Easy Korean Tofu Stew Recip
This Easy Korean Tofu Stew Recipe is warm, flavorful, and comforting, made with soft tofu simmered in a spicy and savory broth. It is simple to prepare at home and perfect for a quick, nourishing meal. You can adjust the spice level, add vegetables, or keep it classic — it always tastes satisfying and cozy.
Equipment
- Medium saucepan or Korean earthenware pot (ttukbaegi if available)
- Cutting board and knife
- Measuring spoons
- Mixing spoon or ladle
- Heatproof spatula
- Small bowl for seasoning paste
Ingredients
- Base
- 1 tablespoon oil neutral or sesame
- 3 garlic cloves minced
- 2 green onions white part for broth, green part for topping
- 1 small onion optional, finely chopped
- Seasoning Paste
- 1 tablespoon gochujang Korean chili paste
- 1 teaspoon gochugaru Korean chili flakes
- 1 tablespoon soy sauce
- Broth & Tofu
- 2 cups vegetable broth or anchovy/chicken broth
- 1 package soft or silken tofu soon tofu
- 1 teaspoon sesame oil optional but recommended
- Optional Add-ins
- Mushrooms
- Zucchini slices
- Kimchi
- Shrimp or clams
- One egg cracked in at the end
Instructions
- Heat oil in a saucepan and sauté garlic, onions, and the white part of the green onions until fragrant.
- Stir in gochujang and gochugaru. Let them toast in the oil to release flavor.
- Add soy sauce and broth, stirring until everything dissolves and the soup turns red.
- Gently add the tofu by spooning it into the broth in large chunks. Do not stir too hard.
- Add optional vegetables or protein if using, and simmer for 5–7 minutes.
- Finish with a drizzle of sesame oil and top with the green part of the scallions.
- Serve hot with steamed rice.
Notes
Soft or silken tofu gives the stew its authentic texture.
For milder heat, cut the gochugaru in half or add more broth.
A cracked egg added just before serving gives extra richness.
Kimchi adds tanginess and deeper umami if you want more flavor.
Nutritional Information (Approx. per serving)
Calories: ~180
Protein: 11g
Fat: 9g
Carbohydrates: 14g
Fiber: 2g