Korean Tofu Soup (Soondubu Jjigae): A Spicy, Comforting Classic

If you’re a fan of bold flavors, hearty ingredients, and meals that warm you from the inside out, Korean Tofu Soup (Soondubu Jjigae) is a dish you’ll absolutely love. This iconic Korean stew is rich, spicy, and comforting, with silky soft tofu as the star of the dish. It’s the perfect one-pot meal that’s quick to make, customizable, and packed with flavor.

Traditionally served bubbling hot in a clay pot, Soondubu Jjigae is a staple in Korean households and restaurants alike. Whether you’re craving something spicy, looking for a vegetarian-friendly meal, or need a cozy dish on a chilly evening, this recipe will hit the spot.

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1. What is Soondubu Jjigae?

Soondubu Jjigae (순두부찌개) translates to “soft tofu stew” in Korean. Here’s what makes this dish special:

• Soft Tofu (Soondubu): The silky, custard-like tofu gives the stew its creamy texture and serves as the main ingredient.
• Spicy and Flavorful Broth: The base is often made with Korean chili flakes (gochugaru) and a combination of aromatics like garlic, onions, and anchovy stock.
• Versatile Add-Ins: You can add seafood (shrimp, clams), meat (beef, pork), or make it vegetarian with vegetables and mushrooms.
• Egg Topping: The stew is often finished with a cracked raw egg stirred into the bubbling soup, adding richness.

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2. Why You’ll Love Korean Tofu Soup

Here’s why Soondubu Jjigae is a must-try:

• Quick and Easy: This flavorful dish comes together in under 30 minutes, making it perfect for weeknight meals.
• Customizable: Adjust the spice level, add your favorite protein, or make it vegetarian to suit your preferences.
• Comforting and Hearty: It’s the ultimate comfort food, perfect for chilly days or when you’re craving something warm and satisfying.
• Packed with Flavor: The spicy, umami-rich broth and tender tofu create a bold and addictive dish.

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3. Ingredients for Korean Tofu Soup

The key to an authentic Soondubu Jjigae is using Korean ingredients for maximum flavor. Here’s what you’ll need:

For the Broth:

• Anchovy or Kombu Stock (2 cups): Adds umami depth. You can use chicken stock or vegetable broth as a substitute.
• Gochugaru (Korean Chili Flakes, 2 tbsp): The primary spice in the stew. Adjust the amount for your spice preference.
• Sesame Oil (1 tbsp): For toasting the chili flakes and enhancing the aroma.
• Garlic (3 cloves, minced): Essential for bold flavor.
• Soy Sauce (2 tbsp): Adds saltiness and depth.
• Sugar (1/2 tsp): Balances the heat with a touch of sweetness.

For the Add-Ins:

• Soft Tofu (1 pack, about 12 oz): The main ingredient. Look for “soondubu” or silken tofu in the refrigerated section of Asian grocery stores.
• Protein of Choice:
  • Seafood (1/2 cup): Shrimp, clams, or mussels.
  • Meat (1/2 cup): Thinly sliced beef or pork belly.
  • Vegetarian Option: Mushrooms (shiitake or enoki).
• Onion (1 small, diced): Adds sweetness and texture.
• Zucchini or Korean Squash (1/2 cup, diced): Optional, for extra veggies.
• Green Onions (2 stalks, chopped): For garnish.

Optional Toppings:

• Egg (1): Cracked raw on top for a creamy finish.
• Kimchi (1/2 cup, chopped): Adds tanginess and depth to the stew.
• Rice (for serving): Steamed white rice pairs perfectly with the stew.

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4. Tools You’ll Need

To make Soondubu Jjigae, you’ll need:

Essential Tools:

• Korean Clay Pot (Ttukbaegi) or Small Saucepan: For cooking and serving the stew. The clay pot keeps the soup hot while serving.
• Wooden Spoon or Ladle: For stirring the ingredients.
• Cutting Board and Knife: To prep the vegetables and protein.

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5. Step-by-Step Recipe for Korean Tofu Soup

Ingredients Recap:

For the Broth:

• 2 cups anchovy or kombu stock (or chicken/vegetable broth)
• 2 tbsp gochugaru
• 1 tbsp sesame oil
• 3 garlic cloves, minced
• 2 tbsp soy sauce
• 1/2 tsp sugar

For the Add-Ins:

• 1 pack (12 oz) soft tofu
• 1/2 cup seafood or meat (or mushrooms for vegetarian)
• 1 small onion, diced
• 1/2 cup zucchini (optional)
• 2 stalks green onions, chopped
• 1 egg (optional)

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Instructions:

Step 1: Make the Broth

1. Heat sesame oil in your clay pot or saucepan over medium heat.
2. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
3. Stir in the gochugaru (Korean chili flakes) and cook for 30 seconds, letting the chili bloom in the oil.

Step 2: Build the Soup Base

1. Add the diced onion and zucchini (if using) and sauté for 1-2 minutes.
2. Pour in the stock and bring it to a gentle boil.
3. Stir in soy sauce and sugar to balance the flavors.

Step 3: Add the Protein and Tofu

1. Add your protein of choice (seafood, meat, or mushrooms) and let it cook for 2-3 minutes.
2. Carefully add the soft tofu by cutting it into large chunks directly into the pot.

Step 4: Simmer and Finish

1. Reduce the heat to low and let the stew simmer for 5-7 minutes to allow the flavors to meld.
2. Crack an egg into the bubbling soup (optional) and let it cook for 1-2 minutes, or until the egg white is set but the yolk is still runny.

Step 5: Garnish and Serve

1. Sprinkle chopped green onions over the top.
2. Serve the soup immediately in the clay pot (if using) with steamed white rice on the side.

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6. Tips for Perfect Soondubu Jjigae

• Use Fresh Tofu: Soft tofu (soondubu) has a unique, silky texture that’s essential for this dish.
• Adjust Spice Levels: Add more or less gochugaru to suit your heat tolerance. For extra heat, you can add a spoonful of gochujang (Korean chili paste).
• Cook Protein Properly: Add seafood towards the end to prevent overcooking, as it cooks quickly.
• Serve Bubbling Hot: The stew is best enjoyed steaming hot, straight from the pot.

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7. Variations to Try

Kimchi Soondubu Jjigae:

• Add 1/2 cup chopped kimchi to the stew for an extra layer of tangy, fermented flavor.

Vegetarian Soondubu Jjigae:

• Use vegetable stock and add shiitake mushrooms, enoki mushrooms, or tofu skins for depth and texture.

Seafood Lovers’ Soondubu Jjigae:

• Use a mix of clams, shrimp, squid, and mussels for a seafood-rich stew.

Cheesy Soondubu Jjigae:

• Add shredded mozzarella cheese on top before serving for a fusion twist.

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8. Serving Suggestions

Soondubu Jjigae is a one-pot meal that pairs beautifully with traditional Korean sides. Here’s how to serve it:

• With Steamed Rice: Serve with a bowl of steamed white or brown rice to balance the spice.
• Banchan (Side Dishes): Pair with kimchi, pickled radishes, or Korean spinach salad (sigeumchi namul).
• For a Feast: Add dishes like bulgogi (marinated beef), japchae (stir-fried noodles), or Korean fried chicken for a full Korean spread.

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9. Storing and Reheating

Soondubu Jjigae tastes even better the next day as the flavors meld together.

Storing:

• Let the soup cool completely and store it in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Reheat on the stovetop over medium heat until warmed through. Add a splash of water or stock if the broth has thickened.

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FAQs About Korean Tofu Soup (Soondubu Jjigae)

1. Can I make Soondubu Jjigae less spicy?

Yes! Reduce the gochugaru or replace it with a mild chili powder. You can also skip the chili flakes entirely for a non-spicy version.

2. What’s the best substitute for anchovy stock?

Kombu (kelp) stock, chicken broth, or vegetable broth are great alternatives.

3. Can I use firm tofu instead of soft tofu?

Soft tofu is traditional for this dish, but you can use firm tofu if that’s what you have on hand.

4. Can I freeze Soondubu Jjigae?

It’s best to enjoy fresh, but you can freeze the broth and add fresh tofu when reheating.

5. Is this dish gluten-free?

Use gluten-free soy sauce or tamari to make it gluten-free.

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Korean Tofu Soup (Soondubu Jjigae) is the ultimate comfort food—spicy, rich, and bursting with umami. Whether you’re new to Korean cuisine or a seasoned fan, this stew will quickly become one of your favorites. Enjoy it bubbling hot with a side of rice and banchan for an authentic Korean dining experience! 🌶️🍲