Korean Seafood Tofu Soup (Soondubu Jjigae)


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!

Prep Time:
30 mins
Cook Time:
39 mins
Total Time:
1 hrs 9 mins
4 servings


  • 6 cups chicken broth

  • 4 (1 inch) pieces kelp

  • 6 dried anchovies

  • 6 ounces sliced pork belly

  • 2 tablespoons Korean red pepper flakes (gochugaru)

  • 1 zucchini, cubed

  • ½ cup chopped onion

  • ½ cup kimchi

  • 2 serrano chile peppers, chopped (Optional)

  • 1 tablespoon minced fresh ginger root

  • 1 tablespoon fish sauce

  • 1 teaspoon white sugar

  • 2 (12 ounce) packages extra-soft tofu

  • 10 shrimp, peeled

  • 5 mussels

  • 5 clams

  • ½ cup sliced button mushrooms

  • 1 tablespoon minced garlic

  • 4 eggs (Optional)

  • 2 tablespoons chopped green onion, or to taste (Optional)


  1. 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.

  2. 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.

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

  4. 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 (per serving)

375 Calories
20g Fat
18g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 375
% Daily Value *
Total Fat 20g 25%
Saturated Fat 5g 24%
Cholesterol 266mg 89%
Sodium 2606mg 113%
Total Carbohydrate 18g 6%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 35g
Vitamin C 24mg 122%
Calcium 273mg 21%
Iron 6mg 32%
Potassium 727mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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