Home Cooking


Soon Tubu Jjigae (Soft Tofu Soup)


More from Home Cooking

Home Cooking Soup

Soon Tubu Jjigae (Soft Tofu Soup)

hannaone | | May 24, 2009 10:44 PM

I've had a few requests for a recipe for the Korean soft tofu soup, so here is one of many versions.
This soup/stew is made with a very soft, almost creamy tofu. In Korean markets you can find it in the refrigerated section in a plastic tube.
Sundubu jjigae (Soft tofu stew)

Servings: 4


2 package sundubu (soft tofu)*

12 each small clams (littleneck)

8 ounces pork (or beef)


1/2 cup kimchi

2 each Hot red chili peppers

4 each hot green chili peppers

4 each green onions

2 tablespoon Korean ground chili pepper)

1 tablespoon vegetable oil,

5 cups water

Marinade for Pork

3 each cloves garlic

1 teaspoon ginger juice

1 1/2 teaspoon soy sauce

1 teaspoon sesame oil

Ginger Juice

1/2 ounce ginger

1 tablespoon water


2 each eggs

* Very soft or creamy tofu, sold in a plastic tube




Scrub clam shells with a soft brush under cold running water.

Soak in lightly salted cold water for 1/2 hour.

Ginger Juice

Pulp peeled ginger in a blender or in a mortor with pestle.

Add water and mix well.

Let stand at room temperature for twenty minutes.

Pour mixture into a fine mesh strainer over a small bowl and press all liquid out.

Mix Marinade:

Fine chop (mince) the garlic.

Combine all ingredients in a bowl, mix well, and let stand about 15 minutes.


Slice the pork into strips.

Mix with marinade and let stand 30 minutes.


Cut kimchi into roughly 1/2 inch by 1 1/2 inch strips.


Remove stems and slice on a diagonal

Green Onion:

Trim root and remove any discolored leaves.

Slice onion into 1 1/2 inch lengths.


Separate yolks from whites.

Combine yolks and whip together.

Pour into a hot oiled pan in a thin layer (tilt pan back and forth to cover bottom of pan).

Cook over medium heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.

Remove from heat and let cool.

Cut into thin strips about 1/8 inch wide by 1 1/2 inch long.

Repeat with egg whites.


Heat oil in a pot over medium high heat.

Add pork and saute until lightly browned (one to two minutes).

Add ground chili pepper and cook another two minutes, stirring continuously.

Add kimchi and cook another two minutes, stirring continuously.

Add water and bring to a boil.

Spoon in the soondubu, reduce heat to a simmer, and cook for three minutes.

Add peppers, green onion, and clams, and cook until clam shells open.

Add sesame oil and cook for about 30 seconds more.

Spoon into serving bowls, dress with egg garnish, and serve with steamed white rice and banchan.