Sundubu Jjigae (Kimchi Soft Tofu Soup)

May 17, 2020


  • 8 dried anchovies
  • 6x4 dried kelp (also known as konbu)
  • 4 cups water
  • 1/2 cup chopped onion
  • 4 cloves minced garlic
  • 1/2 cup beef or pork
  • 1/2 cup kimchi
  • 1 tsp salt
  • 1 tbsp gochugaru
  • 1 tsp sesame oil
  • 1 tube silken soft tofu
  • 2 eggs


Start your dashi broth by bringing 8 dried anchovies & 6x4 dried kelp, & 4 cups water to a boil in a small saucepan. Once it comes to a boil, lower the heat and simmer for 30 min. Drain out the anchovies and kelp. Reserve the broth.

While your dashi broth is simmering, mince 4 cloevs garlic and chop 1/2 cup onion into small cubes. Dice 1/2 cup beef or pork. You can sub the meat for mushrooms instead or skip it entirely.

Heat an earthenware pot or any small pot with a bit of oil. Cook the garlic and onion for 5-10 minutes until the onion is translucent.

Raise heat to medium and add 1/2 cup kimchi and diced beef. Add dashi broth and bring to a boil.

Add 1 tsp salt, 1 tbsp gochugaru, 1 tsp sesame oil, 1 tube silken soft tofu and bring to a boil again until everything is heated through. Crack 2 eggs in when you are ready to serve.

Enjoy with rice!