This vegetarian stew is a comforting and flavorful dish, perfect for those seeking a hearty, plant-based meal. With the tang of sour kimchi and the silky richness of soft tofu, this recipe from W Table pairs wonderfully with a bowl of warm, steamed rice.

Ingredients:

1/2 cup finely chopped Napa cabbage kimchi (sour kimchi)

1 package soft tofu (sundubu)

1/4 medium zucchini

2 shiitake mushrooms

1/3 stalk green onion

1/4 medium onion

1 green chili pepper

3 cups kelp broth

2 tablespoons chile pepper oil

1/2 teaspoon salt

Seasoning ingredients:

1 tablespoon red chile pepper powder (gochugaru)

1 tablespoon cooking wine

1 tablespoon Korean soy sauce for soups

1 tablespoon minced garlic

A pinch of black pepper

1 teaspoon perilla oil

(Serves 2)

Instructions:

Slice the onion thinly. Dice the zucchini into bite-sized pieces, and slice the green chile pepper and green onion at an angle. Slice the shiitake mushrooms into strips.

In a bowl, mix the seasoning ingredients together.

In a pot, add the chili oil and half of the green onion over medium-low heat. Stir-fry until the green onion becomes fragrant, then add the onion and kimchi and continue to stir-fry.

Pour in the kelp broth, then add the seasoning mixture, zucchini and shiitake mushrooms. Let it simmer for about 5 minutes, then add the soft tofu and bring to a boil.

Add the green chile pepper and the rest of the green onion. Adjust the seasoning with salt to taste and enjoy. (Tip: Adjust the salt to your preference.)

[Source: W Table]

(Sundubujjigae, Soft Bean Curd Jjigae/stew, vegan sundubu jjigae, plant-based soft tofu soup, soft tofu stew without meat)