Spicy Korean-Style Soft Tofu Stew (Sundubu Jjigae)
A comforting and spicy Korean stew featuring silken tofu, kimchi, and a flavorful chili broth. This korean-inspired soups ready in about 25 minutes pairs chopped kimchi, vegetable oil, gochugaru (Korean 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
- 1 block (14 oz), drained and cut into 1-inch cubes soft silken tofu
- 1 cup, chopped kimchi
- 1 tbsp vegetable oil
- 1 tbsp gochugaru (Korean chili flakes)
- 3 cloves, minced garlic
- 2 stalks, sliced green onion
- 1 tbsp soy sauce
- 2 cups vegetable broth
- 1 tsp sesame oil
- 1 whole (optional) egg
- to taste salt
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a medium pot over medium heat until shimmering. Add 3 minced garlic cloves and 1 tbsp gochugaru, sautéing for 30 seconds until fragrant but not burnt.
- Step 2: Add 1 cup chopped kimchi and cook for 3 minutes, stirring occasionally until softened and aromatic.
- Step 3: Pour in 2 cups vegetable broth and 1 tbsp soy sauce, bring to a gentle boil.
- Step 4: Carefully add 1 block (14 oz) soft silken tofu cut into 1-inch cubes, simmer gently for 5 minutes to warm through, spooning broth over tofu to infuse flavor.
- Step 5: Season with salt to taste, then drizzle 1 tsp sesame oil and sprinkle 2 sliced green onions on top.
- Step 6: If desired, crack 1 whole egg into the simmering stew and cover the pot, cooking for 2 minutes until the egg white is just set but yolk remains runny.
- Step 7: Serve hot with steamed rice on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Korean-Style Soft Tofu Stew (Sundubu 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 Spicy Korean-Style Soft Tofu Stew (Sundubu 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 chopped kimchi from drying out.
Can I substitute ingredients in Spicy Korean-Style Soft Tofu Stew (Sundubu 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 (Sundubu 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 (Sundubu 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.
