Vegetarian Soon Tofu Jjigae (Korean Silken Tofu Stew) Recipe

Name: Vegetarian Soon Tofu Jjigae (Korean Silken Tofu Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon neutral oil (canola, vegetable, avocado); 1 tablespoon Korean hot pepper flakes (gochugaru); 1/4 cup chopped cabbage kimchi; 4 cloves garlic, smashed; 3 Thai chili peppers (optional); 2 cups vegetable stock; 2 teaspoons Korean hot pepper paste (gochujang); 2 teaspoons Korean bean paste (dwenjang); 8 ounces silken tofu; 4 ounces enoki mushrooms (half package); 2 scallions, chopped; 1 egg (room temperature); 1 stone pot or heavy-bottom pot

Servings: persons

1 tablespoon neutral oil (canola, vegetable, avocado)
1 tablespoon Korean hot pepper flakes (gochugaru)
1/4 cup chopped cabbage kimchi
4 cloves garlic, smashed
3 Thai chili peppers (optional)
2 cups vegetable stock
2 teaspoons Korean hot pepper paste (gochujang)
2 teaspoons Korean bean paste (dwenjang)
8 ounces silken tofu
4 ounces enoki mushrooms (half package)
2 scallions, chopped
1 egg (room temperature)
1 stone pot or heavy-bottom pot

1
Heat up the stone pot over medium with oil. Add hot pepper flakes, stirring until oil turns red.
2
Add kimchi, garlic, and hot peppers. Stir to coat in oil and let cook for 1 minute.
3
Add in stock. Stir in hot pepper paste and bean paste. Bring to a boil.
4
Once the kimchi is tender (and slightly translucent), add in the tofu. Break up larger chunks gently with a spoon. Let the stew boil for 10 to 15 minutes to allow flavors to develop and penetrate the tofu.
5
Just before serving, top the stew with the enoki mushrooms and scallions. Turn up the heat to bring to a rapid and vigorous boil.
6
Bring the pot to the table, still bubbling hot, and crack in the egg.
7
Serve family-style with rice and other Korean side dishes (banchan). Stir in the egg gently as you eat.

112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon neutral oil (canola, vegetable, avocado), 1 tablespoon Korean hot pepper flakes (gochugaru), 1/4 cup chopped cabbage kimchi, 4 cloves garlic, smashed, and more.

Yes, Vegetarian Soon Tofu Jjigae (Korean Silken Tofu Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Soon Tofu Jjigae (Korean Silken Tofu Stew)

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