Best Sundubu Jjigae Recipe – A Comforting Soft Tofu Stew
Korean Sundubu Jjigae
Today on the Takrecipe website, we are sharing a delicious and comforting Korean dish—Sundubu Jjigae (Soft Tofu Stew). This popular Korean stew is packed with deep flavors, thanks to its spicy gochugaru-based broth, soft tofu, and a combination of meats or seafood. Often served bubbling hot, Sundubu Jjigae is a staple in Korean cuisine, known for its balance of heat, umami, and hearty ingredients. Whether you’re craving a warm dish on a cold day or looking to explore authentic Korean flavors, this recipe is perfect for a cozy meal.
Ingredients (Serves 2 people)
- 1 pack (300g) soft tofu (sundubu)
- 200g beef (thinly sliced) or seafood (shrimp, clams, squid)
- 2 cups anchovy or beef broth (or water)
- 1 small zucchini, sliced
- 3 shiitake mushrooms, sliced
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon gochujang (Korean red pepper paste)
- 1 tablespoon soy sauce
- ½ tablespoon sesame oil
- 1 teaspoon sugar
- ½ teaspoon salt (adjust to taste)
- 1 green onion, chopped
- 1 egg (optional, for topping)
- 1 teaspoon cooking oil
Prepare the Base Broth
In a small pot, heat 1 teaspoon of cooking oil over medium heat. Add minced garlic and chopped onions, sautéing until fragrant and slightly translucent (about 2 minutes). Add gochugaru (Korean red pepper flakes) and stir for 30 seconds to release the aroma. Be careful not to burn the spices. Stir in gochujang (Korean red pepper paste), soy sauce, and sugar, mixing well to combine. Let it cook for another 30 seconds.
Cook the Ingredients
Pour in 2 cups of broth (anchovy or beef broth) and bring it to a simmer. This will infuse the stew with a deep, umami-rich flavor. Add the sliced mushrooms and zucchini, letting them cook for 3-4 minutes until they soften. If using beef, add it now and cook for another 3 minutes until it turns tender. If using seafood, add shrimp and clams at this stage and cook for 2-3 minutes until the seafood turns opaque.
Add the Soft Tofu and Egg
Gently add the soft tofu (sundubu) by spooning it into the stew in large chunks. Do not mix too much, as the tofu is delicate. Let it simmer for 5 minutes to absorb the flavors. Taste and adjust the seasoning with salt, soy sauce, or gochugaru if needed. Crack an egg directly into the stew and let it poach slightly in the bubbling broth.
Garnish and Serve
Drizzle sesame oil on top and sprinkle with chopped green onions for a fresh, aromatic finish. Serve the Sundubu Jjigae piping hot in an earthenware pot (if available) with a bowl of steamed white rice.
Tips:
Use Anchovy Broth for Authentic Flavor
🟢Traditional Korean Sundubu Jjigae uses anchovy broth for a deeper, umami-rich taste. If you don’t have anchovies, beef broth or even water can be used.
Adjust the Spice Level
🟢If you prefer a milder stew, reduce the amount of gochugaru and gochujang. If you love spicy food, add more to intensify the heat.
Don’t Over-Stir the Tofu
🟢The delicate soft tofu should be spooned into the stew gently. Stirring too much will break it apart, so let it absorb the broth without too much movement.