Mom's Best Recipes
Recipe

Soondubu Jjigae

A spicy Korean soft tofu stew with kimchi, mushrooms, and a just-set egg, ready fast and built for maximum cozy.

Author By Matt Campbell
4.8
A bubbling pot of soondubu jjigae in a black earthenware bowl on a wooden table, with silky tofu curds, red broth, and a just-cracked egg on top, warm kitchen lighting
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Soondubu jjigae is my kind of comfort food. It's loud in the best way: spicy, steamy, and unapologetically savory, with soft tofu that turns the broth into something silky and rich without needing cream or hours of simmering. You get crisp little bites of kimchi, a cozy pork (or seafood) backbone if you want it, and the grand finale: an egg that sets right in the pot so every spoonful feels like you lucked into the best bite.

This is a home-kitchen version made with grocery-store friendly ingredients and a couple small tricks that make it taste like it's been simmering all day. You can go medium heat and family-friendly, or crank the gochugaru like you mean it.

Soft tofu tubes, kimchi, gochugaru, garlic, scallions, mushrooms, zucchini, and broth ingredients arranged on a bright kitchen counter

Why It Works

  • Big flavor fast: blooming gochugaru in hot oil builds that deep red, restaurant-style broth in minutes.
  • Silky texture on purpose: soft tofu is added last and gently broken into big clouds so it stays tender, not watery crumbs.
  • Flexible protein: pork, shrimp, clams, or just mushrooms. The stew still hits.
  • One-pot magic: the egg cooks right in the bubbling stew, giving you a rich finish without extra steps.

Pairs Well With

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Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 3 days. If you added egg, expect the yolk to set more as it sits. Still tasty, just a different vibe.

Reheat: Warm gently in a small pot over medium-low heat, stirring carefully so the tofu stays in soft chunks. Add a splash of water or broth if it thickened.

Freeze: Not my favorite. Soft tofu can turn spongy and grainy after freezing and thawing. If you must, freeze up to 1 month and treat the texture change as part of the vibe.

Common Questions

Is soondubu jjigae very spicy?

It can be. This recipe lands at medium if you use the listed gochugaru. For mild, cut the gochugaru in half and skip the gochujang. For extra heat, add more gochugaru or a sliced fresh chile.

Do I need an earthenware pot?

Nope. A small saucepan works great. A Korean stone bowl (ttukbaegi) holds heat like a champ and keeps the stew bubbling at the table, but it's not required.

What is the difference between gochugaru and gochujang?

Gochugaru is Korean red pepper flakes and gives the stew its red color and clean chile flavor. Gochujang is a fermented chile paste that adds sweetness and depth. You can make a solid stew with only gochugaru, but gochujang makes it rounder.

What kind of tofu should I buy?

Look for soft tofu labeled “silken” or specifically “soondubu.” It's usually sold in a plastic tube or a small tub. Firm tofu will work in a pinch, but you lose the signature cloud-like texture. Also, don't stress about draining it perfectly. A quick tilt and a gentle slide into the pot is totally fine.

Can I make it vegetarian?

Yes. Use vegetable broth or water plus extra mushrooms and a little soy sauce. If you have it, a small piece of dashima (kelp) simmered in the broth adds savory depth without meat. Dried shiitake and a few slices of Korean radish (mu) are also great here if you've got them.

Is fish sauce or salted shrimp required?

Not required, but they're a classic way to season soondubu jjigae. If your broth tastes like it needs a little something, try 1/2 teaspoon fish sauce or a small pinch of saeujeot (salted shrimp), then taste again.

The first time I made soondubu jjigae at home, I treated it like a “careful soup.” Big mistake. This stew wants confidence. Hot pot, sizzling aromatics, chili blooming in oil, then tofu dropped in like soft pillows. Now it's one of my favorite weeknight resets, especially when I'm hungry but also want to feel like I did something. Plus, cracking an egg into a bubbling pot will never not feel like cooking magic.