(This post is sponsored by Nellie’s Free Range)
Korean soft tofu stew (Soondubu) is one of our favorite comfort meals, and my youngest especially loves it. I used to think of it as something we mostly enjoyed when eating out, but once I started making it at home, I realized how simple it can be. This version uses a quick seasoning paste, thinly sliced beef, plenty of soft tofu, and an egg cracked into each serving at the very end. Serve it bubbling hot with a bowl of rice.
There’s something especially comforting about a bubbling pot of Korean soft tofu stew (Soondubu) when the weather starts to cool down. My youngest has always been a big fan, so I wanted to come up with a version that was easy enough to make at home without a long ingredient list.
Thinly sliced shabu-shabu beef adds richness to the broth while cooking in just a few minutes, and soft tofu makes the stew feel hearty without much prep. The eggs go in right at the end, where the residual heat gently cooks them while keeping the yolks soft and creamy.
I used Nellie’s Free Range Eggs, with those rich, creamy golden yolks. Nellie’s hens are raised outdoors in the fresh air under sunny skies and on expansive fields, and I appreciate their commitment to clean protein and supporting kids, families, and a more sustainable food system.
The first time I made this version for my family, my youngest went back for three bowls. That was all the convincing I needed to keep it in our regular rotation.
Why it works
A concentrated seasoning paste builds plenty of flavor without requiring a long list of steps, while thinly sliced beef adds richness and cooks quickly. The soft tofu gives the stew its signature delicate texture, and adding the eggs at the end lets them cook gently in the hot broth.
Serve the stew right away with warm rice on the side, making sure each bowl gets plenty of tofu, beef, broth, and one egg.
Easy Korean Soft Tofu Stew with a Cracked Egg
Ingredients
For the Seasoning Paste
- 4 tsp minced garlic
- 3 tbsp gochugaru Korean chili pepper flakes
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp fish sauce
- 1 tsp toasted sesame oil
- 1 tsp mirin
For the Stew
- 1 tsp cooking oil
- 1 cup thinly sliced shabu-shabu beef
- 3 tubes soft tofu 11–12 oz each, such as soon tofu or Soondubu tofu
- 2 1/2 cups beef, chicken, or fish broth
- 4 Nellie’s Free Range Eggs
- green onions chopped, for garnish, optional
- cooked rice for serving
Instructions
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Make the seasoning paste. In a small bowl, combine the garlic, gochugaru, soy sauce, salt, sugar, fish sauce, toasted sesame oil, and mirin. Mix well and set aside.
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Heat the cooking oil in a Dutch oven or medium pot over medium heat. Add the thinly sliced beef and cook until no longer pink.
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Add the soft tofu to the pot, followed by all of the prepared seasoning paste.
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Pour in the broth and bring the stew to a boil.
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Once the broth is boiling, gently break the tofu into large pieces with a spoon, being careful not to mash it too much.
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Let the stew boil gently for 10–15 minutes so the flavors can come together.
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Turn off the heat and crack 4 eggs directly into the hot stew. Spoon some of the hot broth over the eggs and let the residual heat gently cook them to your liking.
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Garnish with sliced green onions, if desired, and serve hot with bowls of rice.
Recipe Notes
Serve the stew right away with warm rice on the side, making sure each bowl gets plenty of tofu, beef, broth, and one egg. Serving size is about 1 bowl of stew with 1 egg per person.
