BCD Tofu Soup, inspired by the famous BCD Tofu House, is a beloved Korean dish that combines silken tofu, a rich and flavorful broth, vegetables, and proteins into a comforting, spicy meal. This dish, known as “Soondubu Jjigae” (순두부찌개), is a staple in Korean cuisine and is enjoyed for its deep flavors and satisfying warmth.
In this article, we’ll walk you through everything you need to know about making an authentic BCD Tofu Soup at home. From selecting ingredients to step-by-step cooking instructions, you’ll be able to create this iconic dish that rivals your favorite Korean restaurant’s version.
What Is BCD Tofu Soup?
BCD Tofu Soup originates from Korean cuisine, with “Soondubu” referring to extra-soft, uncurdled tofu, and “Jjigae” meaning stew. BCD Tofu House, a popular Korean restaurant chain, made this dish famous in the U.S. by serving it with fresh side dishes (banchan) and stone pot rice.
What makes this dish special is its rich, spicy broth made with gochugaru (Korean chili flakes), gochujang (Korean chili paste), and umami-packed ingredients like anchovy broth or beef stock. The silken tofu adds a delicate, creamy texture, while vegetables, seafood, or meat enhance the dish’s depth.
Essential Ingredients for BCD Tofu Soup
Before diving into the recipe, let’s go over the key ingredients that make this dish so delicious.
1. Tofu
- Silken Tofu (Soondubu): The star ingredient. It’s soft, creamy, and absorbs the broth’s flavors beautifully. You can find it in tubes at most Asian grocery stores.
2. Protein Choices
- Beef (thinly sliced brisket or short rib) – Adds a deep, meaty flavor.
- Pork Belly – Gives the soup a rich, slightly fatty taste.
- Seafood (shrimp, clams, or mussels) – Offers a fresh, ocean-like taste.
- Mushrooms (shiitake or enoki) – Great for a vegetarian option.
3. Broth Base
- Anchovy-Kelp Broth – Traditional and packed with umami.
- Beef Broth – Richer and heartier.
- Chicken Broth – Milder and slightly sweet.
4. Seasoning & Aromatics
- Gochugaru (Korean Chili Flakes) – Adds heat and a deep red color.
- Gochujang (Korean Chili Paste) – A fermented chili paste that brings a mild sweetness.
- Garlic – Enhances the flavor.
- Soy Sauce – Adds saltiness and umami.
- Sesame Oil – Provides a nutty aroma.
- Green Onions – Adds freshness.
- Salt & Pepper – To taste.
5. Optional Additions
- Egg – A raw egg cracked into the soup right before serving adds richness.
- Kimchi – Brings a tangy, fermented depth to the dish.
- Rice Cakes (Tteok) – Offers a chewy texture.
How to Make BCD Tofu Soup at Home
Now that we have all our ingredients ready, let’s get cooking!
Step 1: Prepare the Broth
A good broth is the foundation of a great tofu soup. You have two options:
Anchovy-Kelp Broth (Traditional)
- In a pot, add:
- 6 dried anchovies (gutted and heads removed)
- 1 piece of dried kelp (about 4 inches)
- 4 cups of water
- 1 small onion (halved)
- 2 cloves of garlic (crushed)
- Bring to a boil and simmer for 15 minutes.
- Strain out the solids and keep the clear broth.
Beef Broth (Alternative)
- In a pot, add:
- 1/2 pound beef brisket or short ribs
- 4 cups of water
- 1 small onion (halved)
- 2 cloves of garlic (crushed)
- Simmer for 30 minutes.
- Strain out the solids and reserve the broth.
Step 2: Sauté the Seasoning
- In a Korean stone pot (or regular pot), heat 1 tablespoon of sesame oil over medium heat.
- Add:
- 2 cloves minced garlic
- 1 teaspoon gochugaru
- 1 tablespoon gochujang
- Stir until fragrant, about 30 seconds.
Step 3: Add Protein and Vegetables
- Add your chosen protein (beef, pork, seafood, or mushrooms).
- Stir-fry until lightly cooked, about 2 minutes.
- Add 1/2 cup of chopped kimchi (if using) for an extra punch of flavor.
Step 4: Pour in the Broth
- Slowly add 2-3 cups of your prepared broth.
- Stir to combine everything well.
Step 5: Add the Tofu
- Cut open a tube of silken tofu and carefully slide it into the soup.
- Use a spoon to break it up into large chunks (avoid mashing it too much).
Step 6: Simmer and Season
- Let the soup simmer for 5 minutes to allow the flavors to meld.
- Taste and adjust seasoning with:
- Soy sauce (for saltiness)
- More gochugaru (for extra heat)
- A pinch of sugar (to balance the spice)
Step 7: Crack an Egg (Optional)
- Just before serving, crack an egg into the hot soup.
- Cover for 30 seconds to lightly poach the egg.
Step 8: Garnish and Serve
- Sprinkle with chopped green onions.
- Serve immediately with a bowl of steamed white rice.
Tips for the Best BCD Tofu Soup
- Use fresh tofu – The softer, the better!
- Adjust spice levels – Add more or less gochugaru depending on your preference.
- Use a stone pot (dolsot) if available – It keeps the soup hot and bubbling.
- Serve with classic Korean side dishes (banchan) – Kimchi, pickled radish, and seasoned spinach pair beautifully with this soup.
Nutritional Benefits of BCD Tofu Soup
This dish is not only delicious but also packed with health benefits:
- Protein-Rich: Tofu, beef, seafood, or mushrooms provide essential protein.
- Low in Calories: Despite being hearty, it’s relatively low in calories.
- Gut-Healthy: If you add kimchi, you get probiotics for digestion.
- Immune-Boosting: Garlic, chili, and green onions offer antibacterial and anti-inflammatory properties.
Variations of BCD Tofu Soup
1. Vegetarian Version
- Skip the meat and seafood.
- Use mushroom broth instead of anchovy or beef broth.
- Add extra vegetables like zucchini and spinach.
2. Extra Spicy Version
- Increase gochugaru and gochujang.
- Add fresh chili slices.
3. Mild Version
- Reduce gochugaru and skip gochujang.
- Use chicken broth instead of beef or anchovy broth.
Conclusion
BCD Tofu Soup is the perfect meal for any occasion—whether you’re craving something spicy and comforting or looking for a nutritious dish. With simple ingredients and an easy-to-follow process, you can make this iconic Korean dish at home and impress your family and friends.
So grab your tofu, fire up your stove, and enjoy a warm bowl of homemade BCD Tofu Soup today! 🍲🔥
