korean tofu soup

Soondubu jjigae (순두부찌개) is a spicy Korean tofu stew made with freshly curdled soft tofu called soondubu. Add vegetables, your protein of choice, and egg to this Korean tofu soup for a satisfying, delicious meal!

Soondubu Jjigae | Spicy Korean Soft Tofu Soup

tofu (11 ounces; see Note 1)

mushrooms (enoki

sesame oil

sea salt (or

sugar

scallions ((optional) chopped for garnish)

water

kimchi (chopped with juice)

onions (diced)

Korean red pepper flakes

garlic (minced)

vegetable oil

Make soup base

Heat a medium pot or earthenware pot (ttukbaegi) over medium high heat. See Note 3. Add the vegetable oil, kimchi, onions, Korean red pepper flakes, and garlic. Add your choice of protein if using. Stir fry until protein is almost cooked and onions softened, about 3 to 4 minutes.

Make Soup Base

Add soondubu and stock

Add the soft tofu and gently break it apart. Next pour in the stock and bring to a boil. Taste and season with salt and sugar depending on how salty and fermented your kimchi is. Sugar will balance out sour kimchi.

Add egg and serve

Once boiling, add the mushrooms and crack an egg on top and boil for 3 to 4 minutes. Finish with a drizzle of sesame oil and garnish with green onions. Enjoy!

Add Soondubu and stock

This Korean spicy soft tofu soup is made with silken soft tofu that swims in a bowl filled with sizzling hot and spicy Korean soup broth. This less than 30 minute Korean tofu soup is as deliciously addicting as it is comforting!

Korean Spicy Soft Tofu Soup (Soondubu Jjigae)

11 (30 g) medium to large dried anchovies

5-6 squares (10 g) Dashima (dried kelp) (cut into 2x3 inch squares)

Vegetable oil

onion

garlic (about 3 cloves)

Gochugaru (Korean red pepper flakes)

Anchovy stock (or chicken stock, or vegetable broth)

fish sauce

Korean soy sauce

sea salt (to taste)

sugar (to taste)

pack (12 ounces) Korean soondubu (silken tofu)

eggs

green onion stalks (minced)

Prepare the dried anchovies. Remove the large anchovy guts by opening the belly and scraping them out, but leave the heads on. The guts tend to make the broth bitter, especially with the larger anchovies.

Prepare the and dried kelp (dashima). Gently wipe the dried kelp with a lightly dampened cloth to remove any sand or grit. Make sure to keep the white powder (mannitol) on for added flavor.

Boil and simmer. In a small sauce pan, add the water, dried anchovies and dried kelp. Bring it to a gentle boil, uncovered. Reduce the heat to medium high, and boil for 10 minutes. Then remove the kelp and simmer the anchovies for an additional 10 minutes on low heat. Using a cheesecloth, strain the liquid to remove anchovies and any remaining particles. Set aside.

(Optional) Anchovy Stock

Heat a medium pot or earthenware pot (ttukbaegi) over medium high heat. Add the oil or vegetable oil, onions, and garlic. Stir fry until onions are transluscent and garlic is lightly browned, about 2 to 3 minutes. Then add the gochugaru (Korean red pepper flakes). Stir to combine about 1 minute.

Add the protein and stir quickly to coat them with the chili flakes. Next, the fish sauce and soy sauce and mix until combined.

Add the anchovy stock or chicken stock and bring the mixture to a boil about 3 minutes.

Then, add the soft tofu, mushrooms and egg and cook for an additional 2-3 minutes. Taste and season with salt and sugar, if required.

Lastly, top with sesame oil and garnish with green onions. Serve with rice and Korean side dishes. Enjoy!

Spicy Soft Tofu Soup

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Top 2 korean tofu soup recipes from across the web

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Top Tags

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The most viewed korean tofu soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine