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Sundubu Jjigae Recipe Korean Tofu Soup

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Copyright: RyuKoch

Serving(s): 1


Egg 1 Piece
Spring Onions 2 Piece
Ganjang (korean soy sauce) * 4 Tbsp
Gochugaru (Korean Chillipowder) * 4 Tbsp
Garlic Clove 2 Piece
Minced Pork 200 gr
Silken Tofu * 300 gr
Water 150 ml
Onion 1 Piece


Pan * 1 Stück
Sharp Knife * 1 Stück
Pot * 1 Stück
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Recipe Information

Vegetarian: no
Vegan: no
Lactose: no
Gluten: yes
Calories: ~ 350
Difficulty: 2/3
Country: koreanisch
Category: Suppe
Preparation: 5 Min.
Cooking Time 25 Min.
Total Time 35 Min.
no responsibility can be taken for this information


  1. Prepare the sauce. Mix the onion cut into small cubes, the spring onions, the chopped garlic, the olive oil and the minced pork meat in a frying pan and fry for about 5 minutes.

  2. Add Gochugaru and soy sauce and fry for another 3 minutes.

  3. Cook now the actual Sundubu Jjigae. Use a ceramic pot or a commercially available pot.

  4. mix 150ml of water with 3-4 tablespoons of the prepared sauce.

  5. Add the Gochugaru and the soy sauce and stir well.

  6. Pour the tofu in the pot. Use a spoon to crush it.

  7. Cook the soup now for 5 minutes.

  8. Pour in a raw egg and drizzle sliced chili and a pinch of pepper on top.

  9. After another 2 minutes of cooking, serve Sundubu Jjigae with rice.


Sundubu Jjigae is a Korean tofu stew. This stew is one of the best known Korean stews and convinces with low calories and lots of healthy nutrients. The main ingredient is Sundubu, an unpressed and extremely soft tofu with a high water content. It is usually sold in round plastic packaging in Korean supermarkets. Instead of Sundubu you can also use Yeondubu (=Silken Tofu). You can get this in almost every Asian supermarket.

Our short cooking video

In our short Sundubu Jjigae recipe video I show you how easy it is to prepare and which ingredients you need.

  • Kimchi Sundubu Jjigae
  • Haemul Sundubu Jjigae (with seafood)
  • Yachae Sundubu Jjigae (vegeterian)
  • Gogi Sundubu Jjigae (with meats)

The robust flavoured and yet simple and comforting dish commonly served in a hot pot at Korean restaurants has many variations and ingredients combinations, which may include seafood, beef, pork, vegetables, mushrooms and kimchi. Focus on one special ingredient you can cook different sundubu jjigae soups:

Kimchi Sundubu Jjigae

Kimchi, that famous fermented cabbage dish is practically a must in a Korean meal. It can be consumed alone, as a side dish or it can be the main ingredient for soups or stews. Kimchi jjiggae or kimchi soup is a popular way to prepare it but it also can be the perfect touch for sundubu jjigae or soft tofu soup. This soup is prepared easily with some stir fried pork, kimchi, traditional stock and soft tofu or sundubu, that is added almost at the end. And to finish an egg is cracked ton top to be slightly cooked with the heat of the soup after it is taken off the heat. This is not only easy to make but delicious and satisfying.

Haemul Sundubu Jjigae

Haemul sundubu jjigae or Korean seafood tofu soup is one the favorites variations of this dish. Seafood makes the soup refreshing and of course tasty. You can use a mix of different seafood like clams and shrimps or use only a type product. Some recipes include mushrooms, but you can substitute the mushrooms for pork or beef. Some people like adding diced zucchini, too. 

Yachae Sundubu Jjigae

Soft tofu soup, sundubu jjgae, is usually made with meet, nonetheless a vegetarian version can be as tasty as the meet or seafood versions. For this soup you can get a mix of mushrooms like shitake and enoki, and vegetables like zucchini and onions. You can also use vegetarian kimchi. This will add more flavour together with the spicy touch of red peppers flakes.

Which kind of tofu is appropriate for soups

Tofu is a versatile product. Its simplicity makes it easy to combine with other ingredients. For soups it is usual to use soft tofu. It only needs a few minutes in the pot to be cooked and absorb all the flavours. Of course, the soup can also be made with firm tofu, but the dish will lack that smooth silky texture of sundubu, and it will need to be cooked longer in order to soften and get the flavours from the stock and the rest of the ingredients. 

Korean tofu soup base or stock

The key to any soup is the stock. In Korea the common soup broth is called dashima-myeolchi yuksu. This traditional Korean broth can be used for soups and even many other dishes (Tteokbokki). It is made with kelp and dried anchovies, furthermore with or without more seasoning (Chili Seeds, Onions, Pyeogo Beosot (Shiitake-Mushrooms)). Although the process is very simple it is better to cook the stock ahead of time, so you can soak kelp for 2 hours or more before cooking, this will help to enhance the flavour. Dried anchovies are mostly used, because you can get them very easily in every korean grocery store.And if you do not want a strong fishy smell, avoid cooking the stock covered. Finally, if you love Korean food, make enough stock and keep it in the freezer.

Sundubu Jjigae Calories and Nutritions

This dish is ideal for people who want to eat flavourful low calories food, especially in winter when food is usually heavy. Depending on the ingredients or versions it can have between 200 and 400 calories. But it does not mean it has a low content of nutrients. It has a high content of protein, vitamins, potassium and calcium.

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