From a Korean mom's kitchen — a XingAI Cook video
Mom's Vegetarian Kimchi Sundubu — Meat-Free Korean Soft Tofu Stew
Homemade vegetarian kimchi sundubu — a bubbling stone pot of kimchi and silky soft tofu, with an egg swirled in and green onions on top. No meat at all: just tofu, kimchi, and a broth that builds itself in the pot. Watch the whole thing come together, step by step, and land on tonight's dinner table.
Watch the video: Vegetarian Kimchi Sundubu 🌱 Mom's Meat-Free Korean Soft Tofu Stew
Ingredients
- Kimchi
- Soon tofu (Korean soft tofu, in a tube)
- Water
- An egg
- Chopped green onions
- Home seasoning (the bottled staple from your own kitchen)
- A bowl of cooked rice, to serve
How it comes together
- Stir-fry the kimchi in the hot stone pot to build the base of the broth.
- Add water — the fried kimchi turns into a bubbling red broth.
- Snip the tube of soon tofu open.
- Squeeze the tofu straight into the broth, in soft, pillowy ribbons.
- Add a little more water, and season the broth with home seasoning.
- With a spoon, gently break the tofu into soft, bite-size clouds.
- Let everything simmer together until it reaches a rolling boil.
- While it bubbles, crack an egg into a little bowl.
- Pour the egg in, in a slow circle over the top.
- Sprinkle the chopped green onions generously over the top.
- Put the lid on, for a final gentle steam.
- Serve the stone pot straight at the table, still bubbling, next to a bowl of rice.
An honest note: this page writes out the cooking process exactly as the video shows it, step by step. The bottled seasoning added in the video is a home staple the video doesn't name, so it is listed simply as home seasoning — and no amounts are given, because the video doesn't state any.
Cooking ideas, not nutrition or medical advice. Check allergens and cook meat and eggs to safe temperatures.