Soft Tofu Stew (Sundubu Jjigae)
Sundubu jjigae is a bubbling Korean stew built around silky soft tofu in a spicy, deeply savory broth tinted red with gochugaru chili. It is comforting and bold, often finished with a raw egg cracked into the hot pot at the table. Serve it sizzling in a stone bowl with a side of steamed rice to spoon into the broth.
- ⏱ 25 min
- 📊 easy
- 🍽 For Two
Ingredients
- 350 g silken tofu
- 1.5 tbsp gochugaru
- 3 cloves garlic
- 500 ml broth
- 1 egg
Instructions
- Heat a little oil in a small pot or stone bowl over medium heat, then add chopped onion, minced garlic, and a handful of thinly sliced pork or kimchi and cook until fragrant and softened.
- Stir in gochugaru chili flakes and let them sizzle in the oil for about 30 seconds until the oil turns a deep red, being careful not to scorch them.
- Pour in anchovy or vegetable stock along with a spoonful of soy sauce and a little fish sauce, then bring the broth to a gentle simmer.
- Gently spoon the soft tofu into the pot in large chunks, then nudge them apart slightly with a spoon so the broth can surround them without breaking them up.
- Simmer for 5 to 6 minutes so the tofu warms through and absorbs the spicy broth while the flavors meld together.
- Taste and adjust the seasoning with more soy sauce or salt, then scatter chopped green onion over the top.
- Crack a raw egg into the center of the bubbling stew and let it poach in the residual heat, or stir it through for a silkier broth.
- Serve immediately while still bubbling, with a bowl of hot steamed rice on the side.
💡 Chef's tip
Bloom the gochugaru in oil with the aromatics before adding liquid, because frying the chili flakes releases their color and deepens the flavor into something rich rather than raw and harsh.
Blooming the gochugaru in oil before adding liquid releases its color and flavor into a vivid red broth, the foundation of any good sundubu.
Nutrition (per serving)
- Calories: 220 kcal
- Protein: 16 g
- Carbs: 8 g
- Fat: 14 g
