Sundubu Jjigae (Korean Soft Tofu Stew)
Sundubu Jjigae is a spicy Korean stew made with uncurdled soft tofu, vegetables, and a rich broth. Often topped with an egg and served boiling hot, it’s one of the most comforting Korean dishes.
Servings 2
Calories 350kcal
Equipment
- 1 Small pot or stone pot For cooking stew
- 1 Ladle For serving
Ingredients
- 1 pack Korean soft tofu (sundubu) Uncurdled silken tofu
- 100 g Pork (or beef, optional) Thinly sliced
- ½ Onion Sliced
- 2 Green onions Chopped
- 1 Egg Cracked on top before serving
- 2 cups Anchovy or chicken stock Broth base
- 1 tbsp Gochugaru (Korean chili flakes) Adjust to spice level
- 1 tbsp Gochujang (Korean chili paste) Flavor depth
- 1 tbsp Soy sauce Seasoning
- 1 tsp Minced garlic Flavor boost
- 1 tbsp Sesame oil Aroma
- Salt & pepper To taste
Instructions
- Heat a small pot with sesame oil over medium heat.
- Add pork (or beef) and stir-fry with garlic until lightly browned.
- Stir in gochugaru and gochujang, mix well for 1 minute.
- Pour in stock and bring to a boil.
- Add onion and simmer for 5 minutes.
- Gently add soft tofu, breaking into large chunks with a spoon.
- Simmer for another 5 minutes until flavors combine.
- Crack an egg on top, sprinkle with green onions, and serve boiling hot.
Notes
You can make it vegetarian by skipping meat and using vegetable stock.
Seafood variation: Add clams, shrimp, or mussels for a popular Korean version.
Always serve boiling hot in a stone pot for authentic presentation.