Sundubu Jjigae (Korean Soft Tofu Stew)
One of Korea's three great jjigae alongside kimchi jjigae and doenjang jjigae: silky uncurdled soft tofu (sundubu) spooned in large chunks into a fiery gochugaru-and-anchovy broth with kimchi, pork belly, zucchini, and mushrooms. An egg is cracked into the boiling pot at the table — the residual heat soft-sets it. The stew arrives bubbling in a clay pot (ttukbaegi), surrounded by rice and banchan. Jjigae means stew in Korean; sundubu means extra-soft tofu. The tofu gives no flavor of its own — it is a soft, silent canvas that absorbs the intensely seasoned broth and contrasts its silkiness against the spice and the chew of pork and vegetables.
Ingredients
- 400 gsundubu
- 150 gpork belly
- 150 gwell-fermented kimchi
- 2 tbspgochugaru
- 1 tbspsesame oil
- 4 garlic cloves
- ½ small onion
- 1 tbspfish sauce
- 600 mlanchovy-kelp stock
- 1 small zucchini, sliced into half-moons
- 100 gmushrooms
- 4 eggs
- 2 scallions
- 1 tsptoasted sesame oil
Method
- Build the flavor base. Heat the sesame oil in a small heavy pot or ttukbaegi (earthenware pot) over medium heat. Add the pork belly and cook 2 to 3 minutes, stirring, until the fat begins to render. Add the garlic and onion and stir-fry 1 minute until fragrant. Add the gochugaru and stir vigorously for 30 seconds — the red pepper flakes bloom in the hot oil, deepening their color and flavor without burning. This step creates the characteristic red-oil base of Korean jjigae.
- Add kimchi and build the broth. Add the chopped kimchi and its juice. Stir and cook 2 minutes until the kimchi softens slightly and the juice evaporates. Pour in the anchovy-kelp stock. Add the fish sauce. Bring to a rolling boil over high heat. Taste the broth — it should be spicy, salty, and savory with a clear sour note from the kimchi. This is the flavor foundation; adjust fish sauce for salt.
- Add vegetables and tofu. Add the zucchini and mushrooms. Simmer 3 minutes. Spoon the soft tofu directly from its container in large chunks — do not cut it in advance, and do not stir after adding. The tofu must stay in intact pieces. Simmer gently 3 to 4 minutes until the tofu is heated through. It will quiver when you shake the pot — this is correct.
- Crack the egg and finish. Remove from heat (or keep at a gentle boil). Crack one egg directly into the center of each serving. The residual heat sets the white in 1 to 2 minutes while the yolk stays runny. Scatter the spring onions over the top. Drizzle with sesame oil. Do not stir — serve immediately, egg intact, so each diner breaks the yolk themselves.
- Serve. Bring the pot directly to the table bubbling. Serve with steamed short-grain rice alongside — jjigae is not eaten alone. The protocol: spoon the tofu and broth over rice; break the egg yolk into the broth; eat from the same pot communally, or ladle into individual bowls with an egg cracked into each.
FAQ
Sundubu (순두부) literally means 'pure tofu' — it is tofu that has not been pressed or shaped into a block. It is the softest, most custardy form of tofu, with a very high water content and an almost pudding-like texture. Regular silken tofu is slightly firmer and has been set into a block form. Sundubu comes in soft, moist tubes or boxes specifically labelled 'soon tofu' or 'extra soft tofu' at Korean grocery stores. For this dish, sundubu is strongly preferred — it absorbs the broth more readily and provides the characteristic silky texture that gives the dish its name. Firm silken tofu is an acceptable substitute; firm or extra-firm tofu is not appropriate.
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Comments (2)
The anchovy-kelp stock is what separates homemade sundubu from the restaurant-grade version. It takes 20 minutes to make and the umami it provides is irreplaceable — water or chicken stock will give you a thin, flat-tasting stew. I use about 8 dried anchovies and a palm-sized piece of kelp simmered for 15 minutes. Strain, and that broth becomes the base. The egg cracked in at the end is not decoration — stir it through and it enriches the whole bowl.
Der Eintopf ist solide, aber ich finde die Angabe "Schweinbauch oder Meeresfrüchte" zu vage. Ich habe beides probiert — mit Schweinbauch ist es deftiger und besser für den Winter, mit Garnelen leichter für den Sommer. Die Schärfe vom Gochugaru ist anders als normales Chilipulver, nicht einfach austauschen.