Sundubu Jjigae (Soft Tofu Stew)

Sundubu Jjigae is a traditional Korean stew celebrated for its rich, spicy broth and velvety soft tofu. Often served bubbling hot in a stone pot, this dish is both comforting and nourishing, with deep umami flavors and a satisfying mix of proteins, vegetables, and aromatic seasonings.

Why You’ll Love This Recipe

• Bold, Authentic Flavor: The signature spiciness of gochugaru combined with garlic, kimchi, and anchovy stock delivers a deep, savory flavor that is unmistakably Korean.
• Silky Texture: The use of uncurdled soft tofu creates a creamy, melt-in-your-mouth texture that balances the heat of the broth.
• Customizable Ingredients: Choose between seafood, pork, or keep it vegetarian—this stew adapts easily to your preferences.
• Warming and Satisfying: Served hot, it’s perfect for chilly days or when you’re craving something deeply comforting.
• One-Pot Meal: Minimal cleanup with maximum flavor—everything cooks together in a single pot.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Soft tofu (Korean sundubu), about 350g
• Anchovy-kelp stock or other light broth, 2 cups
• Pork belly, seafood, or mushrooms (choose one or combine)
• Kimchi, chopped, ½ cup
• Onion, chopped, ¼ cup
• Garlic, minced, 1 clove
• Gochugaru (Korean chili flakes), 2 tablespoons
• Sesame oil, 1 teaspoon
• Vegetable oil, 1 teaspoon
• Kosher salt, 1 teaspoon
• Sugar, ½ teaspoon
• Egg (optional), 1
• Enoki or shiitake mushrooms
• Green onion, thinly sliced

Directions

1. Prepare the stock: Make a light broth by simmering anchovies and kelp with water for 20–30 minutes. Strain and set aside.
2. Create the chili paste: In a small bowl, mix gochugaru with sesame oil to form a paste.
3. Sauté the aromatics: Heat vegetable oil in a stone or heavy pot. Add onion and garlic, and cook until fragrant.
4. Add protein and kimchi: Add chopped pork belly (or seafood or mushrooms) and cook until no longer pink. Stir in chopped kimchi and cook for a couple more minutes.
5. Add the stock: Pour in the stock and bring to a boil.
6. Add tofu: Gently spoon in the soft tofu, breaking it into large chunks. Simmer for several minutes.
7. Add mushrooms and seasoning: Stir in mushrooms, salt, and sugar.
8. Finish with chili paste and egg: Place the chili paste on top. Crack an egg into the center and let it cook until just set.
9. Garnish and serve: Top with sliced green onions and serve immediately with steamed rice.

Servings and Timing

• Servings: 2 to 3
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Variations

• Seafood Version: Use clams, shrimp, or mussels for a lighter, ocean-inspired flavor.
• Vegetarian Version: Omit meat and seafood. Use vegetable broth and add zucchini, spinach, or napa cabbage.
• Extra Kimchi Flavor: Add more well-fermented kimchi for a bolder, tangier taste.
• Cheese-Topped: For a modern twist, sprinkle shredded cheese on top before serving.
• Milder Option: Reduce or omit gochugaru for a less spicy version.

Storage and Reheating

• Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat on the stovetop over medium heat until it returns to a boil. If using microwave, reheat in short intervals, stirring occasionally.

FAQs

What is the difference between Sundubu and regular tofu?

Sundubu is an uncurdled, extra-soft tofu with a custard-like texture, distinct from firm or silken tofu.

Can I make this dish vegetarian?

Yes, simply omit any meat or seafood and use vegetable broth in place of anchovy stock.

Is Sundubu Jjigae always spicy?

Traditionally it is spicy, but the level of heat can be adjusted by using less gochugaru or omitting it entirely.

What type of pot should I use?

A Korean stone pot (ttukbaegi) is ideal for retaining heat, but any heavy-bottomed pot works well.

Can I use store-bought broth?

Yes, store-bought chicken or vegetable broth can be used, though anchovy-kelp stock adds a more authentic flavor.

How do I keep the tofu from breaking apart?

Add the tofu gently and avoid over-stirring. It’s meant to be served in large, soft pieces.

Do I have to add an egg?

No, the egg is optional. It adds richness and visual appeal but can be left out.

Can I freeze Sundubu Jjigae?

Freezing is not recommended as the tofu texture changes after thawing.

What sides go well with this stew?

Serve with steamed rice and Korean side dishes such as kimchi, pickled radish, or spinach namul.

How can I make it more filling?

Add rice cakes (tteok), more protein, or noodles to bulk up the stew.

Conclusion

Sundubu Jjigae is a deeply satisfying dish that delivers comfort and bold Korean flavors in every spoonful. Whether enjoyed on a cold evening or as part of a larger meal, this soft tofu stew is as versatile as it is delicious. With its rich broth, silky tofu, and customizable ingredients, it’s a must-try for anyone interested in authentic Korean cuisine.

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