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AKwan’s Kitchen: How To Make Soondubu Jjigae

Soondubu jjigae is a popular Korean hot and spicy stew which consists of tofu, seafood, and mushrooms. Here is a simple recipe on how to make it–Oppan Gangnam style!

Full written recipe and outtakes/behind-the-scenes video after the jump.

Outtakes and behind-the-scenes:

For soup stock base:
– 1/3 cup of dried kombu
– about 12 dried anchovies
– 3 dried shiitake mushrooms
– 1/2 onion
– 5 cloves of garlic

Remaining ingredients:
– 1/2 lb beef, chopped or ground beef
– 1 tbsp hot pepper flakes = mild
– 1 cup mixed seafood, frozen or fresh
– 6 shrimp, frozen or fresh
– 2 tbsp fish sauce
– 1/2 cube of soft, silken tofu
– 1/2 stalk of scallion, chopped
– 1 green chile pepper, chopped
– 1 egg
– sesame oil

1.) Start making the soup stock base by boiling about 4 cups of water in a pot.
2.) Add the kombu, anchovies, mushrooms, onion, and garlic into the pot and simmer on high for about 10 minutes.
3.) After 10 minutes, reduce heat and simmer on medium for about another 20 minutes.
4.) After 20 more minutes, turn off heat and remove mushrooms from pot to slice thinly.
5.) Heat some oil in a Korean ddukbaegi pot (earthenware) on the stove and stir in the mushrooms, beef, and hot pepper flakes in. You can adjust the quantity of hot pepper if you want the stew more mild.
6.) When the beef is just about cooked, add about 3 cups of the stock (without the ingredients in it) into the pot; leave a little bit of room at the top so when you add the tofu in later, it doesn’t overflow.
7.) Add in the mixed seafood, shrimp, fish sauce, and tofu.
8.) Allow the stew to reboil and add in the scallion and green chile pepper.
9.) When ready to serve, crack the egg in and drizzle some sesame oil on top.

And now, you’re ready to enjoy your delicious soondubu jjigae, or Korean tofu stew! Nom nom nom!

Good luck!


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