Korean Sundubu Jjigae Recipe — Soft Tofu Stew

Sundubu jjigae distinguishes itself from other Korean jjigae in one specific way: the tofu. Sundubu (순두부) means "soft tofu" — an almost uncurdled tofu with a silky, barely-set texture that breaks apart in the broth in large, irregular curds. It's sold in plastic tubes at Korean grocery stores, softer than any tofu you'll find at a general supermarket.

The dish is served in a stone pot (ttukbaegi) that arrives at the table still actively bubbling — so hot the egg cooks in the residual heat while you're eating. At good sundubu restaurants, the pot is set on a small gas burner at the table and simmered throughout the meal.

What You Need

• 1 tube sundubu (uncurdled soft tofu, about 450g)
• 150g raw shrimp + 100g clams (or 200g ground pork for the meat version)
• 1 cup mushrooms, sliced
• 1 small zucchini, halved and sliced
• 1 egg (per serving — added at the end)
• 3 scallions, sliced
• 1.5 cups anchovy-kelp broth (or water)

Seasoning base:

• 2 tbsp gochugaru
• 1 tbsp gochujang
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 4 cloves garlic, minced
• 1 tsp doenjang (optional but adds depth)

How to Make It

Build the base: In a stone pot or heavy pot over medium-high heat, add sesame oil. Add garlic and cook 30 seconds. Add gochugaru and gochujang. Stir and cook 1 minute — this blooms the spice.

Add broth: Pour in anchovy broth. Add soy sauce and doenjang (if using). Bring to a boil.

Add vegetables: Add zucchini and mushrooms. Cook 3-4 minutes.

Add seafood (or pork): Add shrimp and clams. Cook 2-3 minutes until shrimp turns pink.

Add sundubu: Gently squeeze the tofu tube to release the tofu into the pot in large, irregular chunks. Do not stir vigorously — the tofu should remain in distinct pieces. Simmer 3-4 minutes.

The egg: Just before serving, crack an egg onto the surface of the stew. Cover and cook 1 minute — the egg should still be slightly runny. Alternatively, crack the egg in at the table and let it cook in the residual heat as you eat.

Garnish: Scatter scallions.

Serve immediately in the stone pot over individual bowls of white rice.

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The heat level of sundubu jjigae is adjustable — reduce gochugaru to 1 tbsp for mild, increase to 3 tbsp for the Korean restaurant standard. At Korean sundubu restaurants, the heat level is a menu option (mild/medium/hot/extra hot). The standard is medium-hot.