Korean Soft Tofu Stew (Soondubu)
Silken tofu has almost no structure of its own, so it takes on the broth completely.
Why silken tofu is the star
Silken tofu has almost no structure of its own, so it takes on the broth completely. It breaks into soft clouds when stirred and turns a simple stew into something comforting.
The broth is built from anchovy stock, gochugaru and kimchi juice. It is spicy, savoury and slightly funky from the fermented ingredients.
Ingredients
Instructions
Heat the sesame oil in a small clay pot or saucepan over medium heat. Add the pork and cook until it begins to colour.
Add the onion, garlic, gochugaru and gochujang. Stir-fry for 1 minute until fragrant.
Pour in the stock, kimchi and kimchi juice. Bring to a gentle simmer.
Add the tofu in large spoonfuls. Do not stir too much — you want big soft pieces. Simmer for 5 minutes.
Crack the egg into the centre, cover, and cook for 1-2 minutes until the white is just set. Scatter with spring onions and serve with rice.
Testing notes & substitutions
Gochugaru vs gochujang
Gochugaru gives colour and gentle heat; gochujang adds sweetness and depth. Both are worth including.
No clay pot?
A small heavy saucepan works. The clay pot retains heat and looks traditional, but it is not essential.
Make it vegetarian
Omit the pork and anchovy stock. Add mushrooms for savoury depth.
Questions we get a lot
How spicy is soondubu?
Traditionally quite spicy. Reduce the gochugaru by half for a milder version.
Can I use firm tofu?
Silken is traditional, but soft tofu works. Firm tofu changes the texture entirely.
Do I have to add the egg?
No, but it is classic. The residual heat cooks the white while leaving the yolk runny.
Dana Reyes
Dana has cooked professionally for eleven years and has been testing recipes for Hearth & Thyme since 2019. She writes about weeknight cooking, slow breads, and the small techniques that quietly change a dish. Every recipe she publishes is cooked at least twice, in an ordinary home oven.
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