Sundubu Jjigae (순두부찌개): A Comforting and Spicy Korean Soft Tofu Stew

Introduction

Sundubu Jjigae (순두부찌개) is a beloved Korean soft tofu stew that’s known for its rich, spicy broth and silky, uncut tofu. Packed with bold flavors from gochugaru (Korean red pepper flakes), gochujang (red chili paste), garlic, and sesame oil, this dish is both warming and satisfying. Often filled with tender pork, seafood, and vegetables, sundubu jjigae is hearty enough for a meal yet light enough to leave you feeling energized. Whether you’re craving something to ward off the cold or simply want to enjoy a comforting, home-cooked meal, sundubu jjigae delivers the perfect balance of spice, protein, and comfort.

Why You’ll Love Sundubu Jjigae

  1. Rich and Spicy Flavors: The combination of gochugaru, gochujang, and sesame oil creates a spicy, savory broth that’s infused with deep flavors, perfect for warming you up on a cold day.

  2. Soft, Silky Tofu: The star of this dish is the uncut, silky soft tofu, which soaks up all the flavors of the stew, creating a luxurious texture in every spoonful.

  3. Customizable and Versatile: Sundubu jjigae can be customized to suit your tastes—whether you add pork, seafood, mushrooms, or keep it vegetarian, this stew is incredibly adaptable.

  4. Quick and Easy to Make: Despite its complex flavors, sundubu jjigae is surprisingly easy to make, making it an ideal dish for a quick, satisfying weeknight dinner.

How to Enjoy Sundubu Jjigae

  1. Serve with Steamed Rice: Sundubu jjigae is best enjoyed piping hot with a bowl of steamed rice on the side, which helps to balance out the spiciness.

  2. Crack an Egg Into It: For an extra layer of richness, crack a raw egg directly into the stew just before serving and let it gently cook in the hot broth.

 

 

With its comforting flavors and satisfying textures, Sundubu Jjigae is a perfect dish for anyone craving a spicy, hearty meal. Whether you’re new to Korean cuisine or already a fan of its bold flavors, sundubu jjigae is sure to become a favorite in your kitchen. Try it today and enjoy the warmth and spice of this classic Korean stew!

Sundubu Jjigae (순두부찌개)

Ingredients:

  • 1 tablespoon vegetable oil

  • 1 tablespoon gochugaru (Korean red pepper flakes)

  • 1 teaspoon gochujang (Korean red chili paste)

  • 1/2 small onion, diced

  • 1 clove garlic, minced

  • 1 green onion, sliced (white and green parts separated)

  • 4 oz (110g) pork belly or ground pork (can substitute with beef, seafood, or omit for vegetarian)

  • 1/2 cup kimchi, chopped (optional but recommended for extra flavor)

  • 1 teaspoon soy sauce

  • 1 teaspoon sesame oil

  • 2 cups water or anchovy broth

  • 1 pack (10 oz/300g) soft tofu (sundubu), uncut

  • 1 egg (optional)

  • Salt and pepper to taste

Optional Add-ins:

  • Mushrooms (shiitake, enoki, or button)

  • Zucchini, sliced

  • Seafood (shrimp, clams, or mussels)

  • Extra gochugaru for more heat

Instructions:

  1. Prepare the Base:

    • In a medium pot or Korean earthenware pot (ttukbaegi), heat the vegetable oil over medium heat. Add the gochugaru (Korean red pepper flakes) and stir for about 30 seconds to release the flavor, creating a deep red, spicy oil.

  2. Add Aromatics and Meat:

    • Add the minced garlic, diced onion, and the white parts of the green onion to the pot. Stir-fry for 2-3 minutes until the onions become soft and fragrant.

    • Add the pork belly (or your protein of choice) and cook until the meat is no longer pink. If using kimchi, stir it in at this point and sauté for an additional 2-3 minutes to deepen the flavor.

  3. Add Broth and Seasonings:

    • Pour in 2 cups of water or anchovy broth and bring it to a simmer. Add the gochujang (Korean red chili paste), soy sauce, and sesame oil. Stir well to incorporate the flavors.

    • Let the stew simmer for about 5 minutes to allow the flavors to blend together.

  4. Add the Soft Tofu:

    • Gently add the uncut soft tofu (sundubu) into the stew, breaking it up slightly with a spoon. Be careful not to over-stir, as you want large chunks of tofu in the stew.

  5. Simmer and Finish:

    • Let the stew simmer for another 5-7 minutes. If you’re adding seafood or vegetables like zucchini or mushrooms, add them during this step and let them cook through.

    • Season the stew with salt and pepper to taste, adjusting the spice level with extra gochugaru if desired.

  6. Add the Egg (Optional):

    • Just before serving, crack an egg directly into the stew. Let it cook for about 1-2 minutes, or until the egg white is set and the yolk is still runny.

  7. Serve:

    • Garnish with the green parts of the sliced green onion and serve the sundubu jjigae piping hot. Enjoy it with steamed rice on the side.

Tips:

  • Adjust Spice Level: Sundubu jjigae is traditionally quite spicy, but you can reduce the amount of gochugaru and gochujang for a milder version or add more for extra heat.

  • Broth Options: For an authentic flavor, use anchovy broth as the base. However, water or vegetable broth works well as a substitute.

This Sundubu Jjigae is a warm, comforting dish with soft, silky tofu and a flavorful, spicy broth. It’s perfect for cold days or when you’re craving something hearty and satisfying. Enjoy!