Korean stew with tofu vegetables Recipe | Simple Vegetarian Method — Simple Dinner You Can Make Today

A celebrated classic from the Korean culinary tradition, this recipe has been enjoyed by generations of home cooks across India. Wind down your evening with a hearty dinner that brings the whole family to the table.

Whether you're a seasoned home chef or a curious beginner, this Korean stew with tofu vegetables recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 3 key ingredients including tofu, kimchi, mushrooms. Each serving contains approximately 190 calories, with 12g of protein — making it a guilt-free addition to your diet.

Did you know? This Korean-inspired stew showcases the growing popularity of Asian flavors in Indian kitchens. The base typically includes gochujang (fermented chili paste) and doenjang (soybean paste), though Indian versions might use local red chilies. Tofu provides plant-based protein while kimchi adds probiotics. The dish evolved from Korean army stew (budae jjigae), adapted with Indian vegetables like bottle gourd. During winter, families simmer it at the table in stone pots for communal dining. Nutritionists praise its low-calorie yet nutrient-dense profile.