Name: Sundubu Jjigae Soft Tofu Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 14 oz Extra Soft Tofu (Sundubu); 2 tbsp Korean Chili Flakes (Gochugaru); 1 tbsp Sesame Oil; 0.25 lb Pork Belly or Shoulder (minced); 1 cup Anchovy Broth; 1 tbsp Garlic (minced); 1 tsp Fish Sauce; 2 stalks Green Onion (chopped); 1 pc Large Egg

"This comforting Korean classic features clouds of silky soft tofu swimming in a vibrant, spicy broth enriched with savory aromatics. Traditionally served bubbling hot in an earthenware pot, it is the ultimate soul-warming meal that balances heat with deep umami flavors."

Ingredients

Qty	Item
14 oz 400 g	Extra Soft Tofu (Sundubu)
2 tbsp 12 g	Korean Chili Flakes (Gochugaru)
1 tbsp 15 ml	Sesame Oil
0.25 lb 115 g	Pork Belly or Shoulder (minced)
1 cup 240 ml	Anchovy Broth
1 tbsp 15 g	Garlic (minced)
1 tsp 5 ml	Fish Sauce
2 stalks 20 g	Green Onion (chopped)
1 pc 50 g	Large Egg

How to Make Sundubu Jjigae Soft Tofu Stew

In a small pot (preferably a Korean earthenware pot or Ttukbaegi), combine the sesame oil, minced pork, and gochugaru over medium-low heat.

Stir-fry the pork mixture for 2-3 minutes until the oil turns red and the pork is mostly cooked. Be careful not to burn the chili flakes.

Add the minced garlic and white parts of the green onion, stirring for another 30 seconds until fragrant.

Pour in the anchovy broth and bring to a rolling boil over medium-high heat.

Carefully add the soft tofu in large chunks. Use a spoon to break it up slightly but keep the pieces substantial.

Season with fish sauce and salt to taste. Let the stew simmer for 5 minutes to allow the flavors to penetrate the tofu.

Crack a raw egg into the center of the bubbling stew and garnish with the remaining green onions.

Remove from heat and serve immediately while still bubbling with a side of steamed white rice.

·
Use a Ttukbaegi (Korean earthenware pot) to keep the stew boiling hot throughout the entire meal.
·
If you want a deeper flavor, use dried anchovies and kelp to make a homemade broth instead of using water.
·
Do not over-stir the tofu; you want large, pillowy chunks rather than a grainy consistency.
·
Adjust the spice level by increasing or decreasing the amount of Gochugaru (Korean chili flakes).

Frequently Asked Questions

Can I make this recipe vegan?

Yes, simply swap the pork for mushrooms (shiitake works great), use vegetable broth, and replace the fish sauce with soy sauce or vegan fish sauce.

What is the best tofu for Sundubu Jjigae?

You must use 'Extra Soft' or 'Silken' tofu, specifically the kind often sold in plastic tubes labeled for Sundubu.

Is it very spicy?

The stew is meant to be moderately spicy, but the Gochugaru provides more of a smoky, fruity heat than a stinging spice. You can adjust it to your preference.

Why is my stew not red enough?

The vibrant red color comes from bloomng the Gochugaru in oil at the beginning. Ensure you don't skip the first step of sautéing the flakes in sesame oil.

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