Soup Recipes

Korean Tofu Soup Recipe : Step By Step Guide

10 min read

Tofu soup, or sundubu jjigae, is a beloved comfort food in Korean cuisine, often made with silken tofu that gives the dish its signature smooth texture and comforting taste. This dish is vibrant, full of flavor, and can be made with a variety of proteins or kept vegetarian-it’s one of those meals that can adapt to whatever ingredients you have on hand while still tasting incredible. The warm broth combined with the delicate tofu, rich seasonings, and occasional heat from gochujang (Korean chili paste) makes this dish irresistibly delicious. Whether you’re seeking something to soothe your soul on a cold day or you simply love Korean food, this tofu soup has the perfect balance of savory, spicy, and creamy. Let’s dive into the details and take a closer look at how to create your very own Korean tofu soup!

Korean Tofu Soup Recipe

If you’ve never tried making Korean tofu soup before, you’re in for a treat! This dish offers a wonderful balance between hearty and light, making it versatile enough for any season. The soup starts with a broth infused with aromatic seasonings like garlic and sesame oil, topped with soft tofu and a mix of vegetables and/or meat, depending on your preferences. This soup doesn’t need much to be satisfying, but the flavors it brings are deeply layered and complex. Below, I’ll guide you step-by-step on how to create this warming Korean dish right in your kitchen.

Ingredients Needed

The ingredients for this tofu soup are pretty straightforward, but there’s an essential harmony of flavors that makes this dish stand out. Here’s a list of what you’ll need:

Base Ingredients

  • Silken tofu – This is the star of the dish, lending its creamy texture to the soup. It absorbs all the flavors of the broth, making it incredibly satisfying.
  • Gochujang (Korean chili paste) – Adds a kick of heat and a slightly sweet, umami flavor. You can control the spiciness based on your preference.
  • Gochugaru (Korean chili flakes) – These are the dried red pepper flakes used in Korean cooking, which provide heat and a subtle smokiness.
  • Sesame oil – This gives the soup a beautiful, nutty flavor and adds depth to the broth.
  • Soy sauce – For seasoning and balancing the broth.
  • Garlic (minced) – A key aromatic ingredient that contributes a rich and savory flavor.
  • Green onions – Used as a garnish, they add a nice fresh crunch and brightness to the soup.

Protein And Vegetables

  • Ground pork, beef, or seafood (optional) – Many versions of sundubu jjigae include a protein, such as ground pork, beef, or shrimp. These can be substituted based on dietary preferences.
  • Shiitake mushrooms (optional) – These mushrooms provide a rich umami flavor and a chewy texture that adds a lovely balance to the tofu.
  • Zucchini – A common addition to sundubu jjigae, zucchini gives a mild sweetness and texture to the broth.
  • Kimchi (optional) – For an extra punch of flavor and tang, add some kimchi. This is a common variation in Korea for added zest and complexity.

Cooking Instructions

Now that you’ve got all your ingredients prepped, let’s walk through how to bring everything together into a bowl of warm, comforting tofu soup.

  1. Prepare The Broth

    • Heat a tablespoon of sesame oil in a large pot over medium heat.
    • Add minced garlic and cook until fragrant, about 1-2 minutes.
    • Stir in 1-2 tablespoons of gochujang (adjust for spice level) and cook for another 1-2 minutes to let the chili paste deepen in flavor.
    • Pour in about 4 cups of water or chicken broth to create your soup base. Stir to dissolve the gochujang, and bring to a simmer.

  2. Add Protein And Vegetables

    • If you’re using a protein like ground pork or shrimp, add it to the pot now. Brown the ground pork or cook the shrimp until they turn opaque.
    • Once your protein is cooked, add in your vegetables-zucchini, shiitake mushrooms, or any other veggie you’re using-and let them cook for a few minutes until tender.

  3. Add The Tofu

    • Gently add the silken tofu to the broth. You can either break it into chunks with a spoon or add it whole and let it soften as the soup simmers.
    • Let the soup simmer for an additional 5-10 minutes so the tofu absorbs the broth and becomes silky smooth.

  4. Final Seasoning

    • Taste the broth and adjust the seasoning. Add soy sauce to taste for extra umami, or more gochugaru for additional spice.
    • Once everything is to your liking, remove the soup from the heat.

  5. Serve

    • Ladle the soup into bowls, and garnish with chopped green onions, a drizzle of sesame oil, and a dash of gochugaru if you like it spicy.
    • If you’re feeling extra adventurous, add a raw egg to the hot soup for a creamy texture when it cooks in the broth.

Ingredient Insights

Let’s dive into some of the key ingredients for this recipe and why they’re important:

  • Silken Tofu: The soft, velvety texture of silken tofu makes it the perfect addition to this soup. Unlike firm tofu, it doesn’t need to be pressed and crumbles beautifully into the broth, creating an incredibly satisfying mouthfeel. Tofu is also a fantastic source of plant-based protein, making this dish great for vegetarians and vegans alike.
  • Gochujang and Gochugaru: These two Korean chili products are indispensable to the dish. Gochujang is a fermented chili paste, providing a balance of heat and umami, while gochugaru gives a clean, smoky flavor. Together, they form the backbone of the soup’s flavor profile.
  • Sesame Oil: A little goes a long way when it comes to sesame oil. It imparts a distinct, nutty aroma and flavor, enhancing the savory notes of the soup. Be careful not to use too much-it’s potent, so a teaspoon or so will do wonders.
  • Garlic: Garlic adds that classic aromatic punch that so many Korean dishes rely on. It deepens the flavor of the broth and works in harmony with the other ingredients to create a rich base.

Expert Tips

To make the most of your Korean tofu soup, here are some expert tips that will elevate your dish:

  • Adjust Spice Level: If you’re sensitive to spice, start with a small amount of gochujang and gochugaru, then taste as you go. You can always add more, but it’s hard to take away the heat once it’s there.
  • Use a Clay Pot: If you want to get extra authentic, use a Korean stone pot or ttukbaegi to serve your tofu soup. These pots retain heat well, keeping the soup warm for longer.
  • Simmer Slowly: Let the soup simmer on low to allow all the flavors to meld together. Don’t rush it; slow cooking brings out the best in the broth.
  • Egg for Extra Creaminess: Crack an egg into the hot soup just before serving for a creamy texture and extra richness. It’s a typical addition to Korean tofu soup and adds another layer of deliciousness.

Recipe Variations

Like most traditional dishes, sundubu jjigae has many variations based on personal taste, dietary restrictions, or regional differences. Here are a few popular alternatives:

  • Seafood Sundubu Jjigae: For a seafood twist, replace the meat with shrimp, clams, or squid. The seafood will infuse the broth with a slightly briny, oceanic flavor.
  • Vegan Sundubu Jjigae: For a plant-based version, use vegetable broth, eliminate the meat, and add extra veggies like spinach, napa cabbage, or even vegan kimchi.
  • Kimchi Sundubu Jjigae: Adding kimchi to your soup gives it a tangy, fermented kick that enhances the flavors. If you’re a kimchi lover, this version is definitely worth trying.
  • Meat Lovers’ Sundubu Jjigae: For a heartier version, add a mix of meats like ground beef, pork, and beef bulgogi. The combination of different proteins adds depth and richness.

Final Words

Korean tofu soup is one of those dishes that truly satisfies both the body and the soul. The combination of smooth tofu, flavorful broth, and customizable ingredients makes it incredibly versatile. Whether you stick to the classic version or venture into different variations, you’re bound to enjoy the complexity of flavors that this dish offers. And with its ease of preparation and quick cooking time, you can have this hearty meal on your table in no time.

FAQs

What Is Korean Tofu Soup?

Korean tofu soup, or “Soondubu Jjigae”, is a spicy and flavorful Korean stew made with soft tofu, vegetables, sometimes meat or seafood, and a rich, aromatic broth. It is typically served hot and bubbling in a stone pot, often with a raw egg added just before serving.

What Type Of Tofu Should I Use For Korean Tofu Soup?

For Soondubu Jjigae, you should use soft or silken tofu. This variety of tofu has a smooth texture that absorbs the flavors of the broth and contrasts nicely with the spicy and savory elements of the soup.

Can I Use Firm Tofu Instead Of Soft Tofu?

While firm tofu can be used as a substitute, it’s not ideal for this recipe. Firm tofu does not absorb the flavors of the broth as well and has a different texture. If you prefer a firmer texture, you may need to adjust the cooking time.

What Ingredients Are Typically Used In Korean Tofu Soup?

Common ingredients include soft tofu, gochujang (Korean chili paste), gochugaru (Korean red pepper flakes), garlic, onions, soy sauce, sesame oil, and fish sauce. Optional ingredients like pork, beef, clams, shrimp, or vegetables can be added, depending on the recipe variation.

What Is The Broth Made From In Korean Tofu Soup?

The broth for Soondubu Jjigae is typically made with a base of anchovy or kelp stock, providing a rich umami flavor. This can be enhanced with garlic, gochujang, and other seasonings. Some recipes also use a simple vegetable or chicken broth.

How Spicy Is Korean Tofu Soup?

Korean tofu soup is traditionally spicy due to the use of gochujang and gochugaru. However, the level of heat can be adjusted to taste by modifying the amount of chili paste or pepper flakes. Some people prefer a milder version, while others enjoy it quite spicy.

Can I Make Korean Tofu Soup Vegetarian Or Vegan?

Yes, Korean tofu soup can easily be made vegetarian or vegan by using vegetable stock instead of anchovy or fish-based broth. You can also skip meat or seafood and rely solely on tofu and vegetables for protein and flavor.

Do I Need A Special Pot For Korean Tofu Soup?

Traditionally, Soondubu Jjigae is served in a hot stone pot called a “ttukbaegi”, which retains heat and keeps the soup bubbling. However, a regular pot will work just fine for cooking; the stone pot is optional but enhances the experience.

Can I Add An Egg To Korean Tofu Soup?

Yes, adding a raw egg to the soup is a popular tradition. The egg is typically cracked into the soup just before serving and stirred in, allowing it to cook in the hot broth. The egg adds richness and helps balance the spiciness of the dish.

What Can I Serve With Korean Tofu Soup?

Korean tofu soup is often served with a side of steamed rice and various banchan (side dishes), such as kimchi, pickled vegetables, and seasoned seaweed. The rice can be mixed into the soup for a heartier meal.

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