Dish📝 About This Recipe
Sundubu Jjigae is the ultimate Korean comfort food, featuring clouds of extra-soft silken tofu swimming in a rich, spicy broth infused with umami. This dairy-free masterpiece balances the heat of gochugaru (Korean chili flakes) with the deep savory notes of a dried anchovy and kelp base. It is a bubbling, soul-warming stew that captures the vibrant heart of Seoul’s street food culture in every spoonful.
🥗 Ingredients
The Broth Base
- 6-8 large Dried Anchovies (heads and guts removed for clarity)
- 1 piece Dried Kelp (Dashima) (about 2x2 inches)
- 3 cups Water
The Aromatics and Protein
- 1/4 cup Pork Belly or Shoulder (finely minced)
- 1/4 cup Kimchi (well-fermented and chopped)
- 1 tablespoon Garlic (minced)
- 2 stalks Green Onions (whites separated from greens)
- 1 tablespoon Toasted Sesame Oil
- 2 tablespoons Gochugaru (Korean Chili Flakes) (adjust for heat preference)
The Main Body
- 1 tube Sundubu (Extra Soft Tofu) (approx 11-14 oz)
- 6-8 pieces Manila Clams (scrubbed clean)
- 1 teaspoon Soy Sauce (to taste)
- 1 teaspoon Fish Sauce (for deep umami)
- 1 pinch Salt and Black Pepper (to taste)
Optional Garnish
- 1 Egg (fresh, to be cracked in while boiling)
- 1/2 Red Chili (sliced thinly on a bias)
👨🍳 Instructions
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1
In a medium pot, combine 3 cups of water, dried anchovies, and kelp. Bring to a boil, then reduce heat and simmer for 15 minutes to create a clean, savory dashi broth.
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2
While the broth simmers, prepare your aromatics. Mince the pork, chop the kimchi, and separate the green onion whites from the green tops.
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3
Strain the broth, discarding the anchovies and kelp. Set the clear golden liquid aside.
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4
Heat a traditional earthenware pot (Ttukbaegi) or a small heavy-bottomed saucepan over medium heat. Add the sesame oil.
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5
Add the minced pork and green onion whites. Sauté for 2-3 minutes until the pork is no longer pink and the oil is fragrant.
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6
Lower the heat to low. Add the gochugaru (chili flakes) and stir constantly for 1 minute. Be careful not to burn the flakes; you are looking to create a vibrant red chili oil.
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7
Add the chopped kimchi and minced garlic. Stir-fry for another 2 minutes to soften the kimchi and release its juices.
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8
Pour in 1 to 1.5 cups of the prepared anchovy broth. You want just enough to cover the ingredients, as the tofu will release more water later.
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9
Bring the mixture to a vigorous boil over medium-high heat. Add the clams and cook until they just begin to open.
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10
Carefully cut the tube of soft tofu in half and squeeze it into the pot. Use a spoon to break it into large, chunky pieces.
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11
Season the stew with soy sauce, fish sauce, and a pinch of salt and pepper. Let it boil for another 3-5 minutes so the tofu absorbs the flavors.
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12
Taste the broth. If it’s too thick, add a splash more broth; if it needs more depth, add a tiny bit more fish sauce.
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13
While the stew is still bubbling violently, crack a fresh egg into the center (optional). Do not stir it if you prefer a poached egg, or swirl it gently for a silkier broth.
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14
Top with the reserved green onion tops and sliced red chili. Remove from heat and serve immediately while still sizzling.
💡 Chef's Tips
Use 'old' sour kimchi for the best flavor; the acidity balances the spicy oil perfectly. Do not over-stir the tofu once it's in the pot; you want distinct, soft pillows, not a mushy soup. If you want a vegan version, replace the anchovy broth with dried shiitake mushroom broth and omit the pork and fish sauce. Managing the heat when adding gochugaru is critical; if it burns, the stew will taste bitter instead of smoky. Using a Ttukbaegi (Korean ceramic pot) is highly recommended as it retains heat throughout the entire meal.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy purple rice (Heukmi-bap) or plain white short-grain rice. Pair with a side of crispy seaweed (Gim) to wrap bites of rice and tofu. Accompany with classic Banchan like seasoned spinach or pickled radish (Danmuji). A chilled glass of Barley Tea (Boricha) helps cleanse the palate between spicy bites. For an adult beverage pairing, a crisp, cold Korean lager or a shot of Soju works beautifully.