If you’re craving something spicy, cozy, and deeply comforting, this soondubu jjigae recipe—also known as Korean soft tofu stew—is the perfect choice. Served bubbling hot in a stone bowl and filled with silky tofu, savory broth, and optional protein like pork or seafood, this dish is a staple in many Korean homes (and hearts).
Whether you’re new to Korean cuisine or looking to recreate your favorite restaurant flavors, this guide will show you how to make soondubu jjigae at home—easily, and deliciously.
👉 Love spicy stews? You might also enjoy Budae Jjigae (Korean Army Stew), a fusion-style hot pot packed with bold flavors.
Why You’ll Love This Korean Soft Tofu Stew
What makes soondubu jjigae so special is its combination of soft, custardy tofu (called “soondubu”) and its bold, gochugaru-infused broth. The tofu soaks up all the flavor while maintaining its delicate texture. And because this dish is endlessly customizable—vegetarian, seafood, spicy, or mild—it’s perfect for just about everyone.
This is my go-to recipe when I want something satisfying but easy. You don’t need any fancy ingredients, just a few Korean pantry staples and about 30 minutes.
Ingredients You’ll Need
- Soft tofu (soondubu – found in Korean grocery stores)
- Ground pork (or protein of choice)
- Onion
- Green onion
- Minced garlic
- Fish sauce (optional)
- Ground black pepper
- Korean red chili flakes (gochugaru)
- Soy sauce or Korean soup soy sauce (guk ganjang)
- Toasted sesame seed oil
- Anchovy stock (or 2 cups water + anchovy broth coins)
- 1 egg (optional)
How to Make Soondubu Jjigae at Home
Follow these easy steps to recreate this classic Korean stew recipe in your own kitchen:
1. Create the chili oil base
In a ttukbaegi (Korean clay pot) or small heavy-bottomed pot, heat the sesame oil over medium heat. Add the garlic and gochugaru. Stir gently for about 30 seconds to release the aroma—this forms the chili oil, which is the base of the stew’s signature flavor.
2. Cook the pork
Add the ground pork and cook until fully browned, breaking it apart with your spoon.
3. Add aromatics
Stir in the diced onion and most of the green onions. Cook until the onion softens and becomes translucent.
4. Season and simmer
Add the soy sauce and water (or anchovy broth). Bring to a boil, then reduce to a gentle simmer.
5. Add the soft tofu
Carefully spoon in the soondubu in large chunks—no need to cut it. Let it gently simmer for 5–6 minutes.
6. Finish with chili and egg
Add sliced green chili for extra heat. Then crack in an egg and cover the pot for 1–2 minutes until it’s just set.
7. Serve immediately
Top with remaining scallions and serve bubbling hot with a bowl of freshly steamed rice.
Tips for the Best Soondubu Jjigae
• Use fresh soondubu: It’s the star of the show! Look for unpressed soft tofu in tubes or plastic packs at Korean markets.
• Customize your protein: Clams, shrimp, mussels, beef, or mushrooms all work beautifully.
• Vegetarian option: Swap the pork for mushrooms and use vegetable broth.
• Make it mild: Reduce or omit gochugaru and chili if you prefer a gentler heat.
Frequently Asked Questions
Q: Is soondubu jjigae spicy?
A: Traditionally, yes! But you can adjust the spice level by controlling how much gochugaru you use.
Q: Can I make soondubu jjigae without meat?
A: Absolutely! Use mushrooms, tofu, and kombu broth for a hearty vegetarian version.
Q: Where can I find soft tofu for soondubu?
A: Most Korean or Asian grocery stores carry it, usually labeled “soondubu” or “extra soft tofu.”
More Korean Comfort Food Recipes
Looking for more cozy Korean dishes to try? Here are a few favorites from my kitchen:
• Budae Jjigae (Korean Army Stew)
• Kimchi Fried Rice (Kimchi Bokkeumbap)
• Yukgaejang (Korean Spicy Beef & Vegetable Soup)
Final Thoughts
Soondubu jjigae is the definition of Korean comfort food—simple to make, full of flavor, and endlessly adaptable. Whether you’re feeling under the weather or just need a warming meal, this Korean tofu stew will always hit the spot.
Try it once, and you’ll understand why this dish has such a special place in Korean kitchens.
Ingredients
- 1 pack soft tofu (silken tofu)
- 3.5 oz (100g) ground pork (or protein of choice)
- 1/2 small onion, diced
- 2 green onions, sliced
- 1 tablespoon garlic, minced
- 1 teaspoon fish sauce
- 1 teaspoon black pepper, ground
- 1 tablespoon Korean red chili flakes (gochugaru)
- 1 tablespoon soy sauce or Korean soup soy sauce (guk ganjang)
- 1 tablespoon toasted sesame oil
- 2 cups water
- 1 anchovy broth coin
- 1 egg (optional)
Instructions
- In a ttukbaegi (Korean clay pot) or small heavy-bottomed pot, heat the sesame oil over medium heat. Add the garlic and gochugaru. Stir gently for about 30 seconds to release the aroma—this forms the chili oil, which is the base of the stew’s signature flavor.
- Add the ground pork and cook until fully browned, breaking it apart with your spoon. *If adding seafood such as shrimp, you can add them at this time.
- Stir in the diced onion and most of the green onions. Cook until the onion softens and becomes translucent.
- Add the soy sauce and water (or anchovy broth). Bring to a boil, then reduce to a gentle simmer.
- Carefully spoon in the soondubu in large chunks—no need to cut it. Let it gently simmer for 5–6 minutes.
- Add sliced green chili for extra heat. Then crack in an egg and cover the pot for 1–2 minutes until it’s just set.
- Top with remaining scallions and serve bubbling hot with a bowl of freshly steamed rice.
