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Sundubu Jjigae (순두부찌개) is one of Korea’s most popular spicy tofu stews, known for its rich, umami-packed broth and soft, silky tofu. This dish features unpressed tofu (sundubu), vegetables, seafood or meat, and gochugaru (Korean red pepper flakes), creating a deep, spicy, and satisfying flavor.

Served piping hot in a traditional earthenware pot (ttukbaegi), Sundubu Jjigae is a staple of Korean comfort food, perfect for cold days or when craving something warm and hearty. It is often enjoyed as a home-cooked meal, in Korean BBQ restaurants, or in specialty tofu houses.

How to Make Sundubu Jjigae

Ingredients

For the Broth:

• 2 cups anchovy or beef broth (or water with Korean soup stock)
• 1 tablespoon sesame oil
• ½ onion (sliced)
• 2 cloves garlic (minced)
• 1 teaspoon ginger (grated)
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 1 teaspoon salt

For the Main Ingredients:

• 200g soft tofu (sundubu)
• 100g pork belly or beef (thinly sliced) OR 100g shrimp/clams (for a seafood version)
• 1 egg
• 1 green onion (chopped)
• ½ zucchini (sliced)
• 1 small handful enoki mushrooms (optional)
• 1 red chili (sliced, for extra spice)

Cooking Instructions

Step 1: Prepare the Base

1. Heat sesame oil in an earthenware pot (or regular pot) over medium heat.
2. Add onions, garlic, and ginger, stirring until fragrant.
3. Stir in gochugaru and gochujang, cooking for 1–2 minutes to release the flavors.

Step 2: Cook the Broth & Protein

4. Add pork, beef, or seafood, cooking until slightly browned.
5. Pour in broth or water, then season with soy sauce and salt. Bring to a boil.

Step 3: Add Vegetables & Tofu

6. Add zucchini, mushrooms, and red chili. Simmer for 5 minutes.
7. Gently add soft tofu, breaking it into large chunks.

Step 4: Finish with Egg & Garnish

8. Crack an egg into the soup just before serving, letting it cook in the hot broth.
9. Sprinkle chopped green onions on top and serve immediately.

How to Eat Sundubu Jjigae

Sundubu Jjigae is best enjoyed:

• With Steamed Rice: The spicy, savory broth pairs perfectly with fluffy white rice.
• Mixed with Egg: Stir the soft egg into the broth for extra creaminess.
• With Korean Side Dishes (Banchan): Served with kimchi, pickled radish, and other traditional sides.

Best Occasions to Eat Sundubu Jjigae

• Cold Weather: A warm and spicy dish perfect for chilly days.
• After a Long Day: A comforting, home-cooked meal to relax and recharge.
• At Korean BBQ Restaurants: Often served as a side dish to balance grilled meats.