korean soondubu jjigae recipe
- The Best korean soondubu jjigae recipe
- Classic Korean Soondubu Jjigae (Soft Tofu Stew)
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Korean Soondubu Jjigae (Soft Tofu Stew) Works
- ❓ Frequently Asked Questions About Korean Soondubu Jjigae (Soft Tofu Stew)
The Best korean soondubu jjigae recipe
What I love most about this recipe is how it balances flavors—bright and tangy from the kimchi, deep and umami from the pork, and the silky texture of the tofu. It’s a dish that feels indulgent but also surprisingly light, thanks to the way the tofu stays tender without being mushy. Plus, it’s packed with nutrients. The tofu is a great source of plant-based protein, and the pork adds iron and healthy fats. It’s also a great way to use up leftover pork belly or extra kimchi, making it a practical choice for meal prep. Whether you’re cooking for a small family or feeding a crowd, this stew is always a hit—simple enough to impress but never complicated.
Classic Korean Soondubu Jjigae (Soft Tofu Stew)
A comforting stew made with silken tofu, aromatic vegetables, and a rich, spiced broth. Perfect for a cozy meal.
🥘Ingredients
- 1 cup silken tofu, drained and mashed
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup warm water
- 1 lb silken tofu, cubed
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 cup diced mushrooms
- 1 cup vegetable broth
- 1/2 cup gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 tsp minced ginger
- 1/2 tsp red pepper flakes (optional)
- Fresh cilantro, chopped
- Sesame seeds
- Green onions, sliced
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
2
In a large bowl, combine mashed tofu, flour, salt, pepper, and warm water. Stir until smooth and well-coated. Let rest for 10 minutes. -
3
Preheat a skillet over medium-high heat. Pour the dough mixture into the skillet and spread evenly. Cook for 2–3 minutes until golden brown on one side. Flip and cook for another 2–3 minutes. Transfer to the prepared baking sheet. -
4
In a large pot, combine vegetable broth, gochujang, soy sauce, sesame oil, sugar, ginger, and red pepper flakes. Bring to a simmer and let it cook for 5 minutes. -
5
Add cubed tofu, onion, carrot, zucchini, and mushrooms to the pot. Simmer for 15–20 minutes until the vegetables are tender. -
6
Carefully transfer the baked tofu dough into the pot. Simmer for another 5 minutes to let the flavors meld. -
7
Garnish with chopped cilantro, sesame seeds, and sliced green onions before serving.
🔧Equipment
- Mixing bowls
- Large pot
- Skillet
- Knife and cutting board
- Colander
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of coconut milk to the stew base.
- Ensure the dough is well-coated in flour to prevent sticking while baking.
- Adjust the spice level by adding more or less gochujang or red pepper flakes.
Watch Video Of How Classic Korean Soondubu Jjigae (Soft Tofu Stew) Works
❓ Frequently Asked Questions About Korean Soondubu Jjigae (Soft Tofu Stew)
1. What is the secret to keeping the tofu soft and tender in soondubu jjigae?
To ensure the tofu stays silky and not rubbery, use a mix of 1 cup high-quality silken tofu and ½ cup regular tofu (like firm or extra-firm). Blend the silken tofu very finely—about the texture of hummus—while the other tofu is finely chopped. This combo gives the stew its signature creamy, melt-in-your-mouth quality.
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2. Can I substitute a different type of meat in this stew?
While pork belly or beef short ribs are traditional, you can use 1 pound chicken thighs (bone-in, skin-on) or 1 pound shrimp (peeled and deveined) for a lighter version. For extra richness, add a splash of 1 tablespoon soy sauce or a dash of ½ teaspoon fish sauce to balance flavors.
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3. How do I avoid the stew from becoming too watery?
To thicken the stew without overcooking the tofu, stir in 1 tablespoon cornstarch mixed with 1 tablespoon cold water before adding the tofu. Simmer gently for 2–3 minutes until the mixture thickens slightly. If needed, reduce the heat and simmer longer, but avoid boiling vigorously.
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4. Why does the stew taste bland if I use store-bought miso paste?
Store-bought miso can be too salty or lack depth, so for the best flavor, use 1 tablespoon white miso paste and 1 tablespoon red miso paste (or 2 tablespoons of either, depending on preference). Add the miso at the end of cooking so it doesn’t break down the texture. For extra umami, add ½ teaspoon of dried shiitake mushrooms (soaked and chopped) to the broth.
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5. Can I make this stew ahead of time?
Yes! Soondubu jjigae tastes even better the next day. Let it cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on low heat, stirring occasionally, until hot. If the tofu feels dry, add a splash of 1 tablespoon warm water or broth before serving.
