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Easy Sundubu Jjigae Recipe (20-Minute Korean Soft Tofu Stew)

Sundubu Jjigae (Korean Soft Tofu Stew)

 Learn how to make authentic Sundubu Jjigae at home! Our easy recipe creates the perfect spicy Korean soft tofu stew with seafood or meat. Ready in 20 minutes!

📝 Recipe Content

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Spice Level: 🔥🔥🔥
Calories: 280 per serving

Ingredients:

For the Stew Base:

  • 2 packs soft tofu (sundubu)

  • ½ cup mixed seafood (shrimp, clams, mussels)

  • 100g beef or pork (optional)

  • 1 egg per serving

  • 2 shiitake mushrooms, sliced

  • ½ zucchini, sliced

  • 1 green onion, chopped

For the Broth & Seasoning:

  • 2 cups anchovy or kelp broth

  • 2 tbsp gochugaru (Korean red pepper flakes)

  • 1 tbsp gochujang (Korean red pepper paste)

  • 2 tbsp soy sauce

  • 1 tbsp sesame oil

  • 3 cloves garlic, minced

  • 1 tsp fish sauce

Instructions:

  1. Prepare Ingredients:

    • Gently rinse soft tofu (do not drain completely)

    • Prepare seafood and vegetables

    • Mix gochugaru, gochujang, and garlic in a small bowl

  2. Build Flavor Base:

    • Heat sesame oil in a Korean stone pot (ttukbaegi)

    • Add meat (if using) and cook until browned

    • Add the seasoning paste and cook for 1 minute until fragrant

  3. Create the Stew:

    • Pour in broth and bring to a boil

    • Add mushrooms and zucchini, cook for 2 minutes

    • Carefully add soft tofu in large chunks

  4. Finish Cooking:

    • Add seafood and gently stir without breaking tofu

    • Crack an egg directly into the center

    • Simmer for 2-3 minutes until the egg is cooked to preference

  5. Serve:

    • Garnish with green onions

    • Serve immediately while bubbling hot

💡 Chef's Notes & Tips

  • Tofu Handling: Be gentle with soft tofu to maintain its delicate texture

  • Customizable Heat: Adjust the gochugaru amount to control the spice level

  • Vegetarian Option: Use vegetable broth and omit seafood/meat

  • Traditional Style: Serve in the cooking pot to keep it hot

  • Perfect Pairing: Serve with purple rice and banchan (side dishes)

❓ FAQ Section

Q: What does "Sundubu" mean?
A: "Sun" means pure/clean, "dubu" means tofu - referring to the soft, unpressed tofu.

Q: Can I use firm tofu instead?
A: Soft tofu is essential for the authentic texture, but firm tofu will work in a pinch.

Q: How do I make it less spicy?
A: Reduce gochugaru to 1 tablespoon and omit gochujang.

Q: What's the best broth to use?
A: Anchovy-kelp broth is traditional, but vegetable or chicken broth works well.





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