Dairy-Free Sundubu Jjigae (Soft Tofu Stew)

Ingredients

• about 450 g Soft tofu (sundubu)
• 4 cups Vegetable broth
• 1 cup Kimchi, chopped
• about 225 g Pork belly or mushrooms, sliced
• 1/2 medium Onion, sliced
• 2 tbsp Gochugaru (Korean chili flakes)
• 1 tbsp Gochujang (Korean chili paste)
• 2 cloves Garlic, minced
• 1 tbsp Soy sauce
• 1 tbsp Sesame oil
• 2 stalks Green onions, sliced
• 4 Egg (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a pot, heat sesame oil over medium heat.
2. 2Add pork belly or mushrooms and onion and cook until browned, about 5-7 minutes.
3. 3Add kimchi, gochugaru, and gochujang and cook for another 2 minutes.
4. 4Pour in vegetable broth and bring to a boil.
5. 5Add soft tofu, breaking it into smaller pieces.
6. 6Stir in soy sauce and garlic.
7. 7Simmer for 10-15 minutes.
8. 8Garnish with green onions and an egg (if using) before serving.

Related Guides