Sundubu jjigae is a fiery Korean soft tofu stew, brimming with silky tofu, seafood or pork, vegetables, and a spicy red broth flavored with gochugaru and sesame oil. Known for its comforting warmth and bold umami, it’s a staple in Korean cuisine, often served bubbling hot in a stone pot. This detailed recipe guides you through making authentic sundubu jjigae at home, with tips to capture its soul-warming essence.
Ingredients (Serves 4)
For the Broth:
- 4 cups water
- 1 piece (4×4 inch) dried kelp (dashima)
- 1 oz (30g) dried anchovies, heads and guts removed
- 1 tsp soy sauce
For the Stew:
- 2 tubes (22 oz/600g) soft silken tofu (sundubu), uncurdled
- ½ lb (225g) pork belly or shrimp, sliced or peeled
- 1 small onion, thinly sliced
- 1 small zucchini, sliced into half-moons
- 4 oz (100g) enoki mushrooms, trimmed
- 2 green onions, chopped (divided)
- 1 red chili pepper, sliced (optional, for heat)
- 1 green chili pepper, sliced (optional)
- 2 large eggs (optional, for richness)
For the Seasoning:
- 2 tbsp gochugaru (Korean red chili flakes, adjust for spice)
- 1 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp sugar
- ½ tsp black pepper
For Garnish:
- 1 tbsp toasted sesame seeds
- Drizzle of sesame oil
For Serving:
- Cooked short-grain rice
Equipment Needed
- Medium pot (for broth)
- Stone pot (ttukbaegi) or medium saucepan (for stew)
- Colander or cheesecloth (for straining broth)
- Wooden spoon or ladle
- Small bowl (for seasoning mix)
- Tongs or slotted spoon
Step-by-Step Instructions
Step 1: Make the Anchovy Broth
In a medium pot, combine 4 cups water, dried kelp, and dried anchovies. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes. Remove the kelp and discard. Add 1 tsp soy sauce and simmer for another 5 minutes. Strain the broth through a colander or cheesecloth, discarding the anchovies. You should have about 3½ cups of clear broth. Set aside.
Pro Tip: If you don’t have kelp or anchovies, use store-bought chicken or vegetable broth, but homemade broth adds authentic depth.
Step 2: Prepare the Ingredients
Slice the pork belly into thin strips or peel and devein the shrimp if using. Thinly slice the onion, cut the zucchini into half-moons, trim the enoki mushrooms, and slice the chili peppers (if using). Chop the green onions, reserving half for garnish. Keep the silken tofu in its tube until ready to use to prevent breaking.
Pro Tip: Handle sundubu gently—it’s delicate and breaks easily, adding to the stew’s creamy texture.
Step 3: Make the Seasoning Paste
In a small bowl, mix 2 tbsp gochugaru, 1 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp minced garlic, 1 tsp sugar, and ½ tsp black pepper. Stir until smooth. Adjust gochugaru for spice level—less for mild, more for intense heat.
Pro Tip: Fry the seasoning paste briefly to enhance its flavor, but don’t burn the gochugaru.
Step 4: Start the Stew Base
If using a stone pot (ttukbaegi), heat it over medium heat; otherwise, use a medium saucepan. Add 1 tbsp sesame oil and the seasoning paste, stirring for 1 minute until fragrant. Add the pork belly or shrimp and stir-fry for 2–3 minutes until partially cooked. Add the sliced onion and zucchini, stirring for another 2 minutes.
Step 5: Build the Stew
Pour the anchovy broth into the pot. Bring to a boil, then reduce to a simmer. Add the enoki mushrooms and half the chopped green onions. Gently scoop the silken tofu from its tube directly into the pot, breaking it into large chunks with a spoon. Simmer for 5–7 minutes, allowing the flavors to meld and the tofu to heat through.
Pro Tip: Avoid stirring too vigorously to keep the tofu’s soft texture intact.
Step 6: Add Final Touches
If using eggs, crack them into the stew and let them poach for 1–2 minutes without stirring, until the whites are just set. Add the sliced red and green chili peppers (if using) for color and heat. Taste and adjust with a splash of soy sauce or gochugaru if needed.
Step 7: Garnish and Serve
Remove the pot from heat. Sprinkle with the remaining green onions, toasted sesame seeds, and a drizzle of sesame oil for aroma. Serve immediately in the stone pot or ladle into bowls, with steamed short-grain rice on the side to balance the spice.
Serving Tip: Scoop up the stew with a spoon, mixing it with rice for a perfect bite.
Nutritional Information (Per Serving, Approx.)
- Calories: 350–400 kcal (varies by protein and portion size)
- Protein: 20g (from tofu, pork/shrimp)
- Fat: 20g (from pork, sesame oil, tofu)
- Carbohydrates: 15g (from vegetables and seasonings)
- Sodium: 900–1100mg (from gochujang, soy sauce, broth)
- Fiber: 3g
Note: Values are estimates and depend on ingredients. Sundubu jjigae is protein-rich but moderate in sodium due to seasonings. Using shrimp instead of pork lowers fat, and adding more vegetables boosts fiber. Opt for low-sodium soy sauce if needed.
Reheating and Storage
- Storage: Store leftover sundubu jjigae in an airtight container in the fridge for up to 3 days. The tofu may absorb more broth over time, softening further. Freezing is not recommended, as silken tofu becomes grainy when thawed.
- Reheating: Reheat refrigerated stew in a saucepan over low heat, stirring gently and adding a splash of water or broth to adjust consistency, for 5–7 minutes until hot. Microwave in a covered dish for 1–2 minutes, stirring halfway, but this may affect tofu texture.
- Storage Tip: Store broth and solids separately if possible to maintain tofu’s silkiness. Reheat only the portion you’ll eat to avoid overcooking.
Tips for Perfect Sundubu Jjigae
- Use Silken Tofu: Uncurdled sundubu is key for the stew’s creamy texture; regular soft tofu is firmer and less ideal.
- Control Spice: Adjust gochugaru and gochujang to suit your heat tolerance. Start with less and add more if needed.
- Enhance Umami: Add a splash of fish sauce or a few clams for extra seafood flavor.
- Make Ahead: Prepare the broth and seasoning paste a day in advance to save time.
- Vegetarian Option: Skip meat/seafood and anchovies, using vegetable broth and shiitake mushrooms for umami.
Why You’ll Love This Recipe
Sundubu jjigae is the ultimate Korean comfort food, delivering a spicy, soul-warming hug in every spoonful. Its silky tofu, rich broth, and vibrant flavors make it perfect for chilly days or when you crave bold Korean cuisine. This recipe simplifies the process while keeping the authentic taste, so you can bring a bubbling pot of goodness to your table. Grab your stone pot and dive into sundubu jjigae bliss!
