Spicy Korean-Style Soft Tofu Stew (Sundubu Jjigae)

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting and spicy Korean stew featuring silken tofu, kimchi, and a flavorful chili broth. This Korean-inspired soup recipe, ready in about 25 minutes, pairs soft silken tofu, kimchi, vegetable oil 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: 15 min Serves 2 Korean cuisine 220 cal/serving

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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

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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.