Jjigae recipe tofu soup

Vegan Soondubu jjigae - Savory and flavor-packed soft tofu soup (without kimchi) that screams comfort food. Enjoy the authentic Korean flavor!

How to make the most delicious Sundubu Jjigae (Korean soft tofu stew) from scratch. It's loaded with delicious seafood and the soup is very refreshing!

Vegan Doenjang Jjigae - Vegetarian/vegan version of Korean soybean paste stew with umami-packed, authentic Korean flavor!

Experience the heartwarming flavors of Korea with this authentic Doenjang Jjigae recipe! Bursting with umami goodness from fermented soybean paste, accompanied by tofu, vegetables, and savory broth, this traditional Korean stew is a soul-soothing delight. #DoenjangJjigae #KoreanRecipe #ComfortFood #SoulSoothing #HomemadeCooking #KoreanCuisine

Korean kimchi jjigae, or tofu kimchi stew, is not to be missed by vegans! Made from kimchi, silken tofu, gochujang, and gochugaru, this stew is the perfect thing to keep you warm during soup season. This plant-based Korean dish takes just a few ingredients and doesn’t require any seafood or pork to be delicious.

Kimchi Jjigae (Kimchi Stew)

Delicious, comforting, and cozy kimchi soondubu jjigae recipe that's easy and quick to make! You can use beef, pork, or mushrooms for a vegan version.

If you are craving a heartwarming and nutritious meal, Korean Soybean Paste Stew, known as Doenjang Jjigae, is an excellent choice. #doenjang jjigae (korean soybean paste stew) #doenjang jjigae #doenjang jjigae recipe #doenjang jjigae vegan #doenjang jjigae maangchi #doenjang jjigae chicken #doenjang jjigae tofu #doenjang jjigae recipe vegetarian #Korean Soybean paste stew

This is a vegetarian Korean soybean paste stew loaded with tofu, vegetables, and all the savory goodness.

This Vegan 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 and some banchan (or side dishes) like kimchi and kongnamul.