Sundubu Jjigae recipe: Spicy Korean Tofu stew

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Sundubu Jjigae is one of the best-known Korean stews and is an integral part of many restaurants and households. This spicy Tofu stew combines a clear, aromatic broth with extra-soft Tofu, chilli and a few, carefully selected ingredients. Despite its strong seasoning, Sundubu Jjigae doesn’t feel heavy, but rather balanced and warming. It’s a dish that works in any season, especially when you fancy something hearty that still remains light.

I didn’t immediately take to Sundubu Jjigae. For a long time, I thought it was simply ‘just spicy’. It was only with time that I realised it’s less about the heat and more about balance: a clear broth, depth from fermented ingredients, and the distinctive contrast between soft Tofu and robust seasoning. It is precisely this balance that makes Sundubu Jjigae so special, and that is exactly what this recipe aims to achieve.

What exactly is Sundubu Jjigae?

Sundubu Jjigae is a Korean stew in which Sundubu, i.e. unpressed, particularly soft Tofu, plays the leading role. Unlike firm Tofu, Sundubu is not cut, but added directly to the broth in rough, irregular pieces. It breaks up easily, yet remains creamy and blends with the soup.

Typically, it features a red, slightly thickened broth based on anchovy-Dashima stock or – depending on the variation – Kimchi, meat or seafood. The heat comes mainly from Gochugaru, Korean chilli flakes. The stew is often served with an egg at the end, which sets directly in the hot soup and provides additional thickness.

Sundubu Jjigae originates from everyday Korean cuisine, where fresh Tofu has played a central role for centuries. Particularly in regions with traditional Tofu production, sundubu proved an ideal base for soups and stews, as it could be prepared quickly and was very filling.

Delicious variations

In Korea, there are countless variations of Sundubu Jjigae. Haemul Sundubu Jjigae with seafood such as prawns, mussels or squid is very common. This version has a particularly clear and light flavour.

Also popular is Kimchi Sundubu Jjigae, often combined with pork belly. The acidity of the kimchi makes the stew more robust and hearty.

Vegetarian or vegan versions omit anchovies and meat, relying instead on Kombu stock, mushrooms and vegetables. Even so, the character of the dish is preserved as long as the heat, sesame oil and the typical seasoning base are right.

Making Sundubu Jjigae yourself: Here’s how

Making Sundubu Jjigae at home sounds more complicated than it actually is. It’s not a long list of ingredients that matters, but the correct order: prepare the stock, make the seasoned oil, gently cook the ingredients and add the Tofu right at the very end.

The key components:

Stock: The classic version is an anchovy-Dashima stock made from dried anchovies and Kombu. It adds depth and Umami without being heavy.
Seasoning base: Gochugaru, a little sesame oil and, optionally, gochujang provide colour, heat and depth.
Additions: Onions, courgettes and Kimchi provide texture and flavour without overpowering the Tofu.
Sundubu: Extra-soft Tofu, roughly chopped, which melts in the soup.

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How it works:

To make Sundubu Jjigae, start by laying the foundation: a clear anchovy and Dashima stock. To do this, slowly heat 500 ml of cold water with dried anchovies and a piece of Kombu, without bringing it to the boil. After a short steeping time, the Kombu is removed, the stock is gently brought to the boil once more and then strained. Meanwhile, the onion, garlic, courgette, spring onions and Kimchi are prepared.

In a saucepan, the onion and garlic are sautéed in neutral oil until translucent. Gochugaru is stirred directly into the hot oil, optionally supplemented with a little gochujang, until an aromatic red spice paste forms. This is poured over the prepared stock. Courgette and Kimchi are added, and the dish is seasoned with soy sauce and a small amount of sugar.

After a short cooking time, the sundubu is roughly chopped and carefully added to the stew. It should remain in large, soft pieces. Finally, add sesame oil, spring onions and, optionally, an egg. The stew is served immediately, piping hot, ideally with rice.

What goes well with Sundubu Jjigae?

Sundubu Jjigae is almost always served with plain white rice. The rice soaks up the broth and balances out the heat. Small side dishes such as pickled vegetables or Kimchi go well with it. In Korea, water or barley tea is often served as a drink – anything that doesn’t overpower the stew.

Whether as a warming evening meal, a hearty lunch or part of a Korean menu: Sundubu Jjigae is versatile, filling and yet light. If you like, you can experiment with the heat, the ingredients or the broth to create your own favourite version.

I look forward to your comments: have you cooked Sundubu Jjigae yet? Which version do you prefer – classic, with Kimchi or with seafood? Have fun cooking and enjoy. 맛있게 드세요 – massitge deuseyo!

Sundubu Jjigae

serves 2 | 45 minutes | 320 kcal

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Sundubu Jjigae is a classic Korean tofu stew with a clear, aromatic broth and a pleasant spiciness. Extra-soft Tofu, chilli and a few carefully selected ingredients create a dish that is warming, balanced and perfect for everyday meals. Ideal for anyone who wants to recreate authentic Korean cuisine at home.

Ingredients (2 servings)

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For the stew:
300 g silken tofu (im Shop ansehen)* (even better: Sundubu, extra soft Tofu)
3 tbsp Kimchi (im Shop ansehen)*
1 onion
2 garlic cloves
1 courgette
1 spring onion
2 tbsp neutral oil(e.g. rapeseed oil)

For the stock:
500 ml water
6 dried anchovies (heads & guts removed, not in oil) (auf Amazon* kaufen)
1 piece Kombu (approx. 5 × 5 cm) (im Shop ansehen)*

For the seasoning:
1 tsp sugar
1 tbsp sesame oil (im Shop ansehen)*
1 tbsp Gochugaru (im Shop ansehen)*
1 tbsp Gochujang (im Shop ansehen)*
1 tbsp Soy sauce (im Shop ansehen)*

Useful tools:
Santoku knife (im Shop ansehen)
Grater (im Shop ansehen)
Yukihiara pot

Preparation (45 minutes)

Passaggio 1

First, we check that we have all the ingredients for the Korean Sundubu Jjigae.
Prepare the anchovy and Dashima stock: To do this, place 500 ml cold water together with 6 dried anchovies and the Kombu in a saucepan. Slowly heat the liquid to around 60 °C, then turn off the heat. Leave the stock to infuse for 30 minutes with the lid on.
Next, remove the Kombu, bring the stock with the anchovies to the boil and simmer gently for 10 minutes. Strain through a sieve and set aside. This stock forms the hearty base of the stew.

Passaggio 2

Peel the onion e tagliatela in fette sottili. Peel le 2 clove di aglio e tritalele finemente. Wash the courgette and cut into thin slices or half-moons.
Cut the spring onion into fine rings and set aside separately. Chop the Kimchi finely if necessary.

Passaggio 3

Heat 1 tbsp neutral oil in a saucepan over a medium heat. Add the onions and garlic and sauté until translucent, without letting them brown.

Passaggio 4

Sprinkle 2 tbsp of Gochugaru into the hot oil and stir immediately. Do not let the chilli burn. Immediately afterwards, optionally stir in 1 tbsp of gochujang until a red, aromatic paste forms.
Pour in the prepared anchovy and Dashima stock and stir everything well.

Passaggio 5

Add the courgette and 3 tbsp Kimchi to the pot and fold in thoroughly.
Season with 1 tbsp soy sauce and 1 tsp sugar. Simmer the stew gently for 5 minutes to allow the flavours to blend.

Passaggio 6

Break up the Sundubu Tofu roughly with a spoon or two chopsticks and slide it straight into the pot. The Tofu is deliberately left in large, soft pieces. Do not stir vigorously. Season the stew with a little sesame oil and simmer gently for a further 5 minutes so that the Tofu warms through and absorbs the flavour.

Passaggio 7

Infine, sprinkle the spring onions over the top. Optionally, carefully slide an egg into the hot soup and let it set briefly. Servire il Sundubu Jjigae immediatamente, piping hot, idealmente con riso.