Description
An irresistibly fiery stew that’s loaded with veggies and Korean soft tofu. One sip of this mouth watering dish and you’ll find yourself going back again and again, for another bite.
Ingredients
1/8 cup olive oil
2 cloves garlic, roughly chopped
4–5 tbsp mild Gochujang (Sempio’s Hot Pepper Paste)
2 tbsp. spicy Gochujang (Chung Jung One brand)
3 cups veggie stock
22 oz. Soon or Silken Tofu
1/2 cup potatoes, cut into 2–3 cm. chunks
1/2 cup carrots, cut into 1 cm. chunks
1/2 cup cabbage, cut into 2–3 cm. chunks
1/2 cup zucchini or yellow squash, cut into 2 cm. chunks
1/2 cup bok choy stems, roughly chopped into 2 cm. chunks
1/2 cup eggplants, roughly chopped into 1–2 cm. chunks
1/2 cup scallions, cut into small rounds
Salt to taste (approx. 1 1/2 tsp.)
Instructions
- While prepping the veggies, heat a deep-bottomed pot over med. heat.
- Once the veggies are ready, add 1/8 cup oil and 2 roughly chopped garlic cloves to the pot. Saute for 30 secs.-1 min.
- Add 1/2 cup each of potatoes + carrots + bokchoy. Cook for 5 mins. stirring now and then.
- Add 1/2 cup each of the zucchini/yellow squash + onions + eggplants + cabbage. Season with 1 1/2 tsp. salt. Cook for another 5 mins.
- Toss in 5 tbsp. of the mild Korean Hot Pepper Pasate + 2 tbsp. spicy gochuchang. Stir to mix it well with the vegatables.
- Add 3 cups veggie stock + 1/2 cup scallions. Turn the heat up to med.-high, cover the pot and cook for 5 mins.
- Take off the lid, turn down the heat to med.. Add the Soon Tofu and simmer for another 5 mins.
- Taste and if necessary, adjust seasoning.
- Garnish with 1-2 tbsp. scallions.
- Serve hot!
Notes
- Optional serving suggestion: Add a handful of mung bean sprouts to the serving bowls when they are still hot. I do not advise adding it to the stew in case you decide to refrigerate or freeze some portion. Mung bean sprouts do NOT freeze well. They turn stringy and tough.
- Optional serving suggestion for vegetarians: Add a egg yolk to each of the serving bowls, carefully placing it on top of the stew, so that the person eating can break it and let the yolk run into the soup, creating a creamier version.
- Category: Dinner
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 208
- Sugar: 9.3
- Sodium: 980
- Fat: 8.7
- Saturated Fat: 1.5
- Carbohydrates: 15.9
- Fiber: 1.9
- Protein: 12.5
- Cholesterol: 0
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