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Article: How to make Soondubu Jjigae (Soft Tofu Stew)

How to make Soondubu Jjigae (Soft Tofu Stew)

How to make Soondubu Jjigae (Soft Tofu Stew)

Another warm and hearty stew that's popular is Soondubu Jjigae - or soft tofu stew. The main ingredient in this stew that makes it different from kimchi jjigae is the soft tofu used in the stew.

What makes soondubu jjigae different from kimchi jjigae is also the simplicity of it - as compared to kimchi stew, there is not as many ingredients in it. Keeping things simple is key to making the best soondubu jjigae.

Do not add too much meat into your soondubu jjigae - the focus should be on the soft silken tofu and the kimchi. In this recipe, we used a mixture of seafood - clams and prawns. Feel free to switch up the kind of seafood used or even the kind of meat, just make sure to stick to one kind of meat (pork, chicken or beef).


It may look slightly intimidating with a long list of ingredients, but this soondubu jjigae recipe is deceivingly quick to make in just under 10 steps! So if you are on a time crunch, do not worry as this recipe is perfect for you!



  • 1/2 cup kimchi
  • 1 tube Korean silken tofu
  • 2.5 cups water
  • 2 tsp soy sauce
  • 1 tsp fish sauce
  • 1/2 tbsp clam stock powder
  • 1 tsp sugar
  • Salt, a pinch
  • 1 cup seafood - clams, prawns etc.
  • 1/2 pack enoki mushrooms
  • 1/2 tbsp minced garlic
  • 2 tbsp gochugaru (Korean red pepper flakes)
  • 2 tbsp sesame oil
  • 1 stalk chopped green onion, separate green and white parts
  • 1/4 scallion, thinly sliced
  • 1 egg


  1. In a pot on medium-high heat, sauté scallions and white part of spring onion in sesame oil, about 1-2 mins.
  2. Add gochugaru and continue to sauté. This will give a nice red chilli oil on top of your stew.
  3. Add minced garlic and continue to sauté.
  4. Add the kimchi and fry for 1 min until fragrant.
  5. Add water, clam stock powder, soy sauce and fish sauce into the pot. Mix and cover the pot, and let the stew come to a boil.
  6. Add sugar, salt, seafood, enoki mushrooms and the Korean silken tofu into the stew. Break the tofu up into smaller chunks, and bring to a boil again.
  7. Right before serving, crack the egg on top of the stew. If desired, garnish with the green part of spring onions and serve.

And that's it! You have your very own soondubu jjigae that is perfect after a long and tiring day, or even for a family feast.

Do tag us on our Instagram when you try the recipe, and get your JIN Kimchi here!

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