Korean Spicy Tofu Soup: A Flavorful Guide to Making This Comforting Dish

Korean Spicy Tofu Soup is a delightful dish that warms both the body and soul. As I first tasted this vibrant soup during a family gathering, I was instantly captivated by its rich flavors and comforting texture. This traditional Korean dish, known as Sundubu-jjigae, has a history that dates back centuries, often enjoyed as a staple in Korean households. The combination of silky tofu, spicy gochujang, and fresh vegetables creates a symphony of taste that is both satisfying and invigorating.

People love Korean Spicy Tofu Soup not only for its bold flavors but also for its versatility and convenience. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this soup fits the bill perfectly. The balance of heat and umami, along with the soft, creamy tofu, makes every spoonful a delightful experience. Join me as we explore the steps to create this beloved dish in your own kitchen!

Ingredients:

• 1 block (14 oz) firm tofu, drained and cut into cubes
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 green onions, chopped (white and green parts separated)
• 1 medium zucchini, sliced
• 1 cup mushrooms, sliced (shiitake or button mushrooms work well)
• 4 cups vegetable broth or water
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 1 tablespoon gochujang (Korean red pepper paste)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Optional: 1 egg (for added richness)

Preparing the Ingredients

Before we dive into cooking, let’s get everything prepped. This will make the cooking process smoother and more enjoyable.

1. Start by draining the tofu. Wrap it in a clean kitchen towel or paper towels and place a heavy object on top to press out excess moisture. Let it sit for about 15 minutes.
2. While the tofu is pressing, chop the onion, garlic, ginger, and green onions. Make sure to separate the white and green parts of the green onions, as we’ll use them at different times.
3. Slice the zucchini and mushrooms. You can use any mushrooms you prefer, but I love the flavor of shiitake mushrooms in this dish.
4. Once the tofu is pressed, cut it into bite-sized cubes. Set aside.

Cooking the Base

Now that we have everything prepped, let’s start cooking the base of our soup.

1. In a large pot, heat the vegetable oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
2. Add the minced garlic and ginger to the pot. Sauté for another minute until fragrant, being careful not to burn the garlic.
3. Next, add the white parts of the green onions, zucchini, and mushrooms. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.

Building the Soup

Now it’s time to add the flavors that will make this soup truly delicious.

1. Pour in the vegetable broth or water, and bring the mixture to a gentle boil.
2. Once boiling, add the gochugaru, gochujang, soy sauce, and sesame oil. Stir well to combine all the ingredients. The gochugaru and gochujang will give the soup its signature spicy kick, so adjust the amount based on your spice preference.
3. Reduce the heat to low and let the soup simmer for about 10 minutes. This allows the flavors to meld together beautifully.

Adding the Tofu

Now that our soup base is ready, it’s time to add the star of the show: the tofu!

1. Gently add the cubed tofu to the pot. Be careful not to break the tofu as you stir it in.
2. Let the soup simmer for an additional 5-7 minutes. This will warm the tofu through and allow it to absorb some of the delicious flavors of the broth.
3. At this point, taste the soup and adjust the seasoning with salt and pepper as needed. If you like it spicier, feel free to add more gochugaru!

Optional Egg Addition

If you want to add an extra layer of richness to your soup, this step is for you!

1. Crack an egg into a small bowl and beat it lightly.
2. Slowly drizzle the beaten egg into the simmering soup while stirring gently. This will create beautiful egg ribbons in the soup.
3. Let the soup simmer for another minute to cook the egg through.

Final Touches and Serving

Conclusion:

In conclusion, this Korean Spicy Tofu Soup is an absolute must-try for anyone looking to spice up their culinary repertoire. The combination of silky tofu, vibrant vegetables, and a rich, spicy broth creates a comforting dish that warms both the body and soul. Not only is it packed with flavor, but it’s also incredibly versatile. You can easily customize it by adding your favorite proteins, such as shrimp or chicken, or even throw in some extra veggies like mushrooms or bok choy for added nutrition. I highly encourage you to give this recipe a go! Whether you’re enjoying it on a chilly evening or serving it at a gathering with friends, this soup is sure to impress. Don’t forget to share your experience and any variations you try; I’d love to hear how it turns out for you! So grab your ingredients, get cooking, and dive into the delightful world of Korean Spicy Tofu Soup. Happy cooking! Print