Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

Sundubu Jjigae is a comforting, bubbling hot Korean stew made with extra-soft tofu, vegetables, a rich savory broth, and often a mix of seafood or meat. This spicy Korean tofu stew is a staple in Korean cuisine and is served in a hot stone or earthenware pot to keep it warm until the last spoonful.

• Sundubu means “extra-soft tofu” in Korean, which is unpressed, curdled soy milk with a silky texture.
• Traditionally, it’s served in a sizzling-hot ttukbaegi (earthenware pot) so that the stew continues bubbling when brought to the table.
• A raw egg is often cracked on top just before serving — the heat from the stew gently poaches it for extra richness.
• While many Korean stews use firm tofu, Sundubu Jjigae’s soft tofu base makes it unique and melt-in-your-mouth delicious.

Why This Sundubu Jjigae Recipe is So Good

Korean Sundubu Jjigae (순두부찌개, pronounced soon-doo-boo jee-gae) is beloved for its deeply savory flavor, silky tofu texture, and warming spice level. The bubbling presentation makes it an experience to eat, and it’s incredibly versatile — you can make it with beef, pork, seafood, or keep it vegetarian. The combination of spicy gochugaru (Korean chili flakes), gochujang (Korean chili paste), and umami-rich broth delivers a bold yet balanced taste that keeps you going back for more.

INGREDIENTS FOR SUNDUBU JJIGAE

Protein: thinly sliced pork belly, beef brisket, or mixed seafood (clams, shrimp, squid)
Tofu: Korean extra-soft tofu (sundubu) in a tube or package
Aromatics: garlic, onion, scallions
Broth base: anchovy broth or vegetable broth
Seasonings: gochugaru (Korean chili flakes), gochujang (Korean chili paste), soy sauce, sesame oil, salt, pepper
Vegetables: zucchini, mushrooms, napa cabbage
Optional garnish: egg, sliced fresh chili peppers, toasted sesame seeds

HOW TO MAKE SUNDUBU JJIGAE

1. Make the broth: Prepare anchovy broth (or vegetable broth for vegetarian) and keep it hot.
2. Heat the pot: In a Korean earthenware pot or heavy-bottom saucepan, heat sesame oil over medium heat. Add garlic, onion, and gochugaru. Stir-fry for 1–2 minutes until fragrant.
3. Add protein: Add pork, beef, or seafood and stir until partially cooked.
4. Build the flavor: Stir in gochujang and soy sauce, mixing well to coat everything.
5. Add vegetables: Add zucchini, mushrooms, and any other vegetables of choice. Cook for 2 minutes.
6. Pour in broth: Add the hot broth and bring the stew to a boil. Reduce to medium heat and simmer for 5–6 minutes.
7. Add tofu: Gently add the soft tofu, breaking it into large chunks with a spoon. Simmer for another 3–4 minutes.
8. Finish & serve: Crack an egg on top, sprinkle scallions and fresh chili slices, and serve bubbling hot with steamed white rice.

Dietary Information

• Gluten-Free: Use gluten-free gochujang and soy sauce/tamari.
• Vegetarian: Replace meat/seafood with sliced mushrooms and vegetable broth.
• Vegan: Same as vegetarian, but omit the egg or use a plant-based egg substitute.
• Low-Calorie: Skip the meat, use a light vegetable broth, and reduce oil.

Sundubu Jjigae – Korean Spicy Soft Tofu Stew

Make authentic Sundubu Jjigae, a spicy Korean soft tofu stew with rich umami broth, tender vegetables, and silky tofu. Perfect for a comforting meal served with steamed rice.

Servings 4

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

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Ingredients

  

• 2 cups anchovy broth or vegetable broth
• 1 tbsp sesame oil
• 2 cloves garlic minced
• 1/4 onion sliced
• 1 tbsp gochugaru Korean chili flakes
• 1 tbsp gochujang Korean chili paste
• 2 tsp soy sauce or tamari for gluten-free
• 3 oz thinly sliced pork belly or seafood mix
• 1/2 zucchini sliced
• 1/2 cup mushrooms sliced
• 1 package Korean soft tofu sundubu
• 1 egg optional
• 1 scallion chopped
• Salt and pepper to taste

Instructions

 

• Prepare hot anchovy or vegetable broth.
• Heat sesame oil in a Korean earthenware pot or saucepan over medium heat. Add garlic, onion, and gochugaru. Stir-fry until fragrant.
• Add protein and cook until partially done. Stir in gochujang and soy sauce.
• Add vegetables and cook for 2 minutes.
• Pour in hot broth, bring to a boil, then simmer for 5–6 minutes.
• Add soft tofu, breaking it into large chunks, and simmer for another 3–4 minutes.
• Crack an egg on top (optional), sprinkle scallions, and serve hot with rice.

Notes

Nutrition Facts 

Serving Size: 1 bowl
Calories: 320kcal
Carbohydrates: 10g (4% DV)
Protein: 15g (30% DV)
Fat: 15g (19% DV)
Saturated Fat: 3g (15% DV)
Cholesterol: 60mg (20% DV)
Sodium: 850mg (37% DV)
Fiber: 3g (12% DV)
Sugar: 3g (3% DV)

Nutrition information is an estimate and may vary based on ingredients used.

Calories: 320kcal

Course: dinner, lunch, main dish

Cuisine: korean

Keyword: easy sundubu recipe, fluten-free Korean stew, Korean comfort food, Korean spicy soup, Korean tofu stew, soft tofu recipe, spicy tofu soup, sundubu jjigae

Recipe Tips

• For vegetarian/vegan: Use vegetable broth, skip meat, and add extra mushrooms for umami.
• For gluten-free: Use gluten-free gochujang and tamari instead of soy sauce.
• To make ahead: Prepare broth and chop vegetables in advance. Assemble and cook fresh for best taste.
• Leftovers: Store in an airtight container for up to 3 days in the fridge. Reheat gently until hot.

Serving Ideas

• Serve with steamed short-grain white rice for a traditional Korean meal.
• Pair with kimchi and Korean banchan (side dishes) like pickled radish or seasoned spinach.
• Enjoy with a side of Korean rolled omelette (gyeran mari) for added protein.

Did you make this recipe?

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