Soondubu Jjigae
A bubbling soft tofu stew with kimchi, zucchini, mushrooms, gochugaru, and an egg cracked in at the end.
Prep
15 minutes
Cook
20 minutes
Level
Easy
Serves
3
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Instructions
- 1
Cook kimchi, garlic, and gochugaru in a small pot until fragrant.
- 2
Add stock, zucchini, mushrooms, and soy sauce; simmer until vegetables soften.
- 3
Spoon soft tofu into the broth in large pieces.
- 4
Simmer gently for a few minutes so the tofu warms through.
- 5
Crack in an egg and finish with scallions.
Tips
Use very soft tofu and add it gently so it keeps some larger pieces.
Start with less gochugaru if you are sensitive to spice.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate stew without the egg for up to 3 days.
- Add a fresh egg when reheating if you want the best texture.
Substitutions
- Use spinach instead of zucchini for a faster-cooking vegetable.
- Use chicken stock if you prefer a richer broth.
What to Serve With
- Serve with steamed rice.
- Add cucumber salad or roasted seaweed on the side.
Common Mistakes
- Do not boil the tofu roughly because it can break into tiny pieces.
- Do not add too much soy sauce before tasting the kimchi, which may already be salty.
Recipe FAQ
Can I make soondubu jjigae vegetarian?
Yes. Use vegetable stock and check that your kimchi is seafood-free.
Can I use firm tofu?
Firm tofu works, but the stew will not have the same silky texture.
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