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Picture of Soondubu Jjigae (Korean Soft Tofu Stew) Recipe
asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2568 kcal 128 %
  • Fat 195 g 300 %
  • Saturated 59 g 295 %
  • Carbs 72 g 24 %
  • Fiber 25 g 101 %
  • Protein 146 g 292 %
  • Cholesterol 968 mg 323 %
  • Sodium 6401 mg 267 %
  • Calcium 1966 mg 197 %
  • Magnesium 467 mg 111 %
  • Potassium 5423 mg 115 %
  • Iron 25 mg 139 %
  • Zinc 15 mg 140 %
  • Phosphorus 1982 mg 283 %
  • Vitamin A 738 µg 82 %
  • Vitamin C 36 mg 40 %
  • Thiamin (B1) 2 mg 136 %
  • Riboflavin (B2) 3 mg 206 %
  • Niacin (B3) 29 mg 180 %
  • Vitamin B6 2 mg 175 %
  • Folate equivalent (total) 474 µg 119 %
  • Vitamin B12 4 µg 182 %
  • Vitamin D 5 µg 35 %
  • Vitamin E 14 mg 95 %
  • Vitamin K 614 µg 512 %

* 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.

Soondubu Jjigae (Korean Soft Tofu Stew) Recipe

Ingredients

  • 1 four-inch-square piece kombu (sea kelp, see note)
  • 1/2 cup small dried anchovies (optional, see note)
  • 2 cups very fermented kimchi with juice (see note)
  • 1 tablespoon vegetable oil
  • 1/2 pound thinly sliced pork belly or bacon (optional)
  • 6 scallions, finely sliced, greens and whites reserved separately
  • 4 cloves garlic, grated on a microplane grater
  • 2 to 4 tablespoons gochujang (see note)
  • 1 tablespoon light soy sauce
  • 2 to 4 tablespoons gochugaru, to taste (Korean dried chili flakes, see note)
  • 24 ounces soft silken tofu, roughly broken
  • 4 large eggs

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