Sundubu Jjigae Recipe

Craving Korean Food? This Sundubu Jjigae Recipe Hits the Spot

There’s something about a bubbling pot of Sundubu Jjigae (Korean Soft Tofu Stew) that makes my heart (and stomach) happy. If you’ve ever dined at a Korean restaurant and had this spicy, comforting, and rich tofu soup, you know exactly what I mean. The combination of silky soft tofu, bold gochugaru spice, and savory broth creates the ultimate comfort food experience.

The best part? You don’t need to go to a restaurant to enjoy this dish. This easy sundubu jjigae recipe can be made right in your kitchen in just 30 minutes! Whether you prefer seafood, beef, vegetarian, or vegan, I’ve got a version for you.

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What is Sundubu Jjigae?

Sundubu Jjigae is a Korean soft tofu stew that features a spicy, umami-rich broth, fresh vegetables, and protein choices like beef, seafood, or mushrooms. It’s traditionally served in an earthenware pot (ttukbaegi), which keeps it piping hot while you eat.

This dish is a staple in Korean households and is beloved for its bold flavors and aesthetic appeal—that vibrant red broth with silky tofu floating inside is simply irresistible!

Why You’ll Love This Recipe

Easy to make in just 30 minutes

Customizable – add your favorite protein (beef, seafood, or keep it vegan!)

Packed with flavor – spicy, savory, and deeply comforting

Authentic taste at home – no need for a restaurant visit

Now, let’s get into the details of making this delicious Korean food!

Ingredients You’ll Need

For the Broth:

2 cups anchovy broth (or substitute with beef or vegetable broth for vegan)

1 tbsp sesame oil

1 tbsp gochugaru (Korean chili flakes)

1 tsp gochujang (Korean chili paste)

2 cloves garlic, minced

1/2 small onion, chopped

1 tbsp soy sauce

1/2 tsp salt (adjust to taste)

1/4 tsp sugar (to balance the spice)

Protein Options:

Beef: 3 oz thinly sliced brisket or ground beef

Seafood: 5 shrimp, 4 clams, and 3 mussels

Vegetarian/Vegan: 1/2 cup sliced mushrooms (shiitake or king oyster), 1/2 cup zucchini, diced

Other Ingredients:

1 pack (10 oz) soft tofu (sundubu), broken into chunks

1 egg (optional, for extra richness)

1 green onion, chopped (for garnish)

1 tsp sesame seeds (optional, for garnish)

Step-by-Step Instructions

1. Prepare the Broth

In a pot, heat sesame oil over medium heat. Add minced garlic, chopped onions, gochugaru, and gochujang. Stir-fry for 1-2 minutes until fragrant.

Pour in the anchovy broth (or alternative) and bring to a gentle simmer. Add soy sauce, salt, and sugar, stirring well to combine.

2. Cook the Protein

Depending on your preference, add one of the following:

• Beef: Add thinly sliced brisket or ground beef and let it cook for 2-3 minutes.
• Seafood: Add shrimp, clams, and mussels and cook for 3-4 minutes until the seafood is fully cooked.
• Vegetarian/Vegan: Add mushrooms and zucchini, cooking for 3-4 minutes until tender.

3. Add Soft Tofu & Simmer

Gently break apart the soft tofu and add it to the pot. Let everything simmer for another 5 minutes to allow the flavors to meld together.

4. Finish with an Egg & Garnish

Crack an egg on top (optional) and let it cook for 1-2 minutes until slightly set. Garnish with chopped green onions and sesame seeds.

5. Serve & Enjoy!

Serve hot with a bowl of steamed rice and enjoy this hearty Korean comfort dish!

Must-Have Kitchen Tools for Making Sundubu Jjigae

1. Korean Earthenware Pot (Ttukbaegi)

Cooking Sundubu Jjigae in an earthenware pot gives it the authentic bubbling effect and keeps it hot throughout your meal.

Buy it on Amazon: Perfect for keeping your jjigae hot and flavorful!

2. Gochugaru (Korean Chili Flakes)

A must-have ingredient for authentic spicy Korean food flavors. Make sure to get high-quality gochugaru for the best taste!

Get it here: Adds the perfect kick to your tofu soup!

3. Mori-Nu Silken Tofu

Using fresh, high-quality soft tofu makes a world of difference in your stew’s texture.

Order it now: The star ingredient for a silky smooth stew!

Tips for the Best Sundubu Jjigae

Adjust the spice level: Add more gochugaru for extra heat, or reduce it for a milder taste.

Make it aesthetically pleasing: Serve it in a black earthenware pot and garnish with vibrant green onions.

Pair with the perfect sides: Serve with kimchi, pickled radish, or Korean cucumber salad for a complete meal.

Frequently Asked Questions

Can I make this dish without seafood or beef?

Absolutely! A vegan sundubu jjigae made with vegetable broth, mushrooms, and tofu is just as delicious.

What’s the difference between sundubu jjigae and regular kimchi jjigae?

While both are spicy Korean stews, kimchi jjigae features fermented kimchi as the base, whereas sundubu jjigae focuses on soft tofu and a spicy broth.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Final Thoughts

If you’re craving Korean food, this Sundubu Jjigae recipe is exactly what you need. It’s spicy, comforting, and surprisingly easy to make at home. Whether you choose beef, seafood, or a vegetarian version, this tofu soup is sure to satisfy your cravings.

Try it today, and don’t forget to tag me on Instagram with your Sundubu Jjigae creation—I’d love to see your aesthetic food photos!

Happy cooking!