Authentic Korean Sundubu Jjigae Recipe: Spicy Soft Tofu Stew with Seafood

Sundubu Jjigae (순두부찌개), or Korean Soft Tofu Stew, is a bubbling-hot Korean stew made with silky extra-soft tofu in a spicy, deeply savory broth. Seafood, pork, garlic, scallions, and Korean red pepper flakes create layers of umami, while a freshly cracked egg adds richness at the very end.

Served sizzling in a traditional Korean earthenware pot called a ttukbaegi (뚝배기), Sundubu Jjigae is loved for its dramatic contrast of textures: fiery broth, delicate tofu, juicy seafood, and a softly cooked egg.

This recipe shows you how to make authentic Korean Sundubu Jjigae at home, including the chili-oil technique that gives the broth its characteristic red color, practical ingredient substitutions for cooks outside Korea, and the cooking science behind its rich flavor.

What Is Sundubu Jjigae?

Sundubu Jjigae is a Korean stew made with very soft, minimally pressed tofu called sundubu, cooked in a savory broth typically seasoned with gochugaru, garlic, and Korean soup soy sauce.

There are many variations. Some contain clams and shrimp, others use pork, beef, mushrooms, or kimchi, and many Korean restaurants offer several versions of the same basic stew.

Unlike firm tofu, sundubu has a soft, custard-like texture. Instead of cutting it into precise cubes, Korean cooks usually spoon it into the stew in large, irregular pieces.

Korean Kitchen Note

One of the defining characteristics of Sundubu Jjigae is the ttukbaegi, the traditional Korean earthenware pot in which it is often cooked and served.

A ttukbaegi retains heat exceptionally well, so the stew may continue bubbling after it reaches the table. This is also why the egg is traditionally added near the end: the residual heat helps cook it gently in the broth.

In Korea, Sundubu Jjigae is typically served with steamed short-grain rice and several small side dishes, or banchan. Rather than being eaten by itself, spoonfuls of spicy tofu stew and rice are alternated throughout the meal.

Ingredients

Yield: 2 servings

Main Stew Ingredients

• 12–14 oz (350–400 g) Korean extra-soft tofu (Sundubu)
• 6–8 Manila or littleneck clams, cleaned and purged
• 4–6 raw shrimp, peeled and deveined
• 3.5 oz (100 g) thinly sliced pork belly or ground pork, optional
• 1 fresh egg
• 1/2 medium yellow onion, finely diced
• 2 scallions, chopped with white and green parts separated
• 1 1/2 cups (360 ml) anchovy-kelp broth

For the Korean Chili Oil Base

• 1 1/2 tbsp Korean red pepper flakes (Gochugaru)
• 1 tbsp toasted sesame oil
• 1 tbsp neutral cooking oil
• 1 1/2 tbsp minced fresh garlic
• 1/2 tsp minced fresh ginger

Seasoning

• 1 tbsp Korean soup soy sauce (Gukganjang)
• 1 tsp Korean fish sauce or anchovy sauce
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Global Ingredient Substitution Guide

1. What Can I Substitute for Korean Sundubu?

Korean extra-soft tofu sold in tubes or packages labeled “Sundubu” or “Soon Tofu” is the best choice.

If you cannot find it, use Japanese silken tofu or another high-moisture soft tofu. Spoon it into the stew in large pieces rather than cutting it into small cubes.

2. What Can I Substitute for the Seafood?

Manila clams and shrimp provide classic seafood flavor, but Sundubu Jjigae is extremely adaptable.

You can use mussels, squid, a frozen seafood mixture, or other fresh shellfish. For a non-seafood version, use pork, beef, shiitake mushrooms, or king oyster mushrooms.

3. What Can I Substitute for Anchovy-Kelp Broth?

A Korean anchovy and kelp broth gives the stew a clean, savory foundation.

If unavailable, use a mild low-sodium chicken or vegetable broth. Avoid strongly flavored Western stocks because they can overpower the delicate tofu and Korean seasonings.

4. What Can I Substitute for Gochugaru?

Gochugaru has a distinctive combination of red color, moderate heat, and slightly sweet chili flavor.

Standard American chili powder is not a good substitute because it commonly contains cumin, oregano, and other spices.

If absolutely necessary, combine approximately 3 parts sweet paprika with 1 part cayenne. The result will not taste exactly like gochugaru, but it will provide a more suitable color and heat profile than conventional chili powder.

5. What Can I Substitute for Gukganjang?

Korean soup soy sauce, or gukganjang, adds saltiness and fermented umami without darkening the broth too much.

If unavailable, use a small amount of regular soy sauce combined with fish sauce, then adjust the final seasoning with salt.

Step-by-Step Instructions

Step 1: Make the Korean Chili Oil Base

1. Heat a ttukbaegi or small heavy-bottomed saucepan over low heat.
2. Add the neutral oil, toasted sesame oil, garlic, ginger, and white parts of the scallions.
3. Cook gently for about 1 minute until fragrant.
4. Add the gochugaru.
5. Stir continuously over low heat for approximately 30–60 seconds, until the oil becomes fragrant and deep red.

Important: Do not let the gochugaru burn. Burned chili flakes can make the entire stew bitter.

Step 2: Cook the Pork and Onion

1. Add the pork, if using, and diced onion to the chili oil.
2. Increase the heat to medium.
3. Cook for 2–3 minutes, stirring frequently, until the pork is mostly cooked and the onion begins to soften.

Step 3: Add the Broth and Seasonings

1. Pour in 1 1/2 cups of anchovy-kelp broth.
2. Add the Korean soup soy sauce and fish sauce.
3. Stir well and bring the broth to a boil.

Step 4: Add the Sundubu

1. Open the package of soft tofu carefully.
2. Gently slide or spoon the tofu into the boiling broth.
3. Use a large spoon to separate it into a few generous, irregular pieces.

Avoid stirring aggressively. Large pieces preserve the characteristic silky texture of authentic Sundubu Jjigae.

Step 5: Add the Seafood

1. Arrange the cleaned clams and shrimp around the tofu.
2. Simmer over medium heat until the shrimp are opaque and cooked through and the clams have opened.
3. Discard any clams that remain closed after cooking.
4. Taste the broth and adjust with salt and black pepper if necessary.

Step 6: Add the Egg and Finish

1. Scatter the green parts of the scallions over the stew.
2. Crack one egg directly into the center.
3. Cook until the egg reaches your preferred doneness.
4. Serve immediately while the stew is still bubbling hot.

Korean Cook's Tips

1. Bloom the Gochugaru Gently

The temperature of the oil matters. Gochugaru should become fragrant and color the oil red without scorching.

Keep the heat low during this stage and increase it only after the broth is added.

2. Do Not Add Too Much Broth

Sundubu itself contains a considerable amount of water.

Starting with a relatively small amount of broth produces a more concentrated stew instead of a thin tofu soup.

3. Keep the Tofu in Large Pieces

Sundubu should have a silky, custard-like texture. Excessive stirring breaks it into tiny pieces and changes the character of the dish.

4. Add Seafood Near the End

Shrimp and shellfish cook quickly. Adding them after the broth and tofu prevents them from becoming rubbery during a long simmer.

Nutrition Notes

Sundubu Jjigae combines soy-based protein with seafood, egg, vegetables, and broth, making it a nutrient-dense dish whose exact nutritional profile varies considerably depending on the ingredients used.

Soft Tofu Provides Plant Protein

Tofu provides high-quality plant protein and contains all nine essential amino acids. Because sundubu contains more water than firm tofu, its protein and calorie concentration per equal weight is generally lower than that of heavily pressed tofu.

Soy Foods Contain Isoflavones

Soybeans naturally contain plant compounds known as isoflavones, including genistein and daidzein.

Soy foods have been extensively studied in relation to cardiovascular and bone health, but a bowl of Sundubu Jjigae should be viewed as part of an overall balanced diet rather than as a treatment for hormonal or other medical conditions.

Seafood Adds Protein and Minerals

Shrimp and clams add additional protein as well as nutrients such as vitamin B12, selenium, zinc, and other minerals, although the exact amounts vary by seafood type and serving size.

Egg Adds Protein and Choline

An egg contributes additional complete protein along with choline and several vitamins and minerals.

Watch the Sodium

Soy sauce, fish sauce, prepared broth, and some tofu products can all contribute sodium. Using unsalted or low-sodium broth and adjusting seasoning near the end gives you better control over the final sodium level.

Why This Recipe Works: Cooking Science

1. Why Bloom Gochugaru in Oil?

Gently heating gochugaru in oil extracts and disperses many of its fat-soluble color and aroma compounds throughout the stew.

This helps create the characteristic red broth and distributes chili flavor more evenly than simply stirring dry flakes into water.

2. Why Use Both Sesame Oil and Neutral Oil?

Toasted sesame oil contributes its distinctive nutty aroma, while neutral cooking oil provides additional fat without overwhelming the stew with sesame flavor.

Keeping the initial heat controlled is especially important because toasted sesame oil and chili flakes can develop bitter flavors if overheated.

3. Why Does Soft Tofu Feel So Different from Firm Tofu?

Sundubu contains considerably more water and has a much more delicate protein network than firm pressed tofu.

That structure gives it the soft, almost custard-like texture that contrasts so effectively with the spicy broth.

4. Why Is a Ttukbaegi Ideal?

Thick Korean earthenware retains heat well and releases it gradually. This keeps the stew bubbling at the table and allows ingredients such as the finishing egg to continue cooking after the pot leaves the stove.

What to Serve with Sundubu Jjigae

Freshly steamed Korean short-grain rice is the most important accompaniment.

Other excellent side dishes include:

• Baechu kimchi
• Kkakdugi (cubed radish kimchi)
• Seasoned spinach
• Korean cucumber salad
• Bean sprout namul
• Roasted seaweed

A spoonful of mild rice between bites of spicy Sundubu Jjigae balances the heat and is the classic Korean way to enjoy the meal.

Frequently Asked Questions

Is Sundubu Jjigae Very Spicy?

It can be, but the heat is easy to adjust. Reduce the amount of gochugaru for a milder stew while keeping the other seasonings the same.

Is Sundubu the Same as Silken Tofu?

They are similar but not always identical. Korean sundubu has an exceptionally soft, delicate texture and is often sold specifically for stew. Silken tofu is one of the best widely available substitutes.

Can I Make Sundubu Jjigae Without Seafood?

Absolutely. Pork, beef, mushrooms, kimchi, or combinations of these ingredients are commonly used to make different versions of Sundubu Jjigae.

Can I Make It Vegetarian?

Yes. Use vegetable or kelp-mushroom broth, omit the seafood and pork, and replace fish sauce with additional soy sauce or another vegetarian savory seasoning.

Do I Need a Ttukbaegi?

No. A small heavy saucepan or Dutch oven works well. A ttukbaegi mainly provides excellent heat retention and the traditional bubbling presentation.

When Should I Add the Egg?

Add the egg during the final stage of cooking. For a runny yolk, serve shortly after adding it; for a firmer egg, simmer a little longer until it reaches your preferred doneness.

More Korean Recipes to Try

• Kimchi Jjigae – Korean Kimchi Stew 
• Samgyetang – Korean Ginseng Chicken Soup 
• Sogogi Muguk – Korean Beef Radish Soup
• Dakdoritang – Korean Spicy Braised Chicken 
• Kkori Gomtang – Korean Oxtail Soup 

Key Takeaways

Authentic Korean Sundubu Jjigae is defined by three things: exceptionally soft tofu, a concentrated savory broth, and a fragrant Korean chili base.

For the best result, gently bloom the gochugaru without burning it, use only enough broth to keep the stew rich and concentrated, preserve the tofu in large soft pieces, and add quick-cooking seafood near the end.

Finish with an egg and fresh scallions, then serve the stew bubbling hot with steamed rice and kimchi for a classic Korean comfort-food meal.