One-Pot

Soondubu Jjigae (Korean Spicy Soft Tofu Stew)

Name: Soondubu Jjigae (Korean Spicy Soft Tofu Stew)
Ingredients: 2 cloves garlic, minced; 1/2 brown onion, diced; 1.5 tbsp gochugaru; 1 heaped tsp gochujang; 6-8 raw prawns, peeled; Bunch of enoki mushrooms; 1 tube of silken tofu; 1 egg; 1 zucchini, sliced; 2.5 cups water

by Jennifer Ji

Craving something spicy, comforting and deeply satisfying? This Soondubu Jjigae is your answer. Packed with bold flavours from gochugaru and gochujang, this bubbling hot stew is highly adaptable featuring favourites like soft silken tofu, prawns, enoki mushrooms and the beloved poached egg. It's an easy one-pot meal that feels both nourishing and indulgent.

Why you'll love this recipe:

One-pot wonder: Everything simmers in one Crumble Heart Shaped Cocotte with minimal prep
Full of flavour: Gochugaru and gochujang bring the heat, depth and classic Korean flavour
Quick comfort food: Ready in just 20-25 minutes
Customisable: Add protein of choice, make it completely vegetarian or even add your favourite noodle variety

Soondubu Jjigae (Korean Spicy Soft Tofu Stew)

Jennifer Ji

Rated 5.0 stars by 1 users

Author:

Jennifer Ji

The ultimate Korean comfort dish - spicy, rich and soul-warming making it perfect for the cooler months. Whether you're new to Korean cuisine or a long-time fan, this recipe is approachable, flexible and ultra satisfying when you're craving something warm and comforting. A must have is a side of piping hot rice to really soak up and enjoy the broth.

Ingredients

2 cloves garlic, minced
1/2 brown onion, diced
1.5 tbsp gochugaru
1 heaped tsp gochujang
6-8 raw prawns, peeled
Bunch of enoki mushrooms
1 tube of silken tofu
1 egg
1 zucchini, sliced
2.5 cups water

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Directions

Start with your aromatics - in a pot over medium heat, add oil and sauté chopped garlic and onion until soft and fragrant. This builds your flavour base.
Next, stir in the gochugaru and gochujang and let the flavours toast in the oil for about the minute to let them release their deep smoky spice notes
Toss in your diced zucchini and stir together before pouring in water (tip: you can also use broth of choice here) and bring to a gentle boil
Add in the prawns, enoki mushrooms and chunks of silken tofu and bring to a rolling boil
Once boiling, crack in an egg and pop the lid back on for about 1-2 minutes. Serve over a bed of hot rice and side dishes for the full Korean pocha experience.