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Want to Build Your Own Sundubu Kit?
To get that bubbling, restaurant-quality stew, you need the stone bowl and the authentic fermented flavors. Here are the pantry essentials we used in our Takeout Kits.
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🍲 Korean Stone Bowl (Dolsot)
The Sizzle: This isn’t just for looks. The porous earthenware retains heat so your stew stays bubbling hot while you eat it-and it cooks the raw egg in seconds right at the table. -
🥫 Gochujang (Fermented Chili Paste)
The Flavor Base: This thick, savory paste is the heart of the stew. Unlike powder, fermented paste gives the broth its rich body and that signature deep red color. -
🐟 Hon Dashi (Bonito Soup Stock)
The Secret: Don’t have time to boil anchovies for hours? This instant stock powder is what most restaurants use to get that deep seafood flavor in 5 seconds. -
🥄 Kadoya Pure Sesame Oil
The Aroma: You need a heavy, toasted sesame oil to sauté the garlic and onions at the start. Kadoya is the gold standard for that nutty finish.
My first sundubu jjigae
My love for sundubu jjigae started at BCD Tofu House in Koreatown, NYC. I was on a vegetarian streak at the time and was at a Korean BBQ restaurant where a bubbling tofu stew sounded like the most solid option for me. When it arrived at my table in a stone bowl, still violently bubbling, I had that moment - you know the one, like when someone orders sizzling fajitas at a Mexican restaurant and every head in the place turns to see what THAT is. The broth was spicy, deeply savory, and the silky soft tofu practically melted into it. And then dropping a raw egg right into the bubbling stew, watching it cook in seconds before you eat it? Chef’s kiss. I’ve been hooked ever since, and this recipe is my attempt to recreate that BCD experience at home - stone bowl and all.
What is Sundubu Jjigae?
Sundubu Jjigae, also known as Korean Spicy Soft Tofu Stew, is a classic of Korean cuisine built around silken tofu. The heat comes from Korean chili flakes, seasoned with soy sauce and sesame oil, and the soft tofu soaks up the bright red broth. It's everyday home cooking in Korea.
Where does sundubu jjigae come from?
Sundubu Jjigae dates back to the Joseon Dynasty (1392-1910). It was originally made with anchovy stock and served as a side dish alongside other Korean dishes. Over the centuries, cooks added vegetables, meat, and seafood, and it turned into a main course. Today it's a standard order at Korean restaurants.
Anthony Bourdain on sundubu jjigae
As Anthony Bourdain described it in “Parts Unknown,” “A fiery tofu soup that will make you forget every bad thing you ever thought about tofu. A spicy, spicy, red broth and tofu are the base. We’re talking soft tofu here with the texture of, like, burrata. And from there you have a handful of variations but the most common is with kimchi with a bit of everything: beef, oysters, mussels, clams. Oh and tableside, they crack an egg in there!”
What ingredients do you need for sundubu jjigae?
Here's what you'll need:
- Soft tofu (sundubu)
- Soy sauce
- Fish sauce
- Sesame oil
- Vegetable oil
- Green onions
- Garlic
- Ginger
- Korean chili powder/flakes (gochugaru)
- Pork belly or other protein of choice (optional)
- Kimchi (optional)
For equipment, you'll need:
- A large pot or Korean stone pot (dolsot)
- A cutting board
- A knife
- A spoon
- A ladle
How to make sundubu jjigae
To make a Korean sundubu jjigae recipe, you’ll need soft tofu, kimchi, gochugaru (Korean chili flakes), garlic, onion, sesame oil, and various proteins like beef or seafood. First, start by sautéing garlic and onion in sesame oil. Then, add kimchi and gochugaru to create a fragrant base. Next, add broth and your choice of protein, then gently simmer. Finally, add the soft tofu and let it warm through before serving with a raw egg and a side of sticky rice.
How do you season sundubu jjigae?
Seasoning is a balancing act. The heat and salt come from the gochugaru and soy sauce, and nutty sesame oil and fresh green onions round them out. Adjust the gochugaru and soy sauce to taste, and add more garlic and ginger if you want it punchier.
Is sundubu jjigae healthy?
A typical serving of sundubu jjigae contains roughly 250-300 calories with 15-18 grams of protein, depending on whether you add seafood, pork, or keep it vegetarian. Soft tofu (sundubu) provides about 5 grams of protein per 100 grams with all nine essential amino acids, while contributing minimal fat. The gochugaru chili flakes contain capsaicin, which studies have linked to increased metabolism and anti-inflammatory benefits. The fermented kimchi served alongside adds beneficial Lactobacillus probiotics. A 2023 study in Nature Microbiology found that regular kimchi consumption supported gut microbiome diversity.
What do you serve with sundubu jjigae?
Serve it piping hot, traditionally in a Korean earthenware bowl (ttukbaegi), though a regular soup bowl works. Top with sliced green onions and toasted sesame seeds, with kimchi and a bowl of steamed rice on the side.
Tips and variations
- Adjust the spice level: Tailor the spiciness to your preference by adjusting the amount of gochugaru. For a milder stew, reduce the gochugaru or omit it. For extra heat, add more gochugaru or hot pepper flakes.
- Add other ingredients: Pork belly, seafood, or a mix of vegetables all work.
- Experiment with tofu types: Try using different types of tofu, such as silken tofu or firm tofu, to vary the texture.
- Serve with other Korean dishes: It goes well with kimchi, bibimbap, and bulgogi, and also with stir-fries and noodle dishes.
What drinks pair well with sundubu jjigae?
Soju or makgeolli are the traditional choices. For non-alcoholic options, green tea or barley tea work well with the stew.
More Korean recipes
For more Korean recipes, check out Maangchi's Korean Cooking. For ingredients, H-Mart is a big Korean supermarket chain.
More Korean & Asian comfort food: Turn your leftover gochujang into my Korean BBQ bibimbap. Love tofu? My Szechuan mapo tofu is the Chinese version of spicy tofu comfort food. For a Japanese take on warming soup, try my spicy miso ramen.
Sundubu jjigae has a deep, savory umami flavor from the anchovy or kelp broth, a warming spice from gochugaru Korean chili flakes, and a silky richness from the uncurdled soft tofu (sundubu). The broth is both spicy and slightly sweet, and the cracked egg stirred in at the end adds creaminess. It tastes like a Korean hug in a bowl - comforting, fiery, and deeply satisfying.
No, you do not need a traditional Korean stone bowl to make sundubu jjigae at home. A regular heavy-bottomed pot, Dutch oven, or even a clay pot works perfectly. The stone bowl (ttukbaegi) keeps the stew bubbling at the table - which is dramatic and fun - but it does not change the flavor. If you do use a ttukbaegi, heat it on the stovetop gradually to prevent cracking.
Sundubu (순두부) is uncurdled soft tofu with a silky, custard-like texture and about 4-5% protein content. Regular firm tofu is pressed and curdled, giving it a denser texture with 10-12% protein. Sundubu is too delicate to pick up with chopsticks - it breaks apart into the broth, which is exactly what you want in sundubu jjigae. You can find it in Korean grocery stores labeled “soon tofu” or “extra soft tofu.”
Sundubu Jjigae (Korean Soft Tofu Stew)
Equipment
- 2-4 Dolsot (Korean stone bowl)
Ingredients
- 2 tablespoon Sesame oil
- ½ Onion diced
- 2 cloves Garlic pressed
- 4-6 tablespoon Gochujang found at Japanese or Korean markets
- 4 cups Chicken broth
- 3 tablespoon Dried bonito soup stock found at Japanese or Korean markets
- 1-2 cups Kimchi found at my local Costco!
- 1 Soft tofu (or silken)
- ½ cup Green onions sliced
- 1 teaspoon Soy sauce
- 1 tsp Fish sauce
- 2 Eggs room temperature
- 0.5 cup Zucchini sliced, sautéed (optional)
- 0.5 cup Mushroom sliced, sautéed (optional)
- 2 cups Sushi rice cooked (optional)
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the chile paste, stir to combine, and cook for 1 minute.
- Add the optional zucchini or mushrooms and saute for about 5 minutes or until soft.
- Add the kimchi and cook, stirring occasionally, until simmering, about 2 minutes.
- Add the broth, bonito stock, soy sauce, and fish sauce and bring to a boil.
- Using a large serving spoon, add the tofu by very large spoonfuls, taking care not to break up the tofu into little bits.
- Add green onion and eggs to boiling soup and cook, covered, for 1-2 minutes until egg whites are cooked.
- Serve immediately with a side of steamed rice
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Josh says
This recipe is a keeper! The flavors are rich, savory, and comforting. I like it extra spicy, but it’s easy to adjust the heat to your taste. Minimal prep, simple ingredients, and it comes together fast. Highly recommend!