Nut-Free Sundubu Jjigae

Warm up with a comforting bowl of Nut-Free Sundubu Jjigae, a hearty and flavorful Korean tofu stew reimagined for those with nut allergies. This recipe features silky soft tofu, tender zucchini, and mushrooms simmered in a rich, aromatic broth made with nut-free gochugaru, kimchi, and soy sauce. Infused with savory garlic and a touch of sesame oil for added depth, this vibrant dish is perfectly balanced with a hint of spice and umami. Customizable with an optional egg for added richness or made vegan by omitting it, this quick 30-minute meal is served with steamed rice to soak up every last drop. Perfect for allergy-conscious home cooks, this nut-free twist on a Korean classic delivers bold flavors while staying inclusive and easy to prepare.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 400 g Soft tofu (silken tofu)
• 1 tbsp Vegetable oil
• 3 cloves Garlic, minced
• 2 tbsp Gochugaru (Korean red pepper flakes)
• 1 small Yellow onion, diced
• 1 small Zucchini, diced
• 100 g Mushrooms, sliced (shiitake or button)
• 1 cup Kimchi, chopped (ensure nut-free)
• 1 tbsp Kimchi juice
• 3 cups Water or vegetable broth
• 2 tbsp Soy sauce (ensure nut-free)
• 1 tsp Sugar
• 1 large Egg (optional, omit for vegan)
• 2 stalks Green onions, chopped
• 1 tsp Sesame oil (ensure nut-free)
• 0 Salt, to taste
• 2 cups Cooked rice, for serving

Directions

Step 1

Heat a medium-sized pot over medium heat and add the vegetable oil.

Step 2

Add the minced garlic and gochugaru to the pot. Stir for 1-2 minutes until fragrant but take care not to burn the garlic.

Step 3

Add the diced onion, zucchini, and mushrooms. Cook for 3-4 minutes until the vegetables start to soften.

Step 4

Stir in the chopped kimchi and kimchi juice, cooking for another 2 minutes to deepen the flavors.

Step 5

Pour in the water or vegetable broth and bring to a boil.

Step 6

Once boiling, lower the heat to medium and add the soy sauce and sugar. Stir well.

Step 7

Gently add the soft tofu by cutting it into large chunks directly into the pot. Avoid over-stirring to preserve the tofu's texture.

Step 8

Simmer the stew for 5-7 minutes to allow the flavors to meld together.

Step 9

If using an egg, carefully crack it into the stew during the last 2-3 minutes of cooking. Allow the egg to cook to your desired doneness.

Step 10

Taste the stew and adjust seasoning with salt if needed.

Step 11

Garnish with chopped green onions and drizzle with sesame oil just before serving.

Step 12

Serve hot with cooked rice on the side.

Nutrition Facts

Serving size	2280.2 grams (2280.2g)

Amount per serving	% Daily Value*
Calories	1285

Total Fat 38.80g	50%
Saturated Fat 6.90g	35%
Polyunsaturated Fat 8.40g
Cholesterol 186mg	62%
Sodium 6635mg	288%
Total Carbohydrate 185.80g	68%
Dietary Fiber 18.20g	65%
Total Sugars 28.80g
Protein 53.00g	106%

Vitamin D 48IU	240%
Calcium 753mg	58%
Iron 16mg	87%
Potassium 2719mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.8%

Protein: 16.3%

Carbs: 57.0%