Instant Pot Korean Soft Tofu Stew (Soondubu Jjigae)
A quick, comforting Instant Pot adaptation of classic Korean soondubu jjigae—silken tofu in a richly spiced, umami-packed broth. Ready in under 30 minutes, it delivers the bright chile kick and silky texture of restaurant-style soft tofu stew with pressure-cooker convenience.
Ingredient Spotlight
gochugaru
Korean red pepper flakes used widely in Korean cooking (kimchi, stews, marinades). It has a bright, slightly sweet-smoky flavor with moderate heat and a coarse, flaky texture. You can find it in Korean or Asian markets and online; a reasonable substitute is crushed red pepper or Aleppo pepper mixed with a pinch of smoked paprika, adjusted to taste.
Ingredient Spotlight
fish sauce
A pungent, fermented condiment from Southeast Asia (Thailand, Vietnam, Cambodia) made from anchovies or other small fish and salt; it delivers strong salty, savory umami and a distinct aroma that typically mellows when cooked. Available in Asian grocery aisles and many supermarkets; substitute with soy sauce or tamari plus a squeeze of lime and a little anchovy paste or miso for extra umami, or use a commercial vegan fish sauce alternative for vegetarian dishes.
Ingredient Spotlight
silken (soft) tofu
A very soft, high‑moisture style of tofu common in East Asian cuisines with a silky, custardy texture and a very mild bean flavor, often used in soups, smoothies, sauces, and delicate desserts. It’s sold in the refrigerated tofu section at supermarkets and Asian stores. If you don’t have silken tofu, use the soft tofu variety and blend for smoothness, or in some savory applications substitute with blended Greek yogurt or a soft cheese, noting the texture and flavor will differ.
Jake's note
"This version keeps things simple and fast while staying true to the stew's bold flavors—perfect for weeknight dinners or when you crave something restorative. Add seafood or thinly sliced pork if you want a heartier variation."
Instant Pot Korean Soft Tofu Stew (Soondubu Jjigae)
This Instant Pot soondubu jjigae brings the restaurant bowl home without babysitting the stove. The beauty here is contrast: ultra-silky soft tofu floating in a bright, slightly smoky gochugaru broth, savory shiitake mushroom notes and a salty umami lift from fish sauce, finished with a poached egg that folds into the stew like silk. Using the Instant Pot shortens hands-on time while still letting the aromatics bloom during the sauté stage and the broth develop depth during a three-minute pressurized cook, so you get true soulful flavor in under 30 minutes.
What makes this adaptation work is attention to small technique choices — deglaze the pot to avoid a burn fault, add the silken tofu gently so it keeps its tender shape, and finish on low sauté heat so the egg cooks to custardy perfection without overworking the tofu. It’s a weeknight winner for anyone who wants a warming, low-effort main: quick pantry staples, minimal chopping and easy swaps for vegetarian or seafood versions. Serve it straight from the pot with rice and a few crisp banchan for contrast.
Plan your timing
Ingredients
Instructions
Sauté aromatics and mushrooms
For this step
- 1 tbspneutral oil (vegetable or canola)
- 3 clovesgarlic, minced
- 2 tbspgochugaru (Korean red pepper flakes)
- 1 cupshiitake mushrooms, sliced (or button/cremini)
Add broth, fish sauce and pressure cook
For this step
- 3 cupslow-sodium chicken or vegetable broth
- 1 tbspfish sauce (or soy sauce for vegetarian)
Quick release and add tofu
For this step
- 14 ozsilken (soft) tofu, whole block
Finish with egg and green onions
For this step
- 2 stalksgreen onions, sliced (scallions)
- 1 largelarge egg
Tips from the kitchen
Protect the silken tofu
Spoon the tofu in large chunks and warm on Low Sauté for only 1–2 minutes so the pieces stay intact and retain their silky texture.
Bloom the chile flakes
Sauté the gochugaru briefly with garlic in hot oil to release its aroma and color — 20–30 seconds is enough to avoid bitterness.
Deglaze thoroughly
After sautéing the mushrooms scrape the pot bottom with broth to lift browned bits and prevent the Instant Pot 'Burn' warning.
Control the heat
Adjust spice by swapping part or all of the gochugaru for mild Korean pepper flakes or adding a teaspoon of gochujang for sweeter heat.
Finish egg gently
Crack the egg into the simmering stew and turn off the heat after 30–60 seconds for a soft poach, or stir gently for silky ribbons.
Variations & substitutions
Vegetarian or Vegan
Use vegetable broth and replace fish sauce with soy sauce or tamari; omit the egg or add cubed firm tofu for protein to keep it vegan-friendly.
Seafood Soondubu
Add bite-sized clams, mussels or peeled shrimp right after pressure release and simmer 1–2 minutes until cooked through for a briny twist.
Kimchi Jjigae Twist
Stir in 1 cup chopped, well-fermented kimchi with its juice before pressure cooking for a tangy, deeper-flavored stew.
Mushroom-Forward Vegan
Double the shiitakes and add a splash of mushroom soy or a few dried porcini rehydration liquids to intensify savory umami without fish sauce.
Storage & make-ahead
Store leftovers in an airtight container in the refrigerator for up to 3–4 days; the silken tofu will soften further and the broth will concentrate. Reheat gently on the stovetop over low heat or in short bursts in the microwave, stirring occasionally and adding a little water or broth if it seems too thick. Freezing is not recommended if you want to preserve the tofu's texture, though the broth itself freezes well.
What to serve with it
Serve steaming over short-grain white rice or with a scoop of brown rice for nuttier chew; the rice soaks up the savory broth and balances spice. Offer simple banchan like kimchi, quick pickled cucumbers, or sautéed spinach alongside, and finish the stew with a drizzle of toasted sesame oil and extra scallions. For drinks try a cold lager, chilled soju, or a slightly sweet makgeolli to contrast the heat.
Frequently asked questions
Can I use firm tofu instead of silken?
Yes — firm or medium-firm tofu will hold up better if you prefer chunks, but you’ll lose the signature custardy mouthfeel of soondubu. Cut into cubes and add them the same way, warming briefly to avoid overcooking.
Why did my Instant Pot give a 'Burn' notice?
That typically happens when oil or browned bits stick to the bottom; make sure to deglaze thoroughly with broth after sautéing and scrape the bottom clean before sealing the lid.
Can I skip pressure cooking entirely?
Yes — simmer on the stovetop for 8–12 minutes after sautéing to let flavors meld, but the Instant Pot speeds this step and concentrates the broth in much less time.
How can I adjust the spice level?
Reduce gochugaru by half for milder heat, or add a spoonful of gochujang for a deeper, richer spiciness; finishing garnishes like sesame oil and scallions also mellow the perception of heat.
Is fish sauce necessary?
Fish sauce adds a savory umami backbone but you can substitute soy sauce or tamari for a vegetarian option; start with the same amount and adjust to taste.
Can I make this ahead for meal prep?
You can cook the broth and mushrooms ahead and refrigerate, but add the silken tofu and egg just before serving to preserve texture and freshness.
About the author
JakeHello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.
See all recipes by Jake →Ratings & Reviews
Did you make this recipe?
Be the first to share your experience.
Ingredients
- neutral oil (vegetable or canola)1 tbsp
- garlic, minced3 cloves
- gochugaru (Korean red pepper flakes)2 tbsp
- shiitake mushrooms, sliced (or button/cremini)1 cup
- low-sodium chicken or vegetable broth3 cups
- fish sauce (or soy sauce for vegetarian)1 tbsp
- silken (soft) tofu, whole block14 oz
- green onions, sliced (scallions)2 stalks
- large egg1 large
Nutrition Facts
Per serving: about 1 cup
Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.
Keep Reading
Guides & articles for this recipe
Tips & Techniques
Seasonal Flavor Framework
A practical guide to composing balanced late-summer plates by pairing charred proteins, smoky accents, bright quick pickles, fresh herbs, and crunchy textures. Includes short technique boxes (quick pickles, finishing oils, compound butters) and clear timing notes so readers can mix-and-match market produce into satisfying meals.
Guides
Late-Summer Sips Guide
An ingredient-first guide to 10–12 late-summer cocktails and mocktails that turn peaches, watermelon, tomatoes, herbs, and stone fruit into vibrant drinks. Covers shrubs, grilled and charred fruit, tea infusions, batch methods, low-ABV swaps, and pairing notes for backyard grills.
Guides
Trending Charred Fruit Finishes
A practical guide to finishing grilled late‑summer fruits—peaches, plums, pineapple, and citrus—using glazes, brûlée sugars, herb‑salt contrasts, cheese pairings, and boozy sauces. Includes step‑by‑step techniques, eight quick finish recipes, and pairing ideas for desserts, salads, and grill‑side cocktails you can make tonight.
More from Instant Pot
View all Instant Pot recipes →Instant Pot Chana Masala
Instant Pot Steel-Cut Oats with Mixed Berries and Maple
Instant Pot Beer and Onion Bratwurst with Soft Pretzel Buns
Instant Pot Sichuan Hot Pot Broth
Instant Pot Potato Salad
Instant Pot Short Rib Ragù
Instant Pot Beef Chili
Instant Pot Beef and Rice
Restaurant-Style Slow-Braised Ragu Bolognese in the Instant Pot
Ask me anything about this recipe — substitutions, scaling, techniques, timing.
Powered by AI · Answers may not always be perfect