Authentic Korean Comfort Food in Just 20 Minutes
If you’re looking for a spicy, comforting Korean soup that is easy to make at home, Sundubu Jjigae (Korean Soft Tofu Stew) is one of the best dishes to start with.
This classic Korean stew combines silky soft tofu, vegetables, rich anchovy broth, and a spicy chili oil base to create a deeply satisfying meal.
The best part? You don’t need clams or pork to make it delicious.
What is Sundubu Jjigae?
Sundubu Jjigae is a traditional Korean stew made with uncurdled soft tofu called sundubu.
It is known for its silky texture, spicy broth, and comforting flavor.
In Korea, it is often served bubbling hot in a stone pot alongside steamed rice and various side dishes.
Ingredients
Main Ingredients
- 1 package soft tofu (Sundubu)
- 1/4 green onion
- 1/4 onion
- 1/4 zucchini
- 1 Korean green chili pepper (Cheongyang pepper)
- 1 egg
Seasonings
- 1 tbsp sesame oil
- 2 tbsp cooking oil
- 1½ tbsp Korean red pepper flakes (Gochugaru)
- ½ tbsp salt
- 1 pinch sugar
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp minced garlic
Broth
- 2 cups anchovy broth
Kitchen Tools
- Korean stone pot (ttukbaegi) or small pot
- Cutting board
- Cooking chopsticks
- Spoon
How to Make Sundubu Jjigae
Step 1: Make the Broth
Prepare anchovy broth by simmering dried anchovies in water.
For extra flavor, add:
- Dried kelp
- Shiitake mushrooms
If you don’t have them, anchovies alone will work perfectly.
Step 2: Prepare the Vegetables
Finely chop:
- Green onion
- Onion
Slice:
- Zucchini into half-moons
- Green chili pepper diagonally
Step 3: Create the Flavor Base
Heat a Korean stone pot or small saucepan.
Add:
- 1 tbsp sesame oil
- 2 tbsp cooking oil
Add onions and green onions and sauté until fragrant.
Step 4: Make Korean Chili Oil
Add:
- 1½ tbsp Korean red pepper flakes
Stir continuously for about 30 seconds.
This creates the rich red chili oil that gives Sundubu Jjigae its signature flavor.
Tip: Use only 1 tablespoon if you prefer a milder stew.
Step 5: Season the Stew
Add:
- Salt
- Sugar
- Oyster sauce
- Soy sauce
Mix thoroughly.
Step 6: Add the Broth
Pour in anchovy broth until the pot is about halfway full.
Do not overfill because the tofu will increase the volume of the stew.
Bring to a boil.
Step 7: Add Vegetables
Once boiling, add:
- Zucchini
- Green chili pepper
- Minced garlic
Simmer for 2–3 minutes.
Step 8: Add Soft Tofu
Carefully add the soft tofu.
Break it into large chunks using a spoon.
Simmer for another 3–4 minutes.
Step 9: Finish with Egg
Crack one egg directly into the center of the stew.
Top with extra green onions.
Cook until the egg reaches your preferred doneness.
Serve immediately.
Pro Tips for the Best Sundubu Jjigae
If you don’t have:
- Clams
- Pork
- Seafood
You can still create a rich and satisfying flavor by using:
✔ Oyster sauce
✔ Anchovy broth
✔ Proper seasoning balance
These three elements make a huge difference in the final taste.
What to Serve with Sundubu Jjigae
Sundubu Jjigae pairs perfectly with:
- Steamed white rice
- Kimchi
- Korean rolled omelet (Gyeran Mari)
- Korean spinach side dish (Sigeumchi Namul)
Frequently Asked Questions
Can I make Sundubu Jjigae without seafood?
Yes. This recipe uses anchovy broth and oyster sauce to create depth without clams or shrimp.
Is Sundubu Jjigae very spicy?
It can be adjusted easily. Reduce the amount of Korean red pepper flakes for a milder version.
What tofu should I use?
Use Korean soft tofu (Sundubu). Silken tofu can be used as a substitute.
Final Thoughts
This easy Sundubu Jjigae recipe delivers authentic Korean flavors using simple ingredients you can find almost anywhere.
Whether you’re new to Korean cooking or already love Korean food, this spicy soft tofu stew is one of the most comforting dishes you can make at home.
Try it once, and it may become your favorite Korean comfort food.
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