Recently my family had to be temporarily vegetarian for a period of time. So I modified your Soondubu jigae recipe. I left out the garlic, meat,seafood,fish sauce and green onions. For stock, I used vegetarian soup stock powder made from vegetables and lots of zucchini and thinly sliced carrots in place of what I left out. It was delicious. My family loved it. I might just use this recipe sometimes when ther is no seafood in my freezer!
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