Sundubu Jjigae (Korean Spicy Soft Tofu Stew)
A bubbling, fiery stew of silken tofu, seafood and vegetables in a gochujang-spiced anchovy broth — Korean comfort in a stone bowl.
About This Recipe
Sundubu jjigae (순두부찌개) is one of the most beloved Korean dishes, eaten for breakfast, lunch and dinner with equal enthusiasm. The defining ingredient is sundubu (순두부), ultra-soft, uncurdled silken tofu that trembles and absorbs the fiery broth around it. The base is a deeply savoury anchovy-kelp stock spiked with gochujang and gochugaru (Korean chilli paste and flakes) for the signature red heat. A raw egg cracked into the bubbling stew at the table is the traditional finishing touch. Served in a sizzling stone pot (dolsot) with rice and banchan (side dishes), sundubu jjigae is quintessential Korean comfort food.
Ingredients
Serves 2
- 400 gsilken tofu (sundubu)(extra-soft, 1 tube)
- 10 gdried anchovies
- 5 gdried kelp (dashima)
- 150 gmixed seafood(prawns, clams, squid)
- 1 tbspgochujang (Korean chilli paste)
- 1 tbspgochugaru (Korean chilli flakes)
- 3garlic cloves(minced)
- ½onion(diced)
- 2spring onions(sliced)
- 1 tbspsesame oil
- 2eggs
- salt(to taste)
Instructions
- 1
Make anchovy broth
Simmer anchovies and kelp in 500ml water for 10 minutes. Strain.
- 2
Build stew base
Heat sesame oil in a stone pot or heavy saucepan. Fry onion and garlic 2 minutes. Add gochujang and gochugaru. Stir-fry 1 minute until fragrant. Add anchovy broth. Bring to a boil.
- 3
Add seafood and tofu
Add seafood and cook 2 minutes. Add silken tofu in large spoonfuls directly from the tube. Do not stir — let it sit in the broth.
Don't stir after adding tofu — large pieces are better than broken-up mush.
- 4
Finish with egg
Simmer 3 minutes. Check seasoning. Crack an egg directly into the bubbling stew. Scatter spring onions. Serve immediately still bubbling.
Pro Tips
- →
Use the softest tofu you can find — it should be wobbly and delicate
- →
Don't stir after adding tofu — large pieces are better than broken-up mush
- →
The stew should be very hot when served — stone pots retain heat the best
Variations
- •
Use thinly sliced pork belly instead of seafood for Pork Sundubu Jjigae.
- •
Add 100g of ripe kimchi along with the gochujang for Kimchi Sundubu Jjigae — extra depth and tanginess.
Storage
Best eaten immediately. Tofu doesn't store well in broth — becomes watery. Make fresh each time.
History & Origin
Sundubu jjigae has been eaten in Korea for centuries. The spicy red version with gochugaru developed after chillies were introduced to Korea in the 16th century.
Frequently Asked Questions
What is sundubu?
Uncurdled silken tofu, even softer than regular silken tofu. Sold in tubes at Korean grocery stores. Regular silken tofu is a good substitute.
Nutrition Facts
Per serving · 2 servings total
Time Summary
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