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Soondubu Jjigae

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30min

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2 servings

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1 Reviews
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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

1
Prepare the Vegetables

Dice onion, slice zucchini into half-moons, and slice mushrooms.

2
Prepare the Aromatics

Mince garlic and slice green onions, separating white and green parts.

3
Heat the Pot

Heat vegetable oil in a Korean earthenware pot (ttukbaegi) or small pot over medium heat.

4
Sauté Aromatics

Add garlic and white parts of green onions. Sauté for 30 seconds until fragrant.

5
Add Gochugaru

Add Korean red pepper flakes and stir quickly to prevent burning.

6
Add Vegetables

Add diced onion, zucchini, and mushrooms. Stir-fry for 2 minutes.

7
Add Liquid

Pour in water and bring to a boil.

8
Season the Broth

Add anchovy broth powder, soy sauce, and fish sauce. Stir to combine.

9
Simmer

Reduce heat to medium-low and simmer for 5 minutes to develop flavors.

10
Add Tofu

Carefully add the soft tofu by breaking it into large chunks directly into the stew.

11
Simmer with Tofu

Gently simmer for another 3 minutes, being careful not to stir too much to keep tofu pieces intact.

12
Add Eggs

Crack eggs directly into the stew, spacing them evenly.

13
Cover and Cook

Cover the pot and cook for 2 minutes until egg whites are set but yolks are still runny.

14
Finish with Sesame Oil

Drizzle sesame oil over the stew.

15
Garnish

Sprinkle with green parts of sliced green onions.

16
Serve

Serve immediately while bubbling hot, with rice on the side.

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