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I’ve always been a fan of bold, comforting flavors, and nothing hits that spot quite like a steaming bowl of Easy Soondubu Jjigae. This Korean soft tofu stew is one of those dishes that warms you from the inside out, especially on chilly evenings when you crave something spicy and satisfying. What I love most is how this Easy Soondubu Jjigae comes together in under 30 minutes with pantry staples, making it a go-to for busy weeknights. If you’re new to Korean cuisine, don’t worry—it’s forgiving and endlessly customizable.
Here’s the thing: I first tried soondubu at a little hole-in-the-wall spot in my city, and I was hooked on its silky tofu swimming in that rich, fiery broth. Now, recreating it at home with this easy version feels like a treat. Whether you’re pairing it with rice or enjoying it solo, this Easy Soondubu Jjigae will have you coming back for seconds. Let’s dive into how you can make it yourself—trust me, it’s simpler than you think!
Key Takeaways:
- Easy Soondubu Jjigae is a quick Korean stew packed with soft tofu and bold spicy flavors for ultimate comfort.
- Ready in just 25 minutes, perfect for weeknight dinners without sacrificing taste.
- The creamy tofu contrasts beautifully with the fiery broth, creating layers of heat and silkiness.
- Use fresh ingredients and adjust spice levels to suit your palate for the best results.
- Stores well in the fridge for up to 3 days, reheating easily for multiple meals.
Why You’ll Adore This Easy Soondubu Jjigae
Quick and Effortless Prep: In my experience, this Easy Soondubu Jjigae shines because it requires minimal chopping and one-pot cooking. You’ll spend less time in the kitchen and more time enjoying the meal. It’s ideal for beginners who want authentic flavors without the fuss.
Rich, Customizable Flavors: The beauty lies in how you can tweak the heat with gochujang or add proteins like shrimp. I find it endlessly exciting to experiment while keeping that signature spicy depth. You’ll love how it adapts to your mood.
Nutritious Comfort Food: Packed with protein from tofu and veggies, this dish feels indulgent yet healthy. What I find interesting is how the soft tofu absorbs all the broth’s essence, making every bite nourishing. It’s a cozy hug in bowl form.
Versatile for Any Meal: Serve it for lunch, dinner, or even brunch with an egg on top— the possibilities are endless. Let’s be honest, once you try this Easy Soondubu Jjigae, it’ll become a staple. The warmth and spice just make everything better.
Essential Ingredients for Easy Soondubu Jjigae
Soft Tofu: The star of Easy Soondubu Jjigae, this silken tofu adds a creamy, delicate texture that melts in your mouth. I always opt for the freshest block I can find, as it holds up just enough during simmering without breaking apart too much. It soaks up the spicy broth beautifully, contributing to that signature luxurious feel in every spoonful.
Gochujang Paste: This fermented chili paste is the heart of the flavor in your stew, bringing heat, sweetness, and umami all at once. A little goes a long way, but don’t skimp—it’s what makes Easy Soondubu Jjigae authentically bold. In my kitchen, I keep a jar handy for all sorts of Korean dishes.
Vegetable Broth and Kimchi: The broth forms the base, infusing everything with savory depth, while kimchi adds tangy crunch and probiotics. Together, they elevate the Easy Soondubu Jjigae into a balanced, gut-friendly meal. Fresh garlic and green onions round it out for that fresh pop.
How to Make Easy Soondubu Jjigae
Prepare the Broth Base
Start by heating a tablespoon of sesame oil in a large pot over medium heat, then sauté minced garlic, ginger, and diced onions until fragrant—about 2 minutes. This builds the aromatic foundation for your Easy Soondubu Jjigae. Stir in the gochujang paste and a splash of soy sauce, letting it bloom for another minute to release those spicy, deep flavors. Pour in the vegetable broth and bring it to a gentle simmer; the kitchen will start smelling incredible right away.
Add Veggies and Tofu
Next, toss in sliced zucchini, mushrooms, and kimchi, cooking for 5 minutes until the veggies soften slightly but retain some bite. Gently add the cubed soft tofu, stirring carefully to avoid breaking it up too much—the key to that silky texture in Easy Soondubu Jjigae. Let it all simmer together, allowing the tofu to absorb the broth’s richness. Taste and adjust the spice with more gochujang if needed; I usually add a pinch of sugar to balance the heat.
Finish and Serve
Crack an egg into the center if you’re using one, and cover the pot for 2-3 minutes until the white sets but the yolk stays runny—pure magic in every bowl. Garnish with chopped green onions and a drizzle of sesame oil for that fresh, nutty finish. Your Easy Soondubu Jjigae is now ready to ladle into bowls; serve hot with steamed rice on the side for the full experience. It’s hearty, spicy, and utterly comforting.
Ingredients
- 1 block (14 oz) soft silken tofu, drained and cubed
- 4 cups vegetable broth
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 zucchini, sliced
- 1 cup sliced mushrooms
- 1 cup chopped kimchi
- 1 egg (optional)
- 2 green onions, sliced
- 1 tablespoon sesame oil, plus more for drizzling
- Salt and sugar to taste
Easy Soondubu Jjigae Instructions
- Heat sesame oil in a pot over medium heat. Sauté garlic, ginger, and onion for 2 minutes until fragrant.
- Add gochujang and soy sauce, stir for 1 minute. Pour in broth and simmer.
- Add zucchini, mushrooms, and kimchi; cook 5 minutes.
- Gently stir in tofu cubes; simmer 5-7 minutes. Adjust seasoning.
- If using, crack egg into center, cover, and cook 2-3 minutes.
- Garnish with green onions and sesame oil. Serve hot.
Pro Tips for the Best Easy Soondubu Jjigae
Control the Heat: Start with less gochujang and taste as you go—it’s easier to add spice than remove it. This keeps your stew balanced and enjoyable for all.
Fresh Tofu Matters: Use the softest silken tofu available; it gives that melt-in-your-mouth texture. Avoid firm varieties, as they won’t absorb the broth as well.
Don’t Over-Stir: Handle the tofu gently to maintain its delicate form. A few careful folds are all you need for even distribution.
You Must Know
- Soondubu Jjigae traditionally uses anchovy stock, but vegetable broth makes this easy version vegetarian-friendly.
- The spice level can vary by gochujang brand, so check the label for heat intensity.
- Silken tofu is key—it’s the “soon” in soondubu, meaning soft and tender.
- This dish pairs best with short-grain rice to soak up the flavorful broth.
How to Store Easy Soondubu Jjigae
Let your Easy Soondubu Jjigae cool completely before transferring it to an airtight container; it keeps in the fridge for up to 3 days. For freezing, portion it out without the egg, as it doesn’t thaw well, and it can last up to a month. To reheat, simply warm on the stovetop over low heat with a splash of broth to restore the consistency—stir gently to keep the tofu intact.
Customizing Your Easy Soondubu Jjigae
Feel free to swap vegetable broth for chicken or seafood stock if you want a meatier twist, or add shrimp and clams for a classic seafood vibe. For a milder version, reduce the gochujang and incorporate more veggies like spinach. Your Easy Soondubu Jjigae can even go vegan by skipping the egg—check out our Crispy Gochujang Korean Tofu for more plant-based Korean inspiration. These tweaks keep it fresh and suited to your tastes.
What to Serve with Easy Soondubu Jjigae
Pair this spicy stew with steamed white rice to balance the heat and soak up the broth—it’s a match made in heaven. For sides, try simple banchan like pickled radishes or a fresh cucumber salad to add crunch. If you’re feeling fancy, kimchi fried rice on the side elevates the meal. Wash it down with a cold barley tea or soju for an authentic Korean touch; it’s refreshing against the spice.
Easy Soondubu Jjigae (Korean Soft Tofu Stew)
This warm & comforting Soondubu Jjigae is loaded with velvety soft tofu, vegetables, and mushrooms blanketed in a rich and savory broth. This recipe calls for simple ingredients to make the best soft tofu stew in less than 15 minutes in the comfort of your home.
Timing
Recipe Details
Ingredients
- 01 1 tbsp vegetable oil
- 02 1 tsp sesame oil
- 03 1 green onion (chopped, divided)
- 04 1/4 onion (diced)
- 05 2 cloves garlic (minced)
- 06 1 tbsp Gochugaru (Korean chili flakes)
- 07 1 tbsp soy sauce
- 08 1 tbsp hoisin sauce (or oyster sauce)
- 09 1 tsp sugar
- 10 2 cups water (anchovy stock, dashi, or unsalted chicken stock for more flavor)
- 11 1/4 zucchini (diced)
- 12 60 g mushrooms
- 13 1 package (320 g) Korean soft tofu (or regular soft tofu)
- 14 1 egg
- 15 1 chili pepper (chopped, optional)
Instructions
Heat vegetable oil and sesame oil in a pot over medium heat. Add white parts of green onion and onion and cook until fragrant. Add garlic, gochugaru, soy sauce, oyster sauce, and sugar and mix to combine.
Add water or stock. Once it comes to a boil, add zucchini, mushrooms, and soft tofu. Using a spoon, slice the tofu into large pieces.
Bring to a boil and simmer until the flavors have melded, for about 3-4 minutes. Season with salt to taste, crack an egg, and garnish with green onion and chili pepper if using. Serve with a side of rice and enjoy!
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Easy Soondubu Jjigae
Can I make Easy Soondubu Jjigae ahead of time?
Absolutely, you can prepare the base up to a day in advance and store it in the fridge. Just add the tofu fresh when reheating to keep its texture. It’s a great meal prep option for busy days.
How long does Easy Soondubu Jjigae last in the fridge?
Stored properly in an airtight container, it lasts 3-4 days. The flavors even deepen overnight, making leftovers tastier. Reheat gently to avoid overcooking the tofu.
Is Easy Soondubu Jjigae gluten-free?
Yes, as long as you use tamari instead of soy sauce and check your gochujang for gluten additives. It’s naturally a great option for gluten-sensitive folks. Swap in gluten-free broth too for safety.
Can I add meat to Easy Soondubu Jjigae?
Definitely—thinly sliced pork or beef works wonderfully; brown it first with the aromatics for extra flavor. This turns your Easy Soondubu Jjigae into a heartier version. Try our Korean Ground Beef Bowl for similar beef ideas.
What’s the best tofu for this recipe?
Silken or soft tofu is ideal for its creamy consistency that pairs with the spicy broth. Avoid extra-firm, as it won’t achieve the same melt-in-your-mouth effect. Fresh is always better for optimal taste.
How spicy is Easy Soondubu Jjigae?
It depends on your gochujang, but this easy recipe is medium-spicy—adjustable to mild or hot. Start low if you’re spice-shy, and build up. Your Easy Soondubu Jjigae can be as fiery as you like.
Can I make Easy Soondubu Jjigae in a slow cooker?
Yes, combine all ingredients except tofu and egg, cook on low for 4 hours, then add them at the end. It infuses more flavor over time. Just stir carefully when adding the delicate tofu.
Is this recipe vegan?
It is if you skip the optional egg—everything else is plant-based. For a fully vegan twist, ensure your kimchi is egg-free. It’s a nutritious option packed with protein from the tofu.
Final Thoughts
There’s something truly special about wrapping up a day with a bowl of Easy Soondubu Jjigae—its spicy warmth and silky comfort never fail to impress. I’ve shared this recipe with friends, and they always ask for more, so I know you’ll love it too. Give it a try tonight, and let me know how yours turns out; happy cooking!