While soft tofu is preferred for its smooth texture, firm tofu can be used as a substitute in a pinch. However, firm tofu will not have the same creamy texture that soft tofu offers, and it may not absorb the flavors of the broth as well.
Is Soondubu Jjigae Vegetarian-friendly?
Traditional soondubu jjigae is not vegetarian, as it often includes seafood, pork, or beef. However, a vegetarian version can easily be made by using plant-based ingredients such as tofu, mushrooms, and vegetable broth while avoiding animal-based seasonings or toppings like fish sauce or anchovies.
What Vegetables Can I Add To Vegetarian Soondubu Jjigae?
You can add a variety of vegetables to a vegetarian soondubu jjigae, such as zucchini, spinach, napa cabbage, mushrooms (shiitake, oyster, or button), onions, and green onions. These vegetables complement the tofu and enhance the broth’s flavor.
How Spicy Is Vegetarian Soondubu Jjigae?
The spiciness of vegetarian soondubu jjigae depends on the amount of gochujang (Korean chili paste) and gochugaru (Korean chili flakes) used in the recipe. It can be adjusted to your preference by increasing or decreasing the amount of these ingredients. Typically, it is mildly to moderately spicy.
Can I Make A Gluten-free Version Of Vegetarian Soondubu Jjigae?
Yes, you can make a gluten-free version of vegetarian soondubu jjigae by ensuring that the soy sauce used is gluten-free. There are many gluten-free soy sauce options available on the market, such as tamari or coconut aminos.
How Long Does It Take To Cook Vegetarian Soondubu Jjigae?
Vegetarian soondubu jjigae typically takes about 20 to 30 minutes to prepare and cook. The cooking time depends on the vegetables used and the desired consistency of the tofu. The dish is usually cooked quickly over high heat.
Can I Store Leftovers Of Vegetarian Soondubu Jjigae?
Yes, you can store leftovers of vegetarian soondubu jjigae in an airtight container in the refrigerator for up to 3 days. The tofu may absorb more liquid as it sits, so you may need to add a little water or broth when reheating the stew.