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    Home » All Recipes » Asian Recipes

    Soondubu Jjigae | Spicy Korean Soft Tofu Soup

    Published: Oct 6, 2021 · Modified: Oct 14, 2021 by Jamie · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 28 Comments

    1.4K shares
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    Soondubu jjigae - Korean tofu stew with text overlay.

    Soondubu jjigae (순두부찌개) is a spicy Korean tofu stew made with freshly curdled soft tofu called soondubu. Add vegetables, your protein of choice, and egg to this Korean tofu soup for a satisfying, delicious meal!

    Korean tofu soup or soondubu jiggae with mushrooms and egg in an earthenware pot.

    What is soondubu jiggae?

    Soondubu jjigae is a popular spicy Korean stew made with soft Korean tofu, called soondubu, soon tofu, or silken tofu. It's commonly formed in a cylindrical tube.

    In Korean, soondubu jjigae (순두부찌개) translates to soft tofu stew - soondubu (순두부) meaning soft tofu and jjigae (찌개) meaning stew.

    You can add many vegetables and protein in this Korean tofu soup such as mushrooms, onions, zucchini, seafood, chicken, pork, beef, and shrimp.

    Korean tofu soup made with mushrooms, egg, and soondubu.

    It's tradition cook Korean tofu soup in an earthenware pot and to add a fresh cracked egg right before serving. The heat from the earthenware pot should keep the soondubu jjigae hot and bubbling, thus cooking the egg into a perfectly poached egg.

    Going by many names, soondubu jjigae is also known as Korean tofu soup, sundubu jjigae, soondooboo, spicy Korean tofu stew, soft tofu stew or soup, and spicy Korean tofu soup.

    Ingredients

    Ingredients for soondubu jiggae including soon tofu, broth, kimchi, and mushrooms.
    • Soon tofu (Korean soft tofu) - Find this in Korean or Asian grocery stores next to regular tofu. It's commonly packaged in a cylindrical tube but can also be found in rectangular containers.
    • Stock - Use any stock you prefer but it's commonly made with anchovy stock or dashi.
    • Kimchi - I recommend using ripe or well fermented kimchi for the best flavor.
    • Korean red pepper flakes (gochugaru) - This gives the tofu soup its spicy flavor and deep red hue.
    • Egg - This is added last to create a perfectly poached egg that continues to cook when served in an earthenware pot.

    How to make soondubu jjigae (Korean tofu soup)

    • Soondubu seasoning with kimchi and red pepper flakes sauteed in oil.
    • Korean soft tofu being added to kimchi in an earthenware pot.
    1. Stir fry the kimchi, onions, Korean red pepper flakes, garlic, and protein of choice for 3 minutes. Then add the soft tofu and gently break apart.
    • Broth added to soft soon tofu with soondubu sesasoning in an earthenware pot.
    • Korean tofu soup with soft tofu in a spicy broth.
    1. Add the stock and bring to a boil. Taste and season with salt and sugar depending on how salty and fermented the kimchi is. Sugar helps balance sour kimchi.
    • A raw egg being added to soondubu jjigae.
    • Soondubu jiggae with mushrooms and egg bubbling in an earthenware pot.
    1. Add the egg and mushrooms and boil for 3 minutes. Add toasted sesame oil and garnish with green onions. Serve with rice and enjoy!
    Spoonful of soondubu jiggae with rice.

    Recipe Tips

    • Use well fermented or ripe kimchi for the best flavor. Make sure to add some kimchi juice as well.
    • Use anchovy stock or dashi for a more traditional soondubu flavor similar to Korean restaurants.
    • Add an egg 3 to 4 minutes before serving for a perfectly poached egg. Cooking in an earthenware pot (ttukbaegi) continues to cook the egg for a beautiful soft boiled egg.
    Soondubu jiggae (spicy Korean soft tofu soup) with mushrooms, egg, and green onions.

    FAQ

    What vegetables can I add to soondubu jjigae?

    Soondubu jjigae can be made with any vegetables you'd like! I recommend mushrooms, onions, zucchini, and chili peppers.

    How can I make soondubu jjigae vegan or vegetarian?

    To make vegan or vegetarian soondubu jjigae, use a vegetarian broth as the base and use vegan kimchi. Skip the egg and add extra vegetables such as mushrooms, onions, peppers, and zucchini.

    How do I store leftovers?

    Leftovers can be store in an airtight container in the fridge for up to 3 days.

    I hope you enjoy this recipe! Please share, rate, or comment below. I'd love to hear from you!

    Come find me on Facebook, Pinterest, and Instagram! Share your recipes by tagging @drivemehungry. I love seeing your creations!

    Thanks so much for stopping by! 🧡 -Jamie


    Want more Korean recipes?

    • 5 Minute Silken Tofu with Korean Soy Sauce
    • Easy Tteokbokki - Spicy Korean Rice Cakes
    • The Ultimate Korean Fried Chicken
    • Easy Japchae (Korean glass noodle stir fry)
    Soondubu jjigae with mushrooms, soft tofu, and egg cooking in an earthenware pot.

    Soondubu Jjigae | Spicy Korean Soft Tofu Soup

    Soondubu jjigae (순두부찌개) is a spicy Korean tofu stew made with freshly curdled soft tofu called soondubu. Add vegetables, your protein of choice, and egg to this Korean tofu soup for a satisfying, delicious meal!
    5 from 216 votes
    Pin Share Print
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course dinner, lunch, Main Course
    Cuisine Korean
    Servings 2

    Equipment

    • Earthenware Pot

    ☑ Ingredients
     

    • 1 package soft tofu - 11oz; see Note 1
    • ½ cup mushrooms - enoki or sliced shiitake
    • 1 egg
    • 1 teaspoon toasted sesame oil
    • ½ teaspoon sea salt - or to taste
    • ⅓ teaspoon sugar - or to taste
    • ½ cup protein of choice - shrimp, chicken, beef, pork - (optional) cut into bite sized pieces
    • scallions - (optional) chopped for garnish

    Soondubu soup base

    • ½ cup water or stock - see Note 2
    • ⅓ cup kimchi - chopped with juice
    • ¼ cup onions - diced
    • 2 Tablespoons Korean red pepper flakes
    • 3 cloves garlic - minced
    • 2 teaspoons vegetable oil
    Prevent your screen from going dark

    Instructions
     

    Make Soup Base

    • Heat a medium pot or earthenware pot (ttukbaegi) over medium high heat. See Note 3. Add the vegetable oil, kimchi, onions, Korean red pepper flakes, and garlic. Add your choice of protein if using. Stir fry until protein is almost cooked and onions softened, about 3 to 4 minutes.
      ⅓ cup kimchi, ¼ cup onions, 2 Tablespoons Korean red pepper flakes, 3 cloves garlic, 2 teaspoons vegetable oil, ½ cup protein of choice - shrimp, chicken, beef, pork
      Soondubu seasoning with kimchi and red pepper flakes sauteed in oil.

    Add Soondubu and stock

    • Add the soft tofu and gently break it apart. Next pour in the stock and bring to a boil. Taste and season with salt and sugar depending on how salty and fermented your kimchi is. Sugar will balance out sour kimchi.
      1 package soft tofu, ½ teaspoon sea salt, ½ cup water or stock, ⅓ teaspoon sugar
      Korean soft tofu being added to kimchi in an earthenware pot.
    • Once boiling, add the mushrooms and crack an egg on top and boil for 3 to 4 minutes. Finish with a drizzle of sesame oil and garnish with green onions. Enjoy!
      ½ cup mushrooms, 1 egg, 1 teaspoon toasted sesame oil
      Soondubu jiggae with mushrooms and egg bubbling in an earthenware pot.

    ✎ Recipe Notes

    1. Soft tofu - This can be called soon tofu, extra soft tofu, silken tofu, sundubu, or soondubu. Find it in the refrigerated section in Korean or Asian grocery stores next to the regular tofu. It may be packaged in a cylindrical tube or a rectangular container.
    2. Stock - Use any flavor of stock you prefer - vegetable stock, chicken stock, or beef stock, but traditionally anchovy stock is used. To make anchovy stock, boil 2 cups of water with this anchovy flavoring packet. Dashi is another great option.
    3. Earthenware pot - Traditionally, soondubu is cooked in an earthenware pot and served while still boiling as it holds its heat. I used one that holds 20 fluid oz or 2½ cups. 

    Vegetarian Soondubu Option:

    To make vegan or vegetarian soondubu jjigae, use vegetarian broth as the base and use vegan or vegetarian kimchi. Skip the egg and add extra vegetables such as mushrooms, onions, peppers, and zucchini.
     

    Nutrition

    Calories: 143kcal | Carbohydrates: 7g | Protein: 16g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 852mg | Potassium: 187mg | Fiber: 1g | Sugar: 3g | Vitamin A: 364IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg
    Tried this recipe?Let us know how it was and give it a 5 star rating! Tag @drivemehungry to show off your creations! I love seeing your photos!

    *Nutritional information is an estimate, calculated using online tools.

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    1.4K shares

    Reader Interactions

    Comments

    1. Leeza

      May 18, 2022 at 8:46 am

      Can I use mild paste instead of the red pepper flakes? My boys love this soup but mild. Thank you!

      Reply
      • Jamie

        May 18, 2022 at 6:06 pm

        Hi Leeza! You can absolutely substitute mild peppers if you want a less spicy version. This recipe is pretty versatile so use what works for your family. Hope you enjoy this. 🙂

        Reply
    2. Shawn

      January 25, 2022 at 1:48 pm

      Will any silken / extra soft tofu work for this, or is there something different about the Korean soondubu style tofu?

      Reply
      • Jamie

        January 27, 2022 at 11:08 am

        Hi Shawn! Any silken tofu or extra soft tofu will do. The only difference is that soondubu style tofu comes packaged in a cylinder tube that may include less soaking liquid. Just be sure to drain off excess liquid before adding it to the soup. 🙂

        Reply
    3. AutumnInNY

      January 19, 2022 at 2:41 pm

      On a scale of 1 to 5, how spicy is this?? I like spice, but only can tolerate so much heat - i’ve never had this kind of pepper flake before, and I don’t know what to expect. Can anyone help me?

      Reply
      • Jamie

        January 19, 2022 at 5:20 pm

        Hey there! The spiciness will vary depending on how spicy your kimchi and red pepper flakes are. If you prefer a less spicy version, be sure to pick up MILD Korean red pepper flakes from the store. There are different kinds - mild, medium, and spicy. Ask the employees for help if you need. Hope that helps! 🙂

        Reply
    4. Lima

      October 18, 2021 at 8:04 pm

      5 stars
      I couldn't find soft tofu - the supermarket only had the firm version - it was really tasty and easy to make!

      Reply
      • Jamie

        October 19, 2021 at 12:51 am

        Thanks Lima! So glad you enjoyed this!

        Reply
        • Lisa p

          December 10, 2021 at 4:31 pm

          how do I know when the kimchi is well fermented or ripe

          Reply
          • Jamie

            January 19, 2022 at 5:17 pm

            Hi Lisa! You can tell by how sour it smells and tastes. It shouldn't have that raw cabbage flavor anymore. Hope that helps!

            Reply
    5. Lisalia

      October 17, 2021 at 9:19 pm

      5 stars
      Yummy! I was so excited to give this a try. I love trying all kinds of new soup recipes and this was just perfect. Loved the kimchi in the soup base - gave it a great depth of flavor!

      Reply
      • Jamie

        October 19, 2021 at 12:51 am

        So glad to hear that! Thanks for sharing! 🙂

        Reply
    6. Jessica

      October 17, 2021 at 5:39 pm

      This soup is so incredibly flavorful. I love the acidity the kimchi brings and the spice from the red pepper flakes. Will be making again!

      Reply
      • Jamie

        October 19, 2021 at 12:50 am

        Thank you Jessica! So happy you loved the recipe!

        Reply
    7. Amy

      October 12, 2021 at 4:58 pm

      5 stars
      This tastes just as good as my Korean restaurant if not better and it's so simple to make! I'll be making this again and again, thank you!

      Reply
    8. Gwynn

      October 10, 2021 at 8:49 am

      5 stars
      I'm so happy that soup season has arrived and cannot wait to try this delicious soup!

      Reply
    9. Nicole

      October 09, 2021 at 10:39 pm

      5 stars
      What a great soup, especially for these colder months. The texture is amazing with the soft tofu. I would really love to try this with shrimp!

      Reply
    10. Addie

      October 09, 2021 at 7:49 pm

      5 stars
      So spicy and flavorful!

      Reply
    11. Karen

      October 09, 2021 at 9:06 am

      5 stars
      My mouth is literally watering for this! There's a restaurant in New Jersey we would visit just to have this soup. I never though I could make it myself - thanks for sharing the recipe!

      Reply
    12. Mirlene

      October 08, 2021 at 4:52 pm

      5 stars
      So rich and flavorful. Cannot go wrong with this tofu soup.

      Reply
    13. Sharon

      October 07, 2021 at 7:24 pm

      5 stars
      This tofu soup is so full of flavor! It's perfect for cold nights when you are looking for something to warm you up.

      Reply
    14. Maureen

      October 07, 2021 at 7:13 pm

      5 stars
      I can’t wait to try this recipe!

      Reply
    15. Patti

      October 07, 2021 at 5:05 pm

      5 stars
      What an amazing combination of flavors! I love how precise your instructions are. They make it possible for me to actually follow the steps to successfully complete this stew. I love the poached egg in the stew, too. That's one of my favorite things.

      Reply
      • Jamie

        October 19, 2021 at 12:52 am

        Thanks for the kind words Patti! The egg is my favorite part too!

        Reply
    16. Maria

      October 07, 2021 at 1:02 am

      5 stars
      Was thinking what to make for dinner last night and stumbled on this recipe. It was warm and hearty so thank you for this! Will cook this again when the weather is cold!

      Reply
    17. Matt

      October 06, 2021 at 8:51 pm

      Looks amazing. I’ve only ever bought the square tubs of tofu. Can’t wait to try this out!

      Reply
    18. Mirlene

      October 06, 2021 at 7:15 pm

      5 stars
      I love the spicy kick that is added to this savory tofu soup!

      Reply
    19. Biana

      October 06, 2021 at 6:25 pm

      5 stars
      This tofu soup looks delicious! I have seen it at restaurants, and it's great to be able to make it yourself.

      Reply

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