Sundubu Jjgae

🥢 Introduction

Sundubu Jjigae (Korean Soft Tofu Stew) is a beloved Korean staple known for its incredibly soft, silky tofu and comforting, spicy broth. It is a classic home-style dish that Koreans turn to whenever they need a warm, soul-soothing meal. Whether it’s a chilly winter evening or a busy weekday, a bubbling pot of Sundubu Jjigae paired with a bowl of freshly steamed rice is always the perfect answer.

The star of this dish is “Sundubu,” which refers to extra-soft, uncurdled Korean tofu. Unlike regular firm or soft tofu, Sundubu has a delicate, custard-like texture that practically melts in your mouth. Because of its high water content and porous nature, it acts like a sponge, soaking up all the deep, savory flavors of the spicy broth.

In this specific version, I’ve shared a “Jjageuli” style recipe, which is a slightly thicker, more concentrated version of the traditional stew. By using ground beef, we add a layer of richness and a meaty depth to the base without needing a complex dashi or long-simmering stock. This makes it an incredibly foolproof and quick recipe for home cooks, especially if you’re looking for a satisfying meal in under 20 minutes.

For those new to Korean cooking, don’t let the vibrant red color intimidate you! While it looks fiery, you can easily adjust the heat by controlling the amount of Gochugaru (Korean chili flakes). This stew is not just about the heat; it’s a beautiful balance of savory, slightly salty, and umami flavors that define the heart of Korean cuisine.

I often make this when I want something quick, comforting, and deeply satisfying without spending too much time in the kitchen.

🛒 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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