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Soonbudu Jjigae with Glass Noodle

Sundubu Jjigae

Soondubu Jjigae is a spicy soft tofu stew dish from Korea. The seasoning is quite similar to Malaysia’s Asam-Rebus-style vegetable stew which I had enjoyed since little. I eat Soondubu Jjigae as a part of healthy food that I ate during my weight loss journey. To date, I have loss 20kg. On a day when I am too lazy to cook brown rice, I enjoy eating it with glass noodle (made of mung bean) for a wholesome meal.

In the video, I added soft tofu too early and since I keep stirring the stew, the fragile soft tofu breaks into smaller pieces. Therefore, to preserve the shape of tofu, add it towards the end of cooking. Feel free to add eggs or skip the glass noodle if you want to eat with rice & other side dished.

You may keep the jjigae refrigerated for up to 2 days. If you store it longer it will turn sour like kimchi. Also only add the glass noodle if you on the day that you will be consuming the jjigae as the glass noodle will soak up all the liquid. As seen in Day 2 picture, the color of the stew is a little pale. That’s because the glass noodle expanded and soaked up all the liquid. I had to add more water and salt into the stew. Should have added 1 tbsp of chili flakes of powder to make the stew look as red as Day 1.

Soondubu Jjigae with Glass Noodle (Korean Soft Tofu Stew)

Soondubu Jjigae is a Korean spicy soft tofu stew. It can be eaten with rice and side dishes or simply add in glass noodle for a wholesome meal.
Prep Time15 mins
Cook Time20 mins
Soaking Time30 mins
Course: Main Course
Cuisine: Korean
Servings: 3
Calories: 431kcal
Cost: RM 15


  • 300 g Soft Tofu
  • 600 g Chicken Breast
  • 2 tbsp Dried Anchovies gut removed, cleaned, grinded
  • 4 tbsp Chilli Flakes
  • 2 cloves Garlic minced
  • 1 tbsp Sesame Oil
  • 100 g Glass Noodle pre-soaked
  • Salt to taste


  • 1 pack Enoki Mushroom
  • 1 pack Bunashimeji Mushroom
  • 2 cup Nappa Cabbage
  • 1 stalk Spring Onion


  • Soak the glass noodle for 30 minutes in a bowl of water. Once soft, drain the water and set aside.
  • In a medium pot, pour in 1.5 litre of water and turn on a medium high heat. Add in chilli flakes, garlic and anchovies. Simmer for 5-10 minute until the chilli flakes become soft and fully rehydrated.
  • Reduce the heat. Add in chicken breast, glass noodle and all vegetables. Add sesame oil and salt to taste. Cook for another 8 minute until the noodle is soft and fully rehydrated. Add the soft tofu.
  • Turn off the heat. Garnish with spring onion and ready to serve



Nutrition Facts
Servings 3.0
Amount Per Serving
calories 431
% Daily Value *
Total Fat 9 g 13 %
Saturated Fat 2 g 9 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 42 mg 14 %
Sodium 803 mg 33 %
Potassium 256 mg 7 %
Total Carbohydrate 45 g 15 %
Dietary Fiber 3 g 14 %
Sugars 2 g  
Protein 46 g 92 %
Vitamin A 4 %
Vitamin C 4 %
Calcium 19 %
Iron 5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Calculated using MyFitnessPal
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