Spicy Korean Soondubu Jjigae (Silken Tofu Stew Recipe)

Soondubu jjigae (순두부찌개) is a spicy Korean soft tofu stew made with freshly curdled silken tofu called soondubu. Add vegetables, your preferred protein, and an egg to create a warm, satisfying meal.

What is soondubu jjigae?

Soondubu jjigae is a beloved spicy Korean stew featuring extra-soft tofu—known as soondubu, soon tofu, or silken tofu—suspended in a flavorful, red-hued broth. The name literally means “soft tofu stew” in Korean: soondubu (순두부) = soft tofu and jjigae (찌개) = stew.

This stew is highly adaptable. Common additions include mushrooms, onions, zucchini and a variety of proteins such as seafood, chicken, pork, beef, or shrimp. Fresh green onions and a drizzle of sesame oil finish the dish.

Traditionally served in a heated earthenware pot (ttukbaegi), soondubu jjigae is often topped with a raw egg cracked in just before serving; the pot’s retained heat gently poaches the egg, giving a silky finish.

Names you may see include: Korean tofu soup, sundubu jjigae, soondooboo, spicy Korean tofu stew, soft tofu stew, or spicy Korean tofu soup.

Ingredients

• Soon tofu (Korean soft tofu) – Sold in the refrigerated section at Korean or Asian markets, often in cylindrical or rectangular packaging.
• Stock – Use your favorite stock; anchovy stock or dashi gives a traditional depth of flavor.
• Kimchi – Use ripe, well-fermented kimchi and include some kimchi juice for extra flavor.
• Korean red pepper flakes (gochugaru) – Adds bright heat and the stew’s characteristic red color.
• Egg – Added at the end to poach in the hot broth.

How to make soondubu jjigae (Korean tofu soup)

1. Heat a medium pot or earthenware pot over medium-high heat. Add vegetable oil, then sauté kimchi, onions, Korean red pepper flakes, and garlic. If using a protein, add it now and stir-fry until the protein is nearly cooked and the onions soften (about 3–4 minutes). Gently add the soft tofu and break it apart with a spoon.
2. Add stock or water, bring to a boil, then taste and adjust seasoning with salt and a small amount of sugar as needed to balance sour kimchi.
3. When boiling, add mushrooms and crack an egg on top. Simmer 3–4 minutes until the egg reaches your preferred doneness. Finish with a drizzle of toasted sesame oil and garnish with chopped scallions. Serve hot with steamed rice.

Recipe Tips

• Use well-fermented kimchi and include some kimchi juice for the best savory, tangy flavor.
• For an authentic restaurant-style profile, use anchovy stock or dashi; vegetable, chicken, or beef stock also work fine.
• Crack the egg in 3–4 minutes before serving; cooking in an earthenware pot helps the egg cook gently into a silky, soft-poached texture.

FAQ

Thanks for trying this recipe! I hope it becomes a favorite. —Jamie

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Servings: 2

Soondubu Jjigae | Spicy Korean Soft Tofu Soup

By Jamie

Soondubu jjigae (순두부찌개) is a spicy Korean tofu stew made with freshly curdled soft tofu called soondubu. Add vegetables, your protein of choice, and egg to this Korean tofu soup for a satisfying, delicious meal!

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

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Equipment

• Earthenware Pot (ttukbaegi) recommended

Ingredients

• 1 package soft tofu (11 oz)
• ½ cup mushrooms (enoki or sliced shiitake)
• 1 egg
• 1 tsp toasted sesame oil
• ½ tsp sea salt, or to taste
• ⅓ tsp sugar, or to taste
• ½ cup protein of choice (shrimp, chicken, beef, pork), optional, cut into bite-sized pieces
• Scallions, optional, chopped for garnish

Soondubu soup base

• ½ cup water or stock
• ⅓ cup kimchi, chopped with juice
• ¼ cup onions, diced
• 2 Tbsp Korean red pepper flakes (gochugaru)
• 3 cloves garlic, minced
• 2 tsp vegetable oil

Instructions

Make Soup Base

• Heat a medium pot or earthenware pot over medium-high heat. Add vegetable oil, then kimchi, onions, gochugaru, and garlic. Add your chosen protein if using and stir-fry until the protein is nearly cooked and onions are soft, about 3–4 minutes.

Add Soondubu and stock

• Gently add the soft tofu and break it apart with a spoon. Pour in stock or water and bring to a boil. Season with salt and a small amount of sugar to balance the kimchi’s sourness.
• When boiling, add mushrooms and crack an egg on top. Simmer 3–4 minutes until the egg is cooked to your liking. Finish with toasted sesame oil and garnish with scallions. Serve immediately with rice.

Notes

1. Soft tofu – Also called soon tofu, extra soft tofu, silken tofu, sundubu, or soondubu. Find it in Korean or Asian grocery stores in the refrigerated section.
2. Stock – Use vegetable, chicken, or beef stock, or for a traditional flavor use anchovy stock or dashi.
3. Earthenware pot – Cooking and serving in a ttukbaegi keeps the stew hot and bubbling, ideal for poaching the egg.

Vegetarian Soondubu Option:

To make a vegetarian or vegan version, use vegetarian broth and vegan kimchi. Omit the egg and add extra vegetables like mushrooms, zucchini, peppers, and onions.

Nutrition

Calories: 143 kcal,
Carbohydrates: 7 g,
Protein: 16 g,
Fat: 6 g,
Sodium: 852 mg

Nutrition information is an approximation.

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