So you’re craving something spicy, cozy, and deeply comforting—but also vegan, because Meatless Friday or just a tofu-loving phase? Same. This Vegan Sundubu-jjigae is the kind of stew that bubbles dramatically on the stove while making your kitchen smell like you absolutely know what you’re doing. It’s warm, fiery, slurpy, and somehow soothing all at once. Honestly, this dish feels like self-care in a pot.
If you’ve ever looked at Korean food and thought, “That looks amazing but also… intimidating,” relax. This version is friendly. Forgiving. And very much on your side.
Why This Recipe is Awesome
First of all, it’s comfort food without the food coma. You finish eating feeling satisfied, not like you need to lie down and question your life choices.
Second, it’s shockingly easy. One pot. No obscure ingredients that require a specialty store and a personal relationship with the cashier. If you can sauté and stir, you’re good. Even I didn’t mess this up, which says a lot.
Third, it’s perfect for Meatless Fridays when you want something hearty that doesn’t feel like a sad compromise. No one at the table will ask, “But where’s the meat?” The tofu handles everything like a professional.
Bonus: it’s customizable. More spice? Done. Less spice? Also done. Extra tofu because you’re that person? Absolutely.
Ingredients You’ll Need
Here’s what you’re grabbing. Nothing wild, I promise.
- Soft or silken tofu (1 tube or block) – The star of the show. Be gentle with it; it’s emotionally sensitive.
- Neutral oil (1 tbsp) – For sautéing, not for drama.
- Onion (½ medium, sliced) – Adds sweetness and depth.
- Garlic (4 cloves, minced) – Measure with your heart.
- Korean chili flakes (gochugaru, 1–2 tbsp) – Adjust depending on bravery level.
- Soy sauce or tamari (1–2 tbsp) – Salty, savory goodness.
- Vegetable broth (2½ cups) – Keep it flavorful.
- Zucchini (½ cup, sliced) – Optional but recommended.
- Mushrooms (½ cup) – Shiitake or button both work.
- Kimchi (½ cup, vegan) – Make sure there’s no fish sauce sneaking in.
- Sesame oil (1 tsp) – A little goes a long way.
- Green onions – For garnish and vibes.
- Optional: chili oil – If you like living dangerously.
Step-by-Step Instructions
- Heat your pot.
Grab a small pot or Korean earthenware if you have one (flex). Heat the oil over medium heat. Add onions and sauté until soft and slightly golden. - Add garlic and gochugaru.
Stir constantly for about 30 seconds. You’re blooming the spices, not burning them. If it smells incredible, you’re doing it right. - Pour in broth and seasonings.
Add vegetable broth, soy sauce, and kimchi. Bring everything to a gentle simmer. This is where the magic starts. - Add veggies.
Toss in zucchini and mushrooms. Let them simmer for 5–6 minutes until tender but not sad. - Add the tofu (carefully).
Spoon big chunks of soft tofu straight into the pot. Don’t stir aggressively—this is a stew, not a blender. - Finish it off.
Drizzle in sesame oil. Taste and adjust seasoning. Add chili oil if you want extra heat. Top with green onions and serve hot.
Common Mistakes to Avoid
- Stirring the tofu like it owes you money.
Soft tofu breaks easily. Be kind. - Skipping the gochugaru bloom.
Throwing chili flakes straight into liquid = flat flavor. Don’t do it. - Using bland broth.
Water is not broth. FYI. - Forgetting to taste as you go.
Seasoning is not a one-and-done situation.
Alternatives & Substitutions
No gochugaru? Use chili paste + a pinch of smoked paprika. Not traditional, but it works IMO.
Don’t like mushrooms? Swap in enoki, spinach, or napa cabbage. This stew is flexible like that.
If you want it extra hearty, add cooked udon or glass noodles. Not traditional, but very comforting.
No kimchi? The stew will survive, but it will miss it. Add a splash of rice vinegar to fake the tang.
FAQ (Frequently Asked Questions)
Is sundubu-jjigae supposed to be spicy?
Yes. But how spicy is entirely up to you. You’re in control here.
Can I make this ahead of time?
You can, but tofu is best fresh. Reheat gently or risk tofu sadness.
Is this filling enough without meat?
Absolutely. Protein-packed tofu doesn’t play around.
What do I serve it with?
Steamed rice. Always rice. Anything else feels illegal.
Can I freeze it?
Technically yes, but tofu texture changes. Eat it fresh and happy.
Is this good for Meatless Friday?
100%. Comforting, satisfying, and zero sacrifice vibes.
Final Thoughts
This Vegan Sundubu-jjigae is proof that comfort food doesn’t need meat—or stress—to be amazing. It’s spicy, soothing, forgiving, and perfect for cozy nights, Meatless Fridays, or whenever you just want something warm and exciting in a bowl.
Now go make it. Impress your family, your friends, or just yourself in sweatpants. You’ve earned it 🍲