Korean Soft Tofu Soup (Sundubu-jjigae)

Korean Soft Tofu, Sundubu-jjigae (or sometimes I see called Soondubu-jjigae) is incredible. I love the spicy and pungent broth, tender and delicious proteins, and soft and delicate tofu in the bubbling hot spicy stew. The recipe is adapted from @maangchi version. I even picked up some Korean earthenware bowls at a local Restaurant Supply store so the girls and I could get the full SGD Tofu House experience at home. So glad I learned how to make this, the girls and I will definitely be having more tofu stew in the future.

Broth Ingredients:
6 cups of filtered water
1/2 pound Daikon, sliced
6 dried anchovies, guts, and head removed
1 shitake mushrooms
1/4 ounce dried kelp

Soft Tofu Soup Ingredients (2 bowls)
4-5 cups broth
12 ounces beef ribeye or flank, small cubes
1 11-ounce package Soon Tofu
2 eggs
1/2 onion, diced
3 green onions, rough chop
4 garlic cloves, minced
1/4 cup fish sauce
~ 1 teaspoon salt, more or less to taste
1 teaspoon sugar
1/4 cup gochugaru, more or less depending on how spicy you want
1 tablespoon toasted sesame oil
1/4 teaspoon ground black pepper
3 green onions, chopped (for garnish)
1 tablespoon cooking oil


Make Broth – Bring 6 cups of filtered water to a boil. Add daikon, dried anchovies, mushrooms, and dried kelp. Rapid simmer for at least 30 minutes and set aside.

Make Gochugaru Paste – Combine gochugaru, pepper, and sesame oil and mix well.

Make Soft Tofu Soup – Add 1 tablespoon of oil into a medium stockpot. Sauté chopped onions and green onions for a few minutes until onions begin to brown. Add garlic and cook for another minute. Add Beef and stir around for 2-3 minutes. Add strained broth and simmer for 7 minutes or until the beef is tender. Season with fish sauce, and salt. Add gochugaru paste and simmer for another 5 minutes. Add soft tofu and break up into chunks Season to taste. Scoop soup into bowls, crack an egg in it and garnish with chopped green onions. Enjoy with steamed rice.


  • Substitute your favorite protein for beef.
  • I like to add baby clams or shrimp for some surf or turf action.
  • Add more or less gochugaru depending on how spicy you want it.
  • If you don’t have broth ingredients, it is okay to use whatever broth you have available.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a website or blog at WordPress.com

Up ↑

%d bloggers like this: