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
Scale
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.
