Soft Tofu Stew (Sundubu-jjigae)
A fiery, bubbling red stew built on silky soft tofu, pork, shrimp and clams, finished with a raw egg cracked straight into the pot. It's the dish Koreans crave for warmth and comfort on any cold or hungover day.
Servings
Ingredients
Nutrition
Per serving
Steps
Prep everything first
Pat the pork dry and slice it thin. Peel and devein the shrimp if needed, and scrub the clams clean. Keep the soft tofu whole in its tube for now — it will be spooned in later, not pressed or drained.
- 600 g soft tofu
- 150 g pork belly
- 100 g shrimp
- 8 clams
✅ Done when: all the pork, shrimp, clams and tofu are ready by the stove
Bloom the chili oil
Heat the oil in a heavy pot or earthenware over medium-low heat. Add the , , garlic and ginger, and stir for about 30–45 seconds. This short, gentle cooking wakes up the red color and the aroma of the chili without letting it turn bitter or burnt.
- 2 tbsp vegetable oil
- 2 tbsp
- 1 tsp
- 3 cloves garlic
- 1 tsp ginger
✅ Done when: the oil turns deep red and smells toasty, not sharp or burnt
Brown the pork
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add stock and onion
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the clams
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add tofu and shrimp
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add egg and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Prep everything first
Pat the pork dry and slice it thin. Peel and devein the shrimp if needed, and scrub the clams clean. Keep the soft tofu whole in its tube for now — it will be spooned in later, not pressed or drained.
- 600 g soft tofu
- 150 g pork belly
- 100 g shrimp
- 8 clams
✅ Done when: all the pork, shrimp, clams and tofu are ready by the stove
Bloom the chili oil
Heat the oil in a heavy pot or earthenware over medium-low heat. Add the , , garlic and ginger, and stir for about 30–45 seconds. This short, gentle cooking wakes up the red color and the aroma of the chili without letting it turn bitter or burnt.
- 2 tbsp vegetable oil
- 2 tbsp
- 1 tsp
- 3 cloves garlic
- 1 tsp ginger
✅ Done when: the oil turns deep red and smells toasty, not sharp or burnt
Brown the pork
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add stock and onion
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the clams
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add tofu and shrimp
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add egg and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Soft tofu stews have been part of Korean home cooking for centuries, built on tofu, broth and whatever vegetables, seafood or meat were on hand. Sundubu-jjigae as it's eaten today — fiery red with gochugaru, loaded with uncurdled silken tofu, and finished with a raw egg cracked into the boiling pot — became a beloved restaurant and home dish across Korea in the modern era, often served alongside bubbling pots of other jjigae.
It's typically cooked and served in a thick earthenware ttukbaegi, which holds heat so well the stew keeps boiling at the table long after it leaves the stove, always with a bowl of rice and small side dishes.
⭐ Why It's Famous
It's loved for the contrast of textures and temperatures: the custardy, barely-set tofu against the sharp heat of the chili broth, and the raw egg that turns silky as it meets the boil.
💡 Fun Fact
In many Korean restaurants, sundubu-jjigae is served alone with rice as a complete, satisfying one-pot meal rather than as a side dish to share.
Korea, nationwide
37.57°N, 126.98°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!