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+ servings
This "Sundubu Jjigae" (which literally translates to ‘soft tofu stew’) is a Korean dish with a light yet really rich & flavourful base plus a kick of spice from gochugaru!
Duration20 mins
Cook Time15 mins
Prep Time5 mins


  • 1 1/2 tbsp toasted sesame oil
  • 1 onion sliced
  • 1/2 cup sliced leeks or green onions
  • 1 tbsp + 2 tsp gochugaru or korean hot pepper powder feel free to adjust according to desired spice
  • 2.5 tbsp soy sauceor to taste
  • 250 g zucchini sliced into small 1/4” thick quarters
  • 150 g enoki mushrooms
  • 200 g sliced king oyster or shiitake mushrooms
  • 3 cups vegetable broth or water
  • 1 tsp garlic
  • 1/2 tsp salt or to taste
  • 1 pack sundubu silken tofu, or soft tofu (300g)


  • Prepare your sundubu or soft tofu. If using sundubu in a tube, slice the tube in half (or follow the dotted lines), and slice the tofu into a few pieces. If using a block of sudubu, carefully remove it from the tray of water and slice into a few pieces. Note that you can opt not to slice the tofu and simple break them into smaller pieces when placing in the stew later on.
  • Heat a medium sized pot or a over medium. Once hot, add in the sesame oil. Sauté the onion and leeks. Sauté for 2-3 minutes until translucent and cooked through. Add in the garlic, gochugaru, and soy sauce. Cook for 2 minutes.
  • Add in the king oyster or shiitake mushrooms and sauté for a few minutes until lightly cooked through, around 3 minutes. Add in the zucchini and mix well. Pour in the vegetable broth or water. Cover the pot and leave to boil over medium high heat, around 7 minutes.
  • Once the zucchini and mushrooms are cooked through, taste soup and season with salt as needed. Add in the tofu and leave to boil for 2-3 more minutes. Enjoy while hot with some steamed rice and your choice of sides.
This recipe was republished with permission from The Foodie Takes Flight. Find the original recipe here.