Soft Tofu and Ground Soybean Stew (Kongbiji Jjigae)
A comforting Korean stew blending soft tofu with ground soybeans in a hearty, savory broth, perfect for chilly days. This Korean-inspired soup recipe, ready in about 25 minutes, pairs soft tofu, ground soybean paste, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, 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
- 300g soft tofu
- 150g ground soybean paste
- 4 cups water
- 2 cloves garlic cloves, minced
- 1 green chili, sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 stalks green onions, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium pot, combine 4 cups water and 150g ground soybean paste, whisking to dissolve and bring to a gentle boil over medium heat.
- Step 2: Add 2 minced garlic cloves and 1 sliced green chili, then reduce heat to low and simmer for 10 minutes to develop flavor.
- Step 3: Gently add 300g soft tofu cut into 1-inch cubes, simmering for another 5 minutes until tofu is heated through.
- Step 4: Season the stew with 1 tbsp soy sauce and 1 tsp sesame oil, stirring carefully to avoid breaking the tofu.
- Step 5: Remove from heat and garnish with 2 chopped green onions before serving hot with rice.
Frequently asked questions
How long does Soft Tofu and Ground Soybean Stew (Kongbiji Jjigae) take to make?
Total time is about 25 minutes (5 min prep + 20 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 Soft Tofu and Ground Soybean Stew (Kongbiji 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 soft tofu from drying out.
Can I substitute ingredients in Soft Tofu and Ground Soybean Stew (Kongbiji 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 Soft Tofu and Ground Soybean Stew (Kongbiji Jjigae) for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.
What goes well with Soft Tofu and Ground Soybean Stew (Kongbiji Jjigae)?
Korean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
