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Yes, you can enjoy rich and spicy sundubu-jjigae without any meat or seafood.
When people hear “sundubu-jjigae,” they usually think of anchovy broth, pork, or seafood. As someone cooking vegan Korean food regularly, I used to believe that too. But after many trials, I realized that depth of flavor doesn’t come from meat — it comes from technique.
In this post, I’ll show you how I make a comforting, spicy vegan sundubu-jjigae that even non-vegans enjoy, using everyday plant-based ingredients.
✔ 100% vegan sundubu-jjigae
✔ No anchovy, no seafood, no meat
✔ Deep umami flavor with simple ingredients
- Why Traditional Sundubu Isn’t Vegan
- Key Ingredients for Vegan Umami
- Step-by-Step Cooking Method
- Flavor Tips from Real Experience
- Common Mistakes to Avoid
Why Traditional Sundubu Isn’t Vegan
Classic sundubu-jjigae relies heavily on anchovy-kelp broth, shrimp paste, or pork. Without those, many people assume the stew will taste flat. I thought so too — until I learned how Korean home cooks build flavor differently.
Key Ingredients for Vegan Umami
The secret is layering flavor. I use:
✔ Soft tofu (sundubu)
✔ Dried shiitake mushroom soaking water
✔ Gochugaru (Korean chili flakes)
✔ Garlic, onion, and sesame oil
✔ Soy sauce or doenjang (optional)
Mushroom broth replaces anchovies surprisingly well, especially when you toast gochugaru gently in oil first.
Step-by-Step Cooking Method
1) Heat sesame oil and sauté garlic and onion
2) Add gochugaru and stir gently (do not burn)
3) Pour in mushroom soaking water
4) Add soft tofu and simmer for 5–7 minutes
5) Season lightly and finish with green onions
I always keep the seasoning minimal at first. Soft tofu absorbs flavor quickly, and it’s easier to adjust later.
Flavor Tips from Real Experience
After making this dozens of times, here’s what I learned:
✔ Toast chili flakes slowly for aroma
✔ Mushroom water matters more than mushrooms themselves
✔ Don’t over-season — balance is key
Common Mistakes to Avoid
✔ Burning chili flakes
✔ Using plain water instead of mushroom broth
✔ Adding tofu too early and breaking it
❓ FAQ
Is this sundubu-jjigae spicy?
You control the spice level by adjusting gochugaru.
Can I store leftovers?
Yes, but it tastes best fresh. Store up to 1 day refrigerated.
Does it really taste rich without seafood?
Yes — many non-vegans are surprised by the depth.
👉 Related Vegan Korean Recipes
If this recipe helped you, please leave a ❤️ and share your experience in the comments!