Korean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Sundubu Jjigae (Soft Tofu Stew)
A spicy, bubbling stew made with uncurdled extra soft tofu, seafood or pork, vegetables, and gochugaru.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
6 steps- 1
Heat the sesame oil in a small Korean earthenware pot over medium heat. Add the minced garlic and chopped pork (or clams) and sauté for 2 minutes.
- 2
Stir in the gochugaru to coat the meat, creating a fragrant chili oil paste. Cook for 1 minute, being careful not to burn the flakes.
- 3
Pour in the anchovy-kelp broth and bring the mixture to a brisk boil.
- 4
Gently squeeze the tube of silken tofu to slide it into the pot in large chunks. Avoid stirring too vigorously so the tofu doesn't disintegrate.
- 5
Season to taste with a pinch of salt or soup soy sauce, and let it boil rapidly for 3-4 minutes to allow the flavors to penetrate the tofu.
- 6
Remove the pot from the heat while it is still vigorously bubbling, immediately crack the raw egg directly into the center, and garnish with chopped scallions.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
56/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving525
Calories
55 g
Protein
11 g
Carbs
28 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Sundubu Jjigae is a fiery stew of uncurdled soft tofu so delicate it is spooned, not sliced, into a bubbling red broth, often finished with a raw egg cracked in at the table. The silken tofu and spicy broth are a study in contrast. It arrives still boiling in a stone pot, the egg gently poaching in the heat.
Listahan note
This version builds a chili-oil base before adding broth and the soft tofu, then cracks an egg in at the end so it poaches in the residual heat.
Technique cues
- Bloom the gochugaru in oil first to build a deep red, aromatic base.
- Spoon the soft tofu in gently and break it only a little so it stays silky.
- Crack the egg in off the heat and let the bubbling broth cook it.
Kitchen flow
- Parallel prep
- Bloom the chili base while the broth heats and the rice cooks.
- Make-ahead
- Best fresh; the soft tofu does not hold well once cooked.
- Leftover move
- Spoon leftover broth over rice; the tofu will have softened further.
- Cleanup rhythm
- One stone pot; soak it soon, as the chili oil stains.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Soft silken tofu (sundubu)
Main
Purpose: Its custardy texture is the heart of the stew.
Handling: Add gently and break only lightly into the broth.
Adaptation: The softest tofu you can find; firmer tofu changes the dish.
Gochugaru
Heat and color
Purpose: Provides the signature fiery red base.
Handling: Bloom in sesame oil before adding liquid.
Adaptation: Adjust the amount for heat.
Pork belly or clams
Savory depth
Purpose: Add richness or briny depth to the broth.
Handling: Render pork first, or add clams to open in the broth.
Adaptation: Use either, or mushrooms for a vegetarian base.
Egg
Finishing richness
Purpose: A poached egg enriches and softens the spicy broth.
Handling: Crack in at the end and let the heat set it.
Adaptation: Omit for a vegan-leaning bowl.
Technique notes
- Serve it still bubbling so the egg poaches at the table.
- Handle the soft tofu gently to keep silky spoonfuls.
- Bloom the gochugaru well; raw chili powder tastes flat.
Ingredient swaps
- Vegan direction
- Use mushroom broth and vegetables, skip the egg and meat.
- Shellfish-free direction
- Use pork or mushrooms instead of clams.
- Milder direction
- Reduce the gochugaru for a gentler broth.
Serve alongside
- Steamed white rice
- Kimchi
- Seasoned soybean sprouts
- Gyeran mari (rolled omelet)
- Barley tea
- Cold water
- Soju
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Best fresh; refrigerate up to 2 days.
- Reheat gently, though the tofu will be softer.
- Freezing is not recommended for the soft tofu.
Equipment
- Stone pot (ttukbaegi) or small pot
- Ladle
- Cutting board
- Rice cooker or pot
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