Korean Soondubu Jjigae

Soondubu jjigae, also known as soft tofu stew, is an iconic Korean dish consisting of an intensely flavored broth, silken tofu, and a variety of vegetables and/or seafood. It is a popular, comforting dish that is enjoyed in Korea throughout the year. This tasty stew is an excellent way to get creative with your ingredients and make for an easy weeknight dinner!


-1 block (14 ounces) soft tofu
-4 cups anchovy-kelp stock (see notes)
-1/4 cup gochujang (Korean chili paste)
-2 tablespoons doenjang (Korean soybean paste)
-2 tablespoons gochugaru (Korean chili flakes)
-1 teaspoon minced garlic
-1 teaspoon minced ginger
-½ pound pork belly, cut into bite-size pieces
-3 green onions, chopped
-1 carrot, diced
-4 ounces shiitake mushrooms, sliced
-2 tablespoons sesame oil
-Salt, to taste


1. Place the tofu into a bowl filled with cold water and set aside to drain.

2. In a large pot, heat the stock over medium heat until boiling.

3. Reduce the heat to low and add the gochujang, doenjang, gochugaru, garlic, and ginger and cook until fragrant, about 2 minutes.

4. Add the pork, green onions, carrot, mushrooms, and sesame oil and cook until the vegetables are tender, about 10 minutes.

5. Meanwhile, finely crumble the tofu into the soup and cook until heated through, about 5 minutes.

6. Season the stew with salt, to taste, and serve.