Vegan Soft Tofu Jjigae / 비건 순두부 찌개 / Easy, delicious sundubu jjigae from the comfort of your home!

Prepare the kelp water by soaking 10 g of dried kelp in 3 cups of water.

In a pot, heat 1 tbsp of cooking oil and sauté the sliced onion until translucent.

Add the cubed potato and continue to sauté for a few minutes.

Pour in the kelp water and bring to a boil.

Add the grey squash, baby bella mushroom, shiitake mushroom, and enoki mushroom to the pot.

Stir in the gochugaru, seasoning soy sauce, green plum syrup, mirin, minced garlic, black pepper, and sesame oil.

Add the extra soft tofu or silken tofu gently into the pot and let it simmer.

If using, add the vegan kimchi and let it heat through.

Finally, garnish with chopped scallion, sliced red chili pepper, and chives before serving.

Spice Level:

Dietary

Allergens