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Korean Spicy Tofu Soup (Sundubu Jjigae)

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soups
Cuisine Korean
Servings 3 servings
Calories 300 kcal

Ingredients
  

  • Soup Base:
  • 2 cups anchovy or vegetable broth
  • 1 tablespoon Korean red chili flakes (gochugaru)
  • 1 tablespoon Korean chili paste (gochujang)
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce or tamari
  • ½ teaspoon sugar (optional, to balance heat)
  • Main Ingredients:
  • 1 package (350g) silken tofu (soft tofu)
  • ½ small zucchini, sliced thin
  • 2 shiitake mushrooms, sliced (or button mushrooms)
  • 1 small onion, thinly sliced
  • 1 green chili or jalapeño, sliced (optional, for extra heat)
  • 1 egg (optional, for topping)
  • 2 green onions, chopped for garnish
  • Optional protein: thinly sliced beef, pork, clams, or shrimp

Instructions
 

  • Step 1: Prepare the Broth : In a medium pot, heat sesame oil over medium heat. Add garlic and onions; sauté until fragrant, about 1–2 minutes. Stir in gochugaru, gochujang, soy sauce, and sugar. Cook for 1 minute. Pour in broth and bring to a gentle boil.
  • Step 2: Add Vegetables and Tofu : Add zucchini, mushrooms, and optional protein. Gently add silken tofu by scooping it with a spoon. Break it slightly into large chunks. Simmer for 5–7 minutes until vegetables and protein are cooked.
  • Step 3: Add Egg (Optional) : Crack an egg directly into the simmering soup just before serving. Cover and let the egg cook for 1–2 minutes until lightly poached.
  • Step 4: Serve : Ladle soup into bowls, ensuring tofu remains in large chunks. Garnish with chopped green onions and additional sliced chili if desired. Serve hot with steamed rice on the side.