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🍲 Korean · Soup · Easy difficulty · Contains meat or poultry

Mushroom Sundubu Jjigae

A fragrant Korean soup built around mushroom, seasoned with soft tofu and gochugaru.

Prep time
8 min
Cook time
17 min
Total time
25 min
Servings
6
Calories
179 kcal
Protein
8 g
Carbs
14 g
Fat
10 g
Course
Soup

About this Korean soup

Mushroom Sundubu Jjigae is a Korean soup built around mushrooms. It takes about 25 min from start to finish, 8 minutes of prep and 17 minutes of cooking, and serves 6.

Cooking method: soup. Difficulty is rated easy. Contains meat or poultry, and marked gluten-free in our data.

Good for: under 25 minutes, light & low calorie, meal prep, one-pot wonders, comfort food, everyday healthy.

Ingredients

Quantities are for 6 servings. Change the servings in the app to rescale them automatically.

  • 400 g mushrooms, sliced
  • 200 g soft tofu
  • 2 tbsp gochugaru
  • 3 cups anchovy stock
  • 3 garlic cloves
  • 1 egg
  • 2 spring onions
  • 1 tbsp olive oil
  • Salt and black pepper, to taste

Method

  1. Step 1. Soften a diced onion in a large pot with a splash of oil for 5 minutes.

    Heat
    Medium to high, stir or flip now and then
    Look for
    Golden-brown edges, a steady sizzle and a toasty smell.
    Why it matters
    Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
    Avoid
    Overcrowding the pan: the temperature drops and food steams. Cook in batches.

  2. Step 2. Add the mushroom and stir for 2 minutes to release its flavour.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  3. Step 3. Stir in the soft tofu, gochugaru and anchovy stock, then pour in about 1 litre of water or stock.

    Heat
    Keep the heat steady
    Look for
    The new ingredient is coated and the mixture returns to a gentle bubble.
    Why it matters
    Adding things in order lets each ingredient cook for just the right time.
    Avoid
    Dumping everything in at once: delicate items turn mushy before tougher ones are done.

  4. Step 4. Bring to the boil, reduce the heat and simmer for 12 minutes.

    Heat
    Medium to high
    Look for
    The oil shimmers and flows like water; a drop of water sizzles instantly.
    Why it matters
    Food added to a properly hot pan sears and browns instead of steaming and sticking.
    Avoid
    Adding food to a cold pan: it sticks, turns grey and soaks up oil.

  5. Step 5. Season to taste; blend half the soup for a creamier texture if you like.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  6. Step 6. Ladle into warm bowls and finish with spring onions.

    Heat
    Warm plates
    Look for
    Hot food on warm plates with a fresh, bright garnish on top.
    Why it matters
    Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
    Avoid
    Waiting too long: the dish cools and crisp parts go soft.

Chef's tip

Season in stages, tasting as you go.

Equipment you will need

  • Large pot
  • Ladle
  • Hand blender (optional)

Nutrition per serving

Estimated per serving: 179 kcal, 8 g protein, 14 g carbohydrate and 10 g fat. Roughly 18% of the energy comes from protein, 31% from carbohydrate and 51% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook Mushroom Sundubu Jjigae

Substitutions and variations

  • Blend half the soup for a creamy texture without dairy.
  • Use vegetable stock to keep it vegetarian, and check labels for hidden gluten or animal products.
  • Freeze in portions before adding delicate garnishes, and add them fresh when reheating.

Frequently asked questions about Mushroom Sundubu Jjigae

How long does Mushroom Sundubu Jjigae take to make?

It takes about 25 min in total: 8 minutes of prep and 17 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.

How many calories are in one serving?

Each serving has about 179 kcal, with 8 g protein, 14 g carbohydrate and 10 g fat. These are estimates for the recipe's 6 servings.

Is Mushroom Sundubu Jjigae gluten-free?

It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.

Is it suitable for vegetarians or vegans?

No, it contains meat or poultry. For a meat-free version, swap the main ingredient for tofu, chickpeas or mushrooms and adjust the cooking time.

How difficult is it to cook?

It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.

Can I make Mushroom Sundubu Jjigae ahead or freeze it?

Yes. Cool it quickly, refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.

How many servings does it make?

This recipe makes 6 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.

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