Spicy Korean Tofu Stew (Sundubu Jjigae)
A comforting and spicy Korean tofu stew. Made egg-free and gluten-free with appropriate substitutions and ingredients. Perfect for a cold evening.
20m prep + 30m cook4 servings
Contains soyContains sesameEGG-free
320 cal|20g protein|25g carbs|15g fat|5g fiber
Ingredients
- 2 packages Soft Tofu (Sundubu)
- 1 cup Kimchi
- 4 cups Vegetable Broth
- 2 tbsp Gochujang (Korean Chili Paste)
- 1 tbsp Gochugaru (Korean Chili Powder)
- 2 cloves Garlic
- 1/2 cup Onion
- 1 cup Mushrooms
- 1 tbsp Gluten-Free Soy Sauce (Tamari)
- 1 tsp Sesame Oil
- 2 stalks Green Onions
Instructions
- 1In a pot or Dutch oven, heat sesame oil over medium heat.
- 2Add onion and garlic. Cook for 2-3 minutes, or until fragrant.
- 3Add kimchi and mushrooms. Cook for another 3-5 minutes.
- 4Pour in vegetable broth, gochujang, gochugaru, and gluten-free soy sauce. Bring to a simmer.
- 5Gently add soft tofu, breaking it into large pieces.
- 6Simmer for 10-15 minutes, allowing the flavors to meld.
- 7Garnish with chopped green onions 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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