How do you make Korean tofu kimchi soup?


  1. Heat oil in a large saucepan over high. Cook white and pale-green parts of scallions, garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add broth, then whisk in gochujang and soy sauce.
  2. Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls.

How do you make Korean tofu seafood soup?


  1. Cut the meat into small (about 1-inch long) thin strips.
  2. Add the gochugaru and sesame oil to a small pot, and place it over medium heat.
  3. Stir in the meat, onion, garlic, and soy sauce.
  4. Pour in the broth (or water).
  5. Add the soft tofu in big chunks along with the zucchini.

Is kimchi tofu soup healthy?

Traditionally Sundubu Jjigae can be made with quite a bit of oil and fat from the ground meat, but this version of Korean Tofu Soup is definitely healthy! This soup is made with just a touch of oil, low-sodium veggie broth, kimchi, (which is fermented and great for your gut health) and tofu.

How do you make the best kimchi soup?


  1. Combine the kimchi, hot pepper paste, kimchi juice, pork, and sugar in a heavy bottomed pot.
  2. Add water and bring to a boil over hight heat and cook for 30 minutes.
  3. Add tofu and lower the heat to medium low.
  4. Add green onion and remove from the heat.
  5. Serve hot with rice and a few more side dishes if desired.

Is there gochujang in Soondubu Jjigae?

Add pork belly and cook, stirring constantly, until just cooked through, about 1 minute. Add scallion whites, garlic, and chopped kimchi. Cook, stirring constantly, until fragrant, about 1 minute. Add kimchi juice, gochujang, and soy sauce.

Is Soondubu Jjigae spicy?

In general, sundubu jjigae is a bit spicy though I think my recipe is in the modest pepper scale. Nevertheless, the spiciness of the stew can vary depending on the types of chili powder / chili flakes you use. Also, whether you used chili oil or neutral oil.

What does Jjigae mean in Korean?

Korean stew
Jjigae (Korean: 찌개, Korean pronunciation: [tɕ͈iɡɛ]) is a Korean stew. There are many varieties; it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang (red chilli paste), doenjang (soy bean paste), ganjang (soy sauce) or saeujeot (salted seafood).