Kimchi Soondubu Jjigae is a traditional Korean spicy tofu soup that’s packed full of flavour and umami. This fiery Korean stew combines silken tofu with spicy kimchi and rich broth to create a deeply satisfying meal. Perfect for cold weather, this bubbling bowl of comfort is both nourishing and packed with complex flavors.

Why This Recipe Works

The combination of fermented kimchi, soft tofu, and aromatic base creates layers of umami. The dashima stock provides a savory foundation, while gochugaru adds essential heat and color. Each component plays a crucial role in building authentic Korean flavors.

Understanding Key Ingredients

1. Base flavours: The foundation starts with aromatic vegetables and Korean red pepper flakes (gochugaru), creating a flavor-packed paste that infuses the entire dish. Sesame oil adds essential nuttiness and depth.
2. Kimchi: kimchi is Korean spicy fermented cabbage that’s normally eaten as a cold side dish to every meal. It’s spicy, slightly sour and funky. When cooked, it brings out so much umami flavours and is so super in soups and stews. You can find kimchi in most Asian grocery stores and some big supermarkets nowadays. Look for aged kimchi that has been well fermented for a more sour taste, fresh kimchi will be lighter in flavour.
3. Tofu: it has to be the soft silken tofu variety. Silken tofu provides a delicate, custard-like texture
4. Meat: my version has pork but you can easily substitute it with clams if you can’t eat pork, or just omit it completely.
5. Dashima stock: Dashima stock creates the soup’s foundation. it’s essentially an anchovy & kelp stock commonly used in Korean cuisine. You can find the pre-made stock or the powdered version in your Korean grocery stores. You can also substitute it with Dashi stock or Veggie stock/water but the taste will be different. This seafood-based stock is crucial for authentic flavor, though substitutions can work in a pinch.

Professional Tips

• Use ripe kimchi for deeper and sour flavor. Fresh kimchi will be lighter in flavour.
• Don’t break up tofu too much, we still want big chunks of tofu throughout the soup
• Maintain active simmer throughout cooking
• Serve in traditional stone bowls if available. It retains the temperature of the soup for much longer
• Keep rice separate until serving
• Adjust spice level by varying the amount of gochugaru

Storage and Reheating

• Best consumed immediately
• Can refrigerate up to 2 days. Reheat gently to prevent tofu breaking. Add fresh garnishes when reheating. Tofu texture may change slightly

This soul-warming stew represents Korean comfort food at its finest. The key is balancing the spice level while maintaining the integrity of the delicate tofu. Whether you’re new to Korean cuisine or a longtime fan, this stew offers a perfect blend of comfort and excitement in every spoonful.

Remember: The beauty of soondubu jjigae lies in its bubbling presentation and ability to warm both body and soul. Serve with rice and additional banchan (side dishes) for a complete Korean meal experience.

Ingredients

1 tbsp sesame oil
1 green onion/scallion stalk, white part chopped finely
1/2 onion, minced
3 garlic cloves, minced
1-2 tbsp gochugaru (Korean red pepper flakes), adjust to desired spiciness
1 tbsp soy sauce
1 tsp sugar
100 g pork belly, sliced (can substitute with clams)
1/3 cup kimchi, chopped
1 1/2 cup dashima stock (or dashi stock/water)
1 zucchini, diced
1 packet silken tofu, sliced
1 egg
Scallion/green onion (for garnish)

Method

1. In a small pot with sesame oil, add in the onion, scallion/green onion and garlic. Saute for 1-2 minutes or until soft. Add the Korean red pepper flakes, soy sauces and sugar – stir well until it becomes a paste.
2. Add the kimchi and pork belly, and stir fry until the pork is cooked. Add in the dashima stock and zucchini and let it boil for 5 minutes or until the zucchini is cooked. Season to taste.
3. Add the tofu, egg and green onion garnish. Let boil further to partially cook the egg. Serve hot with rice.