Simple Soft Tofu Stew with Ground Pork

There’s something magical about the way a simple pot of soft tofu stew can transform an ordinary evening into a moment of comfort. Growing up, soondubu jjigae (순두부찌개) was one of those dishes that appeared on the table without much announcement, no special occasion, no holiday, no big gathering. Yet somehow, it always felt like a warm embrace. It’s the kind of food that quietly reminds you: you’re home, you’re safe, and you’re about to eat something really good.

As I started living abroad, I noticed that making Korean food took on a completely different meaning. Instead of just being “everyday cooking,” it became a way to travel back to familiar flavours, even when life felt foreign and unpredictable. And among all the dishes I tried to recreate—the stews, the soups, the noodles, soondubu was always the easiest to bring back to life.

One cold evening, I found myself with a few leftover ingredients: a small pack of ground pork, a tube of soft tofu, half an onion, and a lonely green onion sitting at the bottom of the fridge. Nothing fancy. Nothing complicated. Just enough to spark the idea of making a quick stew.

As the pork sizzled in the pot with a spoonful of garlic, the aroma began to fill the kitchen, rich, savoury, and slightly sweet from the onions. I sprinkled in a scoop of gochugaru, and instantly the oil turned a vibrant red, bubbling with the unmistakable warmth of Korean chilli flakes. That moment, when the chili hits the oil, is when the stew gains its soul.

To deepen the flavour, I poured in a ladle of anchovy broth, something I had learned makes all the difference. It doesn’t scream for attention, but it adds a gentle ocean-like umami that ties everything together. If you don’t have anchovy broth, chicken broth works beautifully too, adding a fuller body to the soup.

The soft tofu went in last, breaking apart into delicate clouds that floated in the red broth. Sometimes I add mushrooms for extra depth or a handful of zucchini for a sweet, summery note. Every variation feels like a new chapter of the same comforting story. When the stew began to simmer, the kitchen felt warmer and cosier, as if the dish itself carried a small piece of home within it.

I topped it off with green onions and a couple of slices of spicy chili, and suddenly the simple ingredients had transformed into something deeply satisfying. A bowl of rice on the side, and it was perfect—the kind of meal that tastes like it was made with love, even if it took only 15 minutes.

To me, this dish is more than just a recipe. It’s proof that comfort doesn’t need to be complicated. It’s a reminder that even on days when life feels busy or overwhelming, you can still make something nourishing with what you have. And that’s the true beauty of soondubu jjigae: humble ingredients, heartfelt flavour, and a warmth that lingers long after you’ve finished the last spoonful.

kimmie

Simple Soft Tofu Stew with Ground Pork

A quick and comforting Korean soft tofu stew made with ground pork, soft tofu, onion, green onion, garlic, and chilli pepper, a warm, spicy, and savoury one-pot meal that's easy to make in 15 minutes.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: korean

Calories: 455

Ingredients Method Notes

Ingredients

  

• 100-120 g ground pork
• 1 pack soft tofu soondubu
• 1/2 onion
• 1 green onion scallion
• 1 spicy chili pepper
• 1 tbsp minced garlic
• 1-1.5 tbsp Korean chili flakes gochugaru
• 1 tbsp soy sauce
• 1-1.5 cup water or broth
• A little sesame oil
• Salt & pepper to taste

Optional ingredient

• ¼ piece Zucchini
• Mushrooms shiitake, enoki, oyster, any kind

Method

 

Vegetable & Ingredient Prep

1. Onion – Peel and roughly chop.
   
2. Green onion – Slice thinly.
   
3. Chili pepper – Slice diagonally.
   
4. Zucchini (optional) – Wash, then cut into half-moon or small cube shapes.
   

How to Make It

1. Heat a little vegetable oil + sesame oil in a pot. Add ground pork, chopped onion, and minced garlic.
   
2. Cook until the pork is mostly done and the onion becomes translucent.
   
3. To Create chili oil, add the Korean chilli flakes and stir for 20–30 seconds on medium-low heat.
   
4. This boosts the flavour; just be careful not to burn it.
   
5. Pour in 1–1.5 cups of water or broth.
   
6. Once it starts boiling, season with 1 tbsp soy sauce and salt.
   
7. Add the white part of the green onion, zucchini (optional), and mushrooms (optional).
   
8. Simmer for about 2 minutes.
9. Spoon the soft tofu into the pot in large chunks.
   
10. Let it simmer for 3–5 minutes.
11. Add the green part of the green onion and sliced chili pepper.
    
12. Adjust seasoning with salt and pepper.
13. Optional: crack an egg on top at the end.
    
14. And Enjoy!
    

Notes

Tips

• Mushrooms add umami, and zucchini makes the soup naturally sweeter and softer.
• If you want it spicier, add a little more chilli flakes at the beginning.
• Mushrooms (optional)
  • Shiitake: remove stem, slice thinly
  • Oyster mushrooms: tear into strips
  • Enoki: cut off the base and separate
• For the best flavour, these broths work especially well with soft tofu stew:
  

  1. Anchovy and Kelp Broth (Korean standard)

  • The most authentic for soondubu.
  • Deep umami, clean flavour, not too heavy.
  • Made by simmering dried anchovies + kelp for 10–15 min.

  2. Chicken Broth

  • Very easy and widely available.
  • Gives a richer, rounder taste than water.
  • Great if you don’t have Korean ingredients.

  3. Pork or Vegetable Broth

  • Pork broth: hearty, deeper flavour, great with ground pork.
  • Vegetable broth: lighter but still flavourful; good if you want something clean.

  👍 Best overall?

  Anchovy–kelp broth → most Korean flavour, best balance.
  Chicken broth → best convenience and still very tasty.

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