Korean Soondubu Jjigae (Soft Tofu Stew)

Name: Korean Soondubu Jjigae (Soft Tofu Stew)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 g silken tofu (350g/block); 200 g pork belly, thinly sliced; 200 g kimchi, chopped; 2 tbsp gochugaru (Korean chili powder); 1 tbsp gochujang (Korean chili paste); 4 cloves garlic, minced; 2 stalks green onion, chopped (white and green parts separated); 2 tbsp soy sauce; 1 tbsp sesame oil; 960 ml anchovy broth (or vegetable broth); 4 large egg; null to taste salt

Difficulty

easy

Time

45m

Price Category

average

Calories

High

Soondubu Jjigae is a beloved Korean stew known for its incredibly soft, uncurdled tofu. This hearty and spicy dish is a staple in Korean cuisine, offering a comforting warmth with every spoonful. It's typically made with a rich broth, various meats or seafood, vegetables, and a generous amount of gochugaru (Korean chili powder) for its signature vibrant color and heat. Perfect for a chilly evening or when you crave a flavorful, satisfying meal.

Steps

Prepare Ingredients

Slice the pork belly thinly. Chop the kimchi. Mince the garlic. Separate white and green parts of green onions. Gently drain the silken tofu and cut into large chunks or simply scoop with a spoon.

Sauté Aromatics and Pork

Heat sesame oil in a medium pot or dolsot (Korean stone pot) over medium heat. Add the white parts of green onions and minced garlic, sauté for 1-2 minutes until fragrant. Add the thinly sliced pork belly and cook until browned, about 5-7 minutes.

Build the Base

Stir in the chopped kimchi and cook for another 3-5 minutes until it softens. Add gochugaru and gochujang, stirring well to coat the pork and kimchi. Cook for 1 minute, being careful not to burn the chili powder.

Simmer the Stew

Pour in the anchovy broth (or vegetable broth) and soy sauce. Bring the stew to a boil, then reduce heat to medium-low and simmer for 10-15 minutes to allow the flavors to meld. Taste and adjust seasoning with salt if needed.

Add Tofu and Egg

Gently add the silken tofu to the simmering stew. Crack one egg directly into each serving (or into the pot if serving from one large pot). Cover and cook for 2-3 minutes, or until the egg whites are set but the yolk is still runny.

Garnish and Serve

Garnish with the green parts of green onions. Drizzle with a few drops of sesame oil if desired. Serve immediately with steamed white rice.

	Per 100g	Per Serving 350g
Calories	380 kcal	380 kcal
Protein	28g	28g
Fat	22g	22g
Carbohydrate	18g	18g
Fiber	4g	4g
Sugar	3g	3g

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pork

stewed

everyday

main course

soft

Korean

all seasons

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Korean Soondubu Jjigae (Soft Tofu Stew)

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Ingredients

Sauté Aromatics and Pork

Build the Base

Simmer the Stew

Add Tofu and Egg

Garnish and Serve

Extra Tips

► For an authentic taste, use good quality Korean gochugaru and gochujang.

► Adjust the spice level by adding more or less gochugaru to your preference.

► Serve immediately with a bowl of steamed white rice to soak up all the delicious broth.

Nutrition