What Is Sundubu Jjigae? Korea's Soft Tofu Stew Guide

Sundubu jjigae (순두부찌개) is one of Korea's most beloved stews — a spicy, deeply savory broth with blocks of silken tofu and assorted proteins (seafood, pork, or a combination), served still bubbling in a dolsot (stone pot) with a raw egg cracked in at the table.

The name: sundubu (순두부) means "pure/fresh tofu" — specifically silken tofu (sundubu), which has not been pressed and retains maximum moisture. Jjigae (찌개) is the stew category. So sundubu jjigae is simply: soft tofu stew.

What Makes Sundubu Different from Other Jjigae

Korean has several major jjigae:

• Kimchi jjigae — built around aged kimchi and pork
• Doenjang jjigae — built around fermented soybean paste
• Sundubu jjigae — built around silken tofu in a shellfish-based broth

Sundubu is lighter than kimchi jjigae and more delicate than doenjang jjigae. The silken tofu provides a silky, yielding texture that the broth flows around; the spice comes from gochugaru (chili flakes) rather than kimchi's fermented sourness.

The anchovy and shellfish broth base is key — it produces a cleaner, more ocean-forward flavor than the miso or kimchi broths that anchor the other jjigae. Sundubu tastes distinctly coastal.

The Components

The broth: A base of myeolchi yuksu (anchovy stock) made from dried anchovies and dashima (kelp), simmered for 15-20 minutes. The anchovy stock adds deep seafood umami without being fishy — it functions more like an amplifier of other flavors than as a primary taste.

Gochugaru: Korean red pepper flakes, bloomed briefly in oil or added directly to the stew. The level of gochugaru determines the heat level. Standard sundubu jjigae is moderately spicy; restaurant versions range from mild to aggressive.

The protein: Most commonly haemul (해물, seafood) — clams, shrimp, mussels, or a combination. The briny juice released by the shellfish as they cook enriches the broth. Pork belly (samgyeopsal) sundubu is also common; beef sundubu exists in some regional versions.

The tofu: Sundubu — silken tofu, scooped directly from its tub in large irregular pieces. Unlike firm tofu, which is sliced precisely, sundubu is deliberately rough-cut. The uneven edges absorb broth and create a textural variety that precise cubes wouldn't achieve.

The egg: Cracked raw into the still-bubbling stew at the table. Stir it in for soft-cooked scrambled character, or let it poach on the surface.

Seasoning: Soy sauce, sesame oil, garlic, and sometimes a small amount of gochujang for added depth.

How to Make Sundubu Jjigae

Serves 2. Time: 25 minutes.

Ingredients:

• 300g silken tofu (sundubu), gently scooped into chunks
• 150g clams (Manila clams, scrubbed) or shrimp
• 1.5 cups anchovy-kelp stock (myeolchi yuksu)
• 2 tablespoons gochugaru (adjust for heat level)
• 1 tablespoon vegetable or sesame oil
• 4 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 eggs (1 per serving)
• Green onion, sliced for garnish

For the anchovy stock: Combine 1 liter water, a 10cm piece of dashima, and a handful of dried anchovies (heads and guts removed if you want a cleaner flavor). Bring to a boil, simmer 15 minutes, strain.

Method:

Heat a small clay pot or heavy saucepan over medium-high heat. Add vegetable oil and gochugaru. Stir the chili flakes in the oil for 30-60 seconds until fragrant and the oil turns red. Add garlic; cook 30 more seconds.

Add anchovy stock. Bring to a boil. Add shellfish — clams take about 5 minutes to open; shrimp cook in 2-3 minutes. As the shellfish open, their juices enrich the broth.

Add sundubu in large, rough pieces. Don't stir excessively — the tofu is fragile. Gently submerge it in the broth with a spoon. Simmer 3-4 minutes until heated through.

Season with soy sauce. Transfer to a heated dolsot if serving traditionally, or serve in the pot. Crack an egg directly into the stew. Drizzle with sesame oil. Scatter green onion.

Serve immediately — the stew should still be bubbling when it reaches the table. The egg continues cooking in the residual heat.

The Dolsot Serving Tradition

Sundubu jjigae is traditionally served in a dolsot (돌솥) — a thick stone bowl that retains heat and keeps the stew actively boiling when brought to the table. The visual appeal of bubbling stew arriving at the table is part of the dish's presentation.

Heat the dolsot in the oven (375°F for 20 minutes) or on the stovetop over low heat before adding the finished stew. Add a few drops of sesame oil to the bottom of the heated dolsot before adding the stew — this creates a thin, slightly crispy layer where the tofu contacts the stone.

If you don't have a dolsot, serve in a heavy ceramic pot or a small cast iron pot with a lid — anything that holds heat well.

Heat Level Notes

Sundubu jjigae ranges from very mild to genuinely hot, depending on how much gochugaru is used and whether gochujang is added.

Mild: 1 tablespoon gochugaru, no gochujang Medium: 2 tablespoons gochugaru Spicy: 2 tablespoons gochugaru + 1 tablespoon gochujang Korean restaurant spicy: Ask the server to confirm — Korean restaurant spice levels at full heat are genuinely hot.

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Sundubu jjigae is the Korean stew I cook most often — faster than kimchi jjigae (no need for aged kimchi), more immediately satisfying than doenjang jjigae, and with a clarity of flavor that makes it the right choice when you want something clean but deeply comforting. The egg cracked at the table is the best part — its threads of half-cooked white and broken yolk mixing into the bright red broth in the minute before you eat.

Related reading: What Is Kimchi Jjigae? | Korean Soups and Stews Guide | Korean Pantry Starter Guide