Korean Clear Broth Tofu Stew

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

This clear Korean tofu stew is prepared by simmering tofu cubes, shiitake mushrooms, and zucchini in seasoned beef stock.

The base relies on a rich beef broth, enhanced by the earthy umami of sliced shiitake mushrooms. Zucchini slices add a mild sweetness as they cook to a tender, translucent state. Seasoned simply with Korean soup soy sauce, salt, and minced garlic, the broth maintains a clean, savory taste without chili heat. To prevent the tofu from breaking, the cubes are gently settled into the pot and simmered over medium-low heat. Sliced green onions are added at the end of cooking to infuse a mild herbal note. Serving the stew hot after letting it rest briefly highlights the natural flavors of the ingredients. The tofu can be lightly pan-seared beforehand to add a nutty flavor and firmer texture.

Ingredients

servings

IngredientAmountUnit

Tofu300 gg

Beef stock600 mlml

Shiitake mushroom3 piecepiece

Zucchini80 gg

Korean soup soy sauce1½ tbsptbsp

Salt½ tsptsp

Minced garlic½ tbsptbsp

Green onion1 stalkstalk

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Drain 300g tofu lightly and cut it into 2cm cubes.

Remove the stems from the shiitake mushrooms and slice them thinly, cut the zucchini into half-moons, and slice the green onion on a diagonal.
2

Control

Pour 600ml beef stock into a pot and add 1.5 tablespoons Korean soup soy sauce, 0.5 teaspoon salt, and 0.5 tablespoon minced garlic. Set over medium heat and stir until the garlic disperses evenly.
3

Control

When small bubbles rise around the edge of the broth, add the shiitake mushrooms first.

Simmer for about 2 minutes so their aroma infuses the stock and the broth becomes slightly deeper in color.
4

Control

Add 80g zucchini and keep the pot at a steady medium simmer for 3 more minutes.

The zucchini is ready for the next step when its edges start turning translucent but the pieces still hold their shape.
5

Control

Add the tofu carefully and settle the cubes with the back of a ladle instead of stirring hard.

Lower the heat to medium-low and simmer for 5 minutes so the tofu absorbs the seasoned broth without breaking.
6

Finish

Taste the broth. Add the green onion, turn off the heat, rest for 1 minute, and serve hot without breaking the tofu.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Yuksu dubu jjigae centers on a deep beef stock base layered with shiitake mushroom umami.
Finish cue: The zucchini is ready for the next step when its edges start turning translucent but the pieces still hold their shape.