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.
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
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)