Due to popular demand, I have created a recipe for you 🙂

This spicy beef soft tofu stew was inspired by a restaurant called Yuk-Dae-Jang. My parents recently moved to Orange County and this Korean restaurant is just a stones throw away from their new home. One of the first places we went out to eat was at said restaurant which specializes in spicy beef stew also known as yukgaejang (I see the little play on words there).

I immediately went for their most popular dish which is a yukgaejang soondubu or a spicy beef tofu stew. I was shocked I hadn’t seen this dish before because it makes so much sense! Both dishes are prepared by making a chili oil using sesame oil and gochugaru or Korean chili flakes, before adding vegetables and broth. KIMCHI JJIGAE

Essentially, this is a beefed up (ha, get it), version of soondubu or soft tofu stew. Chockfull of vegetables, beef, noodles, and of course, tofu – this dish is a cozy, warm, and spicy comfort dish.

If you’re looking for a classic soondubu recipe, check this one out!


Some tips from the kitchen

  • Dried and dehydrated vegetables are a big part of Korean cuisine. Gosari or fernbrake is a very popular dried vegetable is essential to this recipe. Dried vegetables last a very long time in your pantry and need to be soaked for a few hours before cooking. Gosari can be found Asian grocery stores or online.


  • Personally, I like using brisket for this dish. I used flank in the recipe video since I had some in my freezer, but brisket definitely produces a softer texture when boiled.


  • While noodles are a great addition to this dish – it is optional but highly recommended! Vermicelli glass noodles or japchae noodles are very common in yukgaejang.


What makes this yukgaejang (spicy beef stew) a soondubu (soft tofu stew)?

Soft “soon” tofu is not a common ingredient in yukgaejang but adds texture and body to this spicy stew. Yukgaejang also adds a beaten egg drizzled directly into the soup (like egg drop soup) but we are adding a cracked egg directly into the pot right before serving – just like soondubu. 

Yukgaejang Soondubu (Spicy Beef Soft Tofu Stew)

This recipe is a mash-up of two very popular Korean stews - yukgaejang and soondubu. Yukgaejang is a spicy beef stew filled with vegetables and vermicelli noodles and soondubu is a soft tofu stew. Combined to make the ultimate Korean comfort stew!
Prep Time1 hour
Cook Time20 minutes
Course: Main Course, Soup, Stew
Cuisine: Asian, Korean
Keyword: beef, korean soup, soft tofu, soondubu, soup, spicy, spicy beef stew, stew, tofu, yukgaejang
Servings: 2


  • 6 oz. Beef Brisket
  • 1/2 Onion
  • 4 Garlic Cloves divided
  • 1 inch Ginger Knob
  • 2 Dried Shiitake Mushrooms soaked
  • 1/2 oz. Dried Gosari Fernbrake soaked
  • 1 oz. Vermicelli Glass Noodles Japchae Noodles soaked
  • 3 Scallions 2 inch batons
  • 1/2 cup Mungbean Sprouts
  • 1 tube Soft "Soon" Tofu
  • 1 Egg


  • 1 tbsp. Sesame Oil
  • 1 tbsp. Gochugaru Korean Coarse Chili Flakes
  • 1/2 tbsp. Soup Soy Sauce
  • 1 tsp. Salt


  • Soak brisket in cold water for 30 minutes to draw out blood. Soak gosari, shiitake mushrooms, and glass noodles to rehydrate.
  • Drain soaked brisket and add to a pot with fresh water (~4 cups), 1/2 onion, 2 garlic cloves, and ginger. Cover and simmer for 30-45 minutes. Remove beef, strain and reserve broth.
  • Drain gosari and boil for about 30 minutes. Drain and cut into 2-3 inch long pieces.
  • Prep the rest of the vegetables: wash mungbean sprouts, slice soaked shiitakes mushrooms, baton scallions, and mince remaining garlic.
  • When the brisket is cool enough to handle, shred along the grain into strips.
  • Into an earthenware or heavy-bottomed pot, add sesame oil, chili flakes and garlic on low heat for 1 minute to bloom.
  • Add in the rest of the vegetables and beef and mix until well combined.
  • Pour about 2-2.5 cups of reserved beef broth. Season with salt and soup soy sauce and simmer for about 20 minutes.
  • Add in soft tofu and noodles. Cook for another 5 minutes.
  • Crack an egg right before serving and enjoy!

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