If you’re craving a warm, comforting dish that bursts with flavor and has just the right amount of spice, look no further than this Korean Tofu Soup (Soondubu Jjigae) Recipe. This vibrant stew, rich in silky soft tofu and a fragrant, spicy broth, is a beloved classic that satisfies on chilly days or whenever you need a hearty, soulful meal. It perfectly balances tender pork or beef, tangy kimchi, and the fiery kick of Korean chili flakes and paste, making every spoonful a comforting hug in a bowl.
Ingredients You’ll Need
The beauty of this Korean Tofu Soup (Soondubu Jjigae) Recipe lies in its simple, thoughtfully chosen ingredients that come together to create a symphony of flavors. Each component plays a crucial role — from the pungent garlic and fresh green onions to the spicy gochugaru that gives the broth its signature heat and vibrant color.
- Vegetable oil: A neutral base for sautéing aromatics without overpowering the soup’s delicate flavors.
- Onion (1/2, sliced): Adds subtle sweetness and depth to the broth.
- Garlic (2 cloves, minced): Infuses the stew with an irresistible aroma and bite.
- Ginger (1 teaspoon, minced): Brings a warm, slightly spicy undertone that brightens the dish.
- Korean chili flakes (1 tablespoon, gochugaru): The essential ingredient giving the soup its fiery red color and complex spice.
- Korean chili paste (1/2 tablespoon, gochujang): Adds umami-rich heat and a subtle sweetness.
- Soy sauce (1/2 tablespoon): Enhances savory depth while balancing the spice.
- Sesame oil (1/2 teaspoon): A fragrant finishing touch with a nutty aroma.
- Anchovy or beef broth (2 cups): The flavorful base that carries all the ingredients together beautifully.
- Zucchini (1/2, sliced): Provides a fresh texture and mild sweetness.
- Kimchi (1/4 cup, chopped): Adds tang, spice, and a classic Korean touch.
- Green onion (1, chopped): For garnish and a hint of sharp freshness.
- Pork belly or beef (1/4 pound, thinly sliced): Offers rich, tender protein that soaks up the spicy broth.
- Egg (1): Creates a silky poached finish that enriches the broth.
- Soft or silken tofu (1 pack, about 14 ounces): The star ingredient, providing a luscious, delicate texture.
- Salt and pepper: To taste, for seasoning and balance.
How to Make Korean Tofu Soup (Soondubu Jjigae) Recipe
Step 1: Sauté Aromatics
Begin by heating the vegetable oil in a clay pot or a small saucepan over medium heat. Toss in the sliced onion, minced garlic, and ginger, sautéing until their fragrant scent fills your kitchen—about 1 to 2 minutes. This quick step unlocks flavors that form the savory backbone of your soup.
Step 2: Build the Spicy Base
Now, stir in the vibrant Korean chili flakes (gochugaru) and chili paste (gochujang), allowing them to cook for about 30 seconds. This will deepen their flavors and release their smoky, spicy aroma — a crucial foundation for authentic Korean Tofu Soup (Soondubu Jjigae) Recipe.
Step 3: Add Broth and Seasonings
Pour in the soy sauce and sesame oil to enrich the taste, then add the anchovy or beef broth. Bring everything to a gentle simmer. This savory liquid pool is where all ingredients will mingle and bloom.
Step 4: Cook Vegetables and Meat
Add the sliced zucchini, chopped kimchi, and thinly sliced pork belly or beef. Simmer for 5 to 6 minutes until the meat is tender and cooked through. The kimchi lends a subtle tang, while the meat infuses the broth with hearty, meaty depth.
Step 5: Add Tofu and Simmer
Gently spoon in the silken tofu, breaking it just slightly to keep lovely chunks intact. Let it simmer for another 5 minutes so the tofu soaks up all those rich, spicy flavors. This step creates the signature texture contrast between silky tofu and robust broth.
Step 6: Poach the Egg
Carefully crack an egg into the bubbling soup and let it poach for 2 to 3 minutes. Cover with a lid if you prefer your egg more cooked. This luscious egg adds creaminess and balances the spiciness beautifully.
Step 7: Garnish and Serve
Finish with chopped green onion on top, adding a burst of freshness and vibrant green color. Your Korean Tofu Soup (Soondubu Jjigae) Recipe is now ready to serve hot, ideally with a bowl of steamed rice to fully enjoy every spicy, soothing spoonful.
How to Serve Korean Tofu Soup (Soondubu Jjigae) Recipe
Garnishes
Fresh green onions are a must for their crisp contrast and bright flavor. You can also sprinkle a pinch of toasted sesame seeds or add a drizzle of sesame oil for extra aroma. If you love a little heat, add a few thin slices of fresh chili for a punch.
Side Dishes
This soup pairs wonderfully with classic Korean side dishes such as kimchi, steamed rice, and pickled radish. The rice helps soften the spice and makes the meal more filling, while tangy kimchi complements the soup’s deep, fermented flavors beautifully.
Creative Ways to Present
For a fun twist, try serving the soup in individual stone pots to keep it piping hot longer and enhance the authentic experience. You can also add other proteins like clams or shrimp for a seafood variation, or swap pork and beef for mushrooms and vegetable broth to make it vegetarian.
Make Ahead and Storage
Storing Leftovers
Leftover Korean Tofu Soup (Soondubu Jjigae) Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Because the tofu is delicate, it may absorb some broth overnight but will still taste fantastic when reheated gently.
Freezing
While you can freeze this soup, keep in mind that the texture of the tofu might change slightly once thawed. For best results, freeze the broth and other ingredients separately from the tofu and egg, then add fresh tofu when reheating.
Reheating
Reheat gently on the stovetop over low heat until warmed through, adding a splash of water or broth if it has thickened too much. Avoid boiling vigorously to maintain tofu’s silky texture and prevent the egg from overcooking.
FAQs
Can I make this Korean Tofu Soup vegetarian?
Absolutely! Substitute the anchovy or beef broth with vegetable broth and omit the meat or replace it with mushrooms for an earthy, satisfying alternative. The Korean chili flakes and kimchi still provide plenty of traditional flavor.
Is soft tofu necessary, or can I use firm tofu?
Soft or silken tofu is key to the authentic silky texture of this soup. Firm tofu will hold up better but won’t provide the same melt-in-your-mouth experience. If you prefer firmer tofu, use it but expect a slightly different texture.
Can I adjust the spice level?
Definitely! Korean Tofu Soup (Soondubu Jjigae) Recipe is flexible—reduce the amount of gochugaru and gochujang to tame the heat or add more if you love your food fiery. You can also balance spice with a side of plain rice.
What are good protein alternatives to pork or beef?
If you want to switch it up, chicken slices, seafood like shrimp or clams, or even tofu-only versions work beautifully. Each brings a delicious twist while keeping the essence of the traditional soup.
Is Korean Tofu Soup served year-round?
Yes! While it’s especially comforting during colder months, this hearty soup is enjoyed throughout the year in Korea and beyond thanks to its rich flavors and nourishing qualities.
Final Thoughts
Trying this Korean Tofu Soup (Soondubu Jjigae) Recipe at home is like inviting a warm hug from Korean comfort food into your kitchen. It’s quick to make, packed with flavor, and endlessly customizable to suit your tastes. Whether it’s your first time or you’re revisiting an old favorite, this soup promises to fill your heart and bowl with delicious satisfaction. So grab your ingredients, turn on your stove, and prepare to love every spoonful!
Print
Korean Tofu Soup (Soondubu Jjigae) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
- Diet: Gluten Free
Description
Experience the warmth and bold flavors of authentic Korean Tofu Soup, or Soondubu Jjigae, a comforting spicy stew featuring soft silken tofu, tender pork belly, and vibrant kimchi simmered in a savory broth with garlic, ginger, and Korean chili paste. Perfectly balanced and served bubbling hot, this traditional dish brings a deliciously rich and hearty meal that’s easy to prepare on the stovetop.
Ingredients
Base Ingredients
- 1 tablespoon vegetable oil
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
Seasonings and Sauces
- 1 tablespoon Korean chili flakes (gochugaru)
- 1/2 tablespoon Korean chili paste (gochujang)
- 1/2 tablespoon soy sauce
- 1/2 teaspoon sesame oil
Broth and Vegetables
- 2 cups anchovy or beef broth
- 1/2 zucchini, sliced
- 1/4 cup kimchi, chopped
- 1 green onion, chopped
Proteins
- 1/4 pound pork belly or beef, thinly sliced
- 1 egg
- 1 pack soft or silken tofu (about 14 ounces)
Seasoning
- Salt and pepper to taste
Instructions
- Prepare the aromatics: Heat the vegetable oil in a clay pot or small saucepan over medium heat. Add the sliced onion, minced garlic, and minced ginger. Sauté for 1–2 minutes until fragrant and the onions start to soften.
- Add the chili and seasonings: Stir in the Korean chili flakes (gochugaru) and chili paste (gochujang). Cook for another 30 seconds, allowing the spices to bloom and develop their flavor.
- Build the broth: Add the soy sauce and sesame oil, then pour in the anchovy or beef broth. Increase the heat slightly and bring the mixture to a simmer.
- Add vegetables and meat: Add the sliced zucchini, chopped kimchi, and thinly sliced pork belly or beef to the simmering broth. Cook for about 5–6 minutes until the meat is cooked through and vegetables are tender.
- Incorporate the tofu: Gently spoon the soft or silken tofu into the pot, breaking it slightly but keeping the chunks intact. Let it simmer gently for another 5 minutes to allow flavors to meld.
- Poach the egg: Crack an egg directly into the soup and let it poach for 2–3 minutes. Optionally, cover with a lid to cook the egg to your preferred doneness.
- Garnish and serve: Sprinkle the chopped green onion on top. Serve the soup bubbling hot alongside steamed rice for a complete meal.
Notes
- To make a vegetarian version, omit the meat and substitute vegetable broth for the anchovy or beef broth.
- Adjust the amount of Korean chili flakes and paste to control the spice level according to your preference.
- For added depth and seafood flavor, consider adding clams or shrimp during the cooking process.
