Sundubu Jjigae Recipe: Korean Soft Tofu Stew

Sundubu jjigae (순두부찌개, "soft tofu stew") is the first Korean dish many people make at home after eating it at a restaurant — it's fast (under 30 minutes), uses few ingredients, and produces a broth that's deeply spicy and savory.

The defining ingredient is sundubu (순두부) — uncurdled soft tofu that comes in a tube or sealed package. It's even softer than regular silken tofu, with a custardy texture that partially dissolves into the broth during cooking. You can find it labeled "soft tofu" or "extra soft tofu" in Korean grocery stores; it's sold in a cylindrical plastic tube.

The stew comes to the table bubbling in a stone pot (dolsot), and a raw egg is cracked directly into the center. The egg cooks partially in the residual heat.

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The Broth Base

The flavor foundation is anchovy stock — the Korean equivalent of Japanese dashi. Made quickly from dried anchovies (myeolchi) and optional kelp (dashima/kombu).

Quick anchovy stock (makes 600ml):

• 10-12 large dried anchovies (myeolchi — about 15g), heads and guts removed
• 1 piece dashima/kombu (optional)
• 700ml water

Method: Combine in a pot. Bring to a simmer. Cook 10 minutes. Strain.

Shortcut: 600ml water + 1 teaspoon anchovy dashi powder (Korean grocery stores).

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Ingredients (2 portions)

Base:

• 1 tablespoon neutral oil or sesame oil
• 2 teaspoons gochugaru (Korean chili flakes)
• 1/2 small onion, diced
• 3-4 cloves garlic, minced

Protein (choose one or combine):

• Seafood: 6-8 clams, scrubbed; 4-6 shrimp, peeled; 100g squid rings
• Pork: 100g pork belly or ground pork
• Kimchi: 1 cup aged kimchi, roughly chopped

Tofu:

• 1 tube sundubu (soft tofu), approximately 300g

Broth:

• 400ml anchovy stock
• 1 tablespoon gochugaru (adjust for heat preference)
• 1 tablespoon Korean soy sauce (ganjang)
• 1 teaspoon fish sauce
• Salt to taste

Finish:

• 2 eggs (1 per serving)
• 2 tablespoons sliced green onion
• Sesame oil, a few drops

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Method

1. Build the chili base. Heat oil in a heavy-bottomed pot or dolsot over medium-high. Add gochugaru and stir in the hot oil for 30-45 seconds until the oil turns deep red-orange. This step blooms fat-soluble color and flavor from the chili. Add onion, cook 2-3 minutes. Add garlic, 1 minute.

2. Add protein. For pork: cook until no longer pink, 2-3 minutes. For kimchi: stir-fry 2-3 minutes until fragrant. For clams and squid: add now. Shrimp go in later.

3. Add broth. Pour in anchovy stock. Add soy sauce, fish sauce, and remaining gochugaru. Bring to a boil.

4. Add tofu. Squeeze or spoon sundubu directly into the broth. Do not stir vigorously — it's very fragile. Use a spoon to break into rough 3-4cm pieces as you add it. Simmer 3-4 minutes. Add shrimp now if using; cook 1-2 minutes.

5. Taste and adjust. The broth should be assertively spicy and savory. Add soy sauce for salt, gochugaru for heat.

6. Crack the egg. Move to the table (if using a dolsot — the thermal mass keeps it bubbling). Crack one egg per serving directly into the center. Let the white partially set in the residual heat, about 45-60 seconds. Break the yolk into the broth and stir as you eat. Add sesame oil drops and green onion.

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The Stone Pot

The dolsot (돌솥) keeps the stew at serving temperature as you eat — the last bite is nearly as hot as the first. Available at Korean grocery stores for $20-30. Season before first use: rub interior with sesame oil, heat over low flame.

The bonus: rice pressed against the hot stone forms a caramelized crust (nurungji) — often the best bite of the meal.

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Variations

Pure seafood (haemul sundubu): Clams, shrimp, squid, optional mussels. No pork. Cleanest, brightest version.

Kimchi sundubu: Large amount of well-fermented kimchi + pork belly. The lactic acid adds sour-spicy depth that's different from fresh kimchi.

Vegetarian: Use kombu stock instead of anchovy. Shiitake, oyster, enoki mushrooms. Soy sauce throughout instead of fish sauce.

Mild: Reduce gochugaru to 1/2 teaspoon total. Broth turns pale pink. Good for heat-sensitive cooks.

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What to Serve With It

Sundubu jjigae is always served with steamed rice — the rice is the vehicle for managing the spicy broth. At Korean restaurants it arrives with banchan (small side dishes). At home, rice + sundubu jjigae + kimchi is a complete meal in under 30 minutes.