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Kimchi Sundubu-Jjigae Recipe (with Video)

Stew, Sesame-free, Tree nut free

Discover our Kimchi Sundubu-Jjigae Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 20min


- 1 kombu
- 4 dried shiitake mushrooms
- 4 cups water
Kimchi Sundubu-Jjigae
- 17 oz silken tofu
- 0.5 cup vegan kimchi
- 0.5 Zucchini, diced
- 0.5 small yellow onion
- 5 oz enoki mushrooms
- 3 Garlic cloves, minced
- 1 scallion
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp gochugaru
- 1 tsp mushroom seasoning
- 1 tsp black pepper
- 1 tbsp Vegetable oil
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1. Soak kombu and dried shiitake mushrooms in 4 cups water for at least 30 minutes or up to 2 hours.
2. Prep the zucchini, onion, garlic, and scallion. Combine the mirin, sugar, soy sauce, gochugaru, mushroom seasoning and black pepper in a small bowl. Mix well and set aside.
3. On medium heat, add oil to a pot or wok. Add the onions and saute for a few minutes before adding the garlic, zucchini, kimchi, and sauce. Cook for a couple minutes and add the mushroom kombu broth. Cover with a lid and simmer for 10 minutes. Add the enoki and silken tofu and simmer for about 5 minutes.
4. Serve immediately with rice and enjoy!

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