Soondubu Recipe: How to Make Korean Tofu Stew
Written by MasterClass
Last updated: Nov 26, 2024 • 2 min read
Soondubu jjigae is a spicy Korean soft tofu stew that gets a blast of umami from a simple homemade anchovy stock.
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What Is Soondubu?
Soondubu jjigae (also spelled sundubu-jjigae) is a Korean dish featuring pieces of silken tofu braised in a spicy, briny broth packed with umami from dried kelp, dried anchovies, and fish sauce. Gochugaru (Korean chili flake) or gochujang (fermented chili paste) and kimchi add heat. Chefs and home cooks traditionally serve soondubu in the same ttukbaegi (clay pot) in which it’s cooked.
3 Tips for Making Soondubu
This tofu soup is a cold-weather staple in Korean restaurants and home kitchens alike. Here’s how to make it your own.
- 1. Adjust the heat level to your preference. Soondubu is a beat-back-the-chill kind of soup laced with spicy, salty heat, but you can dial the level of spiciness up or down depending on who you’re cooking for. Gochugaru, a Korean chili pepper powder found in Asian grocery stores, has a more floral, sweet heat than the more commonly available crushed red pepper flakes, which tend to add heat and little else.
- 2. Include meat and seafood, or make it vegetarian. There are many different varieties of soondubu, featuring additions like clams, mussels, pork belly, or beef. To make a vegetarian soondubu, use mushrooms, diced zucchini, and dark leafy greens.
- 3. Serve soondubu with assorted side dishes. Soondubu goes best with freshly steamed rice and banchan (side dishes) like sigeumchi namul (blanched and seasoned Korean spinach) or oi muchim (Korean cucumber salad).
Spicy Soondubu Jjigae Recipe
makes
prep time
5 mintotal time
45 mincook time
40 minIngredients
- 1
To prepare the anchovy stock, bring 4 cups of water to a boil in a large pot.
- 2
Add the dried kelp and dried anchovies, and lower the heat to a rolling simmer. Cook for 15 minutes, then remove the pot from the heat and strain out the kelp and anchovies using a spider strainer. Discard the solids.
- 3
In a large, heavy-bottomed pot, Dutch oven, or earthenware pot like a ttukbaegi, heat the vegetable oil over medium-high heat.
- 4
Add the minced garlic and diced onion and sauté just until softened, about 5 minutes.
- 5
Add the chopped kimchi plus 1 tablespoon of the kimchi juice.
- 6
Add 2 cups of the anchovy stock and bring to a boil.
- 7
In a small bowl, combine the gochugaru or gochujang, sesame oil, soy sauce, fish sauce, and sugar and mix well.
- 8
Add the chili mixture to the broth and stir well to combine.
- 9
Season the stew with salt and pepper to taste.
- 10
Add the mushrooms and continue to cook until they are tender, about 5 minutes.
- 11
Using a spoon, lower large chunks of the tofu into the broth.
- 12
Cook the tofu until warmed through, about 5 more minutes.
- 13
Crack both eggs over the pot and garnish the raw eggs with sliced scallions.
- 14
Using chopsticks, break the egg yolks and stir them into the stew.
- 15
Serve the soondubu over or alongside steamed rice.
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