Soondubu Jjigae
Bubbling soft tofu stew with chili and a cracked egg.
Soondubu Jjigae is a classic protein-forward Korean recipe built around a handful of pantry staples. It serves 2 and comes together in roughly 25 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 25 minutes without much fuss. The method leans on slow simmering, which is what gives the finished dish its signature texture and depth.
The headline ingredients here are soft tofu, kimchi and gochugaru. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: soft tofu can be swapped for halloumi or extra-firm tofu in a pinch.
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294
kcal
18g
Protein
13g
Carbs
19g
Fat
Ingredients
- soft tofu400 g
- kimchi0.5 cup
- gochugaru2 tbsp
- garlic3 cloves
- onion0.5
- soy sauce1 tbsp
- egg2
- sesame oil1 tbsp
Method
- 1Step 1 ~6 min
Sauté kimchi, onion, garlic in sesame oil 4 min.
- 2Step 2 ~6 min
Add gochugaru and soy; add 2 cups water, simmer 5 min.
- 3Step 3 ~6 min
Spoon in tofu in big chunks; simmer 5 min.
- 4Step 4 ~6 min
Crack eggs in, cover 1 min and serve bubbling.
Per-step times are approximate and based on the total cook time of 25 minutes.
Pro tips & common mistakes
- Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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Frequently asked questions
- How long does Soondubu Jjigae take to cook?
- From prep to plate, Soondubu Jjigae takes about 25 minutes and yields 2 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Soondubu Jjigae vegetarian?
- No — this version contains non-vegetarian ingredients (soft tofu, kimchi, gochugaru). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
- What are the key ingredients in Soondubu Jjigae?
- The headline ingredients are soft tofu, kimchi, gochugaru. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 4. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Soondubu Jjigae?
- Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
- What should I serve with Soondubu Jjigae?
- Soondubu Jjigae pairs naturally with classic korean sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.