Recipes

Soondubu Jjigae (Korean Soft Tofu Stew)

April 9, 2020

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

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Disclaimer: I’m not Korean, so this definitely isn’t an authentic recipe. But it tastes super good and my tummy is super happy, so it’s alright in my book.

Honestly, the best part of making this is you can put literally ANY veggies and proteins you want in it. As I am running out of produce and meat in my fridge, I had limited things to add in, but the possibilities are endless. Read below to get some ideas of what you can throw in here!

If served over rice, this recipe is good for 4 people. But if you decide to eat the stew by itself, then it’ll probably be 2 servings.

Ingredients:

  • Onion & garlic: Sauteing both as the base with the kimchi helps flavor the stew.
  • Kimchi: Technically not necessary, as there are definitely tofu stews that do not contain kimchi. BUT, add it if you have it as it gives a lot of depth to the flavor and make sure to add the juices in too!
  • Proteins: Whatever you have works here. Spam, chicken, beef, pork…really anything!! Just remember to adjust when you add it in depending on the type. Most meats I would add in the beginning after the kimchi and saute before adding in the rest of the liquid ingredients. If you’re adding in thinly sliced meats or eggs, I’d put those in at the very end and serve right when they’re done cooking. If you’re vegetarian, just use tofu and/or eggs!
  • Vegetables: So many vegetables would be delicious here. Mushrooms (enoki, shiitake, cremini, etc.), napa cabbage, zucchini, etc. It might not be traditional but during times like these when we have limited ingredients, do what you gotta do.
  • Soup base: In this recipe, I used a chicken base. Instead of chicken broth, I like using chicken base. My favorite brand is the Better Than Bouillon Roasted Chicken Base. The flavor is a little more intense than chicken broth, but feel free to use whichever you have. I believe traditionally anchovy soup base is used but any broth will do the job.
  • Gochugaru (Korean red chili pepper flakes powder): Any Korean market should have this! Check the Asian markets or the Asian aisles of your local grocery stores as well. I’ve also heard some spice sections of Target having it as well! You can add less of this if you don’t like spice, but this really gives the stew authentic flavor. For our house, 2-3 tbsp is the balance of some heat but also enough flavor from the chili flakes without overpowering. This Tae-kyung Gochugaru is my favorite and I order if off Amazon!
  • Gochujang (Korean chili paste): Any Korean or Asian market will have this. Gochujang usually comes in mild, medium, or hot spice levels, so get the one you can handle! This is where most of the heat in the soup comes from. I use the CJ Haechandle Gochujang (Hot) from my local Korean market, but it’s also available on Amazon!
  • Condiments: Mirin, soy sauce, sesame oil, and sugar all add to the flavor of the soup. Feel free to omit whatever you don’t have, but if you leave out the mirin or soy sauce, make sure to salt to taste at the end!
  • Tofu: Traditionally it’s soft or silken tofu in the tofu stews. For this, I only had firm tofu and it still tasted great.

Soondubu Jjigae (Korean Soft Tofu Soup)

 


Tiffany AngelaAuthorTiffany AngelaCategoryKoreanDifficultyBeginner


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

Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins


Ingredients
 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)

Directions
1

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.

2

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

3

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.

4

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

5

Garnish with some green onions and enjoy over rice!

Ingredients

Ingredients
 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)

Directions

Directions
1

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.

2

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

3

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.

4

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

5

Garnish with some green onions and enjoy over rice!

Soondubu Jjigae (Korean Soft Tofu Stew)

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