Pronounced kim-chee soon-doo-boo cheek-kay, this roughly translates to kimchi stew with tofu. For kimchi lovers everywhere, this fiery soup is the perfect tonic for a cold winter’s night.
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Heat a couple tablespoons of the vegetable oil in a Dutch oven over medium heat. Once shimmering, add the shiitake mushrooms and sprinkle with a touch of kosher salt. Cook until the mushrooms are just beginning to soften, about 3 - 4 minutes.
Add the scallions, garlic, and gochuragu until everything is combined. Stir until fragrant, about 1 minute.
Add the kimchi along with any leftover juice in the container it came in. Stir for 4 - 5 minutes, or until most of the liquid has dissipated.
Add the vegetable broth, soy sauce, and zucchini. Bring to a boil and simmer for 15 minutes, or until the kimchi and the zucchini are softened.
Add the silken tofu into the soup. Stir so that it’s fully incorporated. Cook for another 3 - 5 minutes.
Do a taste test. If the soup still needs salt, you can either add a touch of kosher salt or more of the soy sauce. Once you’re satisfied with the flavors, take off the heat.
To serve, place some rice in the bottom of the bowl and add the soup on top. Sprinkle with the remaining scallion greens.
I call for vegan kimchi specifically because most kimchi you find actually includes fish. If the kimchi you buy isn’t pre-shredded, you can take scissors to cut it up into pieces before putting into the stew.
This is a purely vegan recipe that includes mushrooms, scallions, and zucchini. There are several versions of jjigae to make, many of which call for chicken, beef, or pork belly. If meat is calling you, go for it! You’ll want to brown it towards the beginning along with any other vegetables you decide to put in it. You can also play around with other veggies (this is a perfect soup for veggies just about to go bad). You can also add an egg on top of the stew.
It’s important to have silken tofu for this recipe. While firm and extra-firm are good for recipes where you need the tofu to hold together, we actually want the tofu to be crumbly here. It should look roughly like clumps of feta cheese when you add it to the soup.
This stew is great to do with dolsat bowls, as it adds that extra layer of heat and keeps the soup warm while you eat it. If you don’t have them, no worries! This will still taste great without using them.
What is the cooking process for making Kimchi Soondubu Jjigae?
To make Kimchi Soondubu Jjigae, start by heating vegetable oil in a Dutch oven and sautéing shiitake mushrooms with kosher salt until softened. Then, add sliced scallions, minced garlic, and gochugaru, stirring until fragrant. Incorporate chopped vegan kimchi and cook until the liquid reduces. Next, add vegetable broth, soy sauce, and sliced zucchini, bringing it to a boil before simmering for 15 minutes. Finally, gently stir in silken tofu and cook for an additional 3-5 minutes before serving over rice.
Is Kimchi Soondubu Jjigae suitable for vegans and vegetarians?
Yes, Kimchi Soondubu Jjigae is suitable for both vegans and vegetarians. The recipe uses vegetable broth and silken tofu, making it a hearty and flavorful option for those following a plant-based diet. Just ensure that the kimchi you use is vegan, as some varieties may contain fish sauce.
What can I substitute for silken tofu in Kimchi Soondubu Jjigae?
If you need a substitute for silken tofu in Kimchi Soondubu Jjigae, you can use firm tofu, which will provide a different texture but still works well in the stew. Alternatively, you could use tempeh or even a plant-based meat substitute for added protein, though this will change the flavor profile slightly.
How should I store leftover Kimchi Soondubu Jjigae?
To store leftover Kimchi Soondubu Jjigae, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it, but keep in mind that the texture of the tofu may change upon thawing.
What dishes pair well with Kimchi Soondubu Jjigae?
Kimchi Soondubu Jjigae pairs beautifully with steamed rice, which helps balance the spiciness of the stew. You can also serve it alongside Korean side dishes like pickled vegetables (banchan), or a simple salad to add freshness to your meal. For a complete experience, consider serving it with Korean pancakes (jeon) or dumplings.
I'm a plant-based eater and food writer dedicated to making cooking and plant-based eating approachable and fun! I'm the creator of Samosas and Mimosas and regularly write on Medium about all things food.
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