Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

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There’s something deeply comforting about a bubbling pot of Soondubu Jjigae, especially when it’s made with simple pantry staples and packed with flavor. This Korean soft tofu stew is one of those cozy dishes I turn to when I want a warm, soulful meal but don’t feel like spending hours in the kitchen. It’s got silky tofu, bold aromatics, and a spicy broth that hugs you from the inside out — all ready in under 15 minutes.

What Makes Soondubu Jjigae So Special?

If you’ve never tried Soondubu Jjigae before, you’re in for a treat. It’s a classic Korean stew made with unpressed soft tofu — the kind that’s almost custard-like — simmered in a spicy, savory broth. The tofu soaks up all the flavors like a sponge and almost melts in your mouth.

What I love most is how customizable this stew is. Whether you’re vegetarian, love seafood, or need a bit of protein like beef or pork, you can tweak the base to match what’s in your fridge. That’s the magic of it — no two pots ever taste exactly the same, and yet every one of them is equally comforting.

Why I Always Crave This on Rainy Days

Whenever the monsoon rolls in or I just need something to warm me up from the inside, this stew is my go-to. I remember the first time I made it from scratch — I was trying to recreate a restaurant version I had during my college days. That bowl was served boiling hot in a stone pot with an egg cracked right in the middle, yolk still runny. It was love at first bite.

Since then, I’ve been making it at home, tweaking the flavors to get that perfect balance of spicy, savory, and slightly sweet. And honestly? I now prefer my homemade version to most places.

What You’ll Need

Here’s a quick breakdown of the ingredients I usually use. Nothing fancy — most of these are things I already have on hand.

• Soft tofu (Soondubu): You’ll find this in Korean or Asian grocery stores, often in a tube or soft plastic container. If not, regular silken tofu from any store works fine — just handle gently.
• Water or broth: I switch between plain water and homemade anchovy or vegetable broth depending on my mood. If I have leftover dashi or chicken stock in the fridge, even better.
• Aromatics: Onion, green onions, garlic, sesame oil. These build the foundation of the stew’s flavor.
• Gochugaru (Korean chili flakes): This gives that signature deep red color and heat. I adjust the quantity based on how fiery I’m feeling.
• Soy sauce, oyster sauce, and a pinch of sugar: These help balance the saltiness and add depth to the broth.
• Vegetables: Zucchini and mushrooms are my usual picks. Sometimes I toss in spinach or napa cabbage if I have them lying around.
• Optional extras: Cracked egg, chopped green onions, kimchi, seafood, or ground meat if you like. It’s all fair game.

Let’s Talk Pots: Why I Love Cooking in a Stone Pot

You don’t need a stone pot (Dolsot) to make this — a regular saucepan is totally fine. But if you ever get your hands on one, do it. Not only does it keep the stew hot for a long time (which is perfect for slow eaters like me), but there’s something really satisfying about hearing that sizzle when you serve it.

I love how the pot goes from stovetop to table — no extra dishes, and it feels like a mini event every time I set it down.

Want to Switch It Up? Here Are Some Ideas

One of the best things about this stew is how flexible it is. Here are a few ways I like to change things up:

• Add kimchi: If it’s aged and funky, even better. I usually sauté it right after the onions to give the broth extra depth.
• Toss in seafood: Shrimp, clams, squid — they all cook quickly and add amazing flavor.
• Use ground meat: A small handful of ground pork or beef adds richness. I brown it first with the onions.
• Crack in an egg: Right before serving, gently drop in an egg and let it poach in the broth. That velvety yolk mixing with the spicy soup is just perfect.

Real-Life Cooking Tips

• Don’t skip the gochugaru: It’s not just for spice, it gives the stew that beautiful red color and smoky chili flavor.
• Handle the tofu gently: I usually add it in big chunks and break it up slightly once it’s heated through.
• Adjust to taste: Everyone’s spice tolerance is different. Start small with the chili flakes and build up.
• Prep everything first: Since the cooking process moves quickly, it helps to have your ingredients chopped and ready to go.

How I Serve It at Home

Always with steamed short-grain rice. It’s the perfect contrast to the spicy stew. Sometimes I’ll throw together a quick cucumber salad or pan-fry some dumplings if I want a fuller spread, but honestly, this stew and rice combo is more than enough most days.

If I’m making it for friends, I like to crack an egg in each pot just before serving — it makes everyone feel like they’re getting their own special bowl.

Storing Leftovers

This stew is best enjoyed fresh, especially because the tofu is so delicate. But if you do have leftovers, store them in an airtight container in the fridge for up to 2 days. Just reheat gently on the stove and maybe add a splash of water if the broth has thickened.

I try not to reheat it more than once because the tofu can get too soft and break apart.

Final Thoughts

If you’ve been craving something spicy, cozy, and deeply satisfying, this Soondubu Jjigae is the answer. It’s quick enough for a weeknight and comforting enough for the days you just need a warm hug in a bowl. I’ve lost count of how many times this recipe has saved my day — and I hope it becomes a staple in your kitchen too.

Let me know how it turns out for you, and don’t be shy to make it your own. Add that egg. Try it with shrimp. Stir in some kimchi. Trust me, it’s hard to go wrong with this one.

Try other Korean recipes:

• Korean Braised Tofu (Dubu Jorim)
• Baked Korean Chicken Wings
• Gyeranjjim (Korean Steamed Eggs)