Heartwarming Korean Tofu Soup Recipe: A Taste of Tradition
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.
Servings: 3 Servings
Calories: 159kcal
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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
Calories: 159kcal | Carbohydrates: 6g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 82mg | Sodium: 715mg | Potassium: 311mg | Fiber: 2g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg