A bubbling, spicy Korean stew of silky soft tofu, gochugaru, and a cracked egg finish.
Sundubu jjigae is a fiery, comforting Korean stew built around uncurdled, silky soft tofu that's barely holding its shape, simmered in a red, gochugaru-spiked broth with pork or seafood, and finished with a raw egg cracked in at the very end so it gently cooks in the residual heat. The stew is traditionally served bubbling hot in a stone bowl (ttukbaegi), which keeps it at a rolling simmer even at the table — timing the egg's addition for right before serving is what gives the dish its signature just-set, silky egg finish.
Serves 2
Heat sesame oil in a pot over medium heat. Add pork and cook 3-4 minutes until no longer pink.
Add garlic and gochugaru, stirring for 1 minute to bloom the chile flakes in the oil.
Pour in stock, fish sauce, and soy sauce. Bring to a boil and simmer 5 minutes.
Gently spoon the soft tofu into the pot in large chunks, being careful not to break it up too much. Simmer 5 minutes.
Use a spoon rather than a knife to portion the tofu — it should stay silky and barely holding shape.
Just before serving, crack the egg directly into the bubbling stew and let it cook gently in the residual heat for 1-2 minutes.
Garnish with scallion and serve piping hot with a side of steamed rice.
Use silken or soft tofu specifically, not firm — the loose, custardy texture is essential to the dish.
Bloom the gochugaru in oil briefly before adding liquid; this develops a deeper, less raw chile flavor.
Add the egg at the very last moment so it stays glossy and barely set rather than fully cooked and rubbery.
Use shrimp or clams instead of pork for a seafood version.
Make it vegetarian with mushrooms and vegetable stock instead of pork and fish sauce.
Add kimchi to the broth for extra tang and depth.
Best eaten immediately; the tofu breaks down further and the egg overcooks if the stew sits, so it doesn't reheat particularly well.
Sundubu jjigae is especially associated with Korea's soft tofu-making traditions, and the dish gained wide popularity through restaurants specializing in this stew, becoming one of Korea's most beloved comfort foods.
Yes, reduce the amount of gochugaru, though the stew's characteristic red color will be lighter as well.
Soft or silken tofu, often sold in tube-shaped packaging in Korean grocery stores, gives the traditional custardy texture.
Yes, use vegetable stock and mushrooms in place of pork, and swap fish sauce for soy sauce or a vegan alternative.
Per serving (380g / 13.4 oz) · 2 servings total
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