
Soondubu Jjigae, also known as Korean Soft Tofu Stew, is a comforting and flavorful dish made with silken tofu, a rich broth, and an array of savory seasonings. It’s spicy, satisfying, and the perfect meal for any day of the week. Serve it with rice and some kimchi for the full Korean experience!
Why You’ll Love This Recipe
✔ Comforting & Hearty – A warm, nourishing dish perfect for chilly nights.
✔ Simple Ingredients – Made with common pantry ingredients for ease.
✔ Customizable Spice Level – Adjust the heat to your liking.
✔ Quick & Easy – Ready in under 30 minutes for a quick dinner.
Ingredients
- 1 tbsp sesame oil
- ½ lb (225g) pork belly or beef (optional), thinly sliced
- 2 cloves garlic, minced
- 1 tbsp gochugaru (Korean red pepper flakes, adjust for spice level)
- 1 tbsp gochujang (Korean chili paste)
- 3 cups chicken or vegetable broth
- 1 tbsp soy sauce
- 1 tsp salt (or to taste)
- 1 tsp sugar (optional, to balance the flavors)
- 1 block silken tofu (about 14 oz), cut into cubes
- 1 egg (optional, for cracking into the stew)
- 1 green onion, chopped for garnish
- ½ tsp toasted sesame seeds (optional, for garnish)
How to Make Soondubu Jjigae
Step 1: Sauté the Pork (or Beef)
- In a large pot, heat sesame oil over medium-high heat.
- Add the pork belly or beef and cook until browned. If you prefer a vegetarian version, you can skip this step and use extra vegetables instead.
Step 2: Add Garlic & Seasonings
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the gochugaru and gochujang, cooking for another minute to release the flavors.
Step 3: Make the Broth
- Pour in the chicken broth and bring it to a boil.
- Season with soy sauce, salt, and sugar (if using). Stir to combine.
Step 4: Add the Tofu
- Gently add the cubed silken tofu into the boiling broth, being careful not to break it apart.
- Simmer for 5-10 minutes to let the flavors meld together.
Step 5: Add the Egg (Optional)
- If you’re adding an egg, crack it directly into the stew in the last 2 minutes of simmering. Cover the pot to let the egg cook, or leave it runny for a delicious touch.
Step 6: Serve & Garnish
- Ladle the stew into individual bowls, ensuring each has tofu and broth.
- Garnish with chopped green onions and toasted sesame seeds.
Tips for the Best Soondubu Jjigae
🌶 Adjust the Spice – For a milder stew, use less gochugaru and gochujang.
🍲 Use Silken Tofu – It gives the stew its signature creamy texture, but you can also use soft or firm tofu for a different consistency.
🍳 Egg Variation – If you don’t want the egg in the stew, you can serve it on the side or skip it altogether.
🍜 Serve with Rice – Always enjoy Soondubu Jjigae with steamed rice to balance the rich flavors.
Storage & Freezing
📦 Refrigerate: Store leftovers in an airtight container for up to 3 days.
❄️ Freezing: Soondubu Jjigae can be frozen for up to 2 months. Reheat and adjust the seasoning as needed when serving.
Leave a Reply