Sundubu Jjigae is a classic Korean stew that’s both fiery and comforting, known for its soft silken tofu, aromatic broth, and bold Korean flavors. Traditionally cooked in a hot stone pot, this soup combines silky tofu, gochugaru (Korean red chili flakes), gochujang (Korean chili paste), garlic, and vegetables with optional seafood, pork, or beef.

The beauty of Sundubu Jjigae is in its balance of heat, umami, and heartiness—each spoonful is warming, nourishing, and full of layers of flavor. It’s a dish that’s easy to customize for spice level, protein choice, or vegetables, making it a staple in Korean homes and a must-try for anyone exploring Korean cuisine.

Why I Love This Recipe

I love this recipe because it’s comforting yet exciting. The soft, delicate tofu melts in your mouth, while the spicy, savory broth awakens the senses. Each bite is deeply satisfying without feeling heavy.

It’s versatile, quick to make, and perfect for weeknight dinners or cozy weekend meals. The combination of heat, garlic, and umami makes it truly addictive.

Why It’s a Must-Try Dish

• Bold and spicy: Red chili paste and flakes give it signature Korean heat.
• Nourishing and hearty: Silken tofu and optional protein make it filling.
• Versatile: Can include seafood, pork, beef, or be fully vegetarian.
• Comfort food: Perfect for cold days or when you need a warming meal.
• Customizable: Adjust spice, protein, and vegetables to your taste.

Recipe Information

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 2–3
• Calories: ~300 kcal per serving (without added protein)
• Course: Soup / Stew
• Cuisine: Korean

Ingredients

Soup Base:

• 2 cups anchovy or vegetable broth
• 1 tablespoon Korean red chili flakes (gochugaru)
• 1 tablespoon Korean chili paste (gochujang)
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce or tamari
• ½ teaspoon sugar (optional, to balance heat)

Main Ingredients:

• 1 package (350g) silken tofu (soft tofu)
• ½ small zucchini, sliced thin
• 2 shiitake mushrooms, sliced (or button mushrooms)
• 1 small onion, thinly sliced
• 1 green chili or jalapeño, sliced (optional, for extra heat)
• 1 egg (optional, for topping)
• 2 green onions, chopped for garnish
• Optional protein: thinly sliced beef, pork, clams, or shrimp

Cooking Directions

Step 1: Prepare the Broth

1. In a medium pot, heat sesame oil over medium heat.
2. Add garlic and onions; sauté until fragrant, about 1–2 minutes.
3. Stir in gochugaru, gochujang, soy sauce, and sugar. Cook for 1 minute.
4. Pour in broth and bring to a gentle boil.

Step 2: Add Vegetables and Tofu

1. Add zucchini, mushrooms, and optional protein.
2. Gently add silken tofu by scooping it with a spoon. Break it slightly into large chunks.
3. Simmer for 5–7 minutes until vegetables and protein are cooked.

Step 3: Add Egg (Optional)

1. Crack an egg directly into the simmering soup just before serving.
2. Cover and let the egg cook for 1–2 minutes until lightly poached.

Step 4: Serve

1. Ladle soup into bowls, ensuring tofu remains in large chunks.
2. Garnish with chopped green onions and additional sliced chili if desired.
3. Serve hot with steamed rice on the side.

Step-by-Step Preparation Method (Summary)

1. Sauté aromatics and chili paste in sesame oil.
2. Add broth and bring to a boil.
3. Add vegetables, protein, and silken tofu; simmer gently.
4. Add egg if using, then cover and cook briefly.
5. Garnish and serve immediately with rice.

How to Serve

• Serve hot in individual bowls.
• Pair with steamed white rice to balance the spice.
• Offer additional chili flakes or sesame oil for extra flavor.
• Serve with kimchi or pickled vegetables on the side for a traditional Korean meal.

Recipe Tips

• Use soft or silken tofu for the signature silky texture.
• Handle tofu gently to avoid breaking it too much.
• Adjust spice levels by modifying gochugaru and gochujang amounts.
• Optional seafood or meat can be added for a richer stew.
• Let the soup simmer gently to meld flavors without overcooking tofu.

Variations

1. Seafood Sundubu Jjigae: Add clams, shrimp, or squid for a coastal twist.
2. Beef Sundubu Jjigae: Use thinly sliced beef and simmer briefly until cooked.
3. Vegetarian/Vegan: Use vegetable broth and skip protein for a light, plant-based option.
4. Extra Vegetables: Include spinach, bok choy, carrots, or enoki mushrooms.
5. Creamy Sundubu: Add a splash of coconut milk for a milder, creamy broth.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 2–3 days.
• Freezing: Not recommended due to tofu texture changing.
• Reheating: Warm gently on the stove; add fresh green onions and optional egg before serving.

Special Equipment Needed

• Medium pot or Korean earthenware pot (ttukbaegi) if available
• Wooden spoon or spatula
• Ladle
• Knife and cutting board

FAQ

Q: Can I make this less spicy?
A: Yes, reduce gochugaru and gochujang amounts.

Q: Can I use firm tofu instead of silken tofu?
A: Silken tofu is preferred for authenticity, but firm tofu can be used; the texture will be different.

Q: Can I make this soup ahead of time?
A: You can prepare the broth in advance, but add tofu and egg just before serving for best texture.

Q: Can I make it vegetarian?
A: Yes, use vegetable broth and skip any seafood or meat.

Q: Can I adjust the protein?
A: Absolutely—clams, shrimp, pork, or beef all work well.

Conclusion

Korean Spicy Tofu Soup (Sundubu Jjigae) is a warm, comforting, and flavorful dish that’s perfect for both weeknights and special meals. Its silky tofu, bold spicy broth, and customizable ingredients make it a must-try Korean classic. Quick to prepare, nourishing, and endlessly adaptable, this stew brings the authentic taste of Korea straight to your kitchen.