Sundubu Jjigae Soft Tofu Stew
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.
A bubbling spicy Korean soft tofu stew loaded with silky tofu, seafood, and a rich chili broth.
Nutrition per serving
Ingredients
Main
Protein
Spice
Seasoning
Base
Topping
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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