Spicy Korean-Style Soft Tofu Stew (Soondubu Jjigae)

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warming Korean soft tofu stew with spicy gochugaru chili flakes, silky tofu, and savory seafood broth. This korean-inspired vegetarian ready in about 30 minutes pairs soft (silken) tofu, vegetable oil, garlic cloves 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.

Prep: 10 min Cook: 20 min Serves 2 Korean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon vegetable oil in a medium pot over medium heat. Mince 3 garlic cloves and add to the pot along with 1 tablespoon gochugaru. Sauté for 1 minute until fragrant and the oil turns red.
  2. Step 2: Add 1/2 cup chopped kimchi and cook for 3 minutes until softened. Pour in 3 cups anchovy broth or water and bring to a boil.
  3. Step 3: Slice 1 small zucchini into half-moons and add to the pot along with 1 tablespoon soy sauce. Simmer for 5 minutes.
  4. Step 4: Carefully spoon in 14 ounces soft silken tofu, breaking it gently into large chunks. Add 1/2 cup enoki mushrooms and simmer for 4 more minutes.
  5. Step 5: Crack 1 egg into the stew and cover the pot. Cook for 2-3 minutes until the egg is softly poached.
  6. Step 6: Drizzle 1 teaspoon sesame oil over the stew and garnish with 2 thinly sliced green onions. Season with salt to taste and serve hot.

Frequently asked questions

How long does Spicy Korean-Style Soft Tofu Stew (Soondubu Jjigae) take to make?

Total time is about 30 minutes (10 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 Spicy Korean-Style Soft 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 soft (silken) tofu from drying out.

Can I substitute ingredients in Spicy Korean-Style Soft 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 Spicy Korean-Style Soft 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.

What goes well with Spicy Korean-Style Soft Tofu Stew (Soondubu Jjigae)?

Korean vegetarian 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.

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