Vegan Sundubu Jjigae or Korean Soft Tofu Stew Recipe | Asian Food

This Sundubu Jjigae (which literally translates to ‘soft tofu stew’) is one of my favourite Korean dishes. It has a light yet really rich and flavourful base with a kick of spice from gochugaru. This is so comforting and perfect for warm and hearty meals with a bowl of steamed short grain rice, kimchi-jeon and some banchan (or side dishes) like kimchi!

WATCH HOW TO MAKE VEGAN KIMCHI:

Sundubu jjigae recipe on blog:
Kimchi recipe:
Kimchi pancake recipe:

———————————————

If you’re looking for more recipes and inspiration:

WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
EBOOK:

Get 2 months of Skillshare free:

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour:
Sesame oil:
Coconut sugar:
Curry powder:
Diced tomatoes:
Dried shiitake mushrooms:
Hoisin sauce:
Nutritional yeast:
Peanut butter:
Rice stick noodles:
Corn starch:
Coconut cream:
Maple syrup:
Soy milk:
Sriracha:
Sweet chili sauce:

My kitchen essentials:
NutriBullet:
Non-stick pan:
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven):
Dumpling/Buns rolling pin:
Cast Iron Pan:
Tofu Press:
Wooden chopsticks:
Glass measuring cups:
Food processor:
Bamboo chopping boards:
Reusable silicon lids:

Equipment I use:
Camera I use to shoot videos:
Camera I use to take photos:
Tripod:
Backdrops:
Super handy reflectors:

#vegan #sundubujjigae #koreanfood #veganrecipes

Original Source Link