Home Cook Korean Kimchi Tofu Soup 泡菜豆腐汤

Kimchi Tofu Soup (Kimchi Soondubu Jjigae) is a hot spicy kimchi soup with soft tofu and beef slices (you can use pork slices).
Soondubu is a type of soft silky tofu which I have replaced it with local soft tofu. For the soup base, I have used anchovy and kelp stock, but water is totally fine. This recipe combines kimchi and beef, but you can also use pork, chicken, or seafood. Don't forget to add in Gochujang and Korean chilli powder!
Crack an egg into the boiling hot soup and garnish with green onions and some chilli flakes. Enjoy this soup with rice!
This quick and easy soup recipe for 3-4 pax.
Many ask us where to get the main ingredients for Kimchi Tofu Soup?
For those interested, please click on the link below.
Gochujang Extra Hot shp.ee/dksuk9t
Gochugaru (Korean Chilli Powder) shp.ee/7p7ugdt
Dried Kelp shp.ee/r4n2jqt
Sesame Oil shp.ee/fd65mxt
==Ingredients for anchovy stock==
Large dried anchovies 韩式江鱼仔 - 5pcs
Head and guts removed去除头和内脏
Dried kelp 干海带 - 8g
Water 水 - 600ml
==Ingredients==
Yellow onion 洋葱 - ½ pc sliced
Green onion 青葱
Beef 牛肉切片- 100g sliced
Gochujang 韩式辣酱 - 1 tbsp
Korean chilli powder 韩式辣椒细粉 - 1 tsp
Minced garlic 蒜米 - 1 clove
Korean sesame oil 韩式麻油 - ½ tsp
Soy sauce 酱油 - 1 tbsp
Soft tofu 滑豆腐 - 1 block
Oil 油 - 1 tbsp
Kimchi 泡菜 - 200g
Kimchi brine 泡菜汁 - 2 tbsp
Fresh egg 鸡蛋 - 1 pc
==Seasoning==
Sugar 糖 - ½ tsp
Sea salt 海盐 - ¼ tsp
==Garnishing-==
Green onion 青葱
Korean chilli flakes 韩式辣椒粉