Soondubu Jjigae, or Korean tofu soup, is a warm, spicy stew made with silken tofu, vegetables, and often seafood or meat. Known for its rich, flavorful broth and soft tofu, soondubu jjigae is a popular dish in Korean cuisine that’s perfect for cold days or whenever you crave something comforting and hearty. This flavorful soup is simple to make and incredibly versatile, as you can easily adjust the ingredients to include your favorite proteins and vegetables.

In this guide, we’ll walk through how to make soondubu jjigae from scratch, with tips for the perfect broth, flavor variations, and serving suggestions.

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1. Ingredients for Korean Tofu Soup (Soondubu Jjigae)

Here’s what you’ll need to make this delicious, spicy Korean tofu soup:

For the Soup Base:

• Korean Chili Flakes (Gochugaru) – 2 tablespoons
• Sesame Oil – 1 tablespoon
• Garlic – 3 cloves, minced
• Onion – 1 small, chopped
• Gochujang (Korean Chili Paste) – 1 tablespoon
• Soy Sauce – 2 tablespoons
• Salt – to taste

For the Broth:

• Anchovy or Vegetable Broth – 3 cups (you can substitute with chicken or beef broth if needed)
• Dried Kelp – 1 small piece (optional for extra depth)

For the Tofu and Add-Ins:

• Silken Tofu – 1 package (about 14 oz), gently sliced into large chunks
• Zucchini – 1/2, sliced into half-moons
• Mushrooms – 1 cup, sliced (shiitake or button mushrooms work well)
• Kimchi – 1/2 cup, chopped (for extra tang and depth)
• Seafood (Optional) – 1/2 cup (shrimp, clams, or squid)
• Egg – 1 large (optional for garnish)

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2. Step-by-Step Instructions for Soondubu Jjigae

Follow these steps to make a hearty, flavorful Korean tofu soup with a deliciously spicy broth:

Step 1: Prepare the Broth

1. In a medium pot, combine the anchovy or vegetable broth with dried kelp if using. Bring to a simmer over medium heat for 5-7 minutes to let the flavors develop, then remove the kelp.
2. Keep the broth warm while you prepare the soup base.

Step 2: Make the Soup Base

1. In a Korean stone pot (or a regular pot), heat the sesame oil over medium heat.
2. Add the gochugaru and cook for about 1 minute until fragrant, stirring constantly to prevent burning.
3. Add the chopped onion and garlic, cooking until softened, about 2-3 minutes.
4. Stir in the gochujang and soy sauce, cooking for another minute until everything is well combined.

Step 3: Add the Broth and Vegetables

1. Pour the warm broth into the pot with the soup base, stirring to combine. Bring to a gentle boil.
2. Add the zucchini, mushrooms, and kimchi, allowing the vegetables to cook for about 3-5 minutes until they start to soften.

Step 4: Add the Tofu and Optional Seafood

1. Gently add the silken tofu, breaking it up slightly with a spoon but keeping large chunks intact for texture.
2. If using seafood, add it at this stage, allowing it to cook until opaque and tender, about 3-4 minutes.

Step 5: Add the Egg and Finish the Soup

1. Crack an egg directly into the soup if you’d like, allowing it to cook gently in the hot broth.
2. Taste and adjust seasoning with additional salt or soy sauce if needed.

Step 6: Serve and Garnish

1. Serve the soondubu jjigae hot in individual bowls, topped with fresh green onions or a sprinkle of sesame seeds if desired.
2. Enjoy with steamed rice on the side!

this Recipe

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3. Tips for Perfect Soondubu Jjigae

3.1 Use Fresh Silken Tofu

Silken tofu provides the best texture for soondubu jjigae, with its delicate, soft consistency that complements the spicy broth.

3.2 Adjust the Spice Level

Gochugaru and gochujang are the main sources of heat, so adjust the amount according to your spice tolerance. Less gochugaru will make the broth milder.

3.3 Simmer for Maximum Flavor

Let the soup simmer after adding the broth to blend all the flavors. This also gives the vegetables time to absorb the spicy, rich broth.

3.4 Add an Egg for Extra Creaminess

Cracking an egg into the soup right before serving adds a velvety texture and a mild flavor that balances the spice.

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4. Flavor Variations

4.1 Meat Lovers’ Soondubu Jjigae

Add thinly sliced pork belly or ground beef to the soup base for a hearty, savory flavor.

4.2 Vegetarian Soondubu Jjigae

Omit seafood and use vegetable broth to make a vegetarian version. Extra mushrooms or greens like spinach make excellent additions.

4.3 Seafood Soondubu Jjigae

For a seafood-focused version, add shrimp, clams, and squid, which add natural sweetness and depth to the broth.

4.4 Miso Soondubu Jjigae

Add a teaspoon of miso paste for an extra layer of umami flavor that pairs beautifully with the spicy broth.

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5. Serving Suggestions

Soondubu jjigae is best enjoyed with a few simple side dishes and steamed rice. Here are some ideas:

• With Steamed Rice: A bowl of steamed white or brown rice balances the spicy flavors.
• With Korean Banchan (Side Dishes): Serve with kimchi, pickled radish, or sautéed greens for a complete Korean meal.
• With Scallion Pancakes: Pair with Korean scallion pancakes (pajeon) for a delicious, savory side.
• With Extra Kimchi: Add a side of kimchi to enjoy with each bite of soup for a refreshing, tangy contrast.

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6. Storing Leftovers

Store any leftover soondubu jjigae in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop until warmed through. The flavors will deepen as it sits, making it even more flavorful the next day.

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7. Making Ahead for Easy Meal Prep

This soup can be partially prepared in advance:

1. Make the Broth and Soup Base: Prepare the broth and the base up to a day in advance and store separately in the refrigerator.
2. Combine and Heat: When ready to serve, reheat the base with the broth and add fresh tofu and any vegetables or seafood.

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FAQ

1. Can I use regular tofu instead of silken tofu?

Yes, though silken tofu is traditional for soondubu jjigae, you can use soft tofu if preferred. Avoid firm tofu, as it won’t have the same delicate texture.

2. What’s the difference between gochugaru and gochujang?

Gochugaru is Korean chili flakes, while gochujang is a fermented chili paste. Both add different levels of heat and depth to the soup.

3. Is this soup very spicy?

Soondubu jjigae can be quite spicy, but you can adjust the spice level by reducing the gochugaru or gochujang.

4. Can I make this soup vegan?

Yes, substitute vegetable broth, omit the egg and seafood, and add more vegetables or mushrooms.

5. How do I make the soup thicker?

For a thicker broth, reduce the amount of broth slightly or simmer longer to let the soup reduce.

6. Can I add more vegetables?

Absolutely! Spinach, bok choy, bell peppers, or carrots are all great additions to this soup.

7. What should I do if my soup is too salty?

Add a little more broth or water to dilute the saltiness. You can also add a few slices of daikon radish to absorb some of the salt.

8. Can I freeze soondubu jjigae?

It’s best enjoyed fresh, as tofu can change in texture when frozen. However, the broth and vegetables can be frozen without the tofu.

9. Is there a way to make this soup milder?

Add less gochugaru and gochujang, and serve with extra rice to balance the spice.

10. What kind of pot is best for soondubu jjigae?

A Korean stone pot (dolsot) retains heat well, but any heavy-bottomed pot works perfectly for this soup.

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Korean tofu soup, or soondubu jjigae, is a warm, comforting meal that’s both spicy and satisfying. With its soft tofu, rich broth, and customizable ingredients, this dish is perfect for chilly days or whenever you want a flavorful, cozy meal. Enjoy this traditional Korean favorite with your favorite sides and savor every spicy, savory spoonful!