Spicy Korean Tofu Stew (Sundubu Jjigae)
Warm up with this comforting and spicy Korean tofu stew, also known as Sundubu Jjigae. This quick and flavorful dish features silky soft tofu simmered in a rich, savory broth, perfect for a cozy meal.
- ⏱ 25 min
- 📊 easy
- 🍽 For Two
Ingredients
- 1 block (about 12 oz) Soft or Silken Tofu
- 1-2 tablespoons, adjust to taste Gochugaru (Korean chili flakes)
- 1 tablespoon Gochujang (Korean chili paste)
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Garlic, minced
- 1/4 cup Onion, finely chopped
- 1.5 cups Anchovy broth or water
- 2-4 oz Optional: Protein (e.g., thinly sliced beef, pork, or seafood)
- 2 Optional: Egg
- 2 tablespoons Scallions, chopped for garnish
Instructions
- Heat sesame oil in a medium pot or Korean earthenware pot (ttukbaegi) over medium heat.
- Add chopped onion and sauté until softened, about 2-3 minutes.
- Stir in gochugaru and minced garlic, and cook for about 30 seconds until fragrant.
- If using optional protein, add it now and cook until browned.
- Pour in the anchovy broth or water, gochujang, and soy sauce. Bring to a boil.
- Gently add the block of soft tofu, breaking it into large chunks with a spoon.
- Simmer for 5-7 minutes, allowing the tofu to heat through and the flavors to meld.
- If using eggs, crack one egg into the stew for each serving, and cook until the whites are set but the yolks are still runny.
- Garnish with chopped scallions and serve immediately, typically with a bowl of rice.
💡 Chef's tip
For an extra layer of flavor, toast your gochugaru (Korean chili flakes) lightly in a dry pan over medium heat for about 30 seconds until fragrant, being careful not to burn them.
Nutrition (per serving)
- Calories: Approx. 350-450 (depending on added protein)
- Protein: Approx. 20-30g
- Carbs: Approx. 15-25g
- Fat: Approx. 20-30g
