Spicy Korean soft tofu stew with egg
Sundubu Jjigae
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
2
2 servings
Difficulty
Easy
Cost
Budget
$
Sundubu Jjigae
Spicy Korean soft tofu stew with egg
★4.8(6)
A fiery, bubbling Korean stew with silky soft tofu, vegetables, and a raw egg cracked into the hot stone pot. Deeply warming and intensely flavorful.
10m
Prep Time
15m
Cook Time
25m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Sundubu jjigae arrives at the table violently bubbling in a stone pot, the egg still cooking from residual heat. It is Korean comfort food at its most primal and satisfying.
Korean food is all about bold, fermented, and deeply savory flavors. This recipe introduces those exciting tastes with a method that works in any home kitchen.
Ingredients
- 1 package (14 oz) silken soft tofu (sundubu)
- 2 tbsp gochugaru (Korean chili flakes)
- 1/4 lb pork belly or clams
- 1 cup anchovy or kelp broth
- 2 green onions, sliced
- 2 eggs
Instructions
- 1
Heat sesame oil in a stone pot or heavy saucepan. Add pork belly and cook until fat renders, about 3 minutes.
- 2
Add gochugaru, minced garlic, and a splash of soy sauce. Stir for 30 seconds until fragrant.
- 3
Pour in broth and bring to a boil. Gently slide in soft tofu, breaking it into large curds.
- 4
Simmer 8 minutes until the stew is bubbling vigorously. Season with fish sauce and salt.
- 5
Crack a raw egg into the bubbling stew just before serving. Serve immediately with steamed rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Pork bellySeafood (shrimp and clams)
Classic haemul sundubu variation
GochugaruMild paprika + cayenne (4:1)
Approximates the color and heat level
Tips & Storage
Pro Tips
A Korean stone pot (ttukbaegi) keeps the stew bubbling at the table for dramatic presentation.
Do not stir the egg in; let it cook partially from the stew's heat for the best texture.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Bring to a vigorous boil in a pot; crack a fresh egg in before serving.
Nutrition Facts
Per serving (215mg) · 2 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates22g
Fat10g
Fiber820mg
Sugar2g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is sundubu jjigae always spicy?
- Yes, but you can reduce the gochugaru or use mild Korean chili flakes.
- What is the difference between sundubu and regular tofu?
- Sundubu is uncurdled, extra-soft tofu sold in tubes; it is silkier than regular silken tofu.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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