Sundubu Jjigae: Easy Korean Soft Tofu Stew, Silky & Spicy (59) 2026

Sundubu jjigae is the kind of dish that warms you from the inside out. The name says it all: sundubu is soft, silken tofu that wobbles like a custard, and jjigae simply means stew, so this is Korean-style soft tofu stew at its finest.

It arrives at the table still bubbling, releasing a spicy aroma that wakes up your appetite the moment you lean in. The broth is deep and savory, a bold contrast to the gentle, custardy tofu that melts into every spoonful.

In Korea it is almost always made in a ttukbaegi, a clay pot that keeps the stew piping hot for ages, but a regular saucepan works just as well if that is what you have. Serve it in a bowl that holds heat nicely, and you are ready to go.

The cooking starts with a quick sauté that gets a spoonful of gochugaru stirred in, which brings that intense red color and gentle heat. This Korean chili flake is easy to find these days in the international aisle of large supermarkets and, of course, in Asian grocery stores both in person and online.

Then the broth and tofu go in, and right before serving an egg is cracked on top, cooking in the residual heat of the stew. If you do not have broth on hand, water works perfectly fine, letting the gochugaru, tofu and other ingredients carry the flavor, though a good broth adds an extra layer of umami.

The most traditional broth in Korea is made with dried anchovies, prepared much like Japanese dashi but using six or seven cleaned dried anchovies instead of bonito flakes. Dashi itself is a wonderful substitute and easier to find here, and any homemade vegetable, poultry or even meat broth will give the stew more depth.

One last thing: this stew is endlessly adaptable. The steps below show the base recipe, but you can easily turn it into other popular versions, from seafood to kimchi to mushroom.

Ingredients for Sundubu Jjigae

This recipe makes 1 generous serving.

• 10 g gochugaru (Korean chili flakes)
• 1 teaspoon toasted sesame oil
• 1 tablespoon mild oil
• ¼ onion
• 1 scallion (green onion without bulb, or Chinese scallion)
• 1 garlic clove
• 1 tablespoon mild oil
• 75 g ground pork
• 300 ml water, anchovy broth or dashi broth (vegetable, poultry or even meat broth also works)
• 1 tablespoon fish sauce (or salt to taste)
• Ground black pepper
• 200 g soft tofu
• 1 egg

How to Make Sundubu Jjigae Step by Step

1. Make the Gochugaru Paste

Start by putting 10 g of gochugaru in a small bowl and mixing it with 1 teaspoon of toasted sesame oil. This prevents the gochugaru from burning when it cooks. It should form a paste. Set it aside.

2. Chop the Aromatics

Next, peel and finely chop ¼ onion, along with the white and green parts of 1 scallion and 1 garlic clove. Set aside a little of the green scallion for the final garnish.

3. Brown the Pork

Now, in a Korean clay pot or a saucepan, heat 1 tablespoon of mild oil and, once hot, add 75 g of ground pork. Stir well and sauté until nicely browned.

4. Sauté the Vegetables

Then add the onion, the white part of the scallion and the garlic, and sauté everything together with the meat until softened and very tender.

5. Add the Gochugaru Paste

Once these ingredients are softened, it is time to add the gochugaru mixture you made at the beginning. Stir it well into the sauté and let it cook for 1 more minute to build flavor, but without letting it burn.

6. Pour in the Broth

Pour in 300 ml of water or your broth of choice: Korean anchovy broth is ideal, though dashi or even a regular vegetable, poultry or meat broth would work too. Use whichever you like best or have on hand. Stir so the sauté base dissolves well.

7. Season the Stew

Before continuing, season with 1 tablespoon of fish sauce or salt to taste and a little ground black pepper.

8. Add Optional Extras

If you want to enrich it, this is the moment to add seafood, mushrooms or vegetables and let them cook until done. Keep in mind the different cooking times, adding ingredients gradually depending on whether they take more or less time to cook.

9. Add the Soft Tofu

Next, add 200 g of soft tofu. Break it with a spoon into large pieces so it blends into the broth without completely falling apart. Cover and let it boil for about 5 minutes so it absorbs flavor. If you added other ingredients, add the tofu in the last 5 minutes of their cooking time.

10. Crack the Egg and Serve

Finally, crack 1 egg directly into the stew, turn off the heat and let it rest for 1 minute so it cooks in the residual heat. Serve immediately, sprinkled with the green part of the scallion you set aside earlier.

Tips for the Best Sundubu Jjigae

Choose Your Broth Wisely

The most traditional broth in Korea is made with dried anchovies, prepared just like Japanese dashi but using six or seven cleaned dried anchovies instead of bonito flakes. Dashi also works beautifully and is usually easier to find, and any homemade vegetable, poultry or even meat broth will give the stew more depth.

Customize with Add-Ins

This stew takes countless variations. You can stir in a mix of seafood such as clams and shrimp, added to the broth so they release their flavor. With kimchi, sauté it alongside the onion for a tangy twist. Mushrooms like shiitake or enoki go in before the tofu so they cook in the broth, and you can also make it with meat by sautéing it at the start. Seasonal vegetables such as sliced zucchini, spinach or napa cabbage are always welcome too.

Serve It the Traditional Way

As tradition dictates, always pair it with a good bowl of white rice and some banchan, the small Korean side dishes that complete the meal.

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