Korean Soft Tofu Soup

Soondubu Jjigae

Soondubu Jjigae


A block of soft tofu is simmered with seafood and zucchini in a spicy broth made from Korean chili flakes. Chopped kimchi adds an extra flavor boost to the soup.

Traditional Soondubu Jjigae

Although we call this dish a soft tofu soup in English, the choice of tofu should be silken tofu. It has a silkier texture. Use either kind.

Soft Tofu or Silken Tofu

Step 1

Make anchovy stock: Combine dried anchovies and sea kelp with water in a pot. Bring to boil and simmer for 3-4 minutes. Discard the sea kelp and anchovies, and reserve the stock.

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Step 2

If using frozen whole clams: soak them in cold water for 5 minutes. If you see that the clam shells are open, that’s a good sign.

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Step 3

Infuse oil with chili flakes: Heat oil in a pot over low heat. Add Korean chili flakes and the leek (or green onion) and gently stir for 1 minute. Be careful not to burn the chili flakes.

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Step 4

Stir-fry onion and kimchi: Add the onion, garlic, and kimchi and stir-fry for 1-2 minutes over medium heat until soft.

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Step 5

Add tofu: Try not to break up the tofu when you scoop it out—big chunks are better than letting it break into too many small pieces.

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Step 6

Add seafood & zucchini: Whole shrimps make the soup broth deeper in flavor. You can use peeled shrimps if you find whole shrimps to be bothersome to peel later when you eat them. 

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Step 7

Pour the stock: Pour the anchovy stock until it barely covers the tofu and seafood, about 1-3/4 cup. Bring the soup to boil first and reduce the heat to simmer. Simmer for 4-5 minutes. 

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Step 8

Season the soup: Use Korean soup soy sauce and anchovy sauce to season the soup. Taste the broth and season more with salt if needed.

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Soondubu Jjigae

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12 people

85 minutes



Side dish



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