Soondubu jjigae is the one dish I don’t attempt from scratch, because BCD Tofu Soup Kits work so well when prepared my way.
I’ve tried to recreate soondubu from scratch and haven’t matched the flavor of these kits yet. I’ll keep experimenting, but for now I’ll share how I elevate the BCD kit to taste even better than many restaurant versions.
I love these kits for their bold flavor and because they’re incredibly easy to make.
What is soondubu jjigae?
Soondubu jjigae is my absolute favorite Korean soup. It’s a spicy soft tofu stew made with silken tofu, gochugaru (chili flakes) and various additions like meat, seafood, dumplings, or vegetables. The combinations are flexible, so you can tailor it to your preferences.
This stew is a comforting, spicy classic in Korean cuisine and is often served bubbling hot in an earthenware pot alongside steamed rice.
Ingredients
- BCD Tofu Soup Kit – The kit includes silken tofu and a sauce packet. I recommend the regular HOT flavor; it has the best balance. The extra hot version exists, but I prefer spicing up the regular HOT myself. You can find these kits at Korean supermarkets and some Asian grocery stores.
- Protein – Pork belly is my recommendation, but thinly sliced beef, chicken, seafood, dumplings, or a vegetarian option all work.
- Vegetables – Add what you like. I usually include enoki mushrooms, Korean zucchini, and sliced green onion for garnish.
- Serrano pepper – Optional. I slice a serrano to add fresh heat and flavor, which lets me use the regular HOT kit and make it spicier without sacrificing taste.
- Water or broth – Use only 5–6 oz of water. It won’t look like much, but silk tofu contributes moisture. For extra depth, substitute anchovy or chicken broth, though it’s flavorful enough with water.
- Egg – Optional. Many people crack a raw egg into the piping hot soup to cook it. I like the white cooked through with the yolk kept runny to mix with rice.
What is BCD?
BCD Tofu House (북창동 순두부) is a well-known Korean restaurant chain, especially in Southern California, famous for soondubu jjigae. The chain is known for casual, fast service and hearty Korean comfort food.
Many BCD locations used to be open 24/7, making them popular late-night spots. Those late-night visits are a nostalgic memory for many.
What’s the recipe hack?
If you want a soup that rivals or surpasses restaurant versions, skip the packet instructions and follow these tweaks. Trust me—these steps amplify the kit’s flavor.
- Stir-fry the protein with the sauce packet – Cook thinly sliced pork or beef first, then add the sauce packet and stir-fry for about a minute to bloom the flavors.
- Choose the HOT kit and add serrano for heat – The regular HOT kit tastes better than the extra hot option, in my experience. Add fresh serrano slices if you want more spice without losing the sauce’s flavor profile.
- Use only 5–6 oz of water – It may seem minimal, but silken tofu releases liquid during cooking. Too much added water dilutes the soup.
- Use half the silken tofu – The kit often includes more tofu than necessary for my taste. Half the packet gives a better balance of broth and tofu, though you can use all of it if you prefer a softer, milder stew.
Soondubu jjigae pairs perfectly with steamed rice. If you want different rice options, try plain white rice or a purple rice blend for variety.
More soup recipes
If you enjoy this dish, you might like other soups and stews that highlight rich, savory broths and comforting flavors.
Soups & Stews
Carne En Su Jugo (Meat in its Juices)
Korean
Soondubu Jjigae (BCD Tofu Kit)
Korean
Gamjatang (Pork Bone Soup)
Korean
Kimchi Jjigae (Kimchi Stew)
Soondubu Jjigae (BCD Tofu Kit)
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Ingredients
- 1 BCD Tofu Kit
- 5 oz water, about 2/3 cup
- 4 oz pork or beef, thinly sliced, pork belly recommended
- 1 serrano pepper, optional, spicy
- 2 oz zucchini
- 2 oz enoki mushrooms
- 1 egg
- 1 green onion, garnish, optional
Instructions
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Prep all ingredients: slice zucchini, serrano, enoki mushrooms, and green onion. Measure 5 oz of water and set aside.
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In a small pot over medium heat, stir-fry the pork belly until the outside is no longer pink. Pork belly renders fat, so oil is usually unnecessary; add a little oil only if the meat sticks.
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Add the BCD sauce packet to the partially cooked pork and stir-fry for about one minute, lowering the heat if it begins to darken too quickly.
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If using, add sliced serrano and stir-fry another 30 seconds to release its heat.
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Pour in 5 oz of water and stir to combine. It won’t seem like much at first, but silken tofu will add moisture later.
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Cover the pot and reduce heat to medium-low. Simmer for 4–5 minutes.
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Add zucchini, mushrooms, and half of the silken tofu. Cover and simmer for another 3–4 minutes. (You can use the whole tofu packet if you prefer a milder, softer stew.)
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Crack an egg into the bubbling soup and top with chopped green onion. Serve immediately with hot steamed rice.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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