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soondubu jjigae recipe

Soondubu Jjigae (Korean Spicy Tofu Stew)

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  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 27 minutes
  • Total Time: 37 minutes
  • Yield: 2 1x
  • Category: Stew
  • Method: Dolsot pot
  • Cuisine: Korean


Soondubu is a traditional spicy Korean tofu stew that’s spicy, sour, briny, and smoky.


  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1 1/2 tablespoons Korean chili flakes (gochugaru) – use less if you don’t like it too spicy (start with 1/2 tablespoon, you can always add more later)
  • 12oz (350g) silken tofu, drained
  • 3oz (85g) yellow squash or zucchini, cut into half moons
  • 7oz (200g) mix shellfish such as shrimp, squid, mussels, clams – Vegan use button mushrooms
  • 2 scallions, finely chopped
  • 1 egg (optional)


  • 2-inch piece dried kelp
  • 7 dried anchovies – vegan use 3 dried shiitake mushrooms
  • 1 1/2 cup water
  • 2 teaspoons soy sauce
  • 1/2 teaspoon salt


  1. Wipe the kelp with a wet kitchen towel or paper towel to remove the white dust. Put the kelp, anchovies, and water in a pot and leave for 30 minutes. 
  2. Turn the heat to medium and as soon as the water starts to boil, remove the kelp. Turn down the heat to a low simmer, cover, and cook for 15 minutes. 
  3. Turn the heat off and strain the broth through a sieve. Discard the anchovies and add the soy sauce and salt to the broth. Stir and set aside. 
  4. Put the sesame oil, garlic, and Korean chili flakes in the dolsot pot (stone bowl) and set it over a gas burner over low heat. Stir with a wooden or plastic spoon for 3 minutes, stirring constantly. 
  5. Add the anchovy broth and the chopped squash. Stir and bring to a boil. Lower the heat to medium-low and carefully add the silken tofu. Break it up a little using the spoon and cook for 8 minutes. 
  6. Stir in the shellfish and cook for 3-4 minutes, until the shellfish is cooked through. 
  7. Top with chopped scallions and an egg, and serve with a side of white rice.


Tools Needed: Dolsot Pot (or ceramic or clay pot)

Soondubu made with shellfish should be eaten immediately to prevent the shellfish from overcooking. If you are making it with pork or beef, you can keep it in an airtight storage container and refrigerate it for up to 2-3 days.


  • Serving Size: 1 bowl
  • Calories: 249
  • Sugar: 1.3g
  • Sodium: 857.2mg
  • Fat: 12.5g
  • Saturated Fat: 1.7g
  • Unsaturated Fat: 5.6g
  • Trans Fat: 0g
  • Carbohydrates: 6.5g
  • Fiber: 1.8g
  • Protein: 29.5g
  • Cholesterol: 159.7mg
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