Korean Soft Tofu Stew (Soondoobu Jjigae) Recipe

Name: Korean Soft Tofu Stew (Soondoobu Jjigae)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped seafood (I used shrimp and squid.); 3 clams; 1 tablespoon grape seed oil (or any other neutral oil); 1 tablespoon (Optional) Korean red pepper flakes (gochugaru); 1/4 cup chopped kimchi; 2 garlic cloves, minced; 1/4 cup diced mushrooms; 1/4 cup diced zucchini; 1 cup stock (vegetable, seafood, chicken, beef) or water; 14 ounces silken tofu; 1 teaspoon kosher salt; 1 tablespoon sesame oil; 1 tablespoon green onion, thinly sliced; 1 egg

Servings: persons

1/4 cup chopped seafood (I used shrimp and squid.)
3 clams
1 tablespoon grape seed oil (or any other neutral oil)
1 tablespoon (Optional) Korean red pepper flakes (gochugaru)
1/4 cup chopped kimchi
2 garlic cloves, minced
1/4 cup diced mushrooms
1/4 cup diced zucchini
1 cup stock (vegetable, seafood, chicken, beef) or water
14 ounces silken tofu
1 teaspoon kosher salt
1 tablespoon sesame oil
1 tablespoon green onion, thinly sliced
1 egg

1
Cut seafood into small dice and clean and sort clams. Set aside.
2
In a small saucepan, heat grape seed oil on medium high heat. Stir in Korean red pepper flakes (gochugaru), if using.
3
Add kimchi, garlic, mushrooms, and zucchini; cook until tender and barely browned, about 2-3 minutes.
4
Add stock and bring to a boil.
5
Scoop large spoonfuls of silken tofu from its package into the boiling soup base.
6
Reduce heat to medium and bring back to a hard simmer, stirring occasionally to break up the tofu. Simmer for 3 minutes until tofu is heated through. Season with kosher salt.
7
Add seafood and cook until cooked through, about 2 minutes. Taste and adjust seasoning.
8
Reduce the heat to low and drizzle the soup with sesame oil and scatter green onions.
9
Crack an egg into a small bowl and gently pour on top of the soup; the hot soup with cook the egg.
10
Serve from your saucepan and enjoy!

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup chopped seafood (I used shrimp and squid.), 3 clams, 1 tablespoon grape seed oil (or any other neutral oil), 1 tablespoon (Optional) Korean red pepper flakes (gochugaru), and more.

Yes, Korean Soft Tofu Stew (Soondoobu Jjigae) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Soft Tofu Stew (Soondoobu Jjigae)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions