Yield: 1 servings | Per serving: 561 calories | 57g protein | 28g fat | 13g carbs
Soondubu Jjigae, or Korean Tofu Soup, is a rich and comforting Korean stew. Perfect for a cold day, and with this recipe, now low in calorie and high in protein. ✌️
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WHAT IS SOONDUBU JJIGAE?
The name "soondubu" refers to the soft, silky tofu that is the main part of the dish, while "jjigae" simply means stew. This hearty meal is traditionally made with a spicy broth, often enhanced with savory ingredients gochugaru (Korean chili powder), garlic, onions, and various proteins such as seafood, pork, or beef. With a finishing touch of a raw egg dropped into the simmering broth, soondubu jjigae is the ultimate comforting stew for a chilly evening.
INGREDIENTS
Lean beef: Macros reflect using lean beef. I like to cut them into small cubes for my soondubu jjigae. You can also use other cuts of beef, pork, or even seafood, but keep in mind the macros.
Sesame oil: Olive oil is to Italians they way sesame oil is to Koreans - we put it in everything. It has a great nutty flavor that helps season the beef and broth.
Small onion, garlic cloves, salt, pepper: For flavor!
Water: This is just the base of the soondubu jjigae broth, obviously, but you don't want to use too much, otherwise it might dilute the flavor.
Beef dashida or anchovy dasida: Dashida is the most important ingredient that will give the broth that classic depth and flavor of soondubu jjigae.
Gochugaru: Gochugaru is the Korean chili powder which give the soondubu jjigae that red color and spice. Use fine gochugaru powder instead of coarse gochugaru flakes.
Zucchini: A classic vegetable added to soondubu jjigae and a great source of fiber. If you don't like zucchini, it's totally optional.
Tofu: For soondubu jjiggae, I like to use a soft silken tofu, which has a really smooth texture.
Egg: Adding an egg is optional, but I always love adding a fresh raw egg and letting it cook in the hot broth (macros included?)
Enoki mushrooms: Also, optional but I love adding it for texture and fiber!
Green onions, jalapenos: Toppings are optional.
FREQUENTLY ASKED QUESTIONS
No, you don't have to! You can definitely use a regular pot, but the hot stone pot keeps it hot while you're eating it. If using a regular small pot, I like eating a single serving straight from the pot instead of pouring it out into a bowl so that it retains the heat.
For sure! Tofu is the only staple for this dish, but you can use other cuts of beef, pork, or seafood (clams, shrimp). Just keep in mind the macros.
It's best to reheat in a pot on the stove, using either a regular pot or hot stone pot. But if limited on time, you technically could use the microwave too.
STEP-BY-STEP INSTRUCTIONS
NOTE:
In this step-by-step, I’m making 5 servings to meal prep it, but you can make just 1 serving if you want to make it fresh for a single meal.
See recipe card below for a single serving and adjust as needed for multiple servings.
STEP 1
In a pot over medium-high heat, add in sesame oil, beef, chopped onion, and minced garlic.
STEP 2
Season with gochugaru (Korean chili powder) and soy sauce, and bring to a simmer.
Note, use fine gochugaru instead of coarse gochugaru.
STEP 3
Add in water and beef/anchovy dashida (stock) and bring to a simmer.
Note, dashida is the most important ingredient!
STEP 4
Add in chopped zucchini, tofu, and pepper, and bring to a boil.
STEP 5
For a single serving, add the soondubu jjigae into hot stone pot.
Add an egg and any other toppings/ingredients of choice (ie, enoki mushrooms, green onions, jalapenos)
Enjoy by itself, or with rice and kimchi!
RECIPE
How did it turn out? Take a photo and tag me on Instagram @cooklikeimbook so I can see and share!!
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