Go Back
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.