Vegan Soft Tofu Jjigae / 비건 순두부 찌개 / Easy, delicious sundubu jjigae from the comfort of your home!

Super easy to make and even easier to eat! Boiling up a hot pot of soft tofu jjigae using gochugaru and plant-based ingredients, making this dish spicy and vegan! It’s the ultimate jjigae recipe that becomes your favorite.

▶️ Visit H Mart Website for the Full Recipe: https://bit.ly/3vbFJuC

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For this recipe, you will need:

🔸 Ingredients:
– ½ pk Extra Soft Tofu or Silken Tofu
– 65 g Onion, sliced
– 85 g Potato, cubed
– 40 g Grey Squash, triangle-cut
– 30 g Baby Bella Mushroom, sliced
– 30 g Shiitake Mushroom, sliced
– 45 g Scallion, chopped
– 5 g Korean Hot Chili Pepper, sliced
– 25 g Enoki Mushroom
– 2 cups Kelp Water
– ½ cup Vegan Kimchi, optional
– 1 tbsp Cooking Oil
– Salt, to taste

🔸 Sauce:
– 2½ tbsp Gochugaru (Korean Red Pepper Flakes)
– 2 tbsp Seasoning Soy Sauce
– 1 tsp Green Plum Syrup
– 1 tbsp Mirin
– 1 tbsp Garlic, minced
– ½ tsp Black Pepper
– 2 tsp Sesame Oil
– 4 tbsp Kelp Water

🔸 Kelp Water:
– 10 g Dried Kelp
– 3 cups Water

🔸 Garnish:
– Red Chili Pepper. Sliced
– Chives, cut into 2-inch long

▶️ Here you can find the illustrated Recipe step by step: https://bit.ly/3vbFJuC

👥 Serves: 2
⏰ Total Cooking Time: 30 minutes

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