Easy Spicy Korean Soft Tofu Stew (Sundubu Jjigae)

by

Introduction

Sundubu Jjigae is a deeply satisfying Korean stew made with silky soft tofu, vegetables, and savory broth infused with chili oil. Served piping hot in a traditional stoneware pot (ttukbaegi), it delivers a rich, spicy, and comforting flavor experience that is surprisingly fast and simple to make at home.

Ingredients

  • Main Ingredients:
    • 1 tube (350g) Korean soft tofu (sundubu)
    • 100g Pork belly or minced pork (or seafood mix)
    • 1/2 Zucchini, sliced
    • 1/2 Onion, chopped
    • 1 Green onion, sliced
    • 1 Egg
    • 1.5 cups Water or anchovy broth
  • Chili Oil Paste:
    • 1.5 tbsp Korean chili flakes (gochugaru)
    • 1 tbsp Sesame oil (or vegetable oil)
    • 1 tbsp Minced garlic
    • 1 tbsp Soy sauce
    • 1/2 tbsp Fish sauce (optional, for extra depth)
    • A pinch of black pepper

Step-by-Step Instructions

  1. Make the Chili Paste:Heat sesame oil in a small pot over low heat. Add minced garlic and Korean chili flakes. Stir gently for 1 minute until fragrant to create a rich chili oil base (be careful not to burn the chili flakes).
  2. Sauté Meat and Veggies:Add the pork (or seafood), chopped onion, and zucchini to the pot. Stir-fry with the chili paste for 2 to 3 minutes until the meat is lightly browned.
  3. Add Broth and Seasoning:Pour in water or anchovy broth, along with soy sauce and fish sauce. Bring the broth to a gentle boil over medium-high heat.
  4. Add Soft Tofu:Cut open the tube of soft tofu and gently slide it into the bubbling stew. Break the tofu into large chunks using a spoon. Simmer for another 3 to 4 minutes to absorb the flavors.
  5. Finish with Egg and Green Onion:Crack a fresh raw egg directly into the center of the boiling stew and scatter sliced green onions on top. Turn off the heat immediately and serve piping hot with white rice.

Chef’s Pro Tips

  • Low Heat for Chili Oil: Gochugaru burns easily, so keep the heat low when blooming it in oil to avoid a bitter taste.
  • Customize Your Protein: You can easily substitute pork with clams, shrimp, or squid for a refreshing seafood version (Haemul Sundubu).
  • The Egg Trick: Stir the egg into the hot stew right before eating to create a rich, velvety broth texture.

Leave a Comment