Easy Korean Sundubu Jjigae Recipe (Soft Tofu Stew)

Easy Korean Sundubu Jjigae Recipe (Soft Tofu Stew)

There's a specific kind of comfort in a stone pot of sundubu jjigae still bubbling when it hits the table. 

Silky tofu, a spicy broth, and a raw egg cracked in right at the end that cooks gently in the heat — it's one of those dishes that just feels like it's taking care of you.

Sundubu Jjigae Recipe (Soft Tofu Stew)


So, What Is Sundubu Jjigae?

Sundubu jjigae is a Korean stew built around soft, uncurdled tofu simmered in a spicy, savory broth — usually with some kind of seafood or pork mixed in. 

Unlike kimchi jjigae, it doesn't need kimchi at all; the heat comes from gochugaru and gochujang instead. 

It's a favorite lunch dish across Korea, and it's often served still boiling in a stone pot.

What You'll Need (Serves 2)

  • 1 package soft/silken tofu (sundubu)
  • 100g pork belly or shrimp (or both)
  • 1/2 onion, sliced
  • 1 tbsp gochugaru
  • 1 tbsp gochujang (optional, for extra depth)
  • 1 tsp minced garlic
  • 1 tbsp soy sauce
  • 1.5 cups anchovy broth or water
  • 1 egg
  • 1 green onion, sliced
  • 1 tbsp sesame oil
  • Cooked rice, for serving

Going vegetarian? 

Skip the pork/shrimp, use vegetable broth, and add mushrooms for extra depth. 

The tofu itself is naturally plant-based.

Let's Cook

Sear the pork. 

Heat the sesame oil in a pot (a stone pot if you have one), and cook the pork until lightly browned.

Build the base. 

Add the onion, garlic, gochugaru, and gochujang, stirring for a minute until fragrant.

Add the broth. 

Pour in the anchovy broth or water, along with the soy sauce, and bring it to a boil.

Add the tofu. 

Gently break the soft tofu into large chunks right into the pot — no need to be neat about it. Let it simmer for 5 minutes.

Crack in the egg. 

Right before serving, crack the egg directly into the center of the bubbling stew. 

Don't stir it — let the residual heat cook it gently, so it stays soft and a little runny.

Serve immediately. 

Top with the green onion and serve straight from the pot with a bowl of rice on the side.

A Few Tips

  • Don't overcook the tofu — it should stay soft and silky, not falling apart into mush.
  • Serve it bubbling hot. This dish loses a lot of its charm once it cools down.
  • If you like it extra rich, a splash of the pork fat rendered at the start makes a big difference.
  • Shrimp and pork together is a classic combo if you want to go all in.

Quick FAQ

Can I make it without meat or seafood? Yes — mushrooms make a great substitute, and the tofu itself carries a lot of the dish.

What's the difference between sundubu jjigae and kimchi jjigae? Sundubu is built around soft tofu and doesn't need kimchi at all, while kimchi jjigae is centered on fermented kimchi as the main flavor.

Leftovers

Best eaten fresh, honestly — the tofu texture changes a bit once refrigerated and reheated. 

If you do have leftovers, store in the fridge for up to 2 days and reheat gently on the stove without boiling too hard.

Label: Korean Recipes

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