How to Make the Perfect Sundubu Jjigae Soft Tofu Stew
Korean · Easy · 25 min · 2 servings
Sundubu jjigae is a fiery Korean soft tofu stew that features silky uncurdled tofu in a vibrant red spicy broth made with gochugaru and seafood. It is traditionally served bubbling hot in a stone pot with a raw egg cracked in just before eating.
Why this recipe works
This Sundubu Jjigae Soft Tofu Stew recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 280 calories with 20g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 300 g soft or silken uncurdled tofu
- 150 g mixed seafood shrimp and clams
- 2 tbsp gochugaru Korean chili flakes
- 1 tbsp sesame oil
- 1.5 cups anchovy kelp broth
- 2 large eggs
Step by step instructions
Step 1: Build the Spicy Base
Heat sesame oil in a stone pot or heavy saucepan over medium heat. Add gochugaru and stir-fry for 30 seconds until fragrant and the oil turns a deep red color. Be careful not to burn the chili flakes.
Step 2: Add Broth and Seafood
Pour the anchovy kelp broth into the pot and bring to a boil. Add the mixed seafood and cook for 2 to 3 minutes until the shrimp turns pink and the clams open. Discard any clams that do not open.
Step 3: Add the Tofu
Spoon the soft tofu directly into the stew in large irregular chunks. Do not stir vigorously as the soft tofu breaks apart easily. Simmer for 3 to 4 minutes and season with salt to taste.
Step 4: Add Egg and Serve
Crack one raw egg directly into each individual serving pot just before serving. The residual heat will gently cook the egg to a soft runny consistency. Serve immediately with steamed rice and do not let the stew cool before eating.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- mixed seafood → Ground pork or beef can replace the seafood for a non-seafood version
- anchovy kelp broth → Vegetable broth with a strip of dried kombu approximates the umami base
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Stirring the tofu too aggressively breaks it into tiny pieces and ruins the silky texture
- Not using enough gochugaru results in a pale broth that lacks the characteristic deep red color and heat
Nutrition facts
Per serving: 280 calories, 20g protein, 12g carbs, 14g fat, 2g fiber.
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