Sundubu Jjigae (Soft Tofu Stew)
μλλΆμ°κ°sun-du-bu-jji-gae
Silky soft tofu in a spicy chili-oil broth with seafood and egg
Sundubu jjigae is a fiery, silky stew built on extra-soft, unpressed tofu. Garlic and chili flakes are fried in oil to make a quick red chili oil, then simmered with broth, seafood and big spoonfuls of tofu. An egg is cracked in at the end and cooks in the bubbling pot.
Looking for a twist? See 5 sundubu jjigae variations β
π₯ Ingredients for classic sundubu jjigae
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Main
Chili oil base
Broth & seasoning
π§Ί Korean ingredients in this dish
- Tofu (Dubu)Firm, soft and silken tofu in Korean cooking
- Clams & ShellfishClams, mussels, oysters and abalone for clean, savory broths
- Korean Zucchini (Aehobak)Tender, pale-green Korean summer squash
- Korean Green Onions (Pa)Thick daepa, slender jjokpa and the green onions in almost every dish
- Sesame Oil & Sesame SeedsThe nutty finishing touch of Korean foodπ Shop on Amazon
- GochugaruSun-dried Korean chili flakesπ Shop on Amazon
- Garlic in Korean CookingMinced, sliced, pickled and black β the backbone of Korean flavor
- Dried Kelp (Dasima)Kelp for clean, savory brothπ Shop on Amazon
- Dried Anchovies (Myeolchi)From broth anchovies to sweet-salty side dishes
- Korean Soy Sauce (Ganjang)Guk-ganjang, jin-ganjang and when to use eachπ Shop on Amazon
- Jeotgal (Salted Shrimp & Fish Sauce)Salted, fermented seafood β Korea's umami seasoningπ Shop on Amazon
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π How to make sundubu jjigae
Heat the cooking oil and sesame oil in a small pot (ideally an earthenware ttukbaegi) over low heat. Add the garlic and meat (if using) and stir for 1 minute.
Add the gochugaru and stir for 20β30 seconds, until the oil turns red. Do not let it scorch.
Add the onion (and zucchini), stir briefly, then pour in the broth and bring to a boil.
Spoon the tofu into the pot in large pieces and add the clams. Simmer for 4β5 minutes, until the clams open.
Season with soup soy sauce or fish sauce, salt and pepper.
Crack the egg on top, add the green onion, turn off the heat and serve right away β the egg cooks in the heat of the pot.
π‘ Tips for the best sundubu jjigae
- Keep the heat low while making the chili oil; burnt chili flakes taste bitter.
- Break the tofu into big, rough chunks with a spoon β it should stay silky, not turn into crumbs.
- For a milder stew, halve the gochugaru. For a vegetarian one, use mushrooms and a kelp-shiitake broth.
What is sundubu?
Sundubu is tofu that has been curdled but not pressed, so it is softer and more custard-like than any block tofu. In Korea it is sold in tubes, and restaurants specializing in sundubu jjigae serve it boiling in stone or clay pots with a raw egg on the side to crack in at the table.
Seafood, meat or vegetable?
Clams and shrimp (haemul sundubu) are the most common, but pork, beef, kimchi, mushrooms and oysters all have their own versions. Many restaurants let you choose the spice level, from white (no chili) to very hot.
