Vegan Gochujang Tofu and Spinach Sundubu Jjigae

A spicy and comforting Korean stew featuring silken tofu, spinach, mushrooms, zucchini, and a rich gochujang-based broth. Perfect for a hearty and flavorful lunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

275

Level

Easy

Yields

4 servings

Cost

£1.69

Season:

🍂 Autumn

Meal Type:

Lunch•Dinner•Soup

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Comfort Food•Spicy

Ingredients

Servings

1package (12-14 oz)Silken Tofu(Do not drain. Cut into 1-inch cubes.)

£2.00

5ozSpinach(Fresh spinach, washed.)

£1.20

8ozMushrooms(Sliced (shiitake, enoki, or cremini mushrooms work well).)

£1.30

1mediumZucchini(Cut into half-moons.)

£0.70

4cupsVegetable Broth(Low sodium preferred.)

£0.60

2tablespoonsGochujang (Korean Chili Paste)(Adjust to your spice preference. Gluten-free gochujang is available.)

1teaspoonsGochugaru (Korean Chili Flakes)(Optional, for extra spice. Adjust to your spice preference.)

1tablespoonSoy Sauce(Tamari for gluten-free.)

£0.10

1tablespoonSesame Oil

£0.20

2clovesGarlic(Minced.)

£0.15

1teaspoonGinger(Minced.)

£0.10

2stalksScallions(Chopped, for garnish.)

£0.40

Total Cost

£6.75

£1.69 per serving

The Method

1
In a large pot or Dutch oven, heat sesame oil over medium heat. Add minced garlic and ginger and sauté for about 30 seconds until fragrant.
2
Add sliced mushrooms and zucchini and cook for 5-7 minutes, until slightly softened.
3
Stir in gochujang and gochugaru (if using) and cook for 1 minute, allowing the flavors to bloom.
4
Pour in vegetable broth and soy sauce. Bring to a simmer.
5
Gently add the silken tofu cubes to the pot. Be careful not to break them too much.
6
Add the spinach and cook until wilted, about 2-3 minutes.
7
Taste and adjust seasoning as needed. Add more gochujang for spice or soy sauce for saltiness.
8
Ladle the sundubu jjigae into bowls and garnish with chopped scallions. Serve immediately with rice (optional).

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My Notes

Nutrition Information

Nutrition per serving (390g)

275 kcal / 1151 kJ

Carbs

23g

9% of RDA

Fat

13g

19% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

7 g

8% of RDA

Sodium

1050 mg

46% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a deeper flavor, you can add a teaspoon of doenjang (Korean fermented soybean paste) to the broth along with the gochujang. Make sure to use a vegan version of doenjang.

Adjust the amount of gochujang and gochugaru to suit your spice preference. Start with less and add more to taste.

Serve with a bowl of steamed rice to soak up the delicious broth. You can also crack an egg into the jjigae just before serving (if not vegan) for extra richness.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Cooking Equipment

Stovetop

Large Pot or Dutch Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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