Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Spicy Korean Soft Tofu Soup (Soondubu Jjigae) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 9 reviews

Soondubu Jjigae is a comforting and spicy Korean soft tofu soup featuring silky soft tofu, flavorful kimchi, and your choice of protein. This quick and easy recipe delivers warming heat and rich umami in just 15 minutes, perfect for a satisfying meal any time of year.

  • Total Time: 15 minutes
  • Yield: 2 servings

Ingredients

Main Ingredients

  • 1 package soft tofu (11 oz)
  • ½ cup mushrooms (enoki or sliced shiitake)
  • 1 egg
  • ½ cup protein of choice - shrimp, chicken, beef, or pork, cut into bite sized pieces (optional)
  • ½ cup water or stock
  • ⅓ cup kimchi, chopped with juice
  • ¼ cup onions, diced
  • 3 cloves garlic, minced
  • 2 tablespoons Korean red pepper flakes
  • 2 teaspoons vegetable oil
  • ½ teaspoon sea salt (or to taste)
  • ⅓ teaspoon sugar (or to taste)
  • 1 teaspoon toasted sesame oil
  • Scallions, chopped for garnish (optional)

Instructions

  1. Prepare the soup base: Heat a medium pot or traditional Korean earthenware pot (ttukbaegi) over medium-high heat. Add the vegetable oil, then stir fry the kimchi, diced onions, Korean red pepper flakes, and minced garlic until fragrant and the onions have softened, about 3-4 minutes.
  2. Add protein if using: Include your choice of protein like shrimp, chicken, beef, or pork cut into bite-sized pieces. Continue stir-frying with the vegetables until the protein is almost fully cooked, approximately 3-4 minutes more.
  3. Add tofu and stock: Gently add the soft tofu to the pot, breaking it apart carefully to maintain some texture. Pour in the water or stock and bring the mixture to a boil. Taste and season with sea salt and sugar according to your preference and the saltiness of your kimchi. The sugar balances the sourness of the fermented kimchi.
  4. Finish with mushrooms and egg: Once boiling, add the mushrooms to the pot, then crack an egg directly on top. Allow it to cook for 3-4 minutes until the egg is set to your liking.
  5. Garnish and serve: Drizzle toasted sesame oil over the soup and garnish with chopped scallions if desired. Serve hot and enjoy the spicy, comforting flavors of Soondubu Jjigae.

Notes

  • Use soft tofu (Soondubu) specifically for the characteristic silky texture of this soup.
  • You can substitute water with vegetable, chicken, or seafood stock for richer flavor.
  • Traditional Korean earthenware pots (ttukbaegi) help keep the soup hot longer but a regular pot works fine.
  • Adjust the amount of Korean red pepper flakes to control spice level.
  • Adding sugar helps balance the kimchi’s sourness if preferred.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Korean

Find it online: https://avascooking.com/spicy-korean-soft-tofu-soup-soondubu-jjigae-recipe/