This spicy sundubu jjigae is made with thinly sliced meat and kimchi. It takes less than 30 minutes, making it perfect for a weeknight meal! Hearty and warming!
Do you have a Korean tofu house near you that specializes in sundubu jjigae (순두부찌개)? Restaurants usually offer several variations (seafood, meat, vegetables, combination, etc.) on the menu. Which is your favorite variation?
This sundubu (or soondubu) jjigae recipe is made with ripe kimchi and thinly sliced meat. Try making it at home. You will be pleasantly surprised to find out how quick and easy this hearty, flavorful stew is.
For other variations, check out Haemul sundubu jjigae (seafood soft tofu stew) and Deulkkae sundubu jjigae (soft tofu stew with perilla seeds) which is mild and vegan.
The tofu
Sundubu (or s00ndubu) is tofu that’s not pressed, so it has a high water content and an extra silky, velvety texture. I always keep a package or two in the fridge, and whip up this bubbling pot of flavorful stew when I need to create something warm and comforting quickly.
Other ingredients for sundubu jjigae
This recipe combines kimchi and pork, a classic match. Feel free to use beef, chicken, or seafood and switch out the pork. For best results, always use fully fermented kimchi to cook with.
- ⅓ cup thinly sliced kimchi
- 3 ounces pork or beef
- 1 scallion, finely chopped
- 1 egg – optional
Mushrooms are a good substitute if you don’t like meat. If you start with vegan kimchi, you can even make the stew vegan.
For the soup base, I like to use anchovy broth, but water is totally fine.
- 1 to 3 teaspoons gochugaru (Korean red chili pepper flakes)
- 1 tablespoon sesame oil
- 1 cup water or anchovy broth
- 2 to 3 tablespoons juice from kimchi, if available
- 1/2 teaspoon saeujeot (salted shrimp) or salt to taste
- pinch black pepper
If you have some salted shrimp (saeujeot, 새우젓) leftover from making kimchi, use a little to season the stew instead of using salt. It really enhances the flavor of the stew. My secret ingredient!
Sundubu jjigae is often served with a raw egg to be cracked in to the boiling hot stew at the table. The egg adds richness to the stew, but you don’t need to add an egg if you don’t want to. It’s a matter of preference.
Watch how to make it
More sundubu jjigae recipes:
Haemul sudubu jjigae (seafood soft tofu stew)
Deulkkae sundubu jjigae (soft tofu stew with perilla seeds) – vegan
Sundubu ramyun
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 1 package (12 ounces) sundubu extra soft/silken tofu
- ⅓ cup thinly sliced kimchi
- 3 ounces pork or beef
- 1 to 3 teaspoons gochugaru (Korean red chili pepper flakes)
- 2 teaspoons minced garlic
- 1 tablespoon sesame oil use a little more if using more gochugaru
- 1 cup water or anchovy broth See note
- 2 to 3 tablespoons juice from kimchi
- 1/2 teaspoon saewujeot (salted shrimp) or salt to taste
- pinch black pepper
- 1 scallion, finely chopped
- 1 egg - optional
Instructions
- Cut the meat and kimchi into small thin strips. Add the kimchi, meat, gochugaru, garlic and sesame oil to a small pot, and place it over medium heat.
- Stir-fry until the meat is almost cooked, 3 - 4 minutes.
- Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.
- Add the soft tofu in big chunks. Stir in the salted shrimp (or salt) to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion just before removing the pot from the heat. If desired, crack an egg into the stew to serve while it’s still boiling hot.
Kira says
Thank you so much for this recipe! Sundubu jjigae has become my favorite Korean soup and I’m so glad I can make it at home. Something strange has happened the last two times I’ve made it and I’m perplexed. Within a couple of minutes of adding the Pulmone tofu, it’s no longer soft but a little bit tough. It’s still delicious, but I miss the soft tofu I had before 🙁 The only thing I’ve changed is I have substituted the meat for pork and vegetable mandu that I add after the jjigae is done cooking but everything else (heat level, time cooking, ingredients (I don’t add shrimp but previous batches I’ve made have been fine)) is exactly the same. Do you think the lack of meat might be causing this or is there something up with the tofu? (Both of the tubes are from the same hmart and have the same expiration date) Thank you!
Hyosun says
hmm.. That is strange! I’ve never seen sundubu turning tough. I don’t think the meat or mandu has anything to do with it. Yea I’m thinking something was up with sundubu to begin with. See how it turns out with your next batch of sundubu from Hmart.
Clara says
Its the soft tofu right? Not the firm Pulmone tofu.
Priscilla Alaniz says
Hello!
Amazing recipe, thank you! What is the tool that you use on the garlic in the YouTube video?
Thanks
Hyosun says
Thanks! It’s just the flat end of the knife.
Abby says
Delicious! I used powdered hondashi to make the broth and it turned out quite good. Used beef short ribs rather than thinly sliced meat. Very forgiving and easy to make changes if needed. Fabulous recipe!
James Lee says
Hello , Thanks for your recipe, But I can’t seems to get that freshness of seafood taste when eating in an authentic Korea restuarant , more like rich shrimp taste that you ant to keep spooning into your mouth one after another. Please advise where or how this special taste comes from ? Anchovie or seaweed or ?
Hyosun says
Anchovy broth and/or salted shrimp (saeujeot) can help with that. But, there’s also a secret ingredient most restaurants use – MSG!
Marie says
I’ve tried making this recipe using a store bought anchovy sauce. It was overwelmingly salty and I had to throw it away. I tried again but this time I diluted the anchovy sauce with water (1/2 and 1/2). I tasted it first and it was still way too salty. I diluted that again twice more and finally reached a point where it was okay. Not sure if what I have is a concentrated type of anchovy sauce or what, but it is surely too salty to use straight. Any suggestions?
Hyosun says
If you’re talking about Korean anchovy sauce, it’s very salty and to be used in a small amount to season. Start with the water amount in the recipe and just use the small amount (starting with a teaspoon or two, depending on other ingredients used such as kimchi) of anchovy sauce to season to taste.
Vicky T. says
I made this recipe last night using pork belly, skipped the anchovy stock and salted shrimp, and it was still SO good! My partner said it tasted “restaurant quality” – what a win! It was pretty spicy, and I used only two teaspoons of gochugaru. My toddler still braved the spice and loved the soft tofu – will have to look for other, less spicy recipes that use soon tofu for him to try!
Sarah says
My mother is both Korean , and bad at directions! So I tried your recipe when I forgot how to make homemade SOONDUBU and … Wow! So good! I made it with a little beef dashida instead of anchovy stock and it was delicious 🙂 thank you for sharing an easy and delicious recipe!
Forest says
Me and my fiance often went on dates early in our relationship to a little local restaurant called Tofu House that basically just served this stew but with many variations. We haven’t been there since the pandemic started and it’s been missing from our lives. Tonight, we tried this recipe and I’m just going to say, it was life changing. It tasted exactly like the stew we knew and loved and it was so easy to make! This is definitely going to be a staple in our lives from now on and I already know once we have kids, we’ll make it for them often. Thank you so much for sharing.
Hyosun says
Wow that’s great to hear!! I’m so glad you were able to enjoy your restaurant favorite at home and this will be a staple in your home. Thank you so much for letting me know!
Bellamy says
I really appreciate and enjoy the recipe style. Home-cooked meals are full of variation, and your writing did a wonderful job explaining how to make and modify with what’s on hand. Thank you!
Moriah says
This has become one of my go to recipes. Easy to make and is super delicious! I usually use ground pork instead since that’s what I have on hand and that seems to work out well!
Laura says
I’ve made this before and it’s great! I’m making it again tonight with my homemade kimchi!
Jessica says
THANK YOU for this amazing yet simple recipe!!! I just made this for the first time and it came out delicious! I’m so glad that I can use any flavored broth and it still came out like an authentic stew.
Hyosun says
AWESOME!! Thank YOU for trying it out! I’m very happy to hear it turned out well for you.
Lacey B. says
This is one of my go-to recipes for a quick and satisfying meal! I love Korean food, but the two restaurants in my area that serve this stew get it wrong in so many ways (wrong tofu, and no flavor.) this recipe keeps my cravings at bay until I can travel to Houston to enjoy the real stuff! I love it with the pork belly, but I’ve been substituting sliced shiitake mushrooms to cut the fat, and my boyfriend asks me to make this regularly. Thank you for the wonderful recipe, and all the great tips that enable me to customize it to our liking. Your website is a lifesaver!
Andre says
Hi Hyosun! I really want to try this recipe but is it possible to replace the red chili pepper flakes with cayene powder instead? Or will it change the taste by a lot.
Thank you so much!
Chris says
I’ve been searching for a great sundubu jjigea recipe and this is it! Followed the recipe exactly with one mistake- I put 3 tablespoons of gochugaru instead of teaspoons… my wife and I love spicy and it still turned out incredible. Just finished the leftovers for lunch 🙂
Hyosun says
wow 3 tablespoons of gochugaru is a lot for this little stew, but happy to hear you and your wife still enjoyed it!
Jenn says
Just made this Vegan. Just substituted with ground plant base meat and skipped the shrimp and anchovy flavors. This was a very yummy recipe. Thanks
Hyosun says
Great! I love hearing about the modifications made for a vegan version! Thank you!
Karen says
Sooo good! I’ve already made this twice this past month. Super delicious and easy to make. Thanks for sharing ❤
Chelsea says
Hi! I keep making soondubu jiggae from your recipe, and even using some of the substitutions from the comments! It’s so good!
I was wondering how too and how long we can store it? I meal prep now, and am eating this for lunches for a few days, so I want to make a big batch, but I don’t want anything to go bad. What do you suggest?
Hyosun says
oh sorry about the late reply! This should be okay for up to 4 days. And sundubu doesn’t freeze well. The texture will be altered.
Jina says
I was craving soondubu, but with the pandemic it’s hard to satisfy these luxuries. I was always afraid to tackle stews because I thought it took too much time or too much ingredients. I loved all your other recipes and thought I’d give this a try. I added oyster and enoki mushrooms (I love mushrooms). Instead of anchovy broth, I made broth from water & fish sauce and used that. Both my husband and my son had two helpings. This will be a go-to recipe for my soondubu stew cravings!
Hyosun says
That’s great to hear! Great modifications!
Yvonne Chan says
I love this recipe. I have tried a few recipes from your blog. All of them were easy to follow and accessible for a Korean food newbie like myself. I appreciate the substitutes you suggest as not all the ingredients used in Korean cooking are easy to get.
Thank you. Stay safe everyone
Michelle says
I’ve lost count of how many time i’ve done this recipe, especially now that i’m making my homemade kimchi – it’s truly become one of my winter staples. So tasty, so comforting. If I want to jazz it up a little bit, i throw a handful of rice cakes in it. I love it!
Hyosun says
Awesome! Can’t beat homemade kimchi, and a nice idea with rice cakes!
Frances S. says
Yummy!! I made this tonight for dinner and my hubby and I loved it. Perfect for a chilly night. I used chicken stock instead of water and a dash of fish Dashi powder since I did not have anchovy broth (will have to buy it next time). I also added enoki mushrooms and it was delicious!! Put together a few side dishes and it’s just as good as when we eat out. Thank you so much for this recipe! This one is going into our dinner rotation.
Hyosun says
Awesome! Happy to hear you and your husband loved it. This is definitely on our dinner rotation as well.
Emm says
Soo good and tastes just like BCD tofu house! I subbed some ingredients to use up what I had at home:
Anchovy broth – subbed with dashi broth made with water and instant dashi powder
Gochujaru – subbed 1:1 with gochujang and some extra red pepper flakes
Kimchi – onion since kimchi in the fridge expired
Made a double batch and tossed in a pack of frozen zucchini mix from Costco when the tofu went in.
teressa says
Hi! What do you mean, your kimchi expired? Meaning it had gone bad? It’s pretty hard, almost impossible, for authentic kimchi to go “bad” – it just gets extra funky! 🙂
J. says
I made this for the first time tonight – it was delicious!!! This dish tastes exactly the same as the ones in the authentic Korean restaurants! Thank you for sharing!
Elizabeth says
This was delicious! Thank you for sharing!!
Sky says
Thank you so much for sharing the recipe! This was the first real Korean recipe I made on my own, my mom was a Korean American adoptee so we missed out on traditional Korean home cooking. I made a few substitutions due to not having ingredients on hand, but it still turned out tasty.
Michael says
Hello Hyosun, I wanted to ask: instead of making your own broth using real anchovies, what do you think about using anchovy dashida (powdered anchovy stock) such as this one: https://www.amazon.com/Anchovy-Dashida-Fish-Stock-300g/dp/B00QCDLFI0
Can’t wait to try this recipe. I’ve made your galbi jjim, spicy galbi jjim, and gamjatang and they’re all a hit with my family. Thank you and keep up the great work!
Hyosun says
Hello Michael! It’s a personal preference. Some people don’t mind MSG and use something like that to enhance the flavors. Happy to hear your family like those dishes! Hope you find many more.
Larry White says
All I can say Hyosun is kamsamnida for all of your recipes. They have been “spot on.” My palate thanks you. Keep up the good work…
Linda L says
My family of five including three teens loves your authentic Korean recipes and Kimchi Soon Dubu Jjigae is the fist video I watched. The video was excellent – clear, included helpful tips and genuine. I look forward to more posts!
Claire says
Thank you for creating this wonderful recipe!! The best kimchi soondubu jjigae ever. I finished it in 15 mins. Too bad I need to set some aside for my mom to taste. Lol. I wish I can share a photo here in the comment section! Also the video was super helpful ♡
Hyosun says
That’s great to hear, Claire! Hope your mom liked it as well. Also happy to hear the video was helpful. If you are on social media, Facebook or Instagram, you can share photos there. Thank you so much for coming by and for the feedback!
Rocky says
Hi Hyosun,
I’m so glad I came across your web site with so many recipes to boot!!
I made the soondubu jigsaw tonight and it was fantastic! While I do love BCD tofu house I just found their food to be too salty (especially their tofu soups), but with your recipe I had a great starting point and could control the seasonings! Thank you thank you thank you! The pictures and the video were extremely helpful too!
Coco says
Thank you for this recipe! I made it tonight and it was so easy and delicious! I wish I realized sooner how easy it was to make soondubu at home!!
And for the mandatory substitution statement… 😉 I had run out of gochugaru, so I substituted for a combination of some non-Korean red pepper flakes and a tablespoon of extra spicy gochujang (just skipped the salt!).
Hyosun says
Better late than never, right? Great to hear it turned out nicely even with the substitutes! Thank you for letting me know!
Stella says
This is delicious! I used minced pork for protein, and fish sauce instead of salted shrimp, and it turned out great. Thanks for the recipe!
Hyosun says
Great! Thanks for letting me know.
Anna says
Hello! I’m 15 and I usually cook for myself, and I’ve recently been trying out Korean cuisine for the first time and I can say that this was delicious! Most of the ingredients are accessible where I live, and those that I couldn’t find, I just substituted. I used beef, instead of pork, and also added 2 tbsps of fish sauce which took the meal to next level. I’ve seen someone do that on YouTube.
Tasty and quick dish to make, which I’ll be definitely make again! Thank you for the recipe❤️
Hyosun says
Great! It’s awesome that you’re trying new cuisines so early in your life. Happy cooking!!
Mila Deych says
How much fish sauce did you use??
Hyosun says
just use a little bit, maybe a teaspoon if you’re using everything else in the recipe.
Krishia says
Gamsahabnida Ajumma! I grew up with a Korean boss, I was with her for 10 years. Her whole family embraced me and I them. She is a mom to me and that is exactly what I call her, my Korean mama. Life moves on and unfortunately, I had to spread my wings and fly and pursue my career else where, with her support I was able to do so. One thing I deeply missed was the home cooked Korean dishes. This truly hits the spot and makes me think of how blessed I am to have my Korean family in my life! Thanks for this easy at home recipe. I am tempted to make this again tomorrow.
* I added a lot more chili since I love the spice!
* Also added some rice cake to it.
Krishia says
Gamsahabnida Ajumma! I grew up with a Korean boss, I was with her for 10 years. Her whole family embraced me and I them. She is a mom to me and that is exactly what I call her, my Korean mama. Life moves on and unfortunately, I had to spread my wings and fly and pursue my career else where, with her support I was able to do so. One thing I deeply missed was the home cooked Korean dishes. This truly hits the spot and makes me think of how blessed I am to have my Korean family in my life! Thanks for this easy at home recipe. I am tempted to make this again tomorrow.
* I added a lot more chili since I love the spice!
Hyosun says
That’s nice! Thanks for sharing your stories. I’m glad to hear you’re making Korean food yourself and remembering your Korean family.
Jenisha says
Tried this recipe and it was delicious and really easy to follow. My only substitute was using 1 teaspoon of Gochujang instead of Gochugaru since the nearest Asian store did not have any Gochugaru. Gochujang seems to be more prone to stick to the pan so that’s something to consider
lyn says
Hi! I just tried this today, and it was so simple and so easy to cook! Thank you!
I used dashi stock instead of anchovy/water.
And use thinly sliced shabu pork.
Also used crushed chili flakes as I couldn’t find “authentic” gochugaru – but it worked fine. Added more than what the recipe called for, we like it spicy! And just a little bit of gochujang!
Yummy!
Hyosun says
Great to hear that! thanks!
Caroline says
Hi. Thank you so much for the recipe and video. After I got my gochugaru, I made this for the family. We love sundubu, will always order when we’re at Korean restaurant. I added shabu pork, cos that’s the only meat I have left in the freezer. Went really well with the rest of the ingredients. Added lots of tofu too cos my girl loves tofu. I used anchovy stock cube but still it was good. I will try to perfect this dish. I first had it when I was in korea a few years back and immediately fell in love with this stew. I’m so glad for this recipe. The only thing lacking is the Korean pot dolsot. I used my Chinese clay pot instead. I must remember to buy the pot when I see one here in Singapore. Then it’ll be authentic! Tks very much !!
angela says
Cooked this 4 times in the past month! Your recipe was so easy to follow and delicious! I can’t wait to cook more dishes from your recipes! Thank you!!
Hyosun says
Awesome! Glad you’re enjoying this dish! Thank you!
Lynn Ma says
how can i make this not spicy for my children?
Hyosun says
You can reduce or omit gochugaru (chili pepper flakes) and/or kimchi and kimchi juice. If you’re reducing or omitting kimchi and kimchi juice you will need to use soy sauce or salt to season it. Hope this helps.
Amy Misawa says
Your recipe was easy to follow and tuned out so flavorful! Brings a smile to my face that I can add your soondubu dish into my cooking repertoire going forward! Thank you!! 💕
I added:
Nappa cabbage
Enoki mushrooms
Shiitake mushrooms
amanda says
was so easy to make!!! loved the recipe and thought it tasted very good. i’m definetely making this recipe again next week!
-i used water for my broth and added anchovy paste since i couldn’t find anchovy broth
-i added maybe 2x-3x the amount of gochugaru and added extra kimchi.
Josie says
I love your recipes
Hyosun says
Thank you so much!
Allina Shayne Orilla says
Can I use gochujang instead of gochugaru? And is it okay not to add kimchi because we don’t have kimchi anymore.
Mel says
Is there a big difference in flavour if i use water instead of anchovy broth? Water is just easier that’s all. Thanks in advance
Syu koleu says
Just finished watching Itaewon Class and wanted to make Jjigae. Found this recipe, followed it to the T and it tasted great! Thank you!
Hyosun says
oh I saw that too! Glad you liked this.
Lucy says
First time making Korean food and it was so delicious! I used cayenne pepper as the “gochugaru” and added some courgettes and oyster mushrooms for extra veges 😀 So easy and so good!
Hyosun says
Nice to hear you substituted with what you have on hand. Thanks for letting me know!
Kira says
Hey. Used a combination of hard tofu, oyster and white button mushrooms instead of beef and mushroom broth instead of the anchovy broth.
The egg at the end is a must!!
Thank you for a wonderful (and easy!) recipe. Definitely going down as a regular with winter coming.
sheralyn says
which part of the pork do we use?
Hyosun says
Any cut, but fatty pork will add lots of flavor.
Karen says
Delicious! I followed the directions exactly as is. This was my first time making this dish-husband who is a very picky eater loved it. I also sent photos of my finished dish to my parents (they were beyond shocked and so proud). Thank you for an excellent and easy to follow recipe, I will definitely be making this often.
Kara-Anne says
Can I substitute Gochugaru with Gochujang? Thank you!!
Hyosun says
You can use a little bit of gochujang but not too much. It will make the stew too salty and thick. Enjoy!
Rachael says
My husband and I love this dish! We actually double the recipe so we each have a nice big bowl. I plan on making this over and over again.
Hyosun says
Great! Thanks for letting me know.
Jo says
Oh my god, this is so good. I always use gochujang as a base for any korean style soup but this is another level and tasted much better. Thanks!
Tins says
I made it today and it was soooo good!!!~ Very easy to make as well. Thanks a lot~
Hyosun says
Great! Thanks for letting me know!
Tina says
I went to Myeongdong last Saturday and tasted this stew at the restaurant. It wasn’t my first time to try this stew but what I ate last time was the best soft tofu stew I’ve ever tasted in Korea. I am Filipino working in Korea and now I have a Korean palate after couple of years!~ I will try this recipe this Seollal and will let you know if I will be successful 🙂
Hyosun says
Nice you’re in Korea! I’m sure it will turn out great for you. Happy New Year!
Marcia Moore says
I loved this recipe! I coulďn’t find anchovy broth, so I subbed chicken broth with some anchovy paste stirred into it. My family said it’s a keeper! Perfect for a snowy winter night.
Adam says
Great recipe for a dish that I often crave. Now I don’t have to leave my house to enjoy it!
Hyosun says
Thank you! You’re so right. It can easily be made at home.
Adam says
Great recipe for a dish that I often crave and now don’t need to leave my home for!
Cheryl says
Dear Hyosun,
Thank you for this delicious recipe! I skipped the meat and added some mushrooms instead. I didn’t make the anchovy broth because of time constraints but I will next time; I use the same dashi/anchovy broth to make my tteokbokki.
This was delicious on a cold rainy winter day! 너무 감사합니다!
Hyosun says
My pleasure! Mushrooms are a great meat substitute! I’m glad you like the recipe. Thank you so much for coming by and leaving me the great review. I really appreciate it.
Judy says
A Pleasant good morning to you. I am writing to you right now to ask if i can use gochujang instead of gochugaru for the soft tofu stew? Thank you in advance
Hyosun says
You can, but only use a little bit because gochujang is salty.
Ebi-san says
This is my go-to jigae recipe. We often have to travel far for Koren food, now we don’t have to. Love the simple Ingredients, easy steps but big flavor ! Thank you
Hyosun says
Awesome! Yes this is so easy and delicious! A great stew to make at home.
Stefania says
I love your recipes, I’m so glad I found this site!
Hyosun says
Awesome! I’m so glad you found my site as well.
Renee says
Very good! I used beef stock instead of the anchovy broth and added fish sauce. I used fish instead of beef and added chili paste. I lived it and will definitely make it again! Thank you for sharing.
Clara says
Love it. Just right. My young kids just ate it with jangjorim- your recipe- and kimchi for dinner. Your recipes are not very salty so good to feed young toddlers with it.
I use your blog every week or rather the recipes from your blog. I am thankful for recipes such as bukeoguk and dakdoritang etc. Easy for kids.
Hal Brindley says
Couldn’t find sundubu, used fresh tofu instead. Would have liked anchovy broth recipe. On the other hand it was still quite edible but lacking depth of fresh tofu and anchovy broth.
stephanie says
thats literally a you problem why remove a star from the rating because of your mess-up
Minda says
Delicious!
Marina says
I just thought I’d leave a message here saying how much I love your recipes and let you know that they’ve reached as far as Denmark (if not before, at least now).
This was the first korean dish I made (and the one that got my boyfriend to let me try other ones!) and it is the absolute best on a dreary day with cold air and heavy rain.
Thank you, not only for the wonderful recipes, but also for the stories that come with them and the way they’re written. It’s easy to follow despite having no pre-existing knowledge of korean cuisine and it’s given me the confidence to try more new wonderful dishes!
Hyosun says
Aww thank you, Marina! I’m so happy to hear you’re making and enjoying Korean dishes all the way from Denmark! By the way, I’ll be visiting Copenhagen as part of my travel to Scandinavia this summer. I can’t wait!
Drish says
I want to make this tonight, is there any adjustment I have to make if I want to add zucchini, carrot, and onion?
Jill says
I am so thrilled that I found your blog! My boyfriend is Korean and I wanted to try cooking Korean for him, but I haven’t been able to find any recipes I liked. I will definitely try this one out!!!
Hyosun says
I’m so happy you found my blog as well! Hope you and your boyfriend enjoy many of my recipes on this blog.
Jillian says
I’ve made this jjigae so many times, it’s delicious and I find myself craving it lately!! I always leave out the meat to make it vegetarian, but I don’t think the flavor suffers at all. Thank you for the great & really easy recipe!
Ronald Levy says
Excellent recipe. Had this in restaurant, now to make my own
Stephanie Po says
Hi! So glad i came across your recipe as i’ve been craving soon tofu for weeks! Looking forward to trying this on the weekend. May I ask, what’s the best pork cut to use for this? Thanks!
Hyosun says
I like it with some fat, but you can use any cut, depending on the fat level you want.
MHZ says
So easy and delicious! I used oyster and enoki mushrooms instead of beef, and used dashi broth+fish sauce for the broth- worked great! Also doubled the broth amount for extra liquid… had it two nights in a row and can’t wait to have it again. Thanks for posting this easy recipe!!
Saskia says
I made this for dinner this evening and it was yummy!
Tap says
Trying recipe now, but curious what is the name of the pot you are cooking with looks like one that can transfer to table
Hyosun says
We call it ddukbaegi. It’s an earthenware. You can find them on line by searching Korean earthenware pot.
barbara says
Fantastic recipe. Easy to follow and adapt as needed. This is one of our favorites and my husband adores. Very easy, quick, comforting and delicious. Healthy as well. My favorite combination
Sherry says
Hello! I am going to make this recipe in the next few days and I have a question: does the raw egg get stirred into the stew at the end so that it blends into the broth? Or do I end up with a cooked egg on top? The recipe says it’s for two people, so I want to know whether I need to add a second egg ( if it remains whole on top). Thank you!
Hyosun says
Yes it blends into the stew, making the stew a bit richer and adding another layer of flavor. But, it’s optional. This is two small servings. I wouldn’t add 2 eggs. Hope this helps!
Sherry says
Thank you for clarifying that the egg should be mixed into the stew. I ended up doubling the recipe so we’d have leftovers (but did not add two eggs). It was so good, and so easy!
rachel says
i always crave this whenever it starts to get really cold, I’m excited to try this recipe in particular! thank you!
Hyosun says
Yes it’s especially good on cold days. Enjoy!
Spjones says
I love this soup, sometimes I make this 2 to 3x a week.
Tutu Lorna Poe says
Delicious! Delicious! Soondubu my favorite! Thank you for sharing. Do you have a recipes for O’jingopokum? Another favorite.
Hyosun says
Thank you! Yes, actually Ojingeo bokkeum is the most recent post on the blog right now as of Dec. 7, 2018. Or, here’s the link:
https://www.koreanbapsang.com/ojingeo-bokkeum-korean-spicy-stir-fried/
Hope you try it.
Henry says
Hi! Thank you for sharing this recipe! I tried it and unfortunately it didn’t turn out as flavorful as I would hope. I’m wondering where I went wrong. I followed the recipe but since I didn’t have gochugaru I used the red chili flakes from a Costco packet and did 2/3’s cup of thinly sliced kimchi instead. I also used water instead of anchovy broth. Does that anchovy broth make a huge difference?
It smelled delicious when I was cooking the meat but then after a certain point (especially after adding the water it didn’t smell as great).
Help please 🙂
Hyosun says
First of all, that’s a lot of kimchi for one package of soondubu. The tofu should be the star of the dish, not kimchi. The combination of gochugaru and sesame oil, stir-fried with fatty pork, is an important step for flavors. When gochugaru is cooked in oil, it creates a chili infused oil flavor, which is delicious. Was kimchi ripe? Another important point. Anchovy broth makes a noticeable difference for the depth of flavor, but if all the other ingredients are used, the stew is still delicious without anchovy broth. I make this stew with water sometimes. Hope this helps.
Christine says
Hi! I so appreciate your easy to follow recipes — I don’t live near family nor are there any good Korean restaurants in my area so my husband and kids rely heavily on me to provide Korean food for them!
Is there a way to make this jjigae non-spicy for little kids? I know the tofu restaurants have non-spicy versions of these but I haven’t been able to figure out how to get it flavorful if I leave out the kimchi and gochugaru 🙁
Hyosun says
Here’s a mild soondubu jjigae. You can replace perilla seeds with sesame seeds (ground for flavoring broth). https://www.koreanbapsang.com/deulkkae-soondubu-jjigae/
Or, use my haemul soondubu recipe if they like seafood and simply omit/reduce gochugaru. The seafiod will give the jjigae a nice flavor.
Hope this helps.
Rie says
hi! i really enjoyed this recipe and plan on making it soon once i have all the ingredients. i have a question though – once made, can this recipe be frozen? i am unsure due to the addition of tofu.
Hyosun says
Hi Rie! Glad to hear you enjoyed the recipe. Freezing tofu will alter the texture badly, so I wouldn’t recommend it.
Samantha says
Your recipes are my favorite of all the Korean recipe blogs. You keep it traditional and simple just like my Mom’s. Whenever I want to make Korean food, this is the blog I go to. Thank you for sharing your recipes
Hyosun says
Hi Samantha – Aww that just made my day! Thank you so much for taking the time to write me such nice words. It means a lot to me.
Brandi says
I didn’t realize how easy this recipes is. I didn’t have gochugaru so I use regular red pepper flake instead and it still make out Delicious! Thank you!
Eugene Sullivan says
Thank you for a great recipe; is this a family recipe? I mean its that good. When I was living in Korea, I had food like this from the homes and people who treated me to all the wonderful cuisine of the country. This recipe brought me back.
Meetow Kim says
I want to report that this recipe is low carb/sugar diet friendly. Many Soup recipes like this use Gochujang, which is high in carbs and Corn Syrup.
Also, a good substitute for the anchovy broth is Dashi. A Japanese fish broth. You can get bouillon type granules for it in the Asian markets and some non-Asian markets. Its much easier than making it from scratch and tastes good in recipes. I have it on hand for Miso Soup.
Also, you can get anchovy paste. Choose a good one, they can vary in quality. Just squirt some in with water in the soup, taste and adjust as needed!
Thank you for this recipe. I was becoming disillusioned trying to find my favorite Asian foods on a law carb/sugar diet
Eric says
Thanks I followed the recipe. Yummy
AdamJBC says
I made and ate my first soondubu jjigae today and I liked it! Thanks for the recipe
Do you have a facebook page?
https://www.facebook.com/gangnamfoodstation05/
Lori says
Thank you so much for this recipe. It’s just like when I lived in Guri. There was a galbi restaurant in the market and this takes me back there.
I used portobello mushroom slices and some thinly sliced yellow squash and zucchini. Wonderful!! 감사합니다!!
Jackie says
Thank you so much for posting these delish looking recipes, I just found your page, but I’m so looking forward to trying each one of them, thank you.
Cecily says
I just noticed that whenever I made this (and that’s about five times by now) I measured the gochugaru using tablespoons instead of teaspoons… they turn out spicy (and awesome!) enough for my family’s tastes, but does it alter the flavor so much that it becomes less authentic? Thank you!
Hyosun says
Wow I am sure it was spicy! Glad to hear your family still enjoyed it. No, it doesn’t alter the flavor other than the spiciness overpowering the soup.
catherine jhung says
i love your website. Please make all recipes PRINTable. thank you
Hyosun says
Thank you, Catherine! I will.
Janice says
Hi Hyosun,
Could I kindly enquire whether you have the receipe for Korean steamed egg?
If so, would be really appreciative and greatful if you could kindly share it with us.
Sincere Thanks,
Janice
Hyosun says
Here it is. Enjoy! https://www.koreanbapsang.com/2016/09/youngyang-chaltteok-healthy-sweet-rice-cake.html
Janice says
Thank you Hyosun, for your kind reply.
Your crockpot pork belly recipe was awesome. 너무너무 맛있었어요. 감사합니다 ~~^^
Apologise that I might not have indicated my request correctly, I was actually referring to Korean steamed fluffy egg (게란찜?)
Thanks again,
Janice
Hyosun says
https://www.koreanbapsang.com/2010/03/gyeranjjim-korean-steamed-eggs.html
Janice says
Thank you for generously sharing your recipes with us all, Hyosun. You are such an angel.
Today I am trying your crockpot pork belly recipe ~~^^
정말 감사합니다 *^^*
Hyosun says
You’re welcome, Janice! I am happy to be helpful. Hope you and your family enjoyed pork belly.
Jess says
ANNYEOUNGHASEYO! I am grateful for this recipe! However, I am sad to say I am allergic to Sesame Oil and Sesame Seeds. What can I use instead?
Hyosun says
Just use regular cooking oil. Enjoy!
Cherryl Vinluan says
I will be honest, I am not a good cook,but I nailed it, just by following the recipe! I added some clams to it. Thank you so much for sharing this wonderful recipe.
Hyosun says
That’s awesome! You are welcome. You can be a good cook. Keep on cooking!
Claire says
Thanks for the recipe; this is one of my absolute favourite Korean dishes and I can’t get it here in the UK. I will definitely be trying out your recipe; I just hope I can get hold of the ingredients. I loved your bibimbap recipe too and hope you don’t mind that I posted a link to it on my vegetarian food blog!
Jenny says
I’ve tried some of your recipes. They turned out very good! Love your blog! Thank you!
Haysook Choi says
Thank you for clear and easy to understand korean recipes. I can now make proper korean dishes without guss work! Soondubu stew is my very favorite dish. Thank you so much!
Haysook.
Hyosun says
You’re welcome, Haysook! I’m so happy to be helpful.
Phill says
Thank you so much for this recipe. I will surprise my wife with this when she gets home.
Jackie H says
I used firm tofu instead, I thought I bought soft tofu. Will the firm tofu effect the taste?
Hyosun says
For this stew, it’s actually extra soft tofu (aka silken tofu). It’s a little different concept because this is to be made with silky soft tofu, but I am sure it’s still delicious.
Shalini says
Thank you so much for this. I went to Koreatown in my area just to have it and now I can make it at home.
Hyosun says
You’re welcome! Enjoy!
Jessica says
Thank you! I have loved soon dubu ever since I had it living in Seoul. This recipe was perfect and not intimidating, like some Korean food recipes.
Hyosun says
You’re welcome! I’m glad to hear it was perfect!
Song Neul Ra says
I wanted this today and found your recipe. I modified the recipe, leaving out the meat and using organic tempeh. it turned out fabulously. Big hit in my house!!!
Hyosun says
That’s great to hear! Hope you find many other recipes your family love on my blog.
Li Min says
Hello!!
Can I use Gochujang instead of Gochugaru? Would it affect the test of the jiggae?
Thank you!
Hyosun says
Yes it will. Gochujang is salty and sweet whereas gochugaru is just spicy. A little bit of gochujang is okay, but too much will make soup thick, salty and slightly sweet.
sanni says
Thank you for this recipe 🙂
Bulu says
I wanted to eat this today, and I made it instead of going to a restaurant like usual and it is GREAT!!!!!!!!!!!!!!!!!!
Thank you!
Hyosun says
awesome! I’m proud of you!
Jean says
Can’t wait to try this.
ervin says
I make soondubu jjigae.. I used beef lion can put baby octopus.shrimp. clam sheell
joanne says
I would like to make a version with mushroom in place of the meat like you suggested. But what type of mushroom is best?
Vanessa says
I rehydrated some dried shiitake mushrooms and it turned out delicious.
Thanks for the recipe, so good! I love the photos.
Jennifer says
I am surprised that no one has commented yet…..Thank you so much for this great recipe. It was easy to make and so tasty. Made it twice within a week.
Definitely approved by hubby. Thanks again.
Hyosun says
Thank you, Jennifer! That’s great to hear. It means a lot to me that you took the time to let me know how the recipe worked for you. Hope there will be many more to follow you. Cheers!