Soondubu Jjigae | Spicy Korean Tofu Stew Recipe | Sundubu Jjigae (순두부찌개)

LAY HO MA everyone! When I was in Seoul a little while ago, I basically ate this amazing spicy tofu stew every single day. It was incredible! I am so excited to have you join me in this episode as I show you have to make vegan soondubu jjigae (also called sundubu jjigae). Let's begin!

Ingredients:
2 tbsp garlic minced
1 shallot minced
2 tbsp sesame oil
2 tbsp Gochujang
6 cups veggie stock or water
1/4 cup kimchi
1/2 lb soft tofu cubed or silken tofu
2 tsp salt

Directions:
1. Begin by chopping the garlic and shallot finely
2. Warm up your pot on medium heat and add in the sesame oil
3. Add in the garlic and shallots. Cook for 3-4 min
4. Add in the Gochujang (made in a previous episode). Cook for 2-3 min
5. Add the veggie stock (or water)
6. Add the kimchi, tofu, and salt
7. Let it cook for 45min. When it comes to a boil, turn the heat to low
8. After 45min, turn the heat back up to medium. When it starts to boil, top with fresh chopped green onions. Then, serve right away!


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.


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