What is Korean tofu soup made of?

Korean tofu soup is typically made with soft tofu, anchovy or vegetable broth, kimchi, garlic, gochugaru (Korean chili flakes), and optional proteins like beef, seafood, or mushrooms.

Is Korean tofu soup good for you?

Yes! Korean tofu soup is low in fat, high in protein, and filled with nutritious ingredients like kimchi, garlic, mushrooms, and tofu. It’s also hydrating and easily customizable for different diets.

What does Sundubu-jjigae taste like?

Sundubu-jjigae has a spicy, savory, and umami-rich flavor with a silky texture from the tofu. The broth is often bold and warming, especially when served bubbling hot.

Can I make Korean tofu soup without kimchi?

Yes, you can make Korean tofu soup without kimchi. Substitute it with gochujang (Korean chili paste), miso, or just extra garlic and vegetables for depth of flavor.

Korean Tofu Soup Recipe – Easy & Authentic Sundubu-jjigae

Name: Korean Tofu Soup Made Simple – Bold Flavor in 15 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 pack soft tofu (silken or uncurdled), cut into large chunks; 1 tbsp sesame oil; 2 garlic cloves, minced; ½ onion, sliced; 1 green onion, chopped (plus extra for garnish); ½ cup kimchi, chopped; 1 tbsp gochugaru (Korean red chili flakes); 1 tsp soy sauce; 1 tsp fish sauce (optional for added umami); 1 egg; 3 cups anchovy broth (or vegetable broth); ½ cup mushrooms (shiitake or enoki); ½ cup protein (shrimp, beef slices, clams, or tofu for vegetarian)

Description

This Korean Tofu Soup is spicy, comforting, and packed with soft tofu, kimchi, and your choice of protein. A warm, umami-rich dish that’s easy to make in just 30 minutes—perfect for a quick dinner that feels like a cozy hug in a bowl.

Ingredients

Scale

1 pack soft tofu (silken or uncurdled), cut into large chunks
1 tbsp sesame oil
2 garlic cloves, minced
½ onion, sliced
1 green onion, chopped (plus extra for garnish)
½ cup kimchi, chopped
1 tbsp gochugaru (Korean red chili flakes)
1 tsp soy sauce
1 tsp fish sauce (optional for added umami)
1 egg
3 cups anchovy broth (or vegetable broth)
½ cup mushrooms (shiitake or enoki)

½ cup protein (shrimp, beef slices, clams, or tofu for vegetarian)

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Instructions

Prepare the Broth:
Heat sesame oil in a Korean stone pot or regular saucepan over medium heat. Sauté garlic, onion, and green onion until fragrant (about 1–2 minutes).
Add Kimchi and Seasoning:
Stir in the chopped kimchi and cook for another 2 minutes. Add gochugaru, soy sauce, and fish sauce. Mix well.
Add Protein and Broth:
Add your chosen protein and mushrooms. Pour in the anchovy broth and bring it to a boil.
Add Tofu:
Gently add the soft tofu, breaking it up slightly with a spoon. Lower the heat and simmer for 10–15 minutes.
Crack an Egg:
Just before serving, crack an egg into the center of the bubbling soup. Let it cook for 1–2 minutes or until desired doneness.

Serve Hot:
Garnish with chopped green onions and serve with a bowl of steamed rice and Korean side dishes (banchan).

Notes

For vegetarian version, use vegetable broth and skip fish sauce.
Adjust gochugaru to your spice preference.
Add gochujang for a deeper chili paste flavor.

You can prep the broth in advance for quick weekday meals.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Korean