This warm and comforting Soondubu Jjigae is packed with silky soft tofu, fresh vegetables, and mushrooms, all simmered in a rich, savory broth. With just a few simple ingredients, you can make the best Korean soft tofu stew in under 15 minutes from the comfort of your home.

What is Soondubu Jjigae?
Soondubu Jjigae (순두부찌개), also known as Sundubu Jjigae or soft tofu stew, is a beloved Korean dish made with delicate, uncurdled tofu immersed in a spicy, flavorful broth. It is traditionally served alongside a bowl of steamed rice, making it the perfect comforting meal.
As its name suggests, the star of this dish is Soondubu (fresh, unpressed tofu), which has a high water content and a luxuriously soft, melt-in-your-mouth texture. This allows the tofu to absorb all the delicious flavors of the broth while maintaining its delicate form.
Why You’ll Love This Korean Soft Tofu Stew
- Quick & Easy: Ready in under 15 minutes with minimal effort.
- Customizable: Adjust the spice level and add your choice of meat, seafood, or kimchi.
- Authentic & Flavorful: Inspired by Buk Chang Dong Soon Tofu (BCD), a famous restaurant chain known for its Soondubu Jjigae.
- Healthy & Nourishing: Made with fresh ingredients and packed with protein, vitamins, and antioxidants.
Essential Ingredients for Soondubu Jjigae
You only need a handful of ingredients to create this flavorful stew:
- Soondubu (Korean soft tofu): Available at Korean grocery stores, typically in a cylindrical tube. If unavailable, regular silken tofu works too.
- Water or broth: Use low-sodium chicken broth, vegetable broth, dashi, or Korean anchovy stock for added depth.
- Sesame oil & vegetable oil: For the aromatic base.
- Onion & green onion: Adds sweetness and fragrance.
- Gochugaru (Korean chili flakes), sugar, garlic, soy sauce, and oyster sauce: Creates the rich, spicy chili oil base.
- Vegetables & mushrooms: Zucchini, mushrooms, and Korean chili peppers enhance the texture and flavor.
- Optional Garnishes: A freshly cracked egg and chopped green onions.
How to Make Soondubu Jjigae
Making this delicious stew is incredibly simple and only requires one pot:
- Sauté the aromatics: Heat vegetable oil and sesame oil in a pot over medium heat. Add the white parts of the green onion and onion, cooking until fragrant.
- Create the chili oil base: Stir in garlic, gochugaru, soy sauce, oyster sauce, and sugar.
- Simmer the broth: Pour in water or broth and bring to a boil.
- Add vegetables and tofu: Mix in zucchini, mushrooms, and soft tofu, gently breaking the tofu into large chunks with a spoon.
- Final touches: Simmer for 3–4 minutes, season with salt, then crack in an egg and garnish with green onions and chili pepper.
- Serve & enjoy: Pair with steamed rice for the ultimate comforting meal!
What’s the Best Pot for Soondubu Jjigae?
While you can use any saucepan, a Korean stone pot (Dolsot) is ideal. It retains heat exceptionally well, keeping your stew piping hot throughout the meal. Plus, it can be placed directly on the stovetop and transferred to the table for serving.
Variations & Add-Ins
This vegetarian Soondubu Jjigae is delicious as is, but you can customize it to your liking:
- Add Meat: Brown ground pork, beef, or chicken after cooking the onions.
- Seafood Option: Add shrimp, clams, or squid along with the tofu for a seafood twist.
- Kimchi Version: Use aged kimchi (fermented for 2+ weeks) for a deeper umami flavor.
Final Thoughts
This quick and easy Soondubu Jjigae is the perfect dish for a cozy night in. Whether you keep it vegetarian or customize it with your favorite proteins, it’s sure to be a soul-warming meal that you’ll make again and again!
Other Easy Korean Recipes to Try:
- Budae Jjigae (Korean Army Stew)
- Korean Braised Potatoes (Gamja Jorim)
- Korean Marinated Eggs (Mayak Eggs)
- Dakdoritang (Spicy Korean Chicken Stew)
- Dubu Jorim (Korean Braised Tofu)
Enjoy, and happy cooking! 🍲✨
A warm and comforting Korean soft tofu stew made with velvety tofu, vegetables, and mushrooms in a rich, savory broth—ready in just 15 minutes!
Ingredients (Serves 1)
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- 1 green onion (chopped, divided)
- 1/4 onion (diced)
- 2 cloves garlic (minced)
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp each soy sauce & hoisin/oyster sauce
- 1 tsp sugar
- 2 cups water (or anchovy stock, dashi, chicken/vegetable broth)
- 1/4 zucchini (diced)
- 60g mushrooms
- 1 package (320g) Korean soft tofu (or regular soft tofu)
- 1 egg
- 1 chili pepper (chopped, optional)
Instructions
- Heat vegetable oil and sesame oil in a pot over medium heat. Add the white parts of the green onion and diced onion, cooking until fragrant.
- Stir in garlic, gochugaru, soy sauce, oyster sauce, and sugar. Mix well.
- Pour in water or stock and bring to a boil. Add zucchini, mushrooms, and soft tofu (break into large pieces with a spoon).
- Simmer for 3-4 minutes until flavors meld.
- Season with salt if needed, crack in an egg, and garnish with green onion and chili pepper (if using).
- Serve hot with steamed rice—enjoy!
Notes:
- Add meat or seafood if desired (sauté after garlic and onions).
- To enhance flavor, add aged kimchi (fermented for 2+ weeks) when sautéing onions.
Let me know if you need any tweaks! 😊🍲
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