Vegan Soft Tofu Jjigae / 비건 순두부 찌개

Super easy to make and even easier to eat! Boiling up a hot pot of soft tofu jjigae using gochugaru and plant-based ingredients, making this dish spicy and vegan! It’s the ultimate jjigae recipe that becomes your favorite.



 

Serves: 2 | Total Cooking Time: 30 minutes

 

Ingredients
½ pk Extra Soft Tofu or Silken Tofu
65 g Onion, sliced
85 g Potato, cubed
40 g Grey Squash, triangle-cut
30 g Baby Bella Mushroom, sliced
30 g Shiitake Mushroom, sliced
45 g Scallion, chopped
5 g Korean Hot Chili Pepper, sliced
25 g Enoki Mushroom
2 cups Kelp Water
½ cup Vegan Kimchi, optional
1 tbsp Cooking Oil
Salt, to taste

Sauce
2½ tbsp Gochugaru (Korean Red Pepper Flakes)
2 tbsp Seasoning Soy Sauce
1 tsp Green Plum Syrup
1 tbsp Mirin
1 tbsp Garlic, minced
½ tsp Black Pepper
2 tsp Sesame Oil
4 tbsp Kelp Water

Kelp Water
10 g Dried Kelp
3 cups Water

Garnish
Red Chili Pepper, sliced
Chives, cut into 2-inch long



← Previous Next →