📝 About This Recipe
Sundubu-jjigae is a beloved Korean classic that features extra-soft, silken tofu swimming in a rich, spicy broth infused with the smoky depth of gochugaru. This comforting stew is traditionally served bubbling hot in a ddukbaegi (earthenware pot), offering a perfect balance of silky textures and bold, savory aromatics. Whether finished with succulent seafood or tender pork, it is a soul-warming masterpiece that captures the essence of Korean home cooking.
🥗 Ingredients
The Broth Base
- 5-7 pieces Dried Anchovies (large, guts removed for a clean taste)
- 1 piece Dried Kelp (Dashima) (about 2x2 inches)
- 2 cups Water (or use unsalted chicken stock for a richer body)
The Flavor Paste (Dadaegi)
- 2-3 tablespoons Gochugaru (Korean Chili Flakes) (adjust based on spice preference)
- 1 tablespoon Toasted Sesame Oil (high quality)
- 3 cloves Garlic (minced)
- 1 tablespoon Soy Sauce (regular or soup soy sauce (Guk-ganjang))
Main Components
- 11-14 ounces Soft Tofu (Sundubu) (usually comes in a tube; do not drain)
- 1/4 cup Pork Belly or Shoulder (finely chopped)
- 1/4 cup Kimchi (fully fermented and chopped)
- 1/2 cup Assorted Seafood (shrimp, clams, or mussels)
- 1/4 cup Onion (finely diced)
- 1/4 cup Zucchini (sliced into quarter-moons)
Garnish & Finishing
- 1 Egg (raw, to be added at the very end)
- 1 stalk Green Onion (thinly sliced)
- 1 pinch Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Prepare the quick dashi broth by combining water, dried anchovies, and kelp in a small pot. Bring to a boil, then simmer for 10-15 minutes. Strain and set the golden liquid aside.
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2
In a ddukbaegi (Korean earthenware pot) or a small heavy-bottomed saucepan, add the sesame oil over medium-low heat.
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3
Add the chopped pork and onions. Sauté for 2-3 minutes until the pork is no longer pink and the onions become translucent.
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4
Stir in the gochugaru (chili flakes). Stir constantly for about 1 minute to infuse the oil with color and flavor, being very careful not to burn the flakes.
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5
Add the chopped kimchi and minced garlic. Stir-fry for another minute until the kimchi softens slightly and smells fragrant.
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6
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 its own water later.
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7
Bring the stew to a vigorous boil over medium-high heat. Add the zucchini and the seafood (clams/shrimp).
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8
Carefully cut the tube of soft tofu in half and squeeze the large curd chunks into the boiling broth. Break them up slightly with a spoon, but keep them in large, rustic pieces.
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9
Add the soy sauce and a pinch of salt. Taste the broth—it should be bold and slightly salty to season the bland tofu.
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10
Let the stew simmer for 3-5 minutes, allowing the tofu to heat through and absorb the spicy flavors.
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11
Just before serving, while the stew is still bubbling aggressively, crack a fresh egg into the center. Do not stir it if you prefer a poached egg, or swirl it gently for a silkier broth.
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12
Top with sliced green onions and a final crack of black pepper. Serve immediately while still boiling.
💡 Chef's Tips
For the best flavor, use 'Guk-ganjang' (soup soy sauce), which is saltier and lighter in color than regular soy sauce. If you don't have anchovy broth, use 'Yondu' (vegetable essence) or a little dash of fish sauce to add that essential umami depth. Be careful not to burn the chili flakes in the oil; if the pan is too hot, add a splash of broth to cool it down immediately. If you prefer a vegetarian version, substitute the pork with shiitake mushrooms and use a kelp-only broth. Using an earthenware pot (ddukbaegi) is highly recommended as it retains heat, keeping the stew boiling even after it reaches the table.
🍽️ Serving Suggestions
Serve with a bowl of freshly steamed white short-grain rice. Pair with classic Banchan (side dishes) like seasoned spinach, bean sprouts, or spicy cucumber salad. Enjoy with a side of crispy 'Gim' (roasted seaweed sheets) for dipping into the rice. A chilled glass of Barley Tea (Boricha) provides a refreshing contrast to the heat of the stew. For an adult pairing, a crisp, cold Korean lager or a shot of Soju complements the spicy, savory profile perfectly.