Simmered Korean Spicy Tofu Stew (Soondubu Jjigae)
A warming, spicy Korean stew featuring soft tofu, vegetables, and a rich chili broth, perfect for a comforting weeknight meal. This korean-inspired vegetarian (vegetarian) ready in about 25 minutes pairs (1 block) silken tofu, vegetable broth, gochugaru (Korean red chili flakes) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz (1 block) silken tofu
- 2 cups vegetable broth
- 1 tbsp gochugaru (Korean red chili flakes)
- 1 tbsp gochujang (Korean chili paste)
- 2 garlic cloves, minced
- 1 small onion, thinly sliced
- 1/2 cup zucchini, diced
- 1/2 cup shiitake mushrooms, sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp green onions, chopped
- 1 (optional) egg
- 1 tsp toasted sesame seeds
Instructions
- Step 1: Heat 1 tsp sesame oil in a medium pot over medium heat. Add 2 minced garlic cloves and 1 small thinly sliced onion, sauté for 2 minutes until fragrant and translucent.
- Step 2: Stir in 1 tbsp gochugaru and 1 tbsp gochujang, cooking for 1 minute to bloom the spices. Add 2 cups vegetable broth and bring to a simmer.
- Step 3: Add 1/2 cup diced zucchini and 1/2 cup sliced shiitake mushrooms, simmer for 5 minutes until vegetables soften.
- Step 4: Gently add 14 oz silken tofu in large spoonfuls, being careful not to break it up completely. Stir in 1 tbsp soy sauce and simmer for another 3 minutes.
- Step 5: Optional: Crack 1 egg into the stew and cover the pot for 2 minutes to poach the egg.
- Step 6: Remove from heat, sprinkle 2 tbsp chopped green onions and 1 tsp toasted sesame seeds on top before serving piping hot with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Simmered Korean Spicy Tofu Stew (Soondubu Jjigae) take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Simmered Korean Spicy Tofu Stew (Soondubu Jjigae)?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (1 block) silken tofu from drying out.
Can I substitute ingredients in Simmered Korean Spicy Tofu Stew (Soondubu Jjigae)?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Simmered Korean Spicy Tofu Stew (Soondubu Jjigae) for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Simmered Korean Spicy Tofu Stew (Soondubu Jjigae) vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
