Yield: 1 serving. The step photos show a five-serving meal-prep batch.
Soondubu Jjigae, or Korean Tofu Soup, is a rich and comforting Korean stew. Perfect for a cold day, with savory broth, soft tofu, beef and gochugaru. ✌️
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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: I use 150 g lean beef, cut into small cubes, for one serving. Other proteins will change the flavor and cooking time.
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: I use about 1 tablespoon (7 g) fine gochugaru for the color and heat.
Zucchini: I add 60 g chopped zucchini to one serving.
Tofu: I use one 312 g tube of soft silken tofu. If you have a larger container, weigh out 312 g.
Egg: The egg is optional, but I recommend adding one to the simmering soup and letting it cook until set.
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
Stir in about 1 tablespoon (7 g) fine gochugaru. Wait to add soy sauce until after tasting the broth, since dashida is already seasoned.
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 60 g chopped zucchini, 312 g soft silken tofu (one tube), and black pepper to taste. Gently simmer until the zucchini softens and the beef is fully cooked. Taste, then add a little soy sauce or salt only if needed.
STEP 5
For a single serving, add the soondubu jjigae into hot stone pot.
I recommend adding 1 egg and letting it cook until set. The egg is optional; enoki mushrooms, green onions and jalapeños are optional toppings.
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!!
Soondubu Jjigae (Korean Tofu Soup)
Ingredients
- 150 g lean beef cut into small cubes
- 4 g sesame oil
- ½ small onion chopped
- 3 cloves garlic minced
- 250 g water
- 5 to 6 g beef or anchovy dashida stock powder
- 7 g fine gochugaru about 1 tbsp
- 60 g zucchini chopped
- 312 g soft silken tofu one tube; weigh 312 g if using a larger container
- Black pepper to taste
- Soy sauce optional, to taste after simmering
- Salt optional, to taste after simmering
- 1 egg optional but recommended
- Enoki mushrooms optional
- Green onions optional topping
- Jalapeños optional topping
Instructions
- Heat 4 g sesame oil in a small pot over medium heat. Add 150 g cubed lean beef and ½ chopped small onion; cook until the beef is browned. Add 3 minced garlic cloves and stir briefly.
- Stir in 7 g fine gochugaru (about 1 tablespoon). Add 250 g water and 5–6 g beef or anchovy dashida stock powder; bring to a simmer.
- Add 60 g chopped zucchini and 312 g soft silken tofu (one tube). Gently simmer until the zucchini softens and the beef is fully cooked. Add black pepper to taste.
- Taste the broth before adding any soy sauce or salt because dashida is already seasoned. If needed, add a little soy sauce, then salt only if it still needs seasoning.
- For the recommended egg, crack 1 egg into the simmering soup and cook until set. Add optional enoki mushrooms, green onions or jalapeños as desired, then serve hot. A stone pot is optional.
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