Sundubu-jjigae

10 Irresistible Sundubu-jjigae Recipes: A Spicy Soft Tofu Stew Sensation

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Craving a comforting, spicy, and flavorful meal? Look no further than sundubu-jjigae, the irresistible Korean soft tofu stew. This article presents 10 variations of this sensational dish, each featuring the signature silky soft tofu simmered in a spicy and savory broth. From classic sundubu-jjigae recipes with seafood and kimchi to innovative twists featuring beef, pork, or vegetables, these recipes offer a delicious exploration of Korean cuisine. Prepare to be captivated by the rich flavors and textures of sundubu-jjigae, a truly unforgettable culinary experience.

Spicy Soft Tofu Stew (Sundubu Jjigae)

This recipe guides you through making a comforting and flavorful Korean Spicy Soft Tofu Stew (Sundubu Jjigae). With simple steps, you’ll learn how to create a delicious and satisfying meal.

Ingredients

  • Broth: 2 cups myeolchi dashima yuksu or konbu dashi
  • Chili Oil: 2 tbsp ra-yu chili oil or Korean chili oil
  • Fish Sauce (Optional): 1/2 tbsp Korean fish sauce (myeolchi aekjeot)
  • Chili Flakes: 2 tbsp Korean chili flakes
  • Soy Sauce: 1/2 tbsp Korean or Japanese soy sauce
  • Sesame Oil: 1/2 tsp
  • Salt and Pepper: To taste
  • Soft Tofu: 350g (1 pack)
  • Enoki Mushrooms: 100g, bottom stems removed and rinsed
  • Egg: 1
  • Seafood (Optional): 200g (littleneck clams and shrimp)

Instructions

Step 1: Sauté Chili and Aromatics

In a large pot over medium-low heat, add the chili oil and chili flakes. Stir constantly for 1-2 minutes, being careful not to burn the chili.

Step 2: Add Seafood and Seasonings (If Using)

If using seafood, add it to the pot and mix well to coat with the chili oil. Then, add the fish sauce (if using) and soy sauce. Stir to combine.

Step 3: Incorporate Broth and Bring to a Boil

Pour in the myeolchi dashima yuksu or konbu dashi broth. Increase the heat to medium-high and bring the mixture to a boil.

Step 4: Add Egg, Tofu, and Mushrooms

Crack the egg into the boiling broth and stir gently. Add the enoki mushrooms and soft tofu. Let the stew simmer for another 2-3 minutes, allowing the tofu to heat through.

Step 5: Finish and Serve

Remove the pot from the heat. Season the stew with salt, pepper, and sesame oil to taste. Serve hot with steamed rice for a complete and satisfying meal.

Spicy and Savory Sundubu Jjigae (Korean Soft Tofu Stew)

This recipe guides you through making a delicious and comforting bowl of Sundubu Jjigae, a popular Korean soft tofu stew. Known for its rich, spicy broth and flavorful ingredients, this dish is sure to warm you up.

Ingredients

For the Stew:

  • 3 small blocks silken tofu, cubed
  • 3 leaves bok choy, stems removed and chopped
  • 1 handful bean sprouts
  • 1 egg
  • 1 stalk green onion, thinly sliced
  • 2 button mushrooms, sliced
  • 3 straw mushrooms, sliced
  • 2 beef sausages, sliced
  • ½ onion, sliced
  • 2 tbsp lime juice
  • 1 tbsp Bon Cabe level 30 (or other chili powder, adjust to taste)
  • 1 tbsp Gochujang (Korean chili paste)
  • Salt, to taste
  • Sugar, to taste
  • Mushroom seasoning (optional), to taste
  • 300 ml water
  • Cooking oil

For the Spice Paste:

  • 2 shallots
  • 1 clove garlic
  • 5 red chilies
  • 10 bird’s eye chilies
  • 1 small tomato

Instructions

  1. Sauté the Spice Paste: Heat cooking oil in a pot. Add the spice paste ingredients and sauté until fragrant.

  2. Add Tofu and Sausage: Add the cubed tofu and sliced sausage to the pot.

  3. Add Water and Seasoning: Pour in the water and stir well. Season with salt, sugar, and mushroom seasoning (if using) to taste.

  4. Add Chili and Lime: Add the chili powder and lime juice. Bring the mixture to a boil.

  5. Add Egg and Mushrooms: Crack the egg into the stew and gently stir to break it up. Allow the stew to simmer until it boils again, then add the sliced mushrooms.

  6. Add Vegetables: Once the broth has reduced slightly, add the sliced onion, bok choy, and bean sprouts. Stir briefly until the vegetables are slightly wilted.

  7. Final Touches: Add the sliced green onions. Remove from heat and serve hot.

Sundubu-jjigae: A Spicy & Flavorful Korean Tofu Stew

This recipe guides you through making a delicious and comforting bowl of Sundubu-jjigae, a Korean spicy soft tofu stew. With a rich, savory broth and tender tofu, this dish is perfect for a warming meal any time of year.

Ingredients

  • 2 tbsp Gochugaru (Korean chili flakes)
  • 1 lb Pork Belly, sliced
  • 1 tbsp Sesame Oil
  • 1/2 cup Napa Kimchi
  • 2 cups Chicken Stock
  • 1 tsp Salt
  • 3 tbsp Brown Sugar
  • 1 cup Firm Tofu, cubed
  • 2 stalks Green Onions, chopped into 1-inch pieces

Instructions

  1. In a pot or Dutch oven, sauté the pork belly slices until the fat renders and the pork is lightly browned.

  2. In a small bowl, combine the gochugaru and sesame oil, mixing well to form a paste. Set this aside.

  3. Add the kimchi to the pot with the pork belly and sauté for 30 seconds to a minute, allowing the flavors to meld.

  4. Pour in the chicken stock and bring the mixture to a boil. Once boiling, add the salt and brown sugar, stirring to dissolve.

  5. Add the gochugaru paste to the stew and stir well to incorporate the spice and flavor throughout the broth.

  6. Gently add the tofu cubes and chopped green onions to the stew. Reduce the heat to a simmer and cook for an additional 3 minutes, allowing the tofu to heat through and the flavors to combine.

  7. Serve the Sundubu-jjigae hot and enjoy!

Spicy Soft Tofu Stew (Sundubu-jjigae)

This recipe guides you through making a comforting and flavorful Korean Spicy Soft Tofu Stew, also known as Sundubu-jjigae. This dish features silken tofu in a spicy and savory broth, accented with pork belly and a touch of egg.

Ingredients

For the Broth:

  • Dried kelp (arm size)
  • Anchovy (sachet)
  • 1/2 radish (sliced)

Other Ingredients:

  • Pork belly (thinly sliced)
  • 1 pack silken tofu (regular)
  • 2 cloves garlic (minced)
  • 1/4 onion (chopped)
  • 1 tbsp Korean chili powder (gochugaru)
  • Cooking oil
  • 1 egg
  • Green onion (chopped, for garnish)

Instructions

Step 1: Prepare the Broth

In a pot, combine the dried kelp, anchovy sachet, and sliced radish with water. Bring to a boil and simmer for 30 minutes. Remove from heat and set aside.

Step 2: Sauté and Combine

Heat cooking oil in a dolsot (Korean stone pot) or a heavy-bottomed pot over medium heat. Sauté the chopped onion and minced garlic until fragrant. Add the thinly sliced pork belly and cook until lightly browned. Stir in the Korean chili powder (gochugaru) and cook for a minute to release its flavor. Carefully pour in the prepared broth.

Step 3: Add Tofu and Egg

Gently add the silken tofu to the pot and break it into large pieces using a spoon. Bring the stew to a simmer and cook until the tofu is heated through. Crack an egg into the center of the stew. Simmer until the egg white is set and the yolk is cooked to your preference (soft or firm). Garnish with chopped green onions and serve hot.

Easy Soondubu Jjigae (Korean Soft Tofu Stew) for Two

This recipe provides a simple and delicious way to make Soondubu Jjigae, a comforting Korean soft tofu stew, perfect for a quick and satisfying meal for two.

Ingredients:

  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons gochugaru (Korean chili flakes) or 1 teaspoon crushed red pepper flakes (start with less and add more to taste)
  • 1/2 teaspoon sugar
  • 1/4 pound pork belly or shoulder, cut into small strips (about 1.5 inch x 0.5 inch)
  • 2 cups unsalted stock (chicken, pork, beef, or seafood) or water
  • 1 tablespoon fish sauce
  • 1 pound soft tofu
  • 1-2 eggs
  • 1 small green onion, chopped
  • Optional: 1 chopped fresh chili
  • Optional: 1 teaspoon saewoo jut (Korean brined microshrimp)

Instructions:

  1. Combine the onion, garlic, gochugaru (or red pepper flakes), sugar, pork, stock (or water), and fish sauce in a pot. Bring to a rolling boil over medium-high heat and continue to boil for 3-4 minutes.
  2. Gently crumble the tofu and distribute it evenly over the boiling stew. Partially cover the pot and continue boiling for another 3-4 minutes.
  3. Stir gently to combine all ingredients. Adjust seasoning as needed with salt or more chili flakes.
  4. Bring the stew back to a vigorous boil for 2-3 minutes.
  5. Remove from heat. Crack the egg(s) into the center and sprinkle with green onions. Ladle some of the boiling hot broth over the egg(s) and let it sit undisturbed for 3-4 minutes to cook the egg whites.
  6. Serve hot with steamed rice. Kimchi makes a great accompaniment!

Easy & Delicious Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

This recipe provides a simple and flavorful way to enjoy Sundubu Jjigae, a comforting Korean stew featuring silken tofu in a spicy broth. You can customize the protein with your favorite meat or seafood.

Ingredients

  • 1 pack soft tofu
  • 100g meat (beef, pork, etc.) or 100g seafood (clams, prawns, mussels, crab, squid, etc.)
  • Green onions, chopped
  • 1 onion, minced
  • 3-4 cloves garlic, minced
  • 1 chili, minced
  • 1 tsp soy sauce or fish sauce
  • 4 tsp chili powder
  • 2 tsp sesame oil
  • 2 slices kombu or dashi granules for stock
  • 250ml water
  • 1 egg

Instructions

  1. Prepare the Stock: In a pot, combine the water and kombu/dashi. Bring to a boil and simmer for 5 minutes. This creates a flavorful base for your stew.

  2. Sauté Aromatics: Heat sesame oil in a pot or Dutch oven. Add minced garlic, minced onion, and chili powder. Sauté for about 5 minutes, stirring frequently, until fragrant and the onions are softened.

  3. Combine Stock and Seasoning: Pour in the prepared kombu stock and soy sauce (or fish sauce). Stir well to combine.

  4. Add Remaining Ingredients: Bring the broth to a boil. Add the chopped green onions, your chosen meat or seafood, and the soft tofu. Gently simmer for 5 minutes to allow the flavors to meld. Finally, crack an egg on top and let it cook to your desired consistency.

Serve hot and enjoy your delicious Sundubu Jjigae!

Kimchi and Silken Tofu Hot Pot (Sundubu Jjigae Style)

This recipe guides you through making a flavorful and comforting Kimchi and Silken Tofu Hot Pot, inspired by the popular Korean stew, Sundubu Jjigae. This hot pot features tender silken tofu, savory kimchi, and thinly sliced pork belly simmered in a rich and spicy broth. It’s easy to customize with your favorite vegetables and seasonings.

Ingredients

Protein & Base:

  • 1 package Silken tofu
  • 200 grams Thinly sliced pork belly
  • 250 grams Napa cabbage kimchi

Vegetables:

  • 1/2 Japanese leek
  • 1/2 Onion
  • 2 to 3 Shiitake mushrooms
  • 1 pack Enoki mushrooms
  • 2/3 bunch Chinese chives (or other greens such as Chinese celery, scallions, or chrysanthemum leaves)

Spice Paste (A):

  • 3 tbsp Korean red chili pepper powder (fine)
  • 2 tsp Grated garlic
  • 1 tsp Grated ginger

Broth Base (B):

  • 2 tbsp Sake
  • 2 tbsp Mirin
  • 1 tbsp Fermented krill (optional)
  • 1 1/2 tsp Dashida (or chicken stock)
  • 1 tsp Usukuchi soy sauce
  • 2 tsp Sesame oil
  • 800 ml Water

Instructions

  1. Prep Ingredients: Cut the pork belly and kimchi into bite-sized pieces. Thinly slice the leek, onion, and shiitake mushrooms. Separate the enoki mushrooms and chop the Chinese chives.

  2. Prepare Tofu: Roughly chop the silken tofu into large pieces.

  3. Combine in Pot: Add the pork belly and kimchi to a pot (a dolsot or earthenware pot is traditional, but any pot will work).

  4. Add Spice Paste: Add the spice paste ingredients (A) to the pot. Mix well and let it sit for 10 minutes to allow the flavors to meld.

  5. Sauté: Heat the pot over medium heat. Once it starts to sizzle, reduce the heat to low and sauté until fragrant.

  6. Add Aromatics: Add the leek and onion to the pot and sauté until softened.

  7. Add Broth: Pour in the water and increase the heat to medium-high. Bring to a boil, then reduce the heat and add the broth base ingredients (B).

  8. Simmer with Mushrooms: Add the mushrooms and simmer for 3-4 minutes.

  9. Add Tofu & Greens: Gently add the tofu and Chinese chives (or other greens). Simmer until heated through.

  10. Serve: Serve hot and enjoy!

Note: Fermented krill (optional) can be found in the pickles or tsukudani section of some grocery stores or Korean markets. Korean red chili powder is generally milder than Japanese varieties. Look for “fine” powder. Both fermented krill and chili powder can be frozen for later use.

Easy Spicy Korean Soft Tofu Stew (Sundubu Jjigae)

Enjoy the flavorful depth and comforting warmth of Sundubu Jjigae, a quick and easy Korean soft tofu stew. This recipe guides you through creating a spicy and savory broth, infused with the rich flavors of kimchi, pork, and clams. Perfect for a weeknight dinner or a cozy weekend meal.

Ingredients

  • 200g Sundubu (soft tofu)
  • 50g thinly sliced Pork Belly
  • 5-10 Clams
  • 1/2 Japanese Leek
  • 50g Napa Cabbage Kimchi
  • 1-2 tbsp Korean Chili Powder (Gochugaru) – adjust to your spice preference
  • 1 tbsp Gochujang (Korean Chili Paste)
  • 1 clove grated Garlic
  • 1 knob grated Ginger
  • 1 tbsp Sesame Oil
  • 300ml Water
  • 1 tsp Beef Dashida (Beef Stock Granules)
  • Salt to taste
  • 1 Fresh Egg (optional)

Instructions

  1. Prep Ingredients: Clean clams thoroughly. Cut pork belly into 4-5cm pieces. Roughly chop kimchi. Thinly slice Japanese leek.

  2. Build the Flavor Base: In a pot (preferably a clay pot), combine chili powder, gochujang, garlic, ginger, and sesame oil. Cook over low heat, stirring constantly, until fragrant. Be careful not to burn the spices.

  3. Add Pork, Kimchi, and Clams: Add pork belly and kimchi to the pot, stir-frying briefly. Add clams, water, and beef dashida. Increase heat to high and bring to a boil. Season with salt to taste.

  4. Gently Add Tofu and Leek: Reduce heat to low. Gently spoon in the sundubu, taking care not to break it. Add sliced Japanese leek. Increase heat and bring back to a simmer.

  5. Finishing Touches: Drizzle with a little extra sesame oil before serving.

  6. Optional Egg: For a milder flavor, crack a fresh egg into the pot just before serving. The egg will poach gently in the hot stew.

Spice Level: Adjust the amount of Korean chili powder to control the spiciness. The recipe suggests 1-2 tablespoons, but feel free to add more or less according to your preference.

Spicy & Savory Sundubu Jjigae (Korean Soft Tofu Stew)

This recipe guides you through making a delicious and authentic Sundubu Jjigae, a vibrant Korean stew featuring silken tofu in a spicy and flavorful broth. This comforting dish is packed with seafood and mushrooms, perfect for a warming meal.

Ingredients

  • 800 ml Chicken soup stock
  • 1 tsp Gochujang (Korean chili paste)
  • 1 block Silken Tofu
  • 50 grams Manila clams
  • 1/2 packet Shimeji mushrooms
  • 80 grams Oysters
  • 2 Ocellated octopus (or other small octopus)
  • 1 Egg yolk
  • 1 portion Ramen noodles (or rice)
  • For the Dadaegi (Korean chili paste base):
  • 1 tbsp Sesame oil
  • 1 tbsp Korean chili flakes (fine ground)
  • 1 tsp Soy sauce
  • 2 tsp Sugar
  • 1 clove Grated garlic
  • 1 thumb Grated ginger

Instructions

  1. Prepare the Seafood: Thoroughly wash the oysters with salt and potato starch (katakuriko) to remove any impurities. Clean the Manila clams by soaking them in salted water to purge any sand.

  2. Create the Flavor Base (Dadaegi): In an earthenware pot (donabe) or a heavy-bottomed pot, combine all the Dadaegi ingredients (sesame oil, chili flakes, soy sauce, sugar, garlic, and ginger). Stir-fry over low heat until fragrant, being careful not to burn the mixture. Pour in the chicken soup stock.

  3. Build the Stew: Dissolve the gochujang (Korean chili paste) into the broth. Gently add the silken tofu, shimeji mushrooms, and cleaned clams. Bring the stew to a simmer.

  4. Add Seafood: Add the octopus and oysters to the simmering stew. Cook until the oysters are fully cooked and opaque.

  5. Finishing Touches: Gently drop the egg yolk into the center of the stew. Do not stir. This adds richness and a beautiful visual element.

  6. Serve and Enjoy: Once you’ve enjoyed the seafood and vegetables, add ramen noodles or rice to the remaining broth for a complete and satisfying meal.

Spicy Soft Tofu Stew (Sundubu Jjigae)

This recipe guides you through making a delicious and comforting bowl of Sundubu Jjigae, a Korean soft tofu stew. This spicy and flavorful stew features silken tofu, clams, and a rich, savory broth.

Ingredients:

  • 1 block silken tofu
  • Several (around 10) clams
  • 15cm Japanese leek
  • 1 shiitake mushroom
  • 1/4 onion
  • 3 slices pork belly
  • 1 egg
  • 1 hot green chili pepper
  • Chili oil (to taste)
  • White sesame seeds (to taste)
  • Salt (to taste)
  • 200ml water

Soup Base:

  • 1 tbsp sesame oil
  • 1 tbsp Korean chili powder
  • 1/2 tbsp Gochujang (Korean chili paste)
  • 1 tbsp sake
  • 1 tsp sugar
  • 2 tbsp minced garlic
  • 2 tbsp Dashida (Korean beef stock powder, or seafood stock powder)

Instructions:

  1. Prepare the Soup Base: Chop the leek and combine it in a bowl with the Korean chili powder, Gochujang, sugar, minced garlic, sesame oil, and sake. Mix thoroughly.
  2. Prepare the Clams: Soak the clams in water to remove any sand.
  3. Combine Ingredients: Place the clams in a pot along with the sliced onion, pork belly, sliced shiitake mushroom, and green chili pepper.
  4. Add Soup Base: Add the prepared soup base mixture to the pot.
  5. Add Tofu and Water: Gently add the silken tofu to the pot, taking care not to break it. Pour in the water.
  6. Add Dashida: Stir in the Dashida.
  7. Simmer: Bring the stew to a simmer over medium heat.
  8. Add Egg and Season: Once simmering, crack an egg into the stew. Season with salt to taste.
  9. Serve: Garnish with white sesame seeds and chili oil before serving.
  10. Optional: For a deeper flavor, consider lightly pan-frying the chili powder before adding it to the soup base. Be careful not to burn it.

History of Sundubu-jjigae

Pinpointing the exact origin of sundubu-jjigae is tricky, as its history is intertwined with the broader development of jjigae (stew) in Korean cuisine. Jjigae, in its various forms, has been a staple for centuries, evolving alongside available ingredients and culinary techniques.

Soft tofu, or sundubu, itself has a relatively long history in Korea, likely dating back to the Joseon Dynasty (1392-1910). While early forms of sundubu-jjigae might have existed during this period, the dish as we know it today, with its characteristic spicy broth and additions like seafood or meat, likely emerged more recently.

Some theories suggest that the modern version of sundubu-jjigae gained popularity during the mid-20th century, particularly during and after the Korean War. This period saw a scarcity of resources, leading to creative uses of readily available ingredients like tofu and gochujang (Korean chili paste).

The widespread availability of commercially produced soft tofu further contributed to the dish’s popularity. This allowed for a more convenient and consistent way to prepare sundubu-jjigae, both at home and in restaurants.

Today, sundubu-jjigae is a beloved dish enjoyed throughout Korea and increasingly around the world. Its spicy, savory, and comforting qualities have made it a true culinary staple.

Nutritional Content and Benefits of Sundubu-jjigae

Sundubu-jjigae, beyond its incredible flavor, offers a surprisingly healthy and nutritious meal. Soft tofu, the star ingredient, is packed with protein while being low in calories and fat. It’s a great source of calcium and iron too.

The addition of other ingredients like vegetables, seafood, or meat further boosts the nutritional profile. Vegetables such as mushrooms, onions, and spinach contribute vitamins, minerals, and fiber. Seafood options like clams, shrimp, or mussels introduce omega-3 fatty acids and additional protein. Even the spicy broth, often made with gochujang (Korean chili paste), provides capsaicin, which has been linked to various health benefits.

A typical serving of Sundubu-jjigae offers a balanced intake of macronutrients and micronutrients. It’s a protein-rich meal that can help with satiety and muscle maintenance. The variety of vegetables and optional additions of seafood or lean meat contribute to a good source of essential nutrients. While the sodium content can be relatively high depending on the recipe, opting for low-sodium ingredients or adjusting the amount of seasoning can help manage this. Overall, Sundubu-jjigae can be a flavorful and nourishing addition to a healthy diet.

Tips for Choosing Quality Soft Tofu

Soft tofu is the star of sundubu-jjigae, so choosing the right kind is crucial. Look for silken or extra-soft tofu. Avoid firm or medium tofu as they won’t have the desired melt-in-your-mouth texture.

Check the expiration date and ensure the tofu is fresh. The tofu should be submerged in water and the package should be sealed properly. Look for tofu that appears uniform in color and texture. Avoid tofu with discoloration or a sour smell.

Consider the water content. Some brands package tofu with more water, which can dilute the flavor of your stew. You might need to press the tofu gently to remove excess water before adding it to your sundubu-jjigae. This will help it absorb the delicious spicy broth more effectively.

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