Sundubu Jjigae (Korean Soft Tofu Stew)
- Korean Food Addict
- Oct 25, 2025
Sundubu Jjigae (Korean Soft Tofu Stew)
Sundubu jjigae is a representative Korean stew dish featuring silky soft tofu and spicy broth. Even without clams or pork, you can achieve deep and rich flavor with anchovy broth, oyster sauce, and proper seasoning. The hot broth and soft tofu warm the body on cold days, and the spicy flavor stimulates the appetite.
Nutritional Benefits of Soft Tofu
Soft tofu is characterized by being softer and containing more moisture than regular tofu. Rich in high-quality plant-based protein, it's a good protein source for vegetarians, and also abundant in calcium and iron. Additionally, it contains lots of isoflavones which help alleviate menopause symptoms, and as a low-calorie, high-protein food, it's effective for dieting. It's easy to digest, so even elderly people and children can eat it without burden.
Cooking Tips
The key to making delicious sundubu jjigae is to make the chili oil base first. Sauté onion and green onion in sesame oil and vegetable oil to create aroma, then add chili powder and fry in the oil - this makes the color and aroma much better. Even without clams or meat, adding oyster sauce enhances umami for deep flavor. Add soft tofu last to maintain its shape without breaking apart.
Storage and Uses
Sundubu jjigae is most delicious when eaten freshly made, but leftovers can be refrigerated for 1-2 days. When reheating, be careful as the soft tofu may break apart more. Eaten with rice or with rice mixed in makes a sufficient meal, and it's also delicious with ramen noodles added.
Instructions:
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Prepare Broth
- Boil anchovy broth
- If available, add shiitake mushrooms and kelp
- Plain anchovy broth works too if you don't have extras
- Prepare Broth
- Boil anchovy broth
- If available, add shiitake mushrooms and kelp
- Plain anchovy broth works too if you don't have extras
- Prepare Vegetables
- Finely chop green onion and onion
- Slice green chili diagonally
- Cut zucchini into half-moon shapes
- Make Chili Oil Base
- Add 1 tablespoon sesame oil and 2 tablespoons vegetable oil to pot
- Sauté onion and green onion
- Add Seasonings
- Add 1.5 tablespoons red chili powder (reduce if spice-sensitive)
- Add 0.5 tablespoon salt and 1 pinch sugar
- Stir in 1 tablespoon oyster sauce and 1 tablespoon soy sauce
- Add Broth and Boil
- Pour anchovy broth until pot is roughly half-full
- Bring to boil over high heat
- Add Vegetables and Garlic
- Once boiling, add zucchini
- Add green chili
- Add 1 tablespoon minced garlic
- Add Soft Tofu
- Gently add soft tofu
- Add carefully so tofu doesn't break apart
- Finish
- Crack 1 egg into the stew
- Sprinkle with green onion
- Taste and adjust seasoning if needed
Recipe Notes:
- Without clams or meat, oyster sauce and proper seasoning are essential for developing depth of flavor.
- Don't add excessive water initially - taste and adjust seasoning.
- If spice-sensitive, reduce the amount of chili powder.
- Adding shiitake mushrooms and kelp to anchovy broth creates deeper flavor.
- Add soft tofu last to prevent it from breaking apart.
- You can add just the yolk or the whole egg according to preference.
- Cooking in a stone pot or earthenware pot keeps it hot longer.
- Delicious eaten with rice or with rice mixed into the stew.
Ingredients:
Serving size
Main Ingredients
- 1 pack soft tofu (sundubu)
- 0.25 green onion
- 0.25 onion
- 0.25 zucchini
- 1 green chili
- 1 egg
- as needed anchovy broth
Seasonings
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1.5 tbsp red chili powder
- 0.5 tbsp salt
- 1 pinch sugar
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp minced garlic