Soondubu Jjigae (Spicy Tofu Stew) – Recipe, History & Tips

Introduction

Have you ever craved a dish so comforting that it warms you from the inside out? That’s exactly what Soondubu Jjigae (spicy tofu stew) does. Served bubbling hot in a traditional stone pot, this Korean classic is a fiery, soul-soothing stew packed with silky tofu, vegetables, and your choice of protein.

Imagine this: it’s a chilly evening, and you’re sitting down to a steaming pot of red broth that looks both inviting and bold. You take a spoonful—the spice hits first, followed by the creamy softness of tofu, and finally the deep umami flavors of garlic, broth, and chili paste. It’s more than just dinner; it’s an experience.

History of Soondubu Jjigae

The word “Soondubu” means “extra-soft tofu,” and “Jjigae” translates to “stew.” While tofu has ancient roots in China, Korea developed its own unique version: uncurdled, custard-like tofu that practically melts in your mouth.

Soondubu Jjigae gained popularity in the 20th century as tofu-making techniques advanced. Korean immigrants later introduced the stew to the United States, particularly in Los Angeles during the 1990s, where it became a staple at Korean restaurants. Today, it’s one of Korea’s most beloved comfort foods, enjoyed at home and in restaurants worldwide.

Did you know? Korean-American chef Hee Sook Lee is credited with popularizing Soondubu Jjigae in the U.S. by opening the first BCD Tofu House in Los Angeles, which expanded globally.

Essential Ingredients

At its core, Soondubu Jjigae is simple, but each ingredient plays a special role:

• Soondubu (Silken Tofu): The star—delicate, creamy, and melts in your mouth.

• Gochugaru (Korean Chili Flakes) & Gochujang (Chili Paste): Create the stew’s signature heat and depth.

• Garlic & Onion: Essential aromatics for balance and richness.

• Vegetables: Zucchini, mushrooms, and green onions add texture and freshness.

• Protein: Choices include pork belly, beef, seafood (clams, shrimp), or a mix.

• Egg: Cracked in at the end for creaminess.

• Anchovy or Kelp Broth: Traditional base for authentic flavor.

Variations of Soondubu Jjigae

This stew is versatile and adapts beautifully to different tastes:

• Seafood Soondubu Jjigae: Loaded with clams, shrimp, and mussels for a briny flavor.

• Beef or Pork Soondubu Jjigae: Richer, heartier, and ideal for meat lovers.

• Vegetarian Soondubu Jjigae: Made with mushrooms, tofu, and vegetables, using veggie broth instead of anchovy stock.

• Spicy vs. Mild: Spice levels can be adjusted by reducing chili flakes or paste.

Preparation – How to Make Soondubu Jjigae

Here’s a step-by-step guide for making authentic Soondubu Jjigae at home:

1. Heat oil in a stone pot (or saucepan). Add garlic, onion, and a spoonful of Gochugaru. Stir to release aroma.

2. Add protein such as pork, beef, or seafood. Cook until lightly browned.

3. Pour in broth (anchovy, kelp, or vegetable stock) and bring to a simmer.

4. Add vegetables like zucchini and mushrooms. Let them soften.

5. Gently add silken tofu, breaking it into chunks with a spoon.

6. Season with Gochujang, soy sauce, or fish sauce to balance saltiness.

7. Finish with an egg cracked on top. Let it poach in the bubbling stew.

8. Serve immediately, bubbling hot alongside rice and kimchi.

Cultural Significance

In Korea, stews are not just meals—they’re symbols of togetherness. Soondubu Jjigae is often shared at the table, served in one pot for everyone to enjoy.

It’s also viewed as healing food. The warm, spicy broth is thought to restore energy, making it a go-to meal during cold seasons or after a tiring day. Abroad, it has become a dish of nostalgia for Korean communities, reconnecting them to their roots.

Serving Suggestions

Soondubu Jjigae is best enjoyed with:

• Steamed white rice (essential to balance the spice).

• Kimchi and other banchan (Korean side dishes).

• Grilled fish or bulgogi for added richness.

Did you know? In traditional Korean restaurants, Soondubu Jjigae is almost always served still bubbling in a stone bowl to keep it hot throughout the meal.

Types of Tofu Used

While silken tofu is the most common, some variations use:

• Medium Tofu: Slightly firmer texture, holds shape better.

• Homemade Soondubu: Creamier and more custard-like than store-bought versions.

Still, authentic Soondubu Jjigae almost always relies on the delicate silken version for its signature feel.

Tips for Perfect Soondubu Jjigae

• Use a stone pot (ttukbaegi) for authenticity—it keeps the stew bubbling longer.

• Always crack the egg last and serve immediately so diners can mix it in.

• Adjust spice by experimenting with different ratios of gochugaru and gochujang.

• For deeper flavor, mix a little doenjang (soybean paste) into the broth.

• Pair it with cold kimchi for the ultimate hot-and-cold contrast.

Other Valuable Information

• Health Benefits: High in protein, probiotics, vitamins, and minerals. Chili peppers contain capsaicin, which boosts metabolism.

• Beginner-Friendly: Despite its bold flavors, the cooking process is simple—great for first-time Korean cooks.

• Global Popularity: Widely served in Korean restaurants across the US, UK, and beyond, often as a comfort food for both locals and expats.

Conclusion

Soondubu Jjigae is more than a stew—it’s a fiery embrace in a bowl. Each spoonful is a mix of heat, creaminess, and deep flavors that reflect the soul of Korean cooking.

If you’re looking for a dish that’s bold yet comforting, adventurous yet approachable, this stew is it. Why not try making it at home? A bubbling pot of Soondubu Jjigae might just become your new favorite comfort food.

Frequently Asked Questions

1. What makes Soondubu Jjigae different from other Korean stews?
Its use of silken tofu gives it a creamy, delicate texture, unlike firmer tofu-based stews.

2. Is Soondubu Jjigae very spicy?
It can be, but spice levels are adjustable by reducing gochugaru or gochujang. Mild versions are just as delicious.

3. Can I make Soondubu Jjigae vegetarian?
Yes! Simply use vegetable broth and add mushrooms, zucchini, and tofu for a hearty vegetarian version.

4. What protein works best in Soondubu Jjigae?
Pork belly, beef, clams, shrimp, or even a mix of seafood are common choices.

5. Can I prepare Soondubu Jjigae in advance?
Yes, but it’s best eaten fresh. Reheating may slightly change the texture of silken tofu.

6. What side dishes go best with Soondubu Jjigae?
Steamed rice, kimchi, pickled radish, and grilled meats are classic pairings.