A bubbling, fiery stew of silken tofu, seafood and vegetables in a gochujang-spiced anchovy broth — Korean comfort in a stone bowl.
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.
Serves 2
Simmer anchovies and kelp in 500ml water for 10 minutes. Strain.
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.
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.
Simmer 3 minutes. Check seasoning. Crack an egg directly into the bubbling stew. Scatter spring onions. Serve immediately still bubbling.
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
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten immediately. Tofu doesn't store well in broth — becomes watery. Make fresh each time.
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.
Uncurdled silken tofu, even softer than regular silken tofu. Sold in tubes at Korean grocery stores. Regular silken tofu is a good substitute.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 2 servings total
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