Terumi Morita
June 12, 2026·Recipes

Sundubu Jjigae (Soft Tofu Stew)

Sundubu Jjigae is a spicy Korean soft tofu stew featuring silky tofu in a rich, bubbling broth.

Contents (2 sections)▾
  1. 01Ingredients & steps
  2. 02Why this works
A steaming bowl of Sundubu Jjigae with vibrant red broth and soft tofu.
RecipeKorean
Prep20m
Cook15m
Serves2 portions
LevelEasy

Ingredients

  • 1 tbsp gochugaru chili powder
  • 2 tbsp vegetable oil
  • 4 cups water
  • 1/4 cup dried anchovies, heads removed
  • 1/4 cup sliced mushrooms
  • 1 clove garlic, minced
  • 1/2 tsp soy sauce
  • 200 g silken tofu, uncurdled
  • 2 eggs
  • 1 green onion, sliced
  • Salt to taste

Steps

  1. In a medium pot, heat vegetable oil over medium heat. Add gochugaru chili powder and bloom for 1-2 minutes until fragrant. This creates the rich red base.

  2. Pour in water and add dried anchovies and sliced mushrooms. Bring to a boil over high heat, then reduce to a simmer for 5-7 minutes to infuse flavors.

  3. Strain out the anchovies and mushrooms, returning the broth to the pot. Stir in minced garlic and soy sauce, then let simmer for another 2 minutes.

  4. Gently slide in the silken tofu without breaking the pieces. Allow it to warm through for about 3 minutes.

  5. Serve the stew in a stone pot and crack an egg into each serving at the table. Garnish with sliced green onion and season with salt to taste.

Why this works

Blooming gochugaru in oil enhances its flavor, releasing essential oils that deepen the stew's color and taste. The quick anchovy broth adds a savory umami base, making the dish rich and satisfying. Using silken tofu is vital; its delicate texture contrasts beautifully with the spicy broth. If the tofu breaks during cooking, simply lower the heat and allow it to warm gently instead of boiling, which can cause it to disintegrate. This method preserves the silky consistency that defines Sundubu Jjigae. The addition of a fresh egg at serving not only enriches the stew but also allows the diners to enjoy the theatrical experience of cracking it open at the table, enhancing the overall flavor as it blends with the spicy broth.

Safety note — the egg. Crack the egg into the stew while it is still vigorously bubbling and let it cook a minute or two until the white sets; for a fully cooked egg, or when serving anyone who should avoid undercooked egg, stir it through until set or use a pasteurized egg.