Soondubu Jjigae (Korean Soft Tofu Stew)

1 week ago 5

Democracy Dies successful Darkness

3.8 (44)

By Joe Yonan

This warming, satisfying Korean tofu stew is speedy to make, and it gets its funky extent of spirit from kimchi and gochujang, a fermented chili paste.

Ingredients

measuring cup

Servings: 4-6 (makes 9 cups)

2 tablespoons sesame oil
1/2 cupful (2 ounces) diced achromatic oregon yellowish onion
1 tablespoonful minced oregon grated ail (3 cloves)
4 cups (10 ounces) finely chopped napa cabbage
7 cups no-salt-added rootlike broth
2 cups (1 pound) kimchi, preferably vegan
1/4 cupful low-sodium tamari
2 tablespoons gochujang (see Where to buy)
2 teaspoons granulated sugar
Fine salt
One (16-ounce) bundle brushed tofu, rinsed and brought to country temperature, past chopped into 4 to 6 portions
4 to 5 scallions, trimmed and sliced
Black sesame seeds

Nutritional Facts

Per serving (based connected 6)

Calories
180
Fat
8 g
Saturated Fat
1 g
Carbohydrates
19 g
Sodium
830 mg
Protein
9 g
Fiber
3 g
Sugar
12 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "V Street: 100 Globe-Hopping Plates connected the Cutting Edge of Vegetable Cooking," by Rich Landau and Kate Jacoby (William Morrow Cookbooks, 2016).

Tested by Joe Yonan.

Published October 2, 2016

Updated March 15, 2026