This hearty Korean stew is chalked full of tasty vegetables and a rich blend of spices that make it mouthwateringly good. The silken tofu adds a smooth, almost creamy texture to this rich stew. It is the perfect stew to warm you up on a cold night.

Sundubu Jjigae: Korean Spicy Stew With Silky Tofu [Vegan, Gluten-Free]

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  • 8-10 Shiitake, fresh or dehydrated
  • 7 ounces broccoli
  • 5.3 ounces sweet potatoes
  • 1 onion
  • 9 ounces silken tofu
  • 1 tablespoon of miso paste
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons chili powder
  • 1 small ladle of vegetable broth
  • Sesame oil
  • 2/3 cup rice


  1. Wash the vegetables cut them into cubes.
  2. Slice the onion and brown it in the sesame oil.
  3. Lightly cook the sweet potato and steamed broccoli for 3 minutes.
  4. Add miso paste, gochujang, soy sauce, chili, and broth to the pan.
  5. Add Shiitakes and sweet potato. Mix this well.
  6. Cover the pan and simmer it over low heat for 10 minutes.
  7. Add the broccoli and silky tofu to the pan.
  8. Stir the tofu into the frying pan.
  9. Cover the pan again and simmer it for 5 minutes.
  10. Serve the dish immediately with freshly chopped rice, chives, and possibly kimchi.


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  1. Loved this simple dish. I didn’t have silken tofu, only extra firm, so missed out on the creaminess, but it was still super tasty. I served with Japanese -style kimchi. Thx!