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Sundubu Jjigae, or soft tofu stew, is a Korean comfort food, known for its velvety tofu, bold flavours, and spicy warmth, it’s a dish that delivers both satisfaction and nourishment.
Whether served bubbling hot at a Korean restaurant or enjoyed at home, Sundubu Jjigae embodies the heartiness and depth of Korean cuisine, making it a favourite for cold days or anytime a comforting meal is in order.
What Is Sundubu Jjigae?
Sundubu Jjigae is a traditional Korean stew that features soft, uncurdled tofu, or sundubu, as its star ingredient. The tofu is cooked in a flavourful broth along with a variety of ingredients like clams, shrimp, pork, or beef, and vegetables such as zucchini and mushrooms.
The dish is seasoned with a base of gochugaru (Korean red chili flakes) and gochujang (Korean chili paste), giving it a spicy and vibrant red hue.
One of Sundubu Jjigae’s signature elements is the way it is served, piping hot in a stone pot, often with a raw egg cracked on top just before eating. The heat of the stew cooks the egg, adding richness and an extra layer of texture.
The combination of spicy, savoury, and creamy flavours creates a dish that’s as exciting as it is comforting. Served with steamed rice and a variety of banchan (side dishes), Sundubu Jjigae is a complete meal that satisfies on every level.
Ingredients and Taste
The foundation of Sundubu Jjigae lies in its broth, typically made from anchovy or kelp stock, which adds a deep umami flavours. Soft tofu, the main ingredient, is smooth and silky, providing a delicate contrast to the bold, spicy broth. The inclusion of seafood, pork, or beef adds depth, while vegetables like zucchini and mushrooms contribute texture and balance.
The spice blend is what makes Sundubu Jjigae stand out. Gochugaru and gochujang give the stew its characteristic heat and smoky sweet undertones, while garlic, sesame oil, and soy sauce add layers of complexity.
The tofu absorbs the spicy broth, creating a creamy, slightly smoky flavours that lingers on the palate. The raw egg, stirred in just before eating, melds with the broth, enriching the stew’s already luscious texture. The taste is both bold and harmonious, a perfect interplay of spice, umami, and creamy softness.
A Taste of History
Sundubu Jjigae’s origins are closely tied to Korea’s agricultural roots, where tofu has been a staple ingredient for centuries.
The soft tofu used in this dish is made by pressing soy milk into a creamy, custard like texture, a process that highlights the versatility and importance of soybeans in Korean cuisine. While tofu itself has ancient roots, Sundubu Jjigae as a dish gained popularity more recently, evolving into its modern form in the mid-20th century.
The dish’s rise to prominence can be credited to its adaptability and comforting qualities. Over time, different regions in Korea developed their own variations, incorporating local ingredients and flavours. Today, Sundubu Jjigae is beloved not only in Korea but around the world, where it’s appreciated for its bold, distinctive taste and cultural significance.
Sundubu Jjigae (Soft Tofu Stew) Recipe
Serves: 4 people
Ingredients:
For the Stew:
- 2 tbsp vegetable oil
- 2 tbsp gochugaru (Korean red chili flakes)
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 100g pork belly or beef, thinly sliced
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 2 cups anchovy or beef stock (or water)
- 1 small zucchini, diced
- 1 cup kimchi, chopped
- 300g soft tofu (sundubu), cut into chunks
- 1 egg
- 2 scallions, finely sliced
- Salt and pepper to taste
For Serving:
- Steamed white rice
- Additional kimchi as a side dish
Directions
Heat a medium sized clay pot or heavy bottomed saucepan over medium heat. Add the vegetable oil and gochugaru, stirring gently to create a chili infused oil. This step releases the smoky and spicy aroma essential to Sundubu Jjigae. Be careful not to burn the chili flakes.
Add the minced garlic and chopped onion to the pot, stirring until they become fragrant and slightly translucent. Then, add the thinly sliced pork belly or beef. Drizzle in sesame oil for a rich, nutty flavours. Stir fry the meat until browned, ensuring even cooking.
Season the meat with soy sauce and mix well, allowing the flavours to develop. Pour in the anchovy or beef stock (or water) and bring it to a gentle boil. This forms the flavourful base of the stew.
Once the stock is boiling, add the diced zucchini and chopped kimchi. Stir gently to combine, allowing the vegetables to soften and the kimchi to release its tangy, spicy flavour into the broth.
Lower the heat to medium and carefully add the chunks of soft tofu. Use a spoon to gently break the tofu into smaller pieces if preferred. Avoid stirring too vigorously to maintain the tofu's delicate texture.
Taste the broth and adjust the seasoning with salt and pepper as needed. Allow the stew to simmer for 5–7 minutes to let the flavours meld. If you prefer a spicier stew, add an additional teaspoon of gochugaru.
Crack an egg directly into the bubbling stew and let it poach gently. Sprinkle the sliced scallions over the top for a burst of freshness and colour. Cover the pot for 1–2 minutes to finish cooking the egg.
Serve the Sundubu Jjigae immediately in the pot to retain its heat, accompanied by steamed white rice. Garnish with additional scallions if desired. For an authentic experience, pair with side dishes such as kimchi or pickled radish. Encourage diners to mix the poached egg into the stew for a silky texture and enhanced flavours.
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Follow The Directions
Heat a medium sized clay pot or heavy bottomed saucepan over medium heat. Add the vegetable oil and gochugaru, stirring gently to create a chili infused oil. This step releases the smoky and spicy aroma essential to Sundubu Jjigae. Be careful not to burn the chili flakes.
Add the minced garlic and chopped onion to the pot, stirring until they become fragrant and slightly translucent. Then, add the thinly sliced pork belly or beef. Drizzle in sesame oil for a rich, nutty flavours. Stir fry the meat until browned, ensuring even cooking.
Season the meat with soy sauce and mix well, allowing the flavours to develop. Pour in the anchovy or beef stock (or water) and bring it to a gentle boil. This forms the flavourful base of the stew.
Once the stock is boiling, add the diced zucchini and chopped kimchi. Stir gently to combine, allowing the vegetables to soften and the kimchi to release its tangy, spicy flavour into the broth.
Lower the heat to medium and carefully add the chunks of soft tofu. Use a spoon to gently break the tofu into smaller pieces if preferred. Avoid stirring too vigorously to maintain the tofu's delicate texture.
Taste the broth and adjust the seasoning with salt and pepper as needed. Allow the stew to simmer for 5–7 minutes to let the flavours meld. If you prefer a spicier stew, add an additional teaspoon of gochugaru.
Crack an egg directly into the bubbling stew and let it poach gently. Sprinkle the sliced scallions over the top for a burst of freshness and colour. Cover the pot for 1–2 minutes to finish cooking the egg.
Serve the Sundubu Jjigae immediately in the pot to retain its heat, accompanied by steamed white rice. Garnish with additional scallions if desired. For an authentic experience, pair with side dishes such as kimchi or pickled radish. Encourage diners to mix the poached egg into the stew for a silky texture and enhanced flavours.
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