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Soondubu jjigae served in the pot it was cooked in
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Soondubu Jjigae (Korean Soft Tofu Stew)

If you want to try cooking Korean food, this is the recipe you want to start with. It's easy, fun, really forgiving and sooo flavourful you'll be licking the bowl clean. You'll need two important ingredients - Gochujang and Gochugaru which are a great addition to the pantry. This Korean Soft Tofu Stew is definitely going to go on repeat!
Course Main Course
Cuisine Korean
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 101kcal
Author Richa

Ingredients

  • 7-8 dried Shiitake Mushrooms
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon vegetable oil
  • 2 chopped green onions keeping white and green part separate
  • ½ cup sliced onions
  • 1 tablespoon chopped Garlic
  • 2-3 tablespoon Gochugaru Korean chilli powder
  • 1 tablespoon Gochujang Korean spicy fermented paste
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoon light soy sauce
  • 3 cups water divided
  • ½ zucchini sliced thickly
  • 1 small carrot sliced thickly
  • 150 grams Tofu cut into 1 inch cubes, ½ inch in thickness

Instructions

  • Soak shiitake mushrooms in 1 cup hot water for 10-15 minutes. Drain the shiitake and squeeze, reserving all the mushroom water for later. Slice the shiitake and set aside.
  • In a pot, heat sesame oil and vegetable oil. Add the white part of green onions, sliced onions and garlic. Saute for 1-2 minutes.
  • Add korean chilli powder, gochujang, salt, sugar, soy sauce and the mushroom water along with 2 cups of regular water.
  • Bring this to a quick boil and add zucchini, shiitake mushroom and carrot. Reduce the flame and simmer for 10 minutes till the zucchini and carrot are tender.
  • Top with tofu and green part of spring onions. Turn off the flame. Serve hot ladled over sticky rice.

Notes

  1. Some great additions to Korean Tofu Soup are kelp, wakame, kimchi and egg.
  2. Can you swap tofu for paneer? While generally paneer is a good substitute for tofu, this recipe doesn’t call for firm tofu. Silken/soft tofu has a different texture from paneer, it sort of melts in your mouth, which is a great consistency for stews. Paneer will feel too tough here, I wouldn’t recommend it. 
  3. How do you eat Korean soft tofu soup? You can drink Soondubu Jjigae like a soup, or add noodles to the broth as the carb or serve it with some steamed jasmine rice, which is my personal favorite. 

Nutrition

Calories: 101kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 841mg | Potassium: 360mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3851IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg