{"id":65474,"date":"2026-02-03T10:15:00","date_gmt":"2026-02-03T09:15:00","guid":{"rendered":"https:\/\/1mal1japan.de\/asiatische-rezepte\/sundubu-jjigae-spicy-korean-tofu-stew-with-courgette-kimchi-dashima\/"},"modified":"2026-04-29T09:17:57","modified_gmt":"2026-04-29T07:17:57","slug":"sundubu-jjigae-spicy-korean-tofu-stew-with-courgette-kimchi-dashima","status":"publish","type":"asiatische_rezepte","link":"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/sundubu-jjigae-spicy-korean-tofu-stew-with-courgette-kimchi-dashima\/","title":{"rendered":"Sundubu Jjigae: Spicy Korean Tofu stew with courgette, Kimchi & Dashima"},"content":{"rendered":"\n
\n
To the recipe \u2193<\/a><\/div>\n<\/div>\n\n
<\/div>\n\n

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\u2019t feel heavy, but rather balanced and warming. It\u2019s a dish that works in any season, especially when you fancy something hearty that still remains light.<\/p>\n\n\n\n

\"Sundubu<\/figure>\n\n

I didn\u2019t immediately take to Sundubu Jjigae. For a long time, I thought it was simply \u2018just spicy\u2019. It was only with time that I realised it\u2019s 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.<\/p>\n\n

What exactly is Sundubu Jjigae?<\/h2>\n\n

Sundubu Jjigae is a Korean stew in which Sundubu<\/strong>, 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.<\/p>\n\n

Typically, it features a red, slightly thickened broth based on anchovy-Dashima stock or \u2013 depending on the variation \u2013 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.<\/p>\n\n

\"Close-up<\/figure>\n\n

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.<\/p>\n\n

<\/div>
\n
<\/div>
\n