Spicy Korean Soft Tofu Stew
Sundubu Jjigae is a rich, spicy, and comforting Korean stew made with silken tofu, vegetables, and protein such as pork, beef, or seafood. It has a deep umami flavor and is often served bubbling hot with steamed rice. The key to its delicious taste is the combination of gochugaru (Korean chili flakes), gochujang (Korean chili paste), and a savory brot Ingredients (Serves 2-3)
Base Ingredients
– 1 pack (300-400g) silken tofu (sundubu)
– 2 cups anchovy broth(or water with 1 teaspoon dashi powder)
– 1 tablespoon sesame oil
– 1 teaspoon soy sauce
– 1 teaspoon sugar
– 1 teaspoon minced garlic
– 1 green onion (chopped)
– 1 egg (optional, for topping)
Protein Options
– Pork belly or ground pork (100g)
– Beef slices (100g)
– Seafood (shrimp, clams, or mussels, about 100g)
Vegetables & Seasonings
– 1/2 onion (chopped)
– 4-5 shiitake mushrooms (sliced)
– 1 teaspoon Korean red pepper flakes (gochujang )
Salt and pepper to taste
Instructions
Step 1: Prepare the Base
1. Heat a clay pot (ttukbaegi) or a regular pot over medium heat.
2. Add sesame oil and sauté the pork or beef until slightly browned. If using seafood, add it later to avoid overcooking.
3. Add onions, garlic, and mushrooms**, then stir-fry for 1-2 minutes.
Step 2: Make the Broth
4. Stir in gochugaru and gochujang, mixing well to coat the ingredients.
5. Pour in anchovy broth (or water + dashi powder) and bring to a boil.
6. Add soy sauce and sugar, then let it simmer for 10 minutes to develop the flavors.
Step 3: Add the Tofu and Final Touches
7. Gently add the silken tofu, breaking it into large chunks with a spoon.
8. If using seafood, add it now and let everything simmer for another 5 minutes.
9.salt and pepper to taste.
Step 4: Add Egg and Serve
10. Crack an egg on top and let it cook slightly in the hot broth.
11. Sprinkle chopped green onions as garnish.
12. Serve hot with a bowl of steamed rice and enjoy!
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Tips for the Best Sundubu Jjigae
✅ Use fresh silken tofu– The soft texture soaks up the broth’s flavors beautifully.
✅ For spice level – Reduce korean black pepper for a milder taste or add extra for more heat.
✅ For extra umami, add fermented shrimp paste (saeujeot) or anchovy sauce.
✅ Ttukbaegi pot keeps it hot – Korean earthenware pots retain heat well, keeping the stew bubbling when served.
This stew is warming, spicy, and packed with deep flavors, perfect for a comforting meal. Let me know if you want variations or additional details!