Spicy Korean Soon Tofu Jjigae (Soft Tofu Stew)
If you're craving something hot, spicy, and soul-warming, Soon Tofu Jjigae (순두부찌개) is the answer. This Korean soft tofu stew is bubbling with bold flavors—silky tofu, a spicy chili broth, and savory add-ins like pork or seafood. Served still-boiling in its stone pot, it’s a classic comfort dish that’s easy to make at home and incredibly satisfying.
Soon tofu jjigae hits that perfect spot between fiery and cozy. It’s a go-to meal in Korean households and a must-order at Korean restaurants—and now you can recreate it in under 30 minutes. So cook it already!
Why You’ll Love This Soon Tofu Jjigae
Deep, savory flavor from gochugaru, garlic, and anchovy or beef broth
Creamy, silky texture from uncurdled tofu (soondubu)
Customizable with pork, beef, seafood, or a mix
Hearty and fast – done in one pot, under 30 minutes
Ingredients
1 extra soft tofu (soondubu)
½ small onion, sliced
2 cloves garlic, minced
1 green onion, chopped
1 egg (optional, for topping)
2 oz pork belly, beef, or seafood
1 tbsp gochugaru (Korean chili flakes)
1 tsp sesame oil
1 tsp soy sauce
1½ cups anchovy stock or broth
1 tsp fish sauce (optional, for depth)
How to Make Soon Tofu Jjigae
1. Make the base: In a ttukbaegi (Korean clay pot) or small saucepan, heat sesame oil. Sauté onion, garlic, and protein of choice until lightly browned.
2. Add the spice: Stir in gochugaru and soy sauce. Let it sizzle briefly to bloom the chili flakes.
3. Broth time: Pour in anchovy broth and bring to a boil.
4. Add tofu: Gently spoon the tofu into the broth. Break it up slightly, but don’t over-stir—it’s supposed to be soft and silky. Simmer for 5–7 minutes.
5. Top it off: Crack an egg on top and garnish with chopped green onions. Serve still bubbling, straight from the pot.
Pro Tips:
Use Korean soft tofu (soon tofu) – it’s silkier and creamier than regular tofu
Add seafood like clams or shrimp for a traditional twist
Don’t stir the egg – let it poach gently for that classic look
Serve with rice – it's not complete without it!
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Kitchen Tools We Recommend
• Korean Ttukbaegi Clay Pot: Traditional earthenware pot that keeps your stew bubbling hot all the way through. Buy on Amazon
• Tofu Press: Helps remove excess water for a firmer texture before adding tofu to the stew. Buy on Amazon
• Stainless Steel Sauce Ladle: Perfect for scooping and serving bubbling jjigae straight from the pot. Buy on Amazon
• Global 8-Inch Chef’s Knife: Ideal for slicing pork belly, vegetables, and prepping aromatics like garlic and onion. Buy on Amazon
• Glass Mixing Bowl Set: Useful for prepping sliced onion, green onions, garlic, and gochugaru ahead of time. Buy on Amazon
Ingredients We Recommend
• Tofu: Soft and silky tofu specially made for stews like sundubu jjigae. Buy on Amazon
• Gochugaru (Korean Red Chili Flakes): Essential for the signature red heat and color of the broth. Buy on Amazon
• Gochujang (Korean Chili Paste): Adds sweet-spicy depth and umami to the stew base. Buy on Amazon
• Anchovy Broth Packets: Drop these in water to create the authentic base broth in minutes. Buy on Amazon
• Toasted Sesame Oil: Finish your stew with a few drops for nutty aroma and depth. Buy on Amazon
Insight on Soon Tofu Jjigae
Soon tofu jjigae might look like a modern comfort food, but it actually has deep roots in Korean culinary tradition. The name literally means “soft tofu stew,” and that silky tofu is the star of the show.
Legend has it that this super-soft tofu style originated during the Joseon Dynasty, when someone figured out how to make tofu without pressing it—keeping it tender, custardy, and melt-in-your-mouth soft. That’s the soondubu we know today, usually sold in little tubes at Korean markets.
The stew itself? It likely started as a humble, homey dish—quick to make, easy to customize, and perfect for stretching ingredients. Families would toss in leftover kimchi, bits of seafood or pork, and let the tofu soak up all the spicy, savory goodness.
Over time, soon tofu jjigae found its way into restaurants, especially in Korean-American communities. Now, it’s a global comfort food, known for its signature bubbling hot presentation and that satisfying moment when you crack a fresh egg right into the center.
It’s the kind of dish that feels like a warm hug—simple, spicy, and endlessly comforting.
FAQs
Can I use regular tofu instead of soondubu?
Technically yes, but it won’t have the same texture. Look for tubes of soft tofu at Korean markets for authenticity.
What protein works best?
Pork is classic, but you can also use seafood, beef, or go vegetarian with mushrooms and zucchini.
Is this dish spicy?
Yes, but you can tone it down by using less gochugaru or skipping the gochujang.