Sundubu Jjigae — Korean Spicy Soft Tofu Stew

About This Recipe

Sundubu Jjigae (순두부찌개) is one of Korea's most beloved jjigae — a category of Korean hot stews that are thicker and more intensely flavoured than soup. 'Sundubu' refers to the extra-soft, uncurdled tofu that gives the stew its pillowy texture and mild flavour, soaking up the vivid gochugaru (Korean red chilli) broth beautifully. The classic version includes a raw egg cracked in at the last moment, gently set by the boiling broth at the table. It is traditionally served in a preheated dolsot (stone pot) that keeps the stew boiling throughout the meal.

Ingredients

Serves 2

• 400 gextra-soft (sundubu) silken tofu(tube pack if possible)
• 150 gmixed seafood(clams, prawns, squid — or use pork belly slices)
• 2 tbspgochugaru (Korean red chilli flakes)(adjust to taste)
• 1 tbspsesame oil
• 2 clovesgarlic(minced)
• 1/4onion(finely diced)
• 350 mlanchovy-kelp stock(or chicken/vegetable stock)
• 1 tbspguk ganjang (soup soy sauce)(or light soy sauce)
• 1 tspfish sauce
• 1/2 tspsalt(or to taste)
• 2large eggs(1 per serving, cracked in at the table)
• 2 stalksspring onion(chopped)
• 1/4 tspsesame seeds(to serve)

Instructions

1. 1

   Make the base

   Heat sesame oil in a small stone pot or heavy saucepan over medium heat. Add onion and garlic, sauté for 2 minutes. Add gochugaru and stir-fry for 30 seconds until fragrant and deeply red — the oil will turn crimson.

   Stir-frying the gochugaru in oil is the key step. It blooms the chilli flavour and gives the stew its signature colour and depth.

2. 2

   Add stock and seafood

   Pour in the stock and bring to a boil. Add clams and any other harder seafood first, cook 1 minute. Add prawns and squid.

3. 3

   Season the broth

   Add soup soy sauce, fish sauce and salt. Taste — it should be fiery, savoury and deeply umami. Adjust with more gochugaru or salt as needed.

4. 4

   Add the tofu

   Spoon large chunks of silken tofu directly from the tube into the boiling broth. Do not stir vigorously — let the tofu maintain its soft, pillowy form. Simmer 3–4 minutes.

   Sundubu is very delicate. Add by large spoonfuls and leave largely undisturbed.

5. 5

   Crack the egg and serve

   Carry the pot to the table while still bubbling. Crack one egg into each bowl of stew (or do this in the pot for a shared version). The heat of the broth partially sets the egg white while leaving the yolk runny. Top with spring onion and sesame seeds. Serve with hot rice.

Variations

• •

  Pork sundubu jjigae: replace seafood with thinly sliced pork belly — arguably even richer.

• •

  Kimchi sundubu jjigae: add 100g well-fermented kimchi with the onion for a tangier, more complex broth.

• •

  Vegetarian: omit seafood and fish sauce, use vegetable stock and increase mushrooms (enoki, king oyster).

Storage

Best eaten immediately. Store leftover stew (without egg) in the fridge for up to 2 days. Reheat gently and crack a fresh egg in when serving.

Frequently Asked Questions