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Tofu Soup Base

This sauce is the soup base for Soft Tofu Stew (순두부 찌개, Soondubu Jjigae) and for Mapo Tofu. I like to make this sauce in large batches and leave it in the fridge, so that whenever I want soft tofu stew or mapo tofu, it is ready in 10-15 minutes. The sauce can last for weeks in the fridge, but if you want it to last longer, portion it out into 2 tablespoon portions and freeze (an ice cube tray would work great for this)! This recipe will make about 1 quart of sauce. If you don’t think you will use this much, then cut the recipe in half.

Quick Notes:

⏲<1 hour

🇰🇷 Some ingredients may need to bought at a Korean grocery or online

🍆Vegetarian friendly (substitute ground pork with finely diced shitake mushrooms)

👍🏻Very easy and great for beginners!

❄️Great for making in large batches and freezing for serving later!

What You’ll Need:

½ cup of cooking oil

2 tablespoons of sesame oil

1 cup green onions

1 cup of ground pork (or shitake mushrooms)

2 cups of onions (about 2 medium onions)

½ cup finely minced garlic

1 cup of red pepper flakes

½ cup soup soy sauce

¼ cup of salt

2 tablespoons sugar


Heat the cooking oil and sesame oil on medium high heat in a large wok. When heated, add the green onions. Cook for about 1 minute, then add the pork and onions. Cook until the pork is browned and the onions are transluscent, about 3-5 minutes.

Add the garlic, red pepper flakes, soup soy sauce, salt, then mix. Last, add the sugar. Mix well. Cook for another 5 minutes on medium heat.

You should start to see the sauce thicken into a paste. Scoop the sauce into a container, and leave in the fridge. Now you are ready to make soft tofu stew or mapo tofu!


Some common Korean ingredients that may be hard to find at your local grocery store!

Black Bean Paste

Red Hot Pepper Paste

Red Hot Pepper Flakes

Dried Kelp (for broth)

Dried Anchovies (for broth)

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Who am I? YouTube/internet self-taught Korean cook, full-time working mommy of two, ahjumma and proud of it, I'm a Kim that makes bap!

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