Let’s make Soondubu Jjigae, a Korean soft tofu stew that’s rich, spicy, and deeply comforting.

Each spoonful is filled with silky tofu, vegetables, and bold aromatics simmered in a flavorful chili broth—perfect with a bowl of hot rice.

To start, sauté chopped onion and garlic in a mix of sesame and vegetable oil. Add gochugaru (Korean chili flakes), soy sauce, oyster sauce, and a pinch of sugar to build a chili oil base. Pour in 1.5 to 2 cups of water or anchovy broth and bring to a boil.

Then, add sliced zucchini, mushrooms, and Korean chili pepper. Gently add a tube of Korean soft tofu (Soondubu), breaking it into chunks.

Simmer for 5–7 minutes, then top with a cracked egg and chopped green onion.

This stew comes together in one pot in under 15 minutes and is endlessly customizable with seafood, meat, or kimchi.

Watch the full recipe video below to follow along step-by-step!

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