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May 24, 2009 10:44 PM

Soon Tubu Jjigae (Soft Tofu Soup)

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.


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  1. A second version using an anchovy/kelp based broth and seafood.

    Sundubu Jjigae (Soft Tofu Soup) Version 2

    A very popular "hot pot" soup which is most often served boiling in a stone bowl at Korean restaraunts.

    Servings: 4


    2 tablespoons fine ground chili pepper

    12 each small clams (littleneck)

    8 to 12 small shrimp

    4 each cloves garlic

    2 package 순두부 sundubu

    8 each 표고버섯pyogo beoseot (shiitake mushrooms)

    8 ounces 팽이버섯 paengi beoseot (enoki mushrooms)

    8 each 느타리버섯 neutari beoseot (oyster mushrooms)

    1 tablespoon vegetable oil

    2 each spring/green onion

    1 tablespoon medium ground chili pepper

    1/2 teaspoon Salt

    1 teaspoon Soy sauce

    1/4 teaspoon fresh ground black pepper

    1 teaspoon Sesame oil

    1 teaspoon doenjang (soy bean paste)

    4 cups broth


    4 ounces Dried kelp

    8 each dried anchovies

    3 each cloves garlic

    1/4 each onion

    4 cups water



    Scrub clam shells with a soft brush under cold running water.
    Soak in lightly salted cold water for 1/2 hour.

    Split the mushrooms apart into small bunches of two or three stems.
    Rinse well in cold water.

    Rinse well in cold water.

    Rinse well in cold water.

    Roughly chop the onion.
    Slice the garlic into thirds from top to bottom.
    Place dried anchovies and kelp in a pan and slowly toast over low heat.
    Transfer toasted anchovies and kelp to a soup pot, add onion, garlic, and water, then gently heat to a slow simmer over low heat.
    Simmer for 5 minutes.
    Strain the broth and discard solids.

    Green Onion
    Cut on a diagonal in 1 1/2 inch lengths.

    Slice the garlic cloves into thirds from top to bottom.

    Place an equal amount of green onion, pepper, and sesame oil in each serving bowl.
    Mix both types of ground chili pepper with the vegetable oil.
    Lightly oil the bottom of a cooking pot.
    Heat the pot over medium heat.
    Add the ground chili pepper and the garlic, and stir for about one minute.
    Add the clams and stir for another minute.
    Add broth, shrimp, doenjang, and suntubu.
    Bring to a slow simmer, simmer for about two minutes.
    Add mushrooms, soy sauce, salt and simmer another two or three minutes.
    Remove from heat and spoon into serving bowls.
    Serve with steamed white rice and banchan.

    1. Thanks hannaone!
      I almost always order this at Korean restaurants...