Korean Hot Soup: Spicy Soft Tofu Stew

Sundubu-jjigae is a Korean hot soup served as a bubbling, spicy stew of soft tofu in a savory broth. This version combines ground pork, kimchi, mushrooms, and zucchini for a satisfying one-pot meal, with heat you can adjust to taste. Recipes vary by household and region; serve it straight from the pot with rice to catch every spoonful of broth.

Ingredients

1 tablespoon neutral vegetable oil (15 ml)
6 ounces ground pork (170 g)
1 cup chopped napa cabbage kimchi, preferably well fermented (150 g)
1 tablespoon kimchi juice (15 ml)
1 tablespoon gochugaru, Korean red pepper flakes (7 g), or less for a milder soup
1 teaspoon gochujang, Korean fermented chile paste (6 g)
2 garlic cloves, finely chopped (6 g)
½ small yellow onion, thinly sliced (75 g)
½ medium zucchini, cut into half-moons (100 g)
4 ounces shiitake or cremini mushrooms, sliced (115 g)
3 cups anchovy-kelp stock or unsalted chicken stock (710 ml)
1 tablespoon soy sauce (15 ml)
1 teaspoon fish sauce (5 ml)
1 tube soft or silken tofu, about 16 ounces (450 g)
2 scallions, thinly sliced (20 g)
1 teaspoon toasted sesame oil (5 ml)
¼ teaspoon fine salt (1.5 g), plus more to taste
3 cups cooked short-grain rice, for serving (about 450 g)

Anchovy-kelp stock gives the broth a traditional savory depth, but unsalted chicken stock is a practical substitute; it makes the soup rounder and less sea-scented. For a vegetarian version, use vegetable stock and leave out the pork and fish sauce. Gochugaru is milder and fruitier than many generic chile powders. If you cannot find it, use 2 teaspoons sweet paprika plus a pinch of cayenne; the color and heat will be similar, but the flavor will not be quite the same.

Instructions

Prepare all the vegetables and measure the seasonings before heating the pot; this takes about 15 minutes. Keep the tofu chilled until needed, and set the cooked rice aside for serving. Use a medium heavy-bottomed saucepan or Korean earthenware pot with room for the broth to bubble without spilling.
Set the pot over medium-high heat and add the neutral oil. Add the ground pork and break it into small pieces with a sturdy spoon. Cook for about 5 minutes, stirring often, until no pink remains. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum temperature for ground pork is 160°F (71°C). If it has not reached that temperature, continue cooking and check again.
Stir in the chopped kimchi and kimchi juice. Cook for 3 minutes, stirring so the kimchi picks up the pork drippings and begins to soften. Well-fermented kimchi brings a pleasantly tangy flavor; if yours is very sour, start with only half of the kimchi juice and adjust the broth later.
Add the garlic, onion, gochugaru, and gochujang. Stir for 2 minutes, keeping the heat at medium so the garlic and pepper do not scorch. The oil will turn a deep red and the mixture will smell fragrant. If it looks dry or sticks to the pot, add a tablespoon of the stock rather than more oil.
Pour in the stock, then stir in the soy sauce and fish sauce. Bring the liquid to a steady simmer, which usually takes about 5 minutes. Scrape up any browned bits from the bottom of the pot as it heats; they add flavor to the broth. Once simmering, taste a small spoonful and remember that the tofu will soften the seasoning.
Add the zucchini and mushrooms. Open the tofu and slide it into the pot in large spoonfuls, or cut the tube and ease the tofu in carefully. Gently break it into a few large, soft pieces rather than stirring vigorously. Simmer uncovered for 8 minutes, adjusting the heat as needed to maintain bubbles without boiling so hard that the tofu disintegrates.
Stir in the scallions and sesame oil and simmer for 2 minutes. Taste the broth. Add the measured salt a little at a time only if needed; kimchi, soy sauce, and fish sauce can all be salty, and their levels vary. Ladle the soup into bowls while hot, making sure each serving gets pork, vegetables, tofu, and plenty of broth. Serve with rice on the side.

Tips

Choose kimchi with a flavor you enjoy eating on its own. Older, well-fermented kimchi gives the stew deeper tang, while fresh kimchi makes a milder, crunchier-tasting broth. Drain it only if it is excessively watery, and save a little kimchi juice to adjust the flavor at the end.
Control the heat with the gochugaru, not by changing the amount of stock. Start with 1 teaspoon for a gentle version, then add more after tasting. Chile flakes can become harsher if fried too long, so stir them with the aromatics briefly and add stock promptly if they begin to catch.
Handle soft tofu gently. It is meant to remain in tender, irregular pieces, so fold it into the simmering broth rather than whisking or stirring continuously. If you can only find medium tofu, use it in large chunks; it will hold its shape more firmly and the stew will feel less silky.
Season at the end, especially when using a salted stock or particularly pungent kimchi. Fish sauce adds savory depth, but it can be replaced with an equal amount of soy sauce if needed; that makes the broth less seafood-like and may make it saltier, so taste before adding extra salt.

Serving Suggestions

Bring the pot to the table while it is still bubbling gently, using a heatproof trivet and individual bowls. Spoon steamed short-grain rice alongside the stew rather than stirring it into the main pot. Each person can alternate bites of rice with tofu and broth, or add a spoonful of rice to their bowl as they eat. This keeps leftovers easier to store and prevents the rice from absorbing all the soup overnight.

For a fuller Korean-style meal, add simple sides such as cucumber salad, seasoned spinach, or extra kimchi. A mild side dish is useful if the soup is especially spicy, while a small dish of sliced scallions lets people add more freshness at the table. The stew is rich and well-seasoned on its own, so sides do not need elaborate sauces or additional salt.

Variations

Seafood sundubu-jjigae: Replace the pork with about 8 ounces (225 g) of peeled shrimp, mussels, or a mix. Prepare the broth and vegetables as directed, then add the seafood near the end and simmer until cooked through. Fish should reach 145°F (63°C) according to the USDA FSIS safe minimum; shrimp should be opaque and firm, and mussels should open. Discard mussels that remain closed after cooking. Seafood cooks quickly, so avoid adding it with the zucchini.

Vegetarian version: Leave out the pork and fish sauce, use vegetable stock, and add 4 ounces (115 g) more mushrooms or a handful of sliced oyster mushrooms. Season with soy sauce to taste. Check the kimchi label if you need the whole dish to be vegetarian, since some kimchi contains fish sauce or salted seafood. The broth will be lighter and less meaty, but the fermented kimchi and mushrooms still make it savory.

Less spicy or richer: For a milder pot, reduce the gochugaru to 1 teaspoon and omit the gochujang, then add more only after tasting. For a richer version, add a few extra shiitake mushrooms or use a little more pork. You can also replace some of the stock with water if the kimchi and sauces make the broth too intense; adjust salt after it simmers.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a shallow, covered container. The soup keeps for 3 to 4 days in the refrigerator. Store rice separately when possible, since rice left in the broth continues to absorb liquid and can become very soft. If the broth thickens in the refrigerator, loosen it with a splash of water or stock when reheating.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring gently until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. A microwave also works: cover loosely, heat in short intervals, stir carefully between intervals, and check the temperature in more than one spot. Avoid repeated cooling and reheating of the whole batch. Freezing is possible for up to about 2 months, though soft tofu may become grainier and release water after thawing; thaw it in the refrigerator and stir gently while reheating.

Frequently Asked Questions

Is Korean hot soup the same as sundubu-jjigae?

“Korean hot soup” is a broad description, not one specific Korean dish. This recipe is sundubu-jjigae, a spicy soft tofu stew commonly served bubbling hot. There are many other Korean soups and stews, and sundubu-jjigae itself has pork, seafood, kimchi, and meat-free variations.

Can I make this soup without pork?

Yes. Omit the pork and fish sauce, use vegetable stock, and add more mushrooms for a vegetarian bowl. If you eat seafood, shrimp or mussels are another option. The soup will have a different kind of savory depth without pork, so taste the broth before serving and adjust with soy sauce or a little more kimchi juice.

What tofu should I buy?

Look for soft tofu or silken tofu, often sold in a tube or a sealed package. It breaks into tender pieces that give sundubu-jjigae its characteristic texture. Medium tofu is a workable substitute, but it will be firmer and less creamy. Firm tofu holds together well but makes a noticeably different stew.

How can I make the broth less salty?

Use unsalted stock and wait until the end to add salt. If the soup is already too salty, add a little hot water or unsalted stock and simmer briefly, then taste again. Adding more tofu or vegetables can also spread out the seasoning, though it will change the balance and quantity of the finished dish.

Can I prepare any part of the recipe ahead?

You can chop the vegetables and measure the seasonings a day ahead, keeping them covered in the refrigerator. The finished stew can also be made in advance and reheated, although the tofu may soften further and the broth may become more tangy as it rests. For the freshest texture, cook the tofu in the broth shortly before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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