Asian Cuisine
Sundubu Jjigae, Korean Spicy Silken Tofu Stew
Prep
10 min
Cook
20 min
Servings
2
Level
Easy
Sundubu jjigae is a super soft Korean silken tofu soup cooked in a savory spicy broth made with gochugaru (Korean chili flakes) and rich stock, usually served bubbling hot in a hot stone bowl. The combination of tender tofu, a soft-cooked egg, and warm spicy broth is totally addictive, especially when enjoyed with warm steamed rice. It's the perfect comforting dinner for cold weather or the rainy season.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams silken tofu
- 100 grams ground beef
- 2 tbsp gochugaru (Korean chili powder)
- 1 tbsp sesame oil
- 3 cloves minced garlic
- 1/2 onion, thinly sliced
- 2 stalks green onions, diagonally sliced
- 1 tbsp soy sauce
- 500 ml chicken or beef stock
- 1 egg
- 50 grams enoki mushrooms (optional)
- 1/2 zucchini or chayote, diced
- 1/2 tsp salt
- 1/2 tsp granulated sugar
- 1 tbsp vegetable oil
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👩🍳 Instructions
- 1 Heat the vegetable oil and sesame oil in a pot or claypot over medium heat. Sauté the minced garlic until fragrant, then add the onion and sauté until softened.
- 2 Add the ground beef and cook, stirring, until it changes color and is cooked through evenly.
- 3 Add the gochugaru and stir quickly for 30 seconds so its red color and aroma come out without burning.
- 4 Pour in the chicken or beef stock, then add the soy sauce, salt, and sugar. Stir well and let it simmer for 5 minutes so the seasonings blend together.
- 5 Add the zucchini or chayote and cook for 3-4 minutes until slightly tender.
- 6 Add the silken tofu straight from the package by scooping it in gently in large spoonfuls (don't stir too roughly so the tofu doesn't fall apart completely).
- 7 Add the enoki mushrooms and cook for another 2 minutes until the broth returns to a boil.
- 8 Crack the egg directly into the center of the simmering soup and let it cook until soft, about 1-2 minutes, without stirring (similar to a poached egg).
- 9 Sprinkle with the sliced green onions, turn off the heat, and serve while still bubbling hot in the bowl or hot claypot.
💡 Tips
• Use a claypot or earthenware pot if you have one, so the soup stays bubbling hot when served, just like at an authentic Korean restaurant.
• Don't stir the silken tofu too roughly since its texture is very delicate and falls apart easily—just scoop it in gently.
• If you like a seafood version, swap the beef for shrimp or a seafood mix for a fresher flavor twist.
• Adjust the amount of gochugaru to your preferred spice level; use less if you don't like it too spicy.
📊 Nutrition Facts / serving
320
Calories (kcal)
18 g
Protein
20 g
Fat
14 g
Carbs
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