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Soft Tofu Stew

Korean Soft Tofu Stew (called Soondubu) is one of my favorite Korean stews.

Soothing, warming and comforting - all in one bite. Served with hot rice to absorb all the goodness and leaves you so satisfied!

Soondubu is tofu that’s not pressed, so it has a high water content with a silky, velvety texture.

The level of spice will depend on the amount of Korean red chili pepper ( gochugaru) added. You can make this non spicy by omitting the red chili flakes. I used pork belly but you can use any meat, seafood, kimchi or make it vegetarian by adding mushrooms and zucchini.

Soft Tofu Stew


1 tablespoon sesame oil or oil

1/4 cup onion, diced

1 tablespoon green onion, sliced

2 garlic cloves, minced

1-3 tablespoons Korean red chili pepper flakes (gochugaru), depending on spice level

1/2 cup meat- I used pork belly

1 cup anchovy broth, chicken broth or water

pinch of salt and pepper

1 tablespoon soy sauce

1 package silken tofu

1 egg

Garnish: green onions


In a pot, heat the oil, onions, green onions, garlic, and red chili pepper flakes and sauté for about a minute over medium heat. Add the meat and sauté for a few minutes.

Add broth, soy sauce, salt and pepper and bring to a boil. Add tofu and gently break into big chunks.

Simmer for about 5 minutes. Taste and adjust seasonings as needed. Crack an egg on top and garnish with green onions before serving.


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