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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!
What is soondubu jiggae?
Soondubu jjigae is a popular spicy Korean stew made with soft Korean tofu, called soondubu, soon tofu, or silken tofu. It's commonly formed in a cylindrical tube.
In Korean, soondubu jjigae (순두부찌개) translates to soft tofu stew - soondubu (순두부) meaning soft tofu and jjigae (찌개) meaning stew.
You can add many vegetables and protein in this Korean tofu soup such as mushrooms, onions, zucchini, seafood, chicken, pork, beef, and shrimp.
It's tradition cook Korean tofu soup in an earthenware pot and to add a fresh cracked egg right before serving. The heat from the earthenware pot should keep the soondubu jjigae hot and bubbling, thus cooking the egg into a perfectly poached egg.
Going by many names, soondubu jjigae is also known as Korean tofu soup, sundubu jjigae, soondooboo, spicy Korean tofu stew, soft tofu stew or soup, and spicy Korean tofu soup.
Ingredients
- Soon tofu (Korean soft tofu) - Find this in Korean or Asian grocery stores next to regular tofu. It's commonly packaged in a cylindrical tube but can also be found in rectangular containers.
- Stock - Use any stock you prefer but it's commonly made with anchovy stock or dashi.
- Kimchi - I recommend using ripe or well fermented kimchi for the best flavor.
- Korean red pepper flakes (gochugaru) - This gives the tofu soup its spicy flavor and deep red hue.
- Egg - This is added last to create a perfectly poached egg that continues to cook when served in an earthenware pot.
How to make soondubu jjigae (Korean tofu soup)
- Stir fry the kimchi, onions, Korean red pepper flakes, garlic, and protein of choice for 3 minutes. Then add the soft tofu and gently break apart.
- Add the stock and bring to a boil. Taste and season with salt and sugar depending on how salty and fermented the kimchi is. Sugar helps balance sour kimchi.
- Add the egg and mushrooms and boil for 3 minutes. Add toasted sesame oil and garnish with green onions. Serve with rice and enjoy!
Recipe Tips
- Use well fermented or ripe kimchi for the best flavor. Make sure to add some kimchi juice as well.
- Use anchovy stock or dashi for a more traditional soondubu flavor similar to Korean restaurants.
- Add an egg 3 to 4 minutes before serving for a perfectly poached egg. Cooking in an earthenware pot (ttukbaegi) continues to cook the egg for a beautiful soft boiled egg.
FAQ
What vegetables can I add to soondubu jjigae?
Soondubu jjigae can be made with any vegetables you'd like! I recommend mushrooms, onions, zucchini, and chili peppers.
How can I make soondubu jjigae vegan or vegetarian?
To make vegan or vegetarian soondubu jjigae, use a vegetarian broth as the base and use vegan kimchi. Skip the egg and add extra vegetables such as mushrooms, onions, peppers, and zucchini.
How do I store leftovers?
Leftovers can be store in an airtight container in the fridge for up to 3 days.
I hope you enjoy this recipe! Please share, rate, or comment below. I'd love to hear from you!
Come find me on Facebook, Pinterest, and Instagram! Share your recipes by tagging @drivemehungry. I love seeing your creations!
Thanks so much for stopping by! 🧡 -Jamie
Want more Korean recipes?
- 5 Minute Silken Tofu with Korean Soy Sauce
- Easy Tteokbokki - Spicy Korean Rice Cakes
- The Ultimate Korean Fried Chicken
- Easy Japchae (Korean glass noodle stir fry)
Recipe
Soondubu Jjigae | Spicy Korean Soft Tofu Soup
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!
5 from 419 votes
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Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course dinner, lunch, Main Course
Cuisine Korean
Servings 2
Equipment
☑ Ingredients
- 1 package soft tofu - 11oz; see Note 1
- ½ cup mushrooms - enoki or sliced shiitake
- 1 egg
- 1 teaspoon toasted sesame oil
- ½ teaspoon sea salt - or to taste
- ⅓ teaspoon 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 - see Note 2
- ⅓ cup kimchi - chopped with juice
- ¼ cup onions - diced
- 2 Tablespoons Korean red pepper flakes
- 3 cloves garlic - minced
- 2 teaspoons vegetable oil
Instructions
Make Soup Base
Heat a medium pot or earthenware pot (ttukbaegi) over medium high heat. See Note 3. Add the vegetable oil, kimchi, onions, Korean red pepper flakes, and garlic. Add your choice of protein if using. Stir fry until protein is almost cooked and onions softened, about 3 to 4 minutes.
⅓ cup kimchi, ¼ cup onions, 2 Tablespoons Korean red pepper flakes, 3 cloves garlic, 2 teaspoons vegetable oil, ½ cup protein of choice - shrimp, chicken, beef, pork
Add Soondubu and stock
Add the soft tofu and gently break it apart. Next pour in the stock and bring to a boil. Taste and season with salt and sugar depending on how salty and fermented your kimchi is. Sugar will balance out sour kimchi.
1 package soft tofu, ½ teaspoon sea salt, ½ cup water or stock, ⅓ teaspoon sugar
Once boiling, add the mushrooms and crack an egg on top and boil for 3 to 4 minutes. Finish with a drizzle of sesame oil and garnish with green onions. Enjoy!
See AlsoThai Red Curry Noodle SoupPink Lady co*cktail Recipe | How to Make the perfect Pink LadyMayonnaise Recipe (Super Easy!) | DownshiftologyThis Genius Flourless Chocolate Cloud Cake Will Look (& Taste) Amazing No Matter What½ cup mushrooms, 1 egg, 1 teaspoon toasted sesame oil
✎ Recipe Notes
- Soft tofu - This can be called soon tofu, extra soft tofu, silken tofu, sundubu, or soondubu. Find it in the refrigerated section in Korean or Asian grocery stores next to the regular tofu. It may be packaged in a cylindrical tube or a rectangular container.
- Stock - Use any flavor of stock you prefer - vegetable stock, chicken stock, or beef stock, but traditionally anchovy stock is used. To make anchovy stock, boil 2 cups of water with this anchovy flavoring packet. Dashi is another great option.
- Earthenware pot - Traditionally, soondubu is cooked in an earthenware pot and served while still boiling as it holds its heat. I used one that holds 20 fluid oz or 2½ cups.
Vegetarian Soondubu Option:
To make vegan or vegetarian soondubu jjigae, use vegetarian broth as the base and use vegan or vegetarian kimchi. Skip the egg and add extra vegetables such as mushrooms, onions, peppers, and zucchini.
Nutrition
Calories: 143kcal | Carbohydrates: 7g | Protein: 16g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 852mg | Potassium: 187mg | Fiber: 1g | Sugar: 3g | Vitamin A: 364IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg
Tried this recipe?Let us know how it was and give it a 5 star rating! Tag @drivemehungry to show off your creations! I love seeing your photos!
*Nutritional information is an estimate, calculated using online tools.
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Reader Interactions
Comments
Irina
This was really good, but I had to double the stock. Are we really only supposed to use half a cup of stock? I used one and it came out perfect.Reply
Jamie
Thanks Irina! I used that amount of stock because the soft tofu I use has lots of liquid but feel free to adjust as you like! Thanks for trying the recipe!
Reply
Leeza
Can I use mild paste instead of the red pepper flakes? My boys love this soup but mild. Thank you!
Reply
Jamie
Hi Leeza! You can absolutely substitute mild peppers if you want a less spicy version. This recipe is pretty versatile so use what works for your family. Hope you enjoy this. 🙂
Reply
Shawn
Will any silken / extra soft tofu work for this, or is there something different about the Korean soondubu style tofu?
Reply
Jamie
Hi Shawn! Any silken tofu or extra soft tofu will do. The only difference is that soondubu style tofu comes packaged in a cylinder tube that may include less soaking liquid. Just be sure to drain off excess liquid before adding it to the soup. 🙂
Reply
AutumnInNY
On a scale of 1 to 5, how spicy is this?? I like spice, but only can tolerate so much heat - i’ve never had this kind of pepper flake before, and I don’t know what to expect. Can anyone help me?
Reply
Jamie
Hey there! The spiciness will vary depending on how spicy your kimchi and red pepper flakes are. If you prefer a less spicy version, be sure to pick up MILD Korean red pepper flakes from the store. There are different kinds - mild, medium, and spicy. Ask the employees for help if you need. Hope that helps! 🙂
Reply
Lima
I couldn't find soft tofu - the supermarket only had the firm version - it was really tasty and easy to make!Reply
Jamie
Thanks Lima! So glad you enjoyed this!
Reply
Lisa p
how do I know when the kimchi is well fermented or ripe
Reply
Jamie
Hi Lisa! You can tell by how sour it smells and tastes. It shouldn't have that raw cabbage flavor anymore. Hope that helps!
Reply
Lisalia
Yummy! I was so excited to give this a try. I love trying all kinds of new soup recipes and this was just perfect. Loved the kimchi in the soup base - gave it a great depth of flavor!Reply
Jamie
So glad to hear that! Thanks for sharing! 🙂
Reply
Casha
I LOVE sundubu jjigae, but where I live you have to drive an hour and a half/two hours to get decent kimchi. I sincerely doubt it, but is there anyway to make this recipe without the kimchi? Will it have a completely unforgiveable change on the taste?Reply
Jamie
Hi Casha!
You can certainly make delicious soondubu without the kimchi, though it will taste different. Be sure to add more salt and red pepper flakes and use a flavorful broth to make up for the absence of kimchi. Let me know how it goes!
Reply
Jessica
This soup is so incredibly flavorful. I love the acidity the kimchi brings and the spice from the red pepper flakes. Will be making again!
Reply
Jamie
Thank you Jessica! So happy you loved the recipe!
Reply
Amy
This tastes just as good as my Korean restaurant if not better and it's so simple to make! I'll be making this again and again, thank you!Reply
Gwynn
I'm so happy that soup season has arrived and cannot wait to try this delicious soup!Reply
Nicole
What a great soup, especially for these colder months. The texture is amazing with the soft tofu. I would really love to try this with shrimp!Reply
Addie
So spicy and flavorful!Reply
Karen
My mouth is literally watering for this! There's a restaurant in New Jersey we would visit just to have this soup. I never though I could make it myself - thanks for sharing the recipe!Reply
Mirlene
So rich and flavorful. Cannot go wrong with this tofu soup.Reply
Sharon
This tofu soup is so full of flavor! It's perfect for cold nights when you are looking for something to warm you up.Reply
Maureen
I can’t wait to try this recipe!Reply
Patti
What an amazing combination of flavors! I love how precise your instructions are. They make it possible for me to actually follow the steps to successfully complete this stew. I love the poached egg in the stew, too. That's one of my favorite things.Reply
Jamie
Thanks for the kind words Patti! The egg is my favorite part too!
Reply
Maria
Was thinking what to make for dinner last night and stumbled on this recipe. It was warm and hearty so thank you for this! Will cook this again when the weather is cold!Reply
Matt
Looks amazing. I’ve only ever bought the square tubs of tofu. Can’t wait to try this out!
Reply
Mirlene
I love the spicy kick that is added to this savory tofu soup!Reply
Biana
This tofu soup looks delicious! I have seen it at restaurants, and it's great to be able to make it yourself.Reply
5 from 419 votes (398 ratings without comment)
