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StewsSoupsPescatarianOne-Pot or PanStove TopEasyHealthyDairy-FreeComfort FoodKorean

Soondubu Jjigae (Korean Soft Tofu Stew)

This one-pot Korean soft tofu stew is an amazing weeknight staple packed with lots of veggies, protein, and flavor. The soft tofu is silky and satisfying, perfect for a cozy night in. Don’t worry, it often looks much spicier than it tastes, and the spice level is easily adjusted!

Joelle Park
Tasty Team
Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Soondubu Jjigae (Korean Soft Tofu Stew)
Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Ingredients

for 3 servings

  • 2 tablespoons sesame oil
  • 1 scallion, sliced
  • 1 shallot, sliced
  • ⅓ Korean sweet potato, cut into 1-inch cubes (optional, can sub baby potatoes; I prefer Korean sweet potatoes)
  • ¾ cup frozen mixed seafood, (can sub frozen clams, beef, or pork)
  • 1 tablespoon gochugaru, or to taste
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce, plus more to taste
  • 2 teaspoons gochujang, or to taste
  • 1 teaspoon sugar
  • 3 cups water
  • 1 teaspoon dashida powder
  • ½ carrot, sliced
  • ½ zucchini, sliced
  • 3 baby bella mushrooms, sliced
  • ¼ jalapeño pepper, sliced
  • 2 garlic cloves, crushed
  • 2 (11-ounce) packets silken tofu
  • 1 small bunch enoki mushrooms, broken into bite-sized pieces
  • 1 large egg, or one per person

Preparation

  1. In a medium pot over medium heat, add the sesame oil. Sauté the scallion and shallot in the hot oil until vegetables start to soften.
  2. Add the potato, frozen seafood, gochugaru, oyster sauce, soy sauce, gochujang, and sugar. If you’re worried about the spice level, start with less gochugaru and gochujang and add more as desired. Stir-fry for about 3 minutes, or until flavors meld.
  3. Add the water and dashida powder, increase the heat to high, and cook at a boil for about 5 minutes.
  4. Add the carrot, zucchini, baby bella mushrooms, jalapeño pepper, and garlic. Cook for 5-10 minutes, until the potato and carrot are fork tender.
  5. Add the silken tofu in large chunks and return to a boil.
  6. Add the enoki mushrooms and crack in the egg(s). Remove from the heat, cover the pot, and allow the egg to poach until desired doneness.
  7. Serve hot with steamed rice, and enjoy!
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Soondubu Jjigae (Korean Soft Tofu Stew)