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Soondubu Jjigae (Korean Soft Tofu Stew)

Yields4 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

Super quick and easy Korean tofu stew recipe from scratch! A highly customizable dish that's delicious over rice.

 1 tbsp oil (avocado, olive, etc.)
 1 onion, roughly chopped
 4 cloves garlic, minced
 ½ cup kimchi (and the juices!!)
 6 oz thinly sliced beef
 2 cups chicken broth (2 cups hot water & 2 tsp chicken base)
 2 tbsp gochugaru (Korean red chili pepper flakes powder)
 4 tsp gochujang (Korean chili paste)
 2 tsp soy sauce
 2 tsp mirin
 2 tsp sesame oil
 2 tsp granulated sugar
 1 container (12-16 oz) soft tofu, cubed
 green onions (for garnish)

Heat oil in a pot and saute the onions and garlic until fragrant. Add in the kimchi with its juices and saute for another 2-3 minutes.


If using spam or chicken, throw it in the pot now and saute until meat mostly cooked through.


Add in the chicken broth, gochugaru, gochujang, mirin, soy sauce, sesame oil, and sugar. Stir until well combined and entire pot to a boil. Add in the tofu and let the stew boil for 5 minutes.


If using thinly sliced meat or eggs, add it in now and cook until meat is done or egg is cooked to desired doneness.


Garnish with some green onions and enjoy over rice!

Nutrition Facts

Servings 0