Soondubu Jjigae (Korean Soft Tofu Stew)

A spoonful of soondubu jjigae with silken tofu, pork belly, and green onions lifted from a korean stone pot of spicy soft tofu stew.

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Soondubu Jjigae (Korean Soft Tofu Stew)

Soondubu Jjigae (also called sundubu jjigae, or Korean soft tofu stew) is silky soft tofu, pork belly, and sour kimchi in a spicy, rich broth, with eggs cracked right into the bubbling pot! This one-pot meals uses store bought milky white Korean bone broth to save time, for a comforting stew that can feed the whole family in 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Cuisine: Korean

Servings:

Author: Chris Joe

Ingredients

½ tbsp neutral oil
1 small white onion thinly sliced
4 stalks green onions thinly sliced, whites and greens separated
3 cloves garlic grated
10 ounces pork belly cut into thin strips
¼ tsp kosher salt
¼ tsp black pepper
1 cup well-fermented kimchi roughly chopped
2 tbsp coarse gochugaru
1 tbsp Korean soy sauce
1 tbsp Korean fish sauce
½ tsp sugar
4 cups beef bone broth
2 tubes sundubu soft tofu about 11 to 12 ounces each
2 large eggs
Steamed short-grain white rice for serving

Instructions

In a 3.5-4 quart pot or Korean earthenware pot (ttukbaegi), heat the neutral oil over medium heat. Add the pork belly and season with the salt and pepper. Sauté until the pork is no longer pink and some of the fat has rendered, 3-4 minutes.
Add the onion, green onion whites, and garlic and sauté until softened and fragrant, about 1-2 minutes.
Add the kimchi and gochugaru and stir to coat. Continue cooking over medium high heat, stirring constantly, until the gochugaru darkens slightly and smells toasted, 30 seconds to 1 minute. Do not over toast otherwise the gochugaru will become bitter.
Season with the soy sauce, fish sauce, and sugar and stir to combine, scraping up any browned bits from the bottom of the pot.
Add the beef bone broth and bring to a boil. Reduce the heat to medium and simmer for 10 minutes.
Cut the tofu tube in half and squeeze the tofu directly into the pot. Break it into large chunks with a spoon and simmer for 2–3 minutes, until heated through. Taste and adjust the seasoning if needed.
Crack the eggs into the bubbling stew and scatter the green onion greens on top. Let it boil for 1 minute to lightly poach the eggs. Serve immediately with freshly steamed rice and enjoy!

Video

Notes

Which Tofu Should You Use?

soft tofu (soondubu/sundubu) - this is the traditional choice! Almost no water is pressed out, creating silky, custard-like pieces that soak up that spicy broth. You can also buy tofu labeled "silken tofu".
medium firm tofu - this is still tender but holds the shape a bit better in the hot broth. I prefer this type for my Kimchi Jjigae, or Korean Kimchi Stew!
firm/extra firm tofu - this will hold its shape in the stew, despite boiling and has a heartier, meaty bite. I use this in Chinese recipes like my Mapo Tofu or Crispy Salt and Pepper Tofu because I want the tofu to hold its shape

Spice Level – For a milder stew, use 1 tbsp of gochugaru or less. For a spicier one, you could add in a sliced serrano pepper or jalapeno when sauteing in step 2!

Customize It – Swap the pork belly for clams and shrimp to make seafood soondubu (haemul sundubu), or use pork shoulder for a lighter version. If using shrimp or clams, do not saute them with the aromatics in step 2. Simply add the seafood with the beef bone broth in step 5 and let them simmer until cooked through. For vegetarian, skip the pork, use veggie broth, and swap the fish sauce for extra soy sauce. Enoki mushrooms, shiitake, zucchini, and spinach are all delicious add-ins!

Storage – Store any leftover Soondubu Jjigae in an airtight container in the refrigerator for up to 2 days. Reheat on the stove until warmed through. The eggs will cook through and the tofu will get softer, but it’s still delicious! I do not recommend freezing the finished stew because the tofu’s texture won’t be the same when it’s defrosted.

Make Ahead – Make the broth up until you add the tofu and refrigerate for up to 3-4 days. Reheat and add the tofu and eggs right before serving.

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