Korean Sundubu Jjigae Recipe: If there’s one Korean dish that will warm you from the inside out, it’s Sundubu Jjigae — a fiery, comforting tofu stew that hits all the right notes. Whether you’re battling a cold day or just craving something spicy and soul-soothing, this dish does it all. The best part? You can make it at home, step by step, just like in a Korean restaurant.
You don’t need to be a professional chef or have access to fancy ingredients. This recipe breaks it all down — from the ingredients list to the final garnish — in a way that anyone can follow. Let’s dive into the world of Korean home cooking and learn how to make Sundubu Jjigae that tastes like it came straight out of Seoul.
What is Sundubu Jjigae?
Sundubu Jjigae (순두부찌개) literally translates to “soft tofu stew” in Korean. It’s a classic comfort dish made with uncurled, silky tofu (called “sundubu”), vegetables, sometimes meat or seafood, and a spicy broth flavored with gochugaru (Korean red pepper flakes) and gochujang (Korean chili paste).
This stew is served bubbling hot, often in a stone pot, with an egg cracked on top right before serving. The result? A steamy, spicy, silky bowl of comfort that’s usually paired with a bowl of rice and a few Korean side dishes, or banchan.
Traditionally eaten for breakfast, lunch, or dinner, it’s a versatile dish that has made its way into Korean restaurants worldwide. But making it at home means you can adjust the spice, choose your protein, and even make it vegetarian or vegan. That’s the beauty of Sundubu Jjigae — it’s totally customizable.
Why You’ll Love This Spicy Korean Tofu Stew
Let’s be honest — there’s something magical about digging into a hot, bubbling pot of Sundubu Jjigae. It’s cozy, comforting, spicy, and deeply flavorful. But here are a few more reasons why you’re going to fall in love with it:
- Quick and easy to prepare – You can go from pantry to table in 30 minutes or less.
- Packed with umami – The combination of broth, kimchi, garlic, and chili gives this stew a deep, complex flavor.
- Great for meal prep – Make a big batch and enjoy it for lunch or dinner throughout the week.
- Customizable – From seafood to mushrooms to beef or pork, you can make it your own.
- Naturally gluten-free and low-carb – If you’re watching your diet, it’s easy to adjust the ingredients.
Whether you’re a seasoned Korean food lover or a newbie in the kitchen, this dish is sure to become a staple in your home.
Ingredients You’ll Need
Before diving into the cooking steps, let’s break down the ingredients you’ll need. Don’t worry — most of these are pantry staples or easy to find in any Asian grocery store.
Main Ingredients
Here’s the core list for a traditional pork and kimchi Sundubu Jjigae:
- Silken tofu (Sundubu) – 1 package (approx. 300-400g), uncurdled soft tofu
- Pork belly or ground pork – 100g (about 3.5 oz)
- Kimchi – ½ cup, aged is better for deeper flavor
- Gochugaru (Korean red pepper flakes) – 1 to 2 tbsp, adjust for heat
- Garlic – 2-3 cloves, minced
- Onion – ¼ chopped
- Green onion – 1 stalk, chopped
- Anchovy-kelp broth – 2 cups
- Soy sauce – 1 tbsp
- Sesame oil – 1 tsp
- Salt – to taste
- Egg – 1, optional but traditional
Optional Add-Ons
Want to level it up or change it up? Add any of these:
- Seafood (shrimp, clams, mussels) – Add at Step 4 for a seafood twist
- Zucchini, mushrooms, or spinach – For extra veggies
- Enoki or shiitake mushrooms – Great for umami and texture
- Cheese – Yep, some people like a cheesy twist!
Substitutions for Hard-to-Find Ingredients
Can’t find Korean ingredients? Here’s how to adapt:
- Silken tofu – Soft tofu in Western stores can work, though not as silky
- Gochugaru – Use red chili flakes or paprika with a touch of cayenne
- Anchovy broth – Use chicken broth or dashi as a backup
- Kimchi – Try sauerkraut with a dash of gochujang in a pinch
Now that you’ve got your ingredients ready, let’s talk tools.
Tools and Equipment Required
You don’t need anything fancy, but having the right tools will make this dish a breeze to cook.
- Korean earthenware pot (ttukbaegi) – Traditional, but not necessary
- Medium saucepan or soup pot – Works just as well
- Ladle and spatula – For stirring and serving
- Measuring spoons and cups – Precision helps with seasoning
- Chopping board and knife – For prepping your aromatics
Got your gear and ingredients ready? Let’s prep everything to make cooking smooth and fast.
Preparing Your Ingredients Ahead of Time
Before you start cooking, prep work is everything. Having everything chopped, measured, and within reach not only speeds up the process but also ensures that nothing burns or overcooks while you’re scrambling for ingredients. Here’s how to prep your Sundubu Jjigae mise en place like a pro:
- Chop your aromatics: Mince the garlic, dice the onions, and chop the green onions. Keep them in separate bowls.
- Slice the kimchi: If it’s whole-leaf kimchi, slice it into bite-sized pieces. The older (fermented) the kimchi, the more flavorful your stew will be.
- Measure your sauces and spices: Measure out the gochugaru, soy sauce, and sesame oil ahead of time to avoid fumbling during cooking.
- Prepare your protein: Slice pork belly into thin pieces or get your ground pork ready. If using seafood, clean and rinse it in cold water.
- Make your broth: If you’re making anchovy broth from scratch, boil 5-6 dried anchovies with a small piece of kelp in 2.5 cups of water for 10 minutes, then strain. This is your flavor foundation.
By doing all this upfront, you’ll have a smooth, enjoyable cooking experience without stress. Think of this as your rehearsal before the big performance — the better your prep, the better your stew.
Step-by-Step Guide to Making Sundubu Jjigae
Time to get to the heart of it. Here’s your step-by-step guide to cooking Sundubu Jjigae at home, just like how it’s done in Korean kitchens.
Step 1: Make the Anchovy Broth
Begin by simmering dried anchovies and kombu in water for 10–15 minutes. This creates a light but savory base that gives Sundubu Jjigae its authentic depth. Strain the broth and set it aside.
Step 2: Sauté the Aromatics
Heat a Korean earthenware pot (ttukbaegi) or a small saucepan. Add sesame oil, then sauté minced garlic and sliced onions until fragrant. This step builds the foundation of flavor.
Step 3: Add the Kimchi and Pork (or Protein of Choice)
Stir in chopped kimchi and thinly sliced pork belly. Sauté until the meat is lightly browned and the kimchi softens. You can swap pork with beef, seafood, or mushrooms.
Step 4: Add the Broth and Seasonings
Pour in the anchovy broth, then add Korean chili flakes (gochugaru) and a splash of soy sauce or fish sauce. Simmer for 5–7 minutes to let the flavors meld together.
Step 5: Add the Silken Tofu
Gently spoon in the soft tofu, breaking it into large chunks. Let it simmer without stirring too much to keep the texture delicate.
Step 6: Crack an Egg on Top
Make a small well and crack an egg into the bubbling stew. Cook to your preferred doneness.
Step 7: Garnish and Serve
Finish with chopped green onions and serve hot with steamed rice. Enjoy!
Tips for Perfect Sundubu Jjigae Every Time
You’ve got the basic recipe down, but let’s take it to the next level. These pro tips will help you make Sundubu Jjigae that’s better than takeout — every single time.
1. Use Aged Kimchi
The funkier, the better. Fresh kimchi won’t give you the same depth of flavor. Aged kimchi has a strong, tangy, almost sour flavor that blends beautifully into the broth. Don’t toss that juice, either — add a spoonful to your stew for an umami kick.
2. Adjust the Spice Level
Korean food is famously spicy, but you control the heat. If you’re new to Korean cuisine or cooking for kids, start with 1 tablespoon of gochugaru and skip the gochujang. You can always add more spice later.
3. Don’t Skip the Anchovy Broth
Sure, you can use chicken or vegetable broth, but anchovy-kelp broth gives this dish its authentic Korean flavor. It’s quick to make and makes all the difference.
4. Use Silken Tofu — Not Just Soft Tofu
There’s a difference. Silken tofu is super soft and custardy — it breaks apart with the slightest touch, which is exactly what you want. Soft tofu from regular grocery stores is firmer and won’t melt into the broth the same way.
5. Serve It Boiling Hot
Sundubu Jjigae is traditionally served bubbling. If you don’t have a stone pot (ttukbaegi), just make sure to serve it right off the stove — as hot as possible. The residual heat will keep cooking the egg on top.
When you follow these tips, you’re not just cooking — you’re crafting an experience. One that’s bold, spicy, and incredibly comforting.
How to Customize Your Stew
One of the best things about Sundubu Jjigae is how adaptable it is. Here’s how to make it your own, whether you’re vegetarian, love seafood, or just want to switch things up.
Protein Options
- Pork belly – Classic and fatty, adds richness.
- Ground pork or beef – Budget-friendly and easy.
- Shrimp, mussels, or squid – For a seafood-forward stew.
- Tofu only – Skip the meat and double up on tofu for a vegetarian version.
Flavor Enhancers
- Doenjang (Korean soybean paste) – For a funky, earthy depth.
- Gochujang – Adds sweetness and thickness to the broth.
- Fish sauce – A small splash adds a salty umami punch.
Veggie Additions
- Zucchini slices
- Spinach or napa cabbage
- Shiitake or enoki mushrooms
- Green chili peppers for extra heat
Mix and match depending on what you have in the fridge. You’ll never get bored with this stew.
What to Serve with Sundubu Jjigae
So you’ve got your Sundubu Jjigae bubbling and ready — what should go on the side? In Korea, this stew is typically served as part of a larger meal with banchan (side dishes), but you don’t need a full spread.
Here are some simple, tasty pairings:
Essential Sides
- Steamed white rice – Absolutely essential to balance the spice.
- Kimchi – Even more fermented goodness!
- Korean pickled radish (mu) – Crunchy, sweet, and refreshing.
Optional Add-ons
- Korean-style rolled omelette (gyeran-mari) – A fluffy side to cool the heat.
- Seasoned spinach or bean sprouts – Quick and healthy.
- Seaweed sheets – Great for wrapping rice and a spoonful of stew.
Even with just rice and kimchi, you’ll have a delicious, balanced Korean meal.
Is Sundubu Jjigae Healthy?
Absolutely — and here’s why.
Sundubu Jjigae is loaded with nutrient-dense ingredients. You’re getting protein from tofu and meat or seafood, probiotics from fermented kimchi, vitamins from veggies, and healthy fats from sesame oil.
Here’s a quick breakdown of the health benefits:
| Ingredient | Benefits |
|---|---|
| Silken Tofu | High in protein, low in calories, rich in iron and calcium |
| Kimchi | Packed with probiotics and vitamins A, B, and C |
| Garlic | Natural anti-inflammatory and immune booster |
| Gochugaru | Boosts metabolism and circulation |
| Anchovy Broth | Full of calcium, omega-3s, and umami flavor |
Just go easy on the sodium (use low-sodium soy sauce if needed), and you’ve got yourself a meal that’s hearty and healthy.
Vegan or Vegetarian Version of Sundubu Jjigae
Plant-based eaters, rejoice — Sundubu Jjigae is super easy to adapt!
How to Make it Vegan:
- Skip the meat or seafood – Add more tofu or use mushrooms for texture.
- Use vegetable broth or mushroom broth – Avoid anchovy broth.
- Replace fish sauce with soy sauce or vegan fish sauce
- Add more umami with miso paste or fermented bean paste
Recommended Ingredients for Vegan Version:
- Silken tofu
- Shiitake mushrooms
- Zucchini or napa cabbage
- Kimchi (vegan, without shrimp paste)
- Gochugaru, garlic, sesame oil
This version is just as warming and spicy — you won’t miss the meat one bit.
Common Mistakes to Avoid
Let’s be real — even simple recipes can go sideways if you’re not careful. Here are the top mistakes to avoid when making Sundubu Jjigae:
- Using the wrong tofu – Silken tofu is a must. Not firm, not extra firm — just pure softness.
- Overcooking seafood – If you’re using shrimp or clams, add them near the end so they don’t get rubbery.
- Burning the chili flakes – Gochugaru burns fast! Keep the heat on medium-low when sautéing aromatics.
- Skipping the broth base – Water won’t cut it. Broth gives this dish its soul.
- Not prepping ahead – This stew comes together fast. If you’re not ready, you’ll miss your window.
Avoid these pitfalls, and you’re golden.
Storing and Reheating Leftovers
Let’s say you made a big batch (which, honestly, is a genius move). Can you store Sundubu Jjigae for later? Absolutely — but there are a few things you need to know to keep that flavor and texture spot on.
How to Store:
- Cool it completely before storing. Leaving hot soup in an airtight container traps steam, which can make it soggy or weird in texture.
- Transfer leftovers to a glass or plastic container with a tight lid.
- Store in the refrigerator for up to 3–4 days.
Important tip: If you cracked an egg on top before serving, it’s better to remove any leftover cooked egg before storing. Reheated eggs can get rubbery.
How to Reheat:
- Reheat the stew in a small pot over medium heat until it starts to boil.
- You can add a splash of water or broth if the stew has thickened too much in the fridge.
- Avoid microwaving if possible — it’s too aggressive and can ruin the tofu’s silky texture.
Want to make it feel like new again? Re-crack a fresh egg on top after reheating. You’ll get that fresh stew experience all over again.
FAQs about Korean Sundubu Jjigae Recipe
1. Can I freeze Sundubu Jjigae?
Technically yes, but it’s not ideal. The texture of silken tofu changes after freezing — it becomes grainy and loses that creamy softness. If you do freeze it, expect a slightly different mouthfeel when reheated.
2. What’s the difference between Sundubu Jjigae and Soondubu Jjigae?
Nothing — just a spelling variation. “Sundubu” and “Soondubu” both refer to the same dish. “Soon” means “pure” or “soft” in Korean, and “dubu” means tofu. So it’s all the same rich, spicy tofu stew.
3. Is it okay to make this dish without kimchi?
Yes, you can! Kimchi adds tang and depth, but you can still make a flavorful stew with garlic, onion, gochugaru, and good broth. If you want that fermented flavor, add a splash of rice vinegar or miso paste as a sub.
4. Can I make this less spicy but still flavorful?
Absolutely. Use half the gochugaru and skip the gochujang. You can boost flavor with more garlic, a bit of soy sauce, or a touch of miso paste. The dish doesn’t have to be fiery to be delicious.
5. What’s the best kind of tofu to use for this recipe?
Silken tofu (Sundubu) is the gold standard. It’s softer than soft tofu and has a custard-like texture that melts in your mouth. If you can’t find it, soft tofu will work — just not quite the same texture.
Final Thoughts
Making Korean Sundubu Jjigae at home isn’t just about the recipe — it’s about creating a whole vibe. It’s that first spicy spoonful that warms your chest. It’s the soft, melting tofu that coats your mouth. It’s the rich broth soaked into a spoonful of hot rice. This stew is more than food — it’s comfort in a bowl.
And the best part? Once you master the basics, you can take this dish in any direction. Make it meaty. Make it vegan. Make it for one. Make it for a crowd. It’s forgiving, fast, and incredibly flavorful.
So the next time you’re craving something cozy, spicy, and deeply satisfying, skip the delivery apps. Fire up your stove and make a bubbling pot of Sundubu Jjigae — your body and soul will thank you.
