Authentic Sundubu-jjigae (Spicy Soft Tofu Stew): 15-Minute Comfort

 There is a specific feeling of anticipation when a stone pot (Ttukbaegi) is placed in front of you at a Korean restaurant. The stew is boiling so violently that droplets of red broth are jumping out of the pot. The steam hits your face, carrying the scent of garlic, toasted sesame, and ocean brine.

This is Sundubu-jjigae (순두부찌개).

"Sundubu" refers to uncurdled, extra-soft tofu (silken tofu). Unlike the firm blocks used for frying, this tofu has a texture closer to custard or pudding. It is so soft that it usually comes in a tube rather than a tub.

When cooked in a spicy, savory broth with clams and pork, the tofu absorbs all that flavor while remaining impossibly silky. It slides down your throat, warming you from the inside out.

The best part? Unlike slow-simmered stews like Galbi-jjim, Sundubu-jjigae is fast. It is arguably the quickest Korean stew to make—ready in under 15 minutes.

But there is a trick. Many home cooks make the mistake of just boiling water and adding chili powder. That is wrong. To get that restaurant-quality depth and the signature layer of red oil on top, you must create a "Chili Oil Base" (Gochu-gireum) first.

Today, I’m showing you the authentic technique to master this dish in record time.

Why We Love This Recipe

• The "Chili Oil" Technique: By frying scallions, garlic, and chili flakes in oil before adding water, we create a deep, complex, smoky base that tastes like it simmered for hours.

• Texture Contrast: The fire of the spicy broth is perfectly balanced by the cooling, creamy texture of the soft tofu.

• High Protein, Low Carb: Packed with tofu, eggs, and seafood, this is a nutritional powerhouse that feels indulgent.

• Customizable: You can make it with pork (for richness), clams (for refreshing brine), or just vegetables (for a light meal).

Ingredients & Substitutions

The star here is, obviously, the tofu.

• Silken/Soft Tofu (Sundubu): You generally find this in a tube in the refrigerated section of Asian markets.

  • Note: Do not use Firm or Extra Firm tofu. The texture will be completely wrong. It needs to be custard-soft.

• Gochugaru (Korean Chili Flakes): This provides the heat and the vibrant red color. Do not use Sriracha or Paprika.

• The Protein:

  • Pork: Ground pork or small pieces of pork belly add richness.

  • Clams: Manila clams or a "Seafood Mix" add a refreshing depth that pairs perfectly with tofu. Authentic versions often use both pork and clams.

• Aromatics: Green onions (scallions) and minced garlic.

• Broth:

  • Anchovy Kelp Broth: This is traditional and gives the best flavor.

  • Hack: If you are in a rush, you can use Chicken Stock or even plain water (seasoned heavily with Fish Sauce).

• Salted Shrimp (Saeujeot) or Fish Sauce: This provides the salt. Salted shrimp gives a cleaner, deeper flavor than soy sauce in this specific stew.

• Egg: A raw egg is cracked into the boiling stew right before serving.

Step-by-Step Instructions

The cooking process moves very fast. Have all your ingredients chopped and ready near the stove.

Phase 1: The Chili Oil Base (Crucial Step)

1. Sauté Aromatics: Heat 2 tablespoons of vegetable oil in a pot (or Ttukbaegi) over medium heat. Add the chopped green onions and minced pork. Stir-fry until the pork is no longer pink.

2. Make Chili Oil: Add the minced garlic and Gochugaru (chili flakes). Turn the heat down to low.

   • Important: Stir constantly for 1 minute. The chili flakes will infuse the oil, turning it a deep, dark red.

   • Warning: Watch the heat! Chili flakes burn instantly. If they turn black, you have to start over.

Phase 2: The Broth

3. Add Liquid: Pour in the broth (or water). Turn the heat up to high.

4. Add Seafood: If using clams or shrimp, add them now.

5. Boil: Bring the stew to a rolling boil.

Phase 3: The Tofu

6. Add Tofu: Cut the tube of silken tofu in half. Squeeze the large chunks of tofu directly into the pot.

7. Break Gently: Use a spoon to gently slice the tofu into large bite-sized chunks.

   • Tip: Do not stir vigorously! You want chunks, not tofu scramble.

8. Season: Taste the broth. It will likely be bland. Add Fish Sauce (or Salted Shrimp) and a pinch of salt until it is savory enough for your liking.

Phase 4: The Finish

9. The Egg: While the stew is bubbling aggressively, crack a raw egg directly into the center.

10. Serve: Turn off the heat immediately. Garnish with chopped green onions and a drizzle of Sesame Oil.

11. Eat: Serve with white rice. Break the yolk into the soup to make it creamy, or let it poach in the residual heat.

Pro Tips for Success

• Less Water is More: Tofu is packed with water. As it cooks, it releases liquid into the stew. Start with less broth than you think you need (about 1 cup per serving). If you add too much water, the soup will taste diluted and weak.

• The "Ttukbaegi" Advantage: If you have a Korean earthenware pot, use it. It retains heat so well that the stew continues to boil for minutes after you take it off the stove, perfectly cooking the egg.

• Pork Fat: If using ground pork, don't drain the fat! The rendered pork fat mixes with the chili flakes to create a much richer, tastier chili oil than vegetable oil alone.

Variations

• Haemul Sundubu (Seafood): Skip the pork entirely. Use a generous mix of clams, mussels, shrimp, and squid. The broth will be cleaner and more refreshing.

• Kimchi Sundubu: Sauté chopped sour Kimchi with the pork in Phase 1. This adds a tangy acidity to the stew.

• White Sundubu (Non-Spicy): Great for kids or sick days. Omit the Gochugaru entirely. Use a rich beef or anchovy broth and season simply with salt and sesame oil. It is mild and milky.

Storage & Reheating

• Leftovers: Sundubu-jjigae is best eaten fresh. If stored overnight, the tofu will continue to release water, making the soup bland the next day.

• Reheating: If you must reheat it, pour off a little of the excess liquid from the top before boiling. Adjust seasoning with more salt or fish sauce.

• Freezing: Do not freeze. Soft tofu becomes spongy and rubbery when frozen.

Frequently Asked Questions

1. Can I use Firm Tofu? You can, but it won't be Sundubu-jjigae anymore; it will be Doenjang-jjigae style. The magic of this dish is the way the soft tofu wobbles and melts in your mouth. Stick to Silken or Extra Soft.

2. Is it Vegan? Traditional recipes use pork and fish sauce. To make it vegan:

1. Use Shiitake mushrooms instead of meat.

2. Use Vegetable broth.

3. Season with Soy Sauce and salt instead of fish sauce.

3. Why is my soup not red enough? You probably skipped the "frying the chili flakes in oil" step (Phase 1) or didn't use enough oil. Simply boiling chili flakes in water just makes a spicy tea; frying them extracts the vibrant red pigment.