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Prep 20 minutesmins
Cook 10 minutesmins
Total 30 minutesmins
Sizzling, savory, and spicy soondubu jjigae is the most comforting soup, and it takes less than 30 minutes to make! Crack an egg and add your favorite seafood to this spicy Korean soft tofu stew for an incredibly delicious one-pot meal.
A bowl of this bubbling-hot, spicy silken Korean soft tofu stew could be your next easy, warm, and comforting under 20-minute recipe for your busy weeknight dinners. This soondubu jjigae recipe is made with silken tofu, anchovy broth, and gochugaru pepper flakes.
This Korean soup recipe is easily customizable based on your preferred spiciness level, broth, protein, and vegetable preferences.
Soondubu jjigae, or sundubu jjigae, is a traditional spicy Korean soft tofu stew made with silken tofu, simmered in a spicy anchovy broth, and served with a bowl of steamed white rice. In Korean, sundubu means soft tofu, and jjigae means stew. When served, this soup comes out boiling in an earthenware pot and topped with a freshly cracked egg.
This Korean tofu soup is easily customizable by selecting your protein, vegetables, and spice level. It is commonly made with a variety of seafood, such as clams, shrimp, and calamari, but I like to add frozen dumplings or mandu (Korean dumplings)! If you are looking for other Korean soups, check out my kimchi jjigae.
Ingredients
You can find all the ingredients for this soondubu jjigae recipe at your local Korean market. Full measurements and links to everything I used are in the recipe card below.
Vegetable Oil: to saute the aromatics.
Sesame Oil: adds a nutty umami aroma.
Yellow Onion, Green onion, Garlic: are the main aromatics in the Korean soft tofu stew.
Gochugaru: or Korean red chili pepper flakes. They add a spicy, and slightly smoky flavor to the broth and its signature red color.
Anchovy Stock: a popular base for Korean soups and stews made up of anchovies and kelp. You can buy premade steeping packets and steep them in water for a quick broth. (See the Expert Tips for more info). It is also the base for my Korean rice cake soup, and budae jjigae (Korean Army stew).
Korean Soup Soy Sauce: is a special Korean soy sauce that is saltier than other kinds of soy sauce but a deeper umami earthy flavor.
Fish Sauce: deepens the umami anchovy flavor.
Sugar: to balance the spicy flavor.
Silken Tofu: It may be labeled as sundubu, or soondubu and could be packaged in either a tube or a rectangular container. Opt for silken tofu for the silkiest texture.
Mushrooms: for added umami flavor and nutrients in your soondubu jjigae.
Protein of choice: such as chicken, beef, pork belly, clams, banana prawns, mussels, calamari, frozen dumplings, etc.
Egg (optional): for added protein and silky finish.
Substitutions and Additions
Substitutions
Stock: chicken stock, beef stock, mushroom stock, or vegetable stock.
Soy sauce alternatives: regular soy sauce, tamari, coconut aminos instead of Korean soup soy sauce.
Noodles: Add ramen, or your noodles of your choice.
How To Make
Here are the step-by-step instructions for how to make this soondubu jjigae recipe.
Heat the vegetable oil and sesame oil in a small pot or earthenware pot (ttukbaegi) over medium-high heat. Then add the onion, green onion, and garlic, and sauté for 1 minute. Then mix together the gochugaru, soup soy sauce, fish sauce, and sugar for 1 minute.
Add the anchovy stock and bring to a boil.
Add the mushrooms, protein, and cook for a 3-4 minutes.
Add the soft tofu in large chunks and cook for 3 minutes.
Crack an egg if using and garnish with green onions. Serve the Korean soft tofu stew with steamed white rice and Korean side dishes. Enjoy!
Expert Tips
How to make anchovy stock: In a large pot of water, bring 2 1/2 cups of water to a boil. Then add the anchovy soup broth bag into the water, cover, and boil over medium-high heat for 10 minutes. Then remove the soup broth bag and discard it.
Use earthenware bowls. Using earthenware bowls lets you cook individual portions, customize your soup to your preference, and keep it nice and hot as you eat.
Adjust the spice to your preferences. If you want your Korean tofu stew to be spicier, add more Gochugaru or Korean red pepper flakes
Make broth in advance. You can easily make the broth in advance, heat it on the stove, and add your tofu and toppings when you are ready to serve.
Storage Instructions
You can store any leftover soondubu jjigae in an airtight container in the refrigerator for up to 5 days.
Reheat: heat the Korean soft tofu stew in a pot on the stove, covered over medium-high heat until hot.
Freeze: You can store the soup broth on its own without the tofu in the freezer for up to 3 months. I do not recommend freezing tofu. It will drastically alter the texture when frozen.
Pairing Suggestions
Soondubu jjigae, or Korean soft tofu stew, can be served for lunch or dinner with a bowl of steamed white rice or with the following pairings.
Sizzling, savory, and spicy soondubu jjigae is the most comforting soup, and it takes less than 30 minutes to make! Crack an egg and add your favorite seafood to this spicy Korean soft tofu stew for an incredibly delicious one-pot meal.
Create soup base. Heat the vegetable oil and sesame oil in a medium pot or earthenware pot (ttukbaegi) over medium-high heat. Then add onion, green onion, and garlic, and sauté for 1 minute, or until fragrant. Then add the gochugaru (Korean red pepper flakes), soup soy sauce, fish sauce, and sugar, and mix for 1 minute.
Add anchovy stock. Add the anchovy stock and bring the mixture to a boil.
Add toppings. Then add the mushrooms and protein and cook for 3-4 minutes, or until everything is cooked through.
Add tofu. Lastly, add the soft tofu in large chunks and cook for 3 minutes.
Serve. Lastly, crack an egg if using and garnish with green onions. Serve with rice and Korean side dishes. Enjoy!
Notes
How to make anchovy stock: In a large pot of water, bring 2 1/2 cups of water to a boil. Then add the anchovy soup broth bag into the water, cover, and boil over medium-high heat for 10 minutes. Then remove the soup broth bag and discard it.
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