This is a recipe for a soft tofu soup that has become a favorite. I make this authentic recipe a lot at home and my friends have asked for the recipe. Eat with rice. Hope you like it!



Recipe Summary

30 mins
39 mins
1 hr 9 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring chicken stock, kelp, and dried anchovies to a boil in a large pot. Cover and cook over medium heat, about 10 minutes. Strain broth, discarding kelp and anchovies.

  • Cook pork belly in a large pot over medium heat until browned, 3 to 5 minutes. Transfer to a small bowl; reserve drippings in the pot. Add red pepper flakes; cook and stir until sizzling, about 30 seconds. Return pork belly to the pot. Add strained broth, zucchini, onion, kimchi, serrano chile peppers, ginger, fish sauce, and sugar. Cover and simmer soup until flavors combine, about 15 minutes.

  • Stir tofu, shrimp, mussels, clams, mushrooms, and garlic into soup. Simmer until mussels and clams have opened, about 5 minutes.

  • Break tofu gently into chunks. Ladle boiling soup into serving bowls and crack an egg into each. Garnish with green onions.

Cook's Notes:

Substitute water for the chicken broth, if desired. For added flavor, you can simmer the shrimp shells in the broth in step 1.

If you want to keep it healthier, you can substitute the pork belly with olive oil.

Do not use red pepper flakes from an American grocery store. They are not the same!

Substitute shiitake mushrooms for the button mushrooms if desired.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

375 calories; protein 35g 70% DV; carbohydrates 17.5g 6% DV; fat 19.5g 30% DV; cholesterol 266.1mg 89% DV; sodium 2606.1mg 104% DV. Full Nutrition

Reviews (1)

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Rating: 5 stars
I made this the other night and it was absolutely delicious! I didn't have a few of the ingredients (kelp pork belly the special korean chili pepper flakes) but I substituted Gochujang chili paste for the chili pepper flakes and it seemed to work perfectly. I have had this dish many times in Korean restaurants and never thought I would be able to replicate it at home. I was wrong. This recipe is awesome. Thank you so much for sharing it. Read More