Sundubu Jjigae (Korean Soft Tofu Stew)
⏱️ Prep: 5 mins | Cook: 10 mins | Total: 15 mins
🥢 Introduction
Sundubu jjigae is a Korean stew made with very soft tofu and a spicy broth. It’s a common home-style dish in Korea and is usually served with rice.
“Sundubu” refers to extra-soft Korean tofu with a silky texture. Because the tofu is so delicate, it easily absorbs the flavor of the broth and gives the stew its soft, comforting texture.
In this recipe, I use ground beef to add a bit more richness to the broth. It’s a simple dish that doesn’t take long to make and works well for a quick, warm meal.
🛒 Ingredients
✔ 2 packs sundubu (Korean soft tofu, about 230g each)
✔ 4 tbsp onion, roughly chopped
✔ 3 tbsp green onion
✔ 150 g ground beef
✔ 180 ml water
✔ 1–2 eggs (optional)
Sauce & Seasoning
✔ 1½ tbsp minced garlic
✔ 1½ tbsp Korean chili flakes (gochugaru)
✔ 1 tbsp gochujang
✔ 1½ tbsp soy sauce
✔ ½ tsp chicken stock
✔ 2 pinches sugar
✔ 1 tsp sesame oil
👩🍳 Instructions
Step 1
Heat a little oil in a pot over medium heat. Add the ground beef, minced garlic, onion, and Korean chili flakes. Cook for about 1 minute.
Step 2
Add gochujang, soy sauce, water, and chicken stock. Stir and bring it to a boil.
Step 3
Add the sundubu (soft tofu) in large chunks. Let it simmer for about 5 minutes.
Step 4
Add sugar and green onion. Crack in 1–2 eggs if using.
Step 5
Drizzle sesame oil on top and serve hot with rice.
🍽️ Serving Tips
✔ Serve the stew hot with a bowl of steamed rice.
✔ Add a fried egg or crack an egg directly into the stew while it’s simmering.
✔ You can also add noodles on top if you want a more filling meal.
✔ Kimchi on the side pairs very well with this dish.
💡 Additional Notes
✔ If you prefer a stronger flavor, add a little more soy sauce or chili flakes.
✔ Do not stir the tofu too much so it keeps its soft texture.
✔ Ground pork or tuna can be used instead of beef.
❓ FAQ
Q. Can I use chicken stock powder instead of liquid chicken stock?
A. Yes, chicken stock powder works just as well. Just add a small amount while the stew is cooking.
Q. What can I use if I don’t have ground beef?
A. Ground pork or tuna works well. You can also make the stew without meat.
Q. Why add sugar at the end?
A. Adding sugar at the end helps balance the spicy and salty flavors and makes it easier to adjust the taste.
Q. Can I use regular tofu instead of sundubu?
A. Yes, but the texture will be firmer. Soft or silken tofu is a better substitute.
Q. How spicy is this stew?
A. It’s usually mildly spicy. You can reduce or increase the chili flakes depending on your preference.
Q. Can I make this dish vegetarian?
A. Yes. Simply skip the beef and use vegetable stock instead of chicken stock.
Q. How long can I store leftovers?
A. You can keep it in the refrigerator for up to 2 days. Reheat it before serving.
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