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Kimchi Sundubu-Jjigae

Watch how to make it here

Kimchi sundubu-jjigae is a Korean dish that packs a punch! It’s a spicy and savory tofu stew filled with soft tofu, gochugaru, and a generous serving of kimchi. This is a great choice for a quick meal because it is easy to prepare and ultra-satisfying.

Kimchi Sundubu-Jjigae

Prep Time

30 min

cooking time

20 min

Servings

2

total time

50 min

Difficulty

Easy

Ingredients

1
1 silken tofu
2
1/2 cup kimchi
3
1/2 zucchini, diced
4
1/2 small onion, diced
5
1 enoki, root end trimmed
6
3 garlic cloves, minced
7
1 scallion, roughly chopped
8
1 tbsp mirin
9
1 tbsp sugar
10
1 tbsp soy sauce
11
1 tbsp gochugaru, coarse
12
1 tsp mushroom seasoning
13
1 tsp black pepper
14
1 tbsp oil
15
*Broth*
16
1 kombu
17
4 dried shiitake mushrooms
18
4 cups water

Cooking Instructions

1
1
Soak kombu and dried shiitake mushrooms in 4 cups water for at least 30 minutes or up to 2 hours.
2
2
Prep the zucchini, onion, garlic, and scallion. Combine the mirin, sugar, soy sauce, gochugaru, mushroom seasoning and black pepper in a small bowl. Mix well and set aside.
3
3
On medium heat, add oil to a pot or wok. Add the onions and saute for a few minutes before adding the garlic, zucchini, kimchi, and sauce. Cook for a couple minutes and add the mushroom kombu broth. Cover with a lid and simmer for 10 minutes. Add the enoki and silken tofu and simmer for about 5 minutes.
4
4
Serve immediately with rice and enjoy!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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