Vegan Sundubu Kimchi Jjigae

🧂 Ingredients

• 3 cups Water
• 1 Sheet Kombu
• 2 Dried Shiitake Mushrooms
• 1 Soft Tofu

  packet
• ½ cup Vegan Kimchi
• 1 tbsp Cooking Oil
• 1 Tbsp Garlic
• 1 Cup Yellow Onion
• 1 Cup Shiitake Mushrooms

  thinly sliced
• 1 Cup Korean Radish

  batons
• 4 oz Enoki Mushrooms
• 1 Tbsp Sesame Oil
• 2 Tbsp Gochugaru
• 2 Tbsp Gochujang Pepper Paste

  optional
• 2 Green Onions

  white and green parts
• Sesame Seeds
• Salt

  to taste
• 1 tsp Sugar

Instructions

• 1 In a pot, bring 3 cups of water to a boil.
• 2 Add Kombu, and dried Shiitake Mushrooms. Lower the heat to a simmer and simmer
  for 20 minutes.
• 3 After 20 minutes, strain the dashi and set the liquid aside. The mushrooms can
  be sliced and added to the stew.
• 4 In a small pot or Ttuk-bae-gi (traditional korean earthenware pot) add cooking
  oil, onions, garlic, and whites of a green onion. Cook until softened.
• 5 Add mushrooms, Korean Radish, and a mixture of the sesame oil and Gochugaru.
  Stir until mushrooms and radish are coated with the Gochugaru and softened.
• 6 Add the dashi to the pot, along with 1 cup of water and salt, sugar and
  Gochujang (optional). Cover the pot, and bring to a boil.
• 7 Once boiling, add in the soft tofu, vegan Kimchi and Enoki Mushrooms and boil or
  5 minutes.
• 8 Serve with sides and steam rice.
• 9 Enjoy!

Nutrition Info