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.

Try this recipe from W Table.

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)