AKwan's Kitchen - S3E9: Soondubu Jjigae (Korean Soft Tofu Stew) - Season 3

Soondubu Jjigae (Korean Soft Tofu Stew) from AKwan's Kitchen. Soondubu jjigae is a popular Korean hot and spicy stew which consists of tofu, seafood, and mushrooms. Here is a simple recipe on how to make it--Gangnam style!


Garlic 5 Clove (25 gm) , smashed
Water 5 Cup (80 tbs)
Kombu 1/3 Cup (5.33 tbs)
Dried anchovies 12
Onion 1/2 Medium , peeled
Shitake mushroom 3
Sesame oil/Vegetable oil 1 Tablespoon
Ground beef 1/2 Pound
Chili flakes 1 Tablespoon
Stock 2 Cup (32 tbs)
Mixed seafood 1 Cup (16 tbs)
Shrimp 6 Large , peeled, deveined
Fish sauce 2 Tablespoon
Soft silken tofu slices 3
Scallions 1 Tablespoon , chopped
Green chili pepper 1 Small , chopped finely (to taste)
Eggs 1 Medium



1. In a large pot, add water. Put kombu, anchovies, onion, garlic and shitake mushrooms.

2. Put it on medium heat and bring it to boil. Let it simmer for 30 minutes. Turn off the heat and let it cool to be handled.

3. Strain Shitake mushrooms from the stock and slice them thinly.


4. In a pot, heat vegetable oil. Put the sliced shitake mushrooms, ground beef, chilli flakes.

5. Pour 2 cups of the prepared stock. Add the seafood, shrimps, fish sauce, tofu slices and bring it to boil.

6. Allow to simmer till all ingredients are well cooked.

7. Add the scallions, green chilli pepper and continue to simmer.

8. Break the egg into the soup and cook for few minutes and turn off the heat.


9. In a serving bowl, serve the soup hot with any crispy bread or as it is.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 399Calories from Fat 211

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 1282 mg53.42%

Total Carbohydrates 10 g3.3%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet