Korean Bean Sprout and Tofu Stew with a Spicy Broth

Korean bean sprout and tofu stew is a quick, savory jjigae-style meal made with soybean sprouts, soft tofu, garlic, and a gently spicy broth. This home-style version takes its cues from Korean cooking while keeping the ingredients flexible, and it is served hot with rice and simple side dishes.

Ingredients

1 pound (450 g) fresh soybean sprouts, rinsed well and drained
14 ounces (400 g) medium-firm tofu, cut into 1-inch (2.5 cm) cubes
1 tablespoon (15 ml) neutral oil, such as canola or vegetable oil
1 small yellow onion, about 3½ ounces (100 g), thinly sliced
4 garlic cloves (12 g), finely chopped
1 tablespoon (6 g) Korean red pepper flakes (gochugaru), or less to taste
5 cups (1.2 L) low-sodium vegetable broth
1 tablespoon (15 ml) Korean soup soy sauce (guk-ganjang)
1 teaspoon (5 ml) regular soy sauce
¼ teaspoon (1.5 g) fine salt, plus more to taste
½ teaspoon (2 g) granulated sugar, optional, to round out the broth
2 scallions (30 g), thinly sliced, white and green parts separated
1 teaspoon (5 ml) toasted sesame oil
⅛ teaspoon (0.3 g) ground black pepper
1 teaspoon (3 g) toasted sesame seeds, optional, for serving

Instructions

Prepare the ingredients. Rinse the soybean sprouts under cool running water, remove any loose hulls or damaged sprouts, and drain them well. Cut the tofu into even cubes so it warms through at the same rate. Slice the onion and scallions, chop the garlic, and measure the broth and seasonings before heating the pot. Soybean sprouts are the thicker, yellow-tipped sprouts commonly called kongnamul in Korean groceries; mung bean sprouts work too, but they are milder and more delicate.
Soften the aromatics. Set a medium Dutch oven or heavy soup pot over medium heat and add the neutral oil. Add the onion and the white parts of the scallions and cook for 2 minutes, stirring occasionally, until the onion starts to soften but does not brown. Stir in the garlic and gochugaru and cook for 1 minute. Keep the heat moderate: pepper flakes can scorch quickly, and burnt garlic or chili will make the broth taste bitter.
Build the broth. Pour in the vegetable broth, then stir in the guk-ganjang, regular soy sauce, salt, and optional sugar. Bring the liquid to a gentle boil, about 2 minutes once it is hot, stirring to lift any seasoning from the bottom of the pot. Taste a spoonful before adding more salt; broths and soy sauces vary in saltiness, and the liquid will taste more concentrated as it simmers.
Warm the tofu in the stew. Lower the heat to maintain a steady simmer and carefully add the tofu cubes. Simmer uncovered for 7 minutes. Stir gently once or twice by moving a spoon through the broth around the tofu rather than pressing down on the cubes. This gives the tofu time to heat through and take on some of the seasoned broth while helping it keep its shape.
Cook the soybean sprouts. Add the drained sprouts and ground black pepper. Cover the pot and simmer for 5 minutes, until the thicker stems are tender but still have a little bite. If you prefer very soft sprouts, cook for another 1 to 2 minutes. Avoid repeatedly lifting the lid during this short cooking time; keeping the pot covered helps the sprouts cook evenly in the steam and broth.
Finish and serve. Turn off the heat, stir in the green parts of the scallions and the sesame oil, then taste the broth. Add a pinch more salt or a splash of soy sauce only if it needs it. Ladle the stew into bowls, distributing the tofu and sprouts evenly, and add sesame seeds if you like. Serve right away while the tofu is hot and the sprouts still have a fresh, lightly crisp texture.

Tips

Choose the right sprouts. Soybean sprouts give this stew a nutty flavor and substantial crunch. Look for firm, moist sprouts without sour odors or slimy spots, and keep them refrigerated until you are ready to cook. If your store only has mung bean sprouts, use the same amount by weight and begin checking them after 3 minutes of simmering because their thinner stems soften faster.
Adjust spice gradually. Gochugaru is Korean red pepper powder with a distinctive fruity, earthy flavor; it is not exactly the same as generic crushed red pepper. Use 1 teaspoon for a mild broth, the listed tablespoon for moderate warmth, or add more at the table. If you cannot find gochugaru, use ½ teaspoon (1 g) crushed red pepper to start. The substitute tastes sharper and less rounded, so add it cautiously.
Use a gentle hand with tofu. Medium-firm tofu is sturdy enough to ladle without crumbling and tender enough to feel good in soup. Firm tofu is a reliable substitute and holds its shape especially well. Silken tofu is also possible, but add it in large spoonfuls and avoid stirring, since it breaks apart easily and makes the broth cloudier.
Season with the right soy sauce. Guk-ganjang, or Korean soup soy sauce, is a traditional seasoning that adds a clean, salty savoriness without darkening the broth as much as regular soy sauce. If it is unavailable, replace it with an equal amount of regular soy sauce and reduce the added salt; the stew will be a little darker and more soy-forward. Use low-sodium broth so you have room to adjust at the end.

Serving Suggestions

Serve this stew as a hot main dish with a bowl of steamed short-grain rice. Rice balances the peppery, savory broth and makes the meal more filling; diners can spoon broth and sprouts over the rice or keep them in separate bowls. For a simple Korean-inspired spread, add kimchi, seasoned spinach, pickled radish, or another small banchan. These sides bring contrasting textures and acidity without requiring a second cooked main dish.

For a lighter meal, serve smaller portions of stew alongside rice and a crisp cucumber salad. For a heartier table, add another tofu side or a vegetable pancake. Put extra gochugaru, sliced scallions, and sesame seeds on the table so each person can finish their bowl to taste. The broth is best served immediately, when the tofu is warm and the sprouts have not softened further from sitting.

Variations

Make it vegetarian with extra depth: The recipe already uses vegetable broth. For a more traditional seafood-leaning flavor, some Korean home versions use anchovy-kelp stock instead; use 5 cups (1.2 L) in place of the vegetable broth. That stock adds a savory, ocean-like note, so it changes the stew from vegetarian to seafood-based. If making it from scratch, prepare and strain the stock separately, then measure the amount for this recipe.

Add mushrooms or zucchini: Slice 4 ounces (115 g) of shiitake or cremini mushrooms and cook them with the onion, or add 1 small zucchini, about 7 ounces (200 g), in half-moons with the tofu. Mushrooms make the broth more earthy; zucchini adds a mild sweetness. Keep the total additions moderate so the pot still has enough broth and the sprouts remain a noticeable part of each serving.

Make the broth milder or richer: For less heat, reduce the gochugaru or leave it out and finish with a little extra sesame oil. For a deeper chili flavor, stir in 1 teaspoon (5 g) of gochujang, Korean fermented chili paste, with the broth seasonings and reduce the salt slightly because the paste is already seasoned. Gochujang makes the broth thicker, sweeter, and more fermented-tasting than pepper flakes alone.

Make a heartier bowl: Add 4 ounces (115 g) of thinly sliced mushrooms, or serve the stew over rice rather than alongside it. Some cooks add kimchi for a tangier, more robust stew; use about ½ cup (75 g), reduce the gochugaru at first, and taste before adding salt. Kimchi varies widely in acidity and salt, so the broth may need less soy sauce than the original recipe.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The stew keeps for 3 to 4 days in the refrigerator. The sprouts soften as they sit in the broth, so the texture will be less crisp the next day, though the flavor remains good. If you expect leftovers, you can cook only the amount of sprouts you plan to eat and refrigerate extra rinsed sprouts separately for a short period, following the package date and keeping them cold.

Reheat only the portion you plan to serve, either in a saucepan over medium-low heat or in a microwave-safe bowl, stirring gently once or twice. Heat leftovers to 165°F (74°C), checking with a food thermometer, and avoid a prolonged hard boil that can break up the tofu. Add a small splash of broth or water if the soup has reduced in the refrigerator. Freezing is possible for up to about 2 months for best quality, but tofu can become more porous and the sprouts much softer after thawing. Thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Is this the same as Korean soybean sprout soup? Not exactly. Kongnamul-guk is usually a lighter soup centered on soybean sprouts, while this recipe is a more substantial, jjigae-style stew with tofu and a seasoned chili broth. Korean home cooking includes many regional and family variations, so ingredients and spice levels differ from one pot to another.

Can I use mung bean sprouts instead of soybean sprouts? Yes. Use 1 pound (450 g), rinse and drain them, then add them toward the end and start checking after 3 minutes. Mung bean sprouts are thinner and milder than soybean sprouts, so they soften sooner and bring less of the characteristic nutty flavor. Avoid cooking them for the full time if they are already tender.

Can I make the stew ahead? You can prepare and refrigerate the sliced onion, chopped garlic, measured seasonings, and rinsed sprouts separately earlier in the day. For the best texture, cook the stew shortly before serving and add the sprouts near the end. Fully cooked leftovers are also fine for 3 to 4 days, but expect the sprouts to become softer as they absorb broth.

What tofu should I buy? Medium-firm tofu is a good all-purpose choice for this recipe because it stays intact while taking on broth. Firm tofu works if you prefer distinct cubes. Silken tofu gives a much softer result and requires careful handling; add it in large pieces and do not stir the pot after it goes in. Drain excess packing liquid, but pressing the tofu is not necessary.

How can I make the stew less salty? Start with low-sodium broth, measure both soy sauces, and wait until the final taste before adding extra salt. If the finished broth is too salty, add a little hot water or unsalted broth, then taste again. A larger amount of tofu or a side of plain rice can also balance each bowl, but it will not remove salt from the soup itself.

Why are my soybean sprouts still crunchy? Sprout thickness and freshness affect cooking time. Simmer them covered for the full 5 minutes, then check the stems; if they are too firm for your preference, continue for 1 to 2 minutes. Make sure the broth is gently simmering rather than merely warm when you add them. They should be tender with some bite, not raw-hard or completely limp.

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