There’s nothing like a steaming bowl of Korean tofu soup on a cold day. Known as Sundubu Jjigae, this spicy Korean tofu stew is one of Korea’s most beloved comfort food dishes. With its bold flavors, silken soft tofu, and rich broth, it’s no wonder you’ll find it in nearly every Korean restaurant. Served bubbling hot in a stone pot, often with a raw egg cracked in just before serving.
Traditionally, this Korean stew—specifically Haemul Sundubu Jjigae—features an assortment of seafood like prawns, clams, and squid, plus a bit of pork belly.
But today’s recipe is made for home cooks everywhere.
Whether you’re shopping at your local grocery store, a Korean grocery store, or browsing Asian markets or online, you’ll find several simple ingredients and protein options that make this dish more accessible and affordable.
Traditional Proteins and Budget-Friendly Alternatives
The original recipe uses fresh seafood—think prawns, clams, and squid—along with anchovy stock and a small amount of pork belly. It’s a flavor-packed mix with a classic Korean taste.
However, if seafood is too expensive, or it’s hard to find where you are from. Or maybe you’re not into some of the seafood options. We have some swapping ideas for you.
- Ground beef or ground pork
- Thinly sliced chicken breast
- Extra firm tofu or firm silken tofu for a vegetarian option
- Vegan kimchi and vegetable broth for a plant-based version
- Canned clams or frozen shrimp as a budget seafood option
- Want it spicier? Add more Korean hot pepper paste or chili sauce.
This flexibility makes Tofu Soup one of our favorite Korean recipes to cook at home.
Heartwarming Korean Tofu Soup Recipe: A Taste of Tradition
As an Amazon Associate I earn from qualifying purchases.
Kitchen Essentials
Ingredients
Main Ingredients:
- 1 Tablespoon Vegetable Oil or olive oil
- 2 Cloves Garlic minced
- 2 Green Onions chopped (white and green parts separated)
- 1 Teaspoon Red Pepper Flakes Korean Red Pepper Flakes (gochugaru)
- 1 Tablespoon Soy Sauce
- 1 Teaspoon Fish Sauce
- 1/2 Cup Kimchi with a little kimchi juice
- 1/2 Cup Shiitake Mushrooms sliced or enoki mushrooms
- 2 Cups Anchovy Stock or chicken stock, vegetable broth, or dashi packet with 2 cups of water
- 10 Ounces Soft Tofu 1 Tube or package (about 10–12 oz) silken soft tofu
- 1 Raw Egg optional
- 1/4 Teaspoon Black Pepper
- Drizzle of sesame oil
- Toasted sesame seeds for garnish
Standard Protein in Haemul Sundubu Jjigae – Seafood Tofu Soup:
- 5 Raw Prawns peeled and deveined
- 6 Littleneck Clams scrubbed clean
- 1/4 Cup Squid sliced into rings
- 2 Ounces Pork Belly thinly sliced or ground pork (optional but traditional)
Instructions
- In a large pot, stone pot, or earthenware pot, heat vegetable oil over medium-high heat.1 Tablespoon Vegetable Oil
- Sauté garlic and the white parts of the green onions for 1–2 minutes until fragrant.2 Cloves Garlic, 2 Green Onions
- Stir in Korean chili flakes and cook another minute to bloom the spice.1 Teaspoon Red Pepper Flakes
- Add kimchi, soy sauce, fish sauce, and mushrooms. Stir-fry for 2–3 minutes.1 Tablespoon Soy Sauce, 1 Teaspoon Fish Sauce, 1/2 Cup Kimchi, 1/2 Cup Shiitake Mushrooms
- Pour in the anchovy broth (or other stock) and bring to a gentle boil over medium heat.2 Cups Anchovy Stock
- Add the seafood (prawns, clams, squid) and pork belly. Simmer until the seafood is almost cooked and clams open, about 3–4 minutes.5 Raw Prawns, 6 Littleneck Clams, 1/4 Cup Squid, 2 Ounces Pork Belly
- Gently add the silken soft tofu, breaking it into large chunks with a spoon.10 Ounces Soft Tofu
- Crack a raw egg into the middle of the stew and let it poach for 1–2 minutes (optional).1 Raw Egg
- Finish with a drizzle of sesame oil, black pepper, and green parts of green onions. Top with sesame seeds and a dash of chili oil if desired.1/4 Teaspoon Black Pepper, Drizzle of sesame oil, Toasted sesame seeds
Your Own Private Notes
Nutrition
Why You’ll Love This Spicy Korean Tofu Soup
- Perfect for a weeknight meal
- Easily customizable with your choice of protein
- Made with pantry staples like soy sauce, sesame oil, and Korean chili flakes
- A warm, savory stew packed with flavor and spice
- Feels fancy, but comes together in about 25 minutes
- This is a great weeknight meal—fast, healthy, and deeply satisfying.
Serving Suggestions
Serve hot with a bowl of steamed rice and Korean side dishes like napa cabbage kimchi, pickled radish, or seaweed salad. It’s one of those favorite dishes that tastes even better the next day.
Use a small pot or earthenware pot to serve. For individual servings it’s just like they do at Korean restaurants.
- This is a great weeknight meal—fast, healthy, and deeply satisfying.
🧊 Storing Leftovers
Let the soup cool and transfer it to an airtight container. Store in the fridge for 3–4 days. It reheats well in a small pot over medium high heat. You may need to add a splash of broth or cups of water to thin it out the next day.
30 Minute Meal – Comfort Food
Whether you’re craving a savory stew or just want to explore more flavors, this Korean spicy tofu soup is a must-try. It’s one of those recipes that hits all the right notes—spicy, warming, and loaded with flavor.
covered. Even without a trip to a Korean grocery store, you can enjoy one of Korea’s most delicious meals right in your own kitchen.
My daughter loves this spicy soup.