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Spicy Korean Tofu Soup Recipe Sundubu-jjigae Easy Homemade Guide

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A quick and easy spicy Korean tofu soup (sundubu-jjigae) that is comforting, flavorful, and perfect for cozy dinners. Made with silken tofu, Korean chili paste, and a rich umami broth.

Ingredients

Scale
  • 1 (14-ounce) tub soft silken tofu, drained gently
  • 3 cups vegetable or anchovy broth
  • 1 to 2 tablespoons gochujang (Korean chili paste)
  • 1 teaspoon gochugaru (Korean chili flakes), optional
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 stalks green onion, sliced thinly
  • ½ cup sliced shiitake or button mushrooms, optional
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 large egg, optional
  • Salt and pepper to taste
  • Optional protein: small amounts of seafood (clams or shrimp) or thinly sliced pork belly

Instructions

  1. Prepare the Broth Base: Heat 1 teaspoon sesame oil in a pot over medium heat. Add minced garlic and chopped onion; sauté until fragrant and translucent, about 2-3 minutes.
  2. Add Chili Paste and Flakes: Stir in 1 to 2 tablespoons gochujang and 1 teaspoon gochugaru if using. Cook for 1-2 minutes, stirring constantly to toast the chili paste slightly.
  3. Pour in Broth and Bring to a Simmer: Add 3 cups broth. Increase heat to medium-high and bring to a gentle boil. Reduce heat to medium-low and simmer for 5 minutes. Taste and add soy sauce and salt if needed.
  4. Add Mushrooms and Optional Protein: Add sliced mushrooms and any protein. Cook for 3-5 minutes until protein is done and mushrooms softened.
  5. Gently Add Silken Tofu: Spoon tofu into the pot in large chunks without breaking it. Warm through for about 2 minutes without stirring.
  6. Crack in the Egg (Optional): Crack one egg into the simmering soup. Cover and poach for 1-2 minutes until white is set but yolk remains runny.
  7. Finish and Garnish: Sprinkle sliced green onions on top and drizzle with a little more sesame oil. Serve immediately with steamed rice.

Notes

Toast the gochujang briefly with garlic and onion to enhance flavor. Handle silken tofu gently to keep it intact. Simmer gently to blend flavors without breaking tofu or overcooking egg. Adjust spice level by varying gochujang and gochugaru amounts. Use fresh, high-quality broth for best taste. Leftovers keep well refrigerated for up to 3 days; reheat gently.

Nutrition

Keywords: spicy Korean tofu soup, sundubu-jjigae, Korean chili paste, silken tofu soup, easy Korean soup, Korean comfort food

Find it online: https://blixfood.com/spicy-korean-tofu-soup-recipe-sundubu-jjigae-easy-homemade-guide/