Dairy-Free Sundubu Jjigae (Soft Tofu Stew)
A spicy and comforting Korean soft tofu stew made dairy-free with vegetable broth and without dairy add-ins.
15m prep + 25m cook4 servings
Contains eggContains wheatContains soyContains sesameDAIRY-free
350 cal|20g protein|20g carbs|20g fat|4g fiber
Ingredients
- 1 lb Soft tofu (sundubu)
- 4 cups Vegetable broth
- 1 cup Kimchi, chopped
- 1/2 lb 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)
Instructions
- 1In a pot, heat sesame oil over medium heat.
- 2Add pork belly or mushrooms and onion and cook until browned, about 5-7 minutes.
- 3Add kimchi, gochugaru, and gochujang and cook for another 2 minutes.
- 4Pour in vegetable broth and bring to a boil.
- 5Add soft tofu, breaking it into smaller pieces.
- 6Stir in soy sauce and garlic.
- 7Simmer for 10-15 minutes.
- 8Garnish with green onions and an egg (if using) before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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