Spicy Korean Tofu Stew (Soondubu Jjigae)
This spicy Korean tofu stew, soondubu jjigae, comes together in one pot and hits the table bubbling and red in about 20 minutes. It is the meal I want when the air turns cold and I need something deeply warming without a long simmer.
Soft tofu melts into a chili-laced broth with pork belly and tangy kimchi, and an egg cracked on top turns each spoonful rich and silky.
What Makes This Soondubu So Good
The texture is the real draw. Silken tofu stays custardy and soft while the broth carries heat from gochugaru and a little gochujang, with just enough fat from the pork to round out the spice.
I keep coming back to this version because it tastes like the kind of stew that simmered all afternoon, but it barely takes longer than cooking rice. The kimchi adds a funky, fermented backnote that a plain chili stew misses.
Ingredients
- 4 oz pork belly, thinly sliced: adds richness; leave it out for a leaner stew or swap for beef
- 1 tbsp sesame oil: plus more for drizzling at the end
- 2 cloves garlic, minced
- 1 tbsp gochugaru (Korean chili flakes): adjust the amount to your heat tolerance
- 1 tbsp gochujang (Korean chili paste): for depth and a little sweetness
- 2 cups anchovy or chicken stock: water with a dash of fish sauce works, too
- 1/2 cup chopped napa cabbage kimchi: include some of the juice from the jar
- 1 tbsp soy sauce
- 1 (12 oz) package silken soft tofu (soondubu): drained, do not press it
- 1 large egg
- 2 scallions, sliced
Variations / Substitutions
- No pork: Use thinly sliced beef, shrimp, or leave the meat out entirely for a tofu-only stew.
- Dairy-free: The recipe is naturally dairy-free, just check your kimchi brand.
- Extra spicy: Add an extra teaspoon of gochugaru or a sliced fresh Korean chili with the garlic.
- Milder version: Cut the gochugaru down to 1 teaspoon and skip the gochujang, then add a splash of the kimchi juice at the end for tang without much heat.
- Vegan: Use vegetable broth, skip the egg, and add a handful of sliced mushrooms with the kimchi for body.
If you enjoy this stew, you will probably also like our Kimchi Jjigae recipe.
How to Make Spicy Korean Tofu Stew
Step 1: Sear the Pork Belly
Set a heavy medium pot over medium-high heat and add the 1 tbsp sesame oil. Once the oil shimmers, drop in the sliced pork belly and spread the pieces out into a single layer. Cook without moving them for 2 minutes, then stir and cook another 2 to 3 minutes, until the edges are crisp and the fat has rendered.
The pork will release a toasty, meaty smell and leave a thin glossy film of fat in the bottom of the pot, which will carry the chili flavor in the next step.
Step 2: Bloom the Seasonings
Turn the heat down to medium-low. Add the minced garlic, gochugaru, and gochujang to the pot and stir everything together for about 1 minute, just until the spices darken a shade and the garlic smells fragrant. Watch the heat here so the gochugaru does not scorch and turn bitter.
The oil will turn a deep brick red and the whole mixture should look loose and glossy, not dry or pasty.
Step 3: Add the Broth and Kimchi
Pour in the 2 cups of stock, then add the chopped kimchi along with a tablespoon of its juice and the soy sauce. Raise the heat to high and bring the broth to a boil, then immediately lower it to a steady simmer. Let it bubble gently for 4 to 5 minutes so the flavors meld.
The broth will deepen to a cloudy orange-red and you will start to smell the sharp, fermented tang of the kimchi softening into the warmth of the chili.
Step 4: Slide in the Tofu and Egg
Open the package of soft tofu and drain off the water, then use a large spoon to scoop big pillow-sized chunks directly into the simmering broth. Do not break up the tofu too much; rough, generous pieces give the stew its signature look. Crack the egg right on top of the tofu and broth without stirring.
Cover the pot with a lid and let it simmer for 2 to 3 minutes. The tofu will heat through and the egg white will set while the yolk stays runny, glistening in the center of the red broth.
Step 5: Ladle into Bowls and Top with Scallions
Spoon the stew into two deep bowls, making sure each bowl gets an egg and plenty of tofu chunks. Scatter the sliced scallions over the top and finish with a thin drizzle of sesame oil.
Serve right away while the yolk is still soft and the stew is steaming. A bowl of hot short-grain rice on the side is not optional here.
A Few Notes Before You Start
- Use the softest tofu you can find. Silken or soon tofu gives the stew its custardy, spoonable texture. Firm tofu will feel rubbery in the finished dish.
- Take care when blooming the gochugaru and gochujang. They can catch and burn quickly; keep the heat medium-low and stir constantly.
- Taste the broth before you add the egg. You can adjust the salt with a little more soy sauce or a splash of kimchi juice.
- A final drizzle of sesame oil is the finishing layer that ties the richness together. Do not skip it.
Storing Leftovers
- Refrigerate: the stew in an airtight container for up to 3 days. The tofu will soak up more broth and soften further, but the flavor will be just as good.
- Reheat: gently in a small pot over medium-low heat, stirring as little as possible so the tofu chunks stay whole. You may need to add a splash of water if it thickened overnight.
What to Serve with Spicy Korean Tofu Stew
A bowl of steamed short-grain white rice is essential for soaking up the spicy broth. I like to put a scoop of rice right into the stew as I eat. A side of fresh napa cabbage kimchi and crunchy pickled radish cuts through the richness brilliantly. For a larger spread, add a plate of sauteed spinach or seasoned soybean sprouts.
Frequently Asked Questions
Can I use firm tofu instead?
It will work, but the texture will be completely different. Firm tofu does not melt into the broth the way silken tofu does, so the stew will feel more like a chunky soup. I really recommend hunting down the soft stuff for this one.
How do I make it less spicy?
Start with only 1 teaspoon of gochugaru and skip the gochujang entirely. You can always add a little more chili after tasting, but the kimchi itself will carry some gentle heat.
Is there a way to make this egg-free?
Yes. The stew is still rich from the pork and chili oil without the egg. You can leave it out or add a handful of enoki mushrooms for a different kind of silkiness.
Can I double the recipe?
Absolutely. Use a wider pot so the broth reduces at the same rate, and keep the simmer time about the same. The egg is best cracked directly into individual bowls after ladling if you are not serving it all at once.
Spicy Korean Tofu Stew (Soondubu Jjigae) Recipe
Ingredients
Method
- Heat a pot over medium-high with sesame oil. Sear pork belly slices until crisp and fat renders, 4 to 5 minutes.
- Lower heat to medium-low. Add garlic, gochugaru, and gochujang and stir for 1 minute until fragrant.
- Pour in stock, kimchi with its juice, and soy sauce. Bring to a boil, then simmer 4 to 5 minutes.
- Spoon large chunks of soft tofu into the broth without stirring. Crack the egg on top, cover, and simmer 2 to 3 minutes until egg white sets and yolk is still runny.
- Ladle stew into bowls, each with an egg. Top with scallions and a drizzle of sesame oil. Serve hot.
