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Illustration: Sundubu jjigae, soft tofu stew
Korean recipe

Sundubu jjigae

Soft tofu stew

순두부찌개 sundubu-jjigae

Sundubu jjigae (순두부찌개) is a spicy stew of very soft, custard-like tofu with seafood or pork and an egg cracked into the pot. It reaches the table still bubbling.

25 min2 servingsSpicy

Ingredients

13 ingredients

Can’t find a Korean ingredient? Use the substitute we suggest.

  • Sundubu (순두부), extra soft tofu1 pack (350 g)

    At your store: Silken or soft tofu, the custard-like kind. Firm tofu will not be as creamy.

  • Thinly sliced pork, or shrimp and clams100 g
  • Chopped kimchi (optional)1/3 cup

    At your store: Store kimchi, or just leave it out.

  • Onion1/4, chopped
  • Zucchini (optional)1/4, diced
  • Gochutgaru (고춧가루), Korean chili flakes1 to 2 tbsp

    At your store: Mexico: ground guajillo chile, with similar color and heat. Brazil: 4 parts sweet paprika to 1 part ground pimenta calabresa. Add heat little by little.

  • Minced garlic2 cloves
  • Toasted sesame oil1 tbsp

    At your store: Toasted sesame oil, amber in color. The pale kind does not have the same aroma.

  • Vegetable oil1 tbsp
  • Water or anchovy stock1 1/2 cups (360 ml)

    At your store: Water with 1 tsp instant dashi powder, or plain water.

  • Fish sauce, aekjeot (액젓)1 tsp

    At your store: Thai or Vietnamese fish sauce from the Asian aisle, or 1/4 tsp salt.

  • Egg1 or 2
  • Green onion1 stalk

Steps

  1. Step 1:

    In a small pot, warm both oils over medium-low heat. Add the chili flakes and garlic and stir for 30 seconds without burning them. This makes a chili oil.

  2. Step 2:

    Add the pork, onion and kimchi. Stir-fry for 3 minutes.

  3. Step 3:

    Pour in the stock and bring to a boil. If you use seafood, add it now.

  4. Step 4:

    Add the tofu in big spoonfuls and the zucchini. Cook for 5 minutes over medium heat without stirring much.

  5. Step 5:

    Season with the fish sauce. Taste and adjust with salt.

  6. Step 6:

    Crack the egg into the center, add the green onion and cook for 1 to 2 minutes until the white sets. Serve bubbling with rice.

Tip

In Korea it is served in a ttukbaegi (뚝배기), a single-serving clay pot that keeps it hot to the last spoonful. A small cast iron or clay pot works just as well. In Gangneung (강릉) on the east coast, Chodang (초당) village is famous for soft tofu set with seawater.

Sources