Korean Soft Tofu Stew (Soon Du Bu Jigae)

Korean Soft Tofu Stew (Soon Du Bu Jigae)

10
susi EM 0

"This is an easy and authentic version of Korean tofu stew. I used to eat this every day at a very popular restaurant. I befriended a woman who worked there and she gave me the recipe. It's very versatile. Small pieces of meat or seafood can be added. It's thick and great in the winter and can be made very mild or very spicy. I've seen some recipes on the internet for this dish that are the American version. They may be good too but this one is authentic."

Ingredients

20 m servings 242 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in the soy bean paste, coating the beef. Pour in the water and bring to a boil. Season with salt and pepper. Gently drop tofu into the soup and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and green onion.

Reviews

10
  1. 11 Ratings

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Most helpful

Don't omit the most important ingredient! in korea, this is fermented soybean paste stew, and it is wonderfully tasty.

Most helpful critical

this is a good basic recipe for soon du bu but i just made some changes to make it more authentic :) first, its all about the broth! I bought dried anchovies (take out the intestine/gut whatever...

this is a good basic recipe for soon du bu but i just made some changes to make it more authentic :) first, its all about the broth! I bought dried anchovies (take out the intestine/gut whatever...

Don't omit the most important ingredient! in korea, this is fermented soybean paste stew, and it is wonderfully tasty.

This was the first time I succeeded in making soon dubu jigae. It is the Korean soy bean paste that brings this together. I've been making it without the soybean paste and the soup was never as ...

Made this soup for my aunts as they were trying out a new diet and this recipe fit within the guidelines. The bonus was they love all Asian cuisines! I used ground venison instead of beef, and b...

Great soup! I have been searching on how to make this soup. Thank you Susie! I just added extra shitake mushrooms.

This recipe was very tasty! I did add a bit more ground beef, probably double or triple, I just eyeballed it but it was definitely more than 2 tbsp.

I made this as per directions. The only change I initially made was to use black bean paste instead of soybean paste and didn't add the egg. Initially I found this recipe to be as watery as sou...

I thought it was good but the tofu was the best part!

It's good, but needs more flavor. I made vegetable stock to add more flavor.