Recipe

Comforting Korean Tofu Soup

A bubbling, spicy, deeply savory sundubu jjigae with silky tofu, mushrooms, and an egg that turns the broth into pure comfort.

By Matt Campbell

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4.8

A steaming black stone bowl of Korean soft tofu soup with red broth, silky tofu, sliced scallions, and a cracked egg on top on a wooden table

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If your weeknight needs a warm hug with a little attitude, this is it. Sundubu jjigae, also known as Korean soft tofu stew, is the kind of meal that makes you feel like you did something impressive even though the whole thing is basically: sauté a few aromatics, add broth, and let soft tofu do its luxurious little wobble.

The broth is spicy, savory, and cozy, with serious umami depth from optional pantry helpers (hello, fish sauce) and that signature Korean chile warmth from gochugaru. You can keep it simple with mushrooms and zucchini, or toss in kimchi or a little ground pork if you want extra swagger. Either way, serve it with rice and enjoy the highly acceptable activity of hovering over a bubbling pot like it is a personal space heater.

A kitchen counter with bowls of sliced mushrooms, chopped zucchini, minced garlic, gochugaru, and a tube of soft tofu next to a small bowl of kimchi

Why It Works

Big flavor, low drama: The stew base builds fast with garlic, gochujang, and gochugaru, so you get that restaurant-style depth without simmering for hours.
Soft tofu does the heavy lifting: It makes each spoonful feel silky and hearty, even if you skip meat entirely.
Choose-your-own-adventure heat: Start mild, then crank it up at the end if you like your soup to stare back.
One-pot comfort: Everything cooks in a single pot, and the egg finish makes it feel extra special with basically no extra work.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerate: Cool, then store in an airtight container for up to 3 days. The tofu will soften more over time, which is not a problem, it is a lifestyle.
Reheat: Warm gently on the stove over medium-low until steaming. Try not to boil it aggressively or the tofu can break into tiny pieces (still tasty, just more rustic).
Freeze: You can, but soft tofu changes texture after freezing and becomes spongier. If that does not bother you, freeze up to 1 month and thaw in the fridge overnight.
Best leftover move: Reheat and pour it over rice like a spicy, savory tofu gravy situation.

Common Questions

FAQ

Is sundubu jjigae very spicy?

It can be. This recipe lands at medium heat if you use 2 tablespoons gochugaru and a mild or medium gochujang. For mild, use 1 tablespoon gochugaru and choose mild gochujang. For spicy, go up to 3 tablespoons gochugaru and use hot gochujang, plus a drizzle of chile oil if you want.

What if I cannot find soft tofu?

Look for silken tofu as the closest swap. Firm tofu works in a pinch, but the stew will feel less plush. If using firm, cube it and simmer gently so it does not fall apart.

Do I need a Korean stone bowl?

Nope. A small Dutch oven or saucepan works great. A stone bowl (ttukbaegi) holds heat well and keeps it bubbling longer, but your stove can do that job too.

What protein can I add?

Ground pork or beef, thinly sliced beef, shrimp, or canned tuna are all common options. Add raw ground meat with the aromatics. Add thinly sliced beef after the broth comes to a simmer. Add shrimp during the last few minutes. Stir in tuna at the end just to warm through.

Can I make it vegetarian?

Yes. Use vegetable broth, skip fish sauce, and add 1 teaspoon soy sauce plus a pinch of MSG if you use it. Kimchi is sometimes made with fish sauce or fermented shrimp, so check the label if you are strict vegetarian.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan or small Dutch oven (or a ttukbaegi if you have one)
Cutting board and knife
Measuring spoons
Ladle

The first time I made sundubu jjigae at home, I was chasing that restaurant moment where the bowl arrives still bubbling like it is auditioning for a disaster movie. I did not have a stone bowl. I did have a small pot, a stubborn streak, and exactly one clean spoon. The result was spicy, silky, and wildly comforting, and I ate it standing at the counter because sitting down felt like it would interrupt the magic. Now it is my go-to when the day has been loud, the fridge is half-random, and I need dinner to feel like a reset button.