Our Plant-based Sundubu Jjigae Base delivers the rich, savoury depth of traditional Sundubu Jjigae, which often features clams, by using kombu and seaweed to achieve a similar umami flavour. This thick, flavour-packed paste is brimming with visible pieces of black beans and mushroom. Once diluted, it transforms into a rich broth with deep brown and orange hues, perfect for creating authentic Korean stews. The aroma is full of rich umami, with a punchy heat from fermented black beans and chilli. You’ll notice tiny pieces of mushroom and black bean throughout, adding texture and depth to every spoonful.

It’s ideal for chefs looking to serve plant-based Korean meals that are light yet full of flavour. The base is easy to use and delivers a truly Korean taste without fuss – simply boil 50g of paste with 130ml water, then simmer with tofu and your choice of vegetables for a spicy, satisfying stew.

Unlike Gochujang or Ssamjang, which are used as cooking ingredients, this base is designed to be the heart of a dish. It’s a straightforward way to offer a popular Korean classic, with all the depth and complexity you’d expect. Serve as Sundubu Jjigae with soft tofu, bean sprouts and simmered napa cabbage for a menu highlight that’s both comforting and bold.