Silken tofu stew with kimchi, gochugaru, and a jammy egg
Korean Soondubu Jjigae
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Budget
$
Korean Soondubu Jjigae
Silken tofu stew with kimchi, gochugaru, and a jammy egg
A bubbling Korean stew loaded with silken tofu, kimchi, and spicy broth, finished with an egg that turns the whole bowl rich and velvety.
10m
Prep Time
20m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Soondubu jjigae is one of the most satisfying weeknight stews in Korean cooking. The broth is fiery, savory, and fast to build, while the silken tofu makes it feel comforting rather than heavy.
Ingredients
- 2 tbsp neutral oil
- 3 tbsp gochugaru
- 4 cloves garlic, minced
- 1 cup chopped kimchi
- 4 cups anchovy or chicken stock
- 14 oz silken tofu, spooned into chunks
- 6 oz thinly sliced pork belly or ground pork
- 2 eggs
- 2 scallions, sliced
Instructions
- 1
Heat the oil in a medium pot and stir in the gochugaru and garlic for 30 seconds until fragrant.
- 2
Add the pork and kimchi and cook until the meat is no longer pink and the kimchi softens, about 4 minutes.
- 3
Pour in the stock and bring to a lively simmer for 8 minutes to develop the broth.
- 4
Spoon in the silken tofu and simmer gently for 3 minutes without stirring too much.
- 5
Crack the eggs into the pot, cover, and cook until the whites are set but the yolks are still soft. Finish with scallions and serve hot with rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Pork bellyGround chicken
Ground chicken keeps the broth lighter but still savory
Anchovy stockChicken stock
Chicken stock is easier to source and still tastes excellent
FlavorPantry
Test Kitchen Pick
Gochugaru
Helpful Pantry Staple
Why the gochugaru matters
This is not just generic chile heat. Gochugaru has a fruitier, cleaner flavor that makes the finished dish taste closer to what it is supposed to be.
The right chile flakes shift the flavor more than another garnish would.
- Cleaner heat than standard chile flakes
- Useful across Korean soups, sauces, and kimchi-style dishes
If you cook Korean food even occasionally, this pantry staple pulls a lot of weight.
Shop gochugaru for this recipeTips & Storage
Pro Tips
Use ripe kimchi for the deepest flavor and best tang.
If you have a stone bowl, heat it first so the stew stays bubbling at the table.
Storage
Refrigerate leftovers for up to 3 days. The broth gets even deeper overnight.
Reheating
Reheat gently on the stovetop and add a splash of water or stock if the broth has reduced.
Nutrition Facts
Per serving (1 bowl) · 4 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates10g
Fat22g
Fiber2g
Sugar4g
Sodium910mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make it vegetarian?
- Yes. Use mushroom stock, skip the pork, and add extra mushrooms or zucchini.
- Does it have to be very spicy?
- No. Reduce the gochugaru to 1 tablespoon for a gentler broth.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.
You Might Also Like
Thai
Thai Khao Soi Chicken
A rich coconut curry noodle soup with tender chicken, egg noodles, and the crunchy fried noodle topping that makes khao soi unforgettable.
45 min
Medium
Japanese
Japanese Oyakodon
A fast Japanese rice bowl with tender chicken and softly set eggs in a light dashi broth that tastes comforting, clean, and deeply savory.
25 min
Easy
French
French Lentil Salad with Goat Cheese
A composed French-style salad with warm green lentils, tangy mustard vinaigrette, herbs, and creamy goat cheese that turns it into a full meal.
40 min
Easy
South African Bunny Chow
A hollowed-out loaf of white bread filled with rich, fiery lamb or bean curry. Durban's legendary street food where the bread is both bowl and utensil.
1 hr
Medium
Senegalese Thieboudienne
Senegal's national dish of fish stuffed with herb paste, fried, then simmered with vegetables in a rich tomato sauce. The rice is cooked in the flavorful sauce for a one-pot feast.
1 hr 30 min
HardSenegalese Chicken Yassa
Grilled chicken braised in a tangy, mustardy sauce of caramelized onions, lemon juice, and green olives. Senegal's most popular chicken dish with electrifying acidity.
1 hr 10 min
Medium