Korean Tofu Stew Soondubu Jjgae

Soondubu Jjigae

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
Soondubu Jjigae is one of the easiest Korean dish to make at home. All you need to do is to throw all the ingredients in the stone pot and let it simmer. It is a popular dish in Korea and the essence to making a good tofu stew is using quality soy bean paste and red pepper paste. It is definitely a comfort food to have on a rainy day.
Prep Time 10 mins
Cook Time 10 mins
Course Side Dish
Cuisine Korean
Servings 4 people
Calories 385 kcal


  • Stone Pot


Korean Chilli Paste

  • 30 g Anchovies
  • 1 tsp Korean Chilli Powder
  • 1/2 tbsp Sugar
  • 1 tsp Minced Garlic
  • 1/2 tbsp Soy Bean Paste
  • 1 tsp Sesame Oil
  • 3 tbsp Korean Red Pepper Paste Gochujang

Stew Ingredients

  • 200 g Soft Tofu
  • 100 g Kimchi
  • 100 g Enoki Mushrooms
  • 100 g Pork Belly
  • 3 pcs Shitake Mushrooms Sliced
  • 2 stalks Spring Onions 3cm length
  • 2 stalks Spring Onions Chopped
  • 1 qty Egg
  • 1 litre Water


  • Add all the ingredients for making the chilli paste in a mixing bowl. Mix well.
  • Pour 1 litre of water to the stonepot ware and bring to boil.
  • Add anchovies and simmer for 10 minutes. Take out the anchovies.
  • Add in the chilli paste.
  • Add in all the ingredients for the stew. Bring to boil.
  • Add one egg in before turning off the heat. Serve with rice.



You can add any choice of your protein in the stew 
Serve with short grain rice.
Are you interested in learning this recipe in a Corporate Cooking Class in Singapore setting? 


Calories: 385kcal
Keyword soup, spicy, tofu
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