야채 순두부찌개 Vegetable Sundubu Jjigae Recipe

Make stock

In a medium pot, bring 4 cups water or prepared anchovy-dashima stock to a gentle simmer over medium heat.

If using doenjang for extra umami, whisk the 1 tsp into a small amount (1–2 tablespoons) of hot stock until dissolved, then add back to the pot.

Stir in 2 tablespoons gochugaru and 1 tablespoon fish sauce (or soy sauce) into the simmering stock. Taste after vegetables are added and adjust seasoning with salt and pepper.

Heat 1 tablespoon neutral oil (or sesame oil) in a separate medium skillet or in the same pot over medium heat. Add the minced garlic and optional ginger and sauté 30–45 seconds until fragrant but not browned.

Add the sautéed aromatics into the simmering broth and stir to combine. Reserve 1 tablespoon sliced scallion for garnish.

Season the broth with 1 teaspoon salt and 1/4 teaspoon black pepper, then simmer gently for 2 minutes to marry flavors.

Add the sliced onion, zucchini, mushrooms, and carrot to the simmering broth. Cook 3–4 minutes until vegetables begin to soften.

If using kimchi, add the chopped kimchi now and simmer 2 minutes to release its tang; if you prefer no kimchi, omit and proceed.

Stir in the chopped spinach or napa cabbage and cook 1–2 minutes until wilted but still bright.

Gently spoon the soft sundubu (silken tofu) into the simmering stew in large chunks — do not stir vigorously to avoid breaking it up too much. Warm through for 2–3 minutes.

If using additional tofu skin or enoki mushroom, add them now and simmer 1–2 minutes.

Taste and adjust seasoning: add more salt, fish sauce, or 1/2 teaspoon sugar if desired. If broth is too mild, sprinkle another 1/2–1 teaspoon gochugaru for heat and color.

If using an egg, crack it directly into the center of the pot, cover and cook 1–2 minutes for a softly set yolk (longer for fully cooked).

Finish with 1/2 teaspoon sesame oil and the reserved sliced scallion. Serve hot directly from the pot with steamed rice and banchan.