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Soondubu Jjigae
30min
2 servings
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This vibrant Soondubu Jjigae (Korean Soft Tofu Stew) features silky soft tofu swimming in a spicy, flavorful broth that's deeply savory with a hint of the sea. The fiery red stew is balanced with tender vegetables and optional protein, creating a comforting one-pot meal that's both nourishing and satisfying. Traditionally served bubbling hot in a stone pot with a raw egg cracked on top, this beloved Korean comfort food delivers a perfect balance of spicy, savory, and umami flavors that warm you from the inside out.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
6 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Fish
Soy
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the Vegetables
Dice onion, slice zucchini into half-moons, and slice mushrooms.
Prepare the Aromatics
Mince garlic and slice green onions, separating white and green parts.
Heat the Pot
Heat vegetable oil in a Korean earthenware pot (ttukbaegi) or small pot over medium heat.
Sauté Aromatics
Add garlic and white parts of green onions. Sauté for 30 seconds until fragrant.
Add Gochugaru
Add Korean red pepper flakes and stir quickly to prevent burning.
Add Vegetables
Add diced onion, zucchini, and mushrooms. Stir-fry for 2 minutes.
Add Liquid
Pour in water and bring to a boil.
Season the Broth
Add anchovy broth powder, soy sauce, and fish sauce. Stir to combine.
Simmer
Reduce heat to medium-low and simmer for 5 minutes to develop flavors.
Add Tofu
Carefully add the soft tofu by breaking it into large chunks directly into the stew.
Simmer with Tofu
Gently simmer for another 3 minutes, being careful not to stir too much to keep tofu pieces intact.
Add Eggs
Crack eggs directly into the stew, spacing them evenly.
Cover and Cook
Cover the pot and cook for 2 minutes until egg whites are set but yolks are still runny.
Finish with Sesame Oil
Drizzle sesame oil over the stew.
Garnish
Sprinkle with green parts of sliced green onions.
Serve
Serve immediately while bubbling hot, with rice on the side.
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