Sundubu Jjigae (Soft Tofu Stew)
Silky soft tofu in a fiery, savory broth with seafood or pork, finished with a raw egg cracked into the bubbling pot. Korean comfort in a stone bowl.
Why This Recipe Works
- Soft tofu melts partially into the broth, creating a silky, protein-rich base without heaviness.
- Blooming gochugaru in oil extracts capsaicin and fat-soluble flavors, creating a vibrant red broth.
- Stone pot keeps everything bubbling for minutes after leaving the stove — the stew finishes cooking at the table.
- Egg cracked in at the end adds richness and interactivity to the eating experience.
The LA to Seoul Pipeline
Sundubu jjigae is the dish that put Korean food on the American map. Beverly Soon Tofu in LA's Koreatown (opened 1986) served bubbling stone pots of sundubu to curious non-Korean diners, and the rest is history. Today, sundubu restaurants exist in every major American city, and it remains one of the most approachable Korean dishes for newcomers.
Sundubu Jjigae (Soft Tofu Stew)
🛒 Ingredients
- ✦1 package (16 oz) Korean soft tofu (sundubu)
- ✦4 oz pork belly, thinly sliced (or 4 oz mixed seafood)
- ✦1 tablespoon sesame oil
- ✦1 tablespoon gochugaru (Korean red pepper flakes)
- ✦1 tablespoon soy sauce
- ✦2 cloves garlic, minced
- ✦1/2 small onion, diced
- ✦1 small zucchini (hobak), sliced into half-moons
- ✦2 green onions, sliced
- ✦1 cup anchovy-dashima stock (or water)
- ✦1 teaspoon fish sauce
- ✦2 eggs
- ✦Salt to taste
👨🍳 Instructions
01Step 1
Heat sesame oil in a ttukbaegi (stone pot) or small heavy pot over medium-high heat. Add pork belly and cook until the fat renders and edges crisp, about 3 minutes.
02Step 2
Add garlic, onion, and gochugaru. Stir-fry for 1 minute until the oil turns red and fragrant.
03Step 3
Pour in anchovy-dashima stock and soy sauce. Bring to a boil.
04Step 4
Gently spoon the soft tofu into the pot in large curds — don't crumble it. The tofu should hold some shape.
05Step 5
Add zucchini slices and fish sauce. Simmer for 8-10 minutes until the zucchini is tender and the broth has developed depth.
06Step 6
Crack an egg directly into the bubbling stew. Cover and cook for 1 minute — the whites should just set while the yolk stays runny.
07Step 7
Scatter green onions on top. Serve immediately in the stone pot with steamed rice on the side.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Pork belly...
Use Shrimp + clams
Seafood sundubu (haemul sundubu) is equally popular — add in the last 5 minutes
Instead of Anchovy-dashima stock...
Use Mushroom stock
For vegetarian version — use dried shiitake soaking liquid
Instead of Gochugaru...
Use Crushed red pepper flakes
More heat, less depth — use half the amount and add paprika for color
🧊 Storage & Reheating
In the Fridge
Store without egg for up to 2 days. Best eaten fresh.
In the Freezer
Not recommended — soft tofu texture changes after freezing.
Reheating Rules
Reheat gently in a pot. Crack a fresh egg in when serving.
❓ Frequently Asked Questions
What is the difference between sundubu and regular tofu?
Sundubu is uncurdled or barely curdled tofu — it has the texture of very thick custard. Regular soft tofu is pressed and holds its shape. Sundubu melts into the broth, creating a creamy, silky stew. You can find it in tubes at Korean markets.
Why crack an egg in the stew?
The egg serves two purposes: the white adds protein and texture to the broth, while the runny yolk acts as a rich, creamy sauce that you mix in as you eat. It's how sundubu jjigae is traditionally served in Korea.
The Science of
Sundubu Jjigae (Soft Tofu Stew)
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