Vegetable Sundubu Jjigae 야채 순두부찌개 Recipe

Prepare stock

In a medium pot, bring 4 cups water (or prepared anchovy-kelp stock) to a gentle boil over medium heat.

Once boiling, reduce heat to medium-low. Whisk in 1 tablespoon gochujang and 1 teaspoon doenjang until dissolved and the broth turns slightly red-orange and fragrant.

Add 1 tablespoon soy sauce and taste; keep at a gentle simmer while you prepare vegetables.

Prep vegetables: Peel and halved-slice onion to total about 1 cup, cut zucchini into 1/2-inch half-moons to total 1 cup, remove stems from 3 shiitake mushrooms and slice thin, trim and separate 50 g enoki mushrooms, wash and roughly chop 1 cup spinach (or 1 cup shredded napa cabbage).

Thinly slice 3 scallions on the diagonal; reserve the white parts and most of the green. Mince 1 tablespoon garlic and thinly slice the optional fresh chili.

Heat 1 teaspoon vegetable oil (or sesame oil) in a separate wide, shallow Korean-style earthenware pot (ttukbaegi) or a medium saucepan over medium heat. Add the onion and white parts of scallions and sauté 1–2 minutes until translucent.

Add the zucchini and sliced shiitake mushrooms and continue to sauté 2–3 minutes until they begin to soften. Add minced garlic and sauté 30 seconds until fragrant (do not burn).

Carefully transfer the sautéed vegetables into the simmering flavored broth. Stir to combine.

Sprinkle in 1 teaspoon gochugaru and 1/4 teaspoon black pepper into the pot. Stir and maintain a gentle simmer for 5 minutes so flavors meld and mushrooms soften fully.

Gently slide the 400 g soft sundubu (silken tofu) into the pot using a spoon: you can add large spoonfuls so it remains chunky. If using extra firm tofu, add the 100 g optional cubes now.

Add the enoki mushrooms and spinach (or napa cabbage). Simmer 2–3 minutes until greens are wilted and enoki are tender.

Taste the broth and adjust seasoning with up to 1 teaspoon salt (already listed) as needed and a splash more soy sauce if desired.

If using the optional egg: crack it gently into the center of the bubbling stew. Cover the pot for 1–2 minutes until the egg white is just set but yolk remains soft (or longer for a fully set yolk).

Turn off heat. Drizzle 1 teaspoon sesame oil over the top and sprinkle sliced green parts of scallions and 1/2 teaspoon sesame seeds. Add extra sliced chili on top if using.

Serve hot immediately in bowls with steamed rice on the side. The stew will be bubbling and aromatic — stir gently before eating so soft tofu disperses a bit into the broth.