Easy Korean Tofu Soup Recipe (Sundubu Jjigae)
Craving spicy, silky Korean Tofu Soup? Make this incredibly easy & satisfying Sundubu Jjigae in under 30 minutes. Perfect for a quick, comforting meal!
Ingredients
- 1 package silken soft tofu (sundubu) 12-14 oz, usually tube-shaped, undrained
- ½ cup kimchi chopped, ripe
- ¼ lb pork belly or ground pork thinly sliced or ground (optional, or substitute with mushrooms for vegetarian)
- 1 tbsp sesame oil
- 2 cloves garlic minced
- ½ small onion chopped
- 1-2 tbsp gochugaru (Korean chili flakes) adjust to your spice preference
- 1 tsp gochujang (Korean chili paste)
- 1 tsp soy sauce or fish sauce for deeper flavor
- 3 cups vegetable or anchovy broth
- ½ tsp salt or to taste
- 4 eggs one per serving, optional
- 2 tbsp green onions chopped, for garnish
Instructions
- Heat sesame oil in a medium pot or dolsot over medium heat. Add chopped onion and cook until softened, about 2-3 minutes. If using, add pork belly or ground pork and cook until browned, breaking it apart with a spoon, about 5 minutes.
- Add minced garlic and chopped kimchi to the pot. Stir and cook for another 3-4 minutes, allowing the kimchi to soften and release its flavor.
- Stir in gochugaru, gochujang, and soy sauce. Cook for 1 minute, stirring constantly to prevent burning the chili paste.
- Pour in the broth and bring the mixture to a boil. Reduce heat to medium-low, cover, and let it simmer for 5-7 minutes to allow the flavors to meld.
- Gently scoop the silken soft tofu directly into the soup in large, irregular chunks. Avoid stirring too vigorously to keep the tofu intact. Season with salt to taste.
- Crack an egg directly into each serving of the soup (if desired). Cover and cook for another 2-3 minutes, or until the egg whites are set and the yolks are still runny. The residual heat will continue to cook the egg.
- Garnish with chopped green onions and serve immediately, ideally with a bowl of steamed rice.
Notes
For extra depth, try using a seafood broth. Adjust gochugaru to your desired spice level. You can add other ingredients like mushrooms (enoki or shiitake), clams, or shrimp along with the tofu for variations. This soup is best served bubbling hot in a dolsot.
