Korean Tofu Stew
A bubbling hot stone pot of silky soft tofu swimming in a fiery, deeply savory broth. This Korean comfort classic comes together quickly with kimchi, gochugaru, and tender bites of pork, crowned with a just-set egg that finishes cooking tableside.
For 2 servings
- prep
Prepare all ingredients before turning on the heat.
1.Slice pork belly into thin bite-size pieces.2.Roughly chop the aged kimchi into small pieces.3.Mince the garlic and finely dice the onion.4.Chop the green onion for garnish. - saute · ~6 min
Sauté pork, kimchi, and aromatics.
1.Place the ddukbaegi or saucepan over medium heat.2.Add sesame oil, pork belly, and a pinch of salt. Cook until pork is no longer pink, about 2 minutes.3.Add garlic and onion; stir until fragrant, about 1 minute.4.Add kimchi and gochugaru; cook until kimchi softens and releases its juices, about 3 minutes.TIPAged, sour kimchi gives the best depth of flavor for stews. - simmer
Pour in water and add the soft tofu.
1.Pour the water into the pot. Add fish sauce.2.Slide in the entire block of soft tofu. Break it gently with a spoon into large chunks.3.Bring to a rolling boil, then reduce heat to a vigorous simmer.TIPDon't break the tofu too small; chunky, silky pieces are the heart of the stew. - simmer · ~7 min
Crack the egg and finish the stew.
1.Simmer the stew for 5 minutes to let the flavors meld.2.Carefully crack the egg into the center of the bubbling stew.3.Simmer for 2 more minutes, leaving the yolk runny or cooking through to your preference.TIPThe stew should be bubbling hot when served. The residual heat will continue cooking the egg. - garnish
Garnish and serve immediately in the hot pot.
1.Turn off the heat. Scatter chopped green onion over the top.2.Serve immediately in the earthenware pot with a bowl of hot steamed rice.TIPPlace the pot on a wooden trivet as it retains intense heat.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a Korean earthenware pot (ddukbaegi) for even heat distribution and dramatic tableside presentation.
- 2Aged, sour kimchi adds deeper umami and complexity than fresh kimchi.
- 3Slide the tofu block in whole without breaking it too much for silky chunks.
- 4Crack the egg into the center of the bubbling stew and let residual heat cook it to your liking.
- 5Taste the broth before serving; add a splash of fish sauce or a pinch of salt to balance the heat.
- 6Serve immediately in the hot pot to keep the stew bubbling and the egg from overcooking.
- 7For a milder version, reduce gochugaru to 1/2 tablespoon and add a teaspoon of gochujang.
Adapt it for your goals.
Seafood
Replace pork belly with a mix of shrimp, clams, and squid for a lighter, brinier broth—popular in coastal Korean homes.
vegetarianVegetarian
Omit pork and fish sauce; use shiitake mushrooms and a splash of soy sauce for umami. Add zucchini or enoki mushrooms for texture.
extra spicyExtra spicy
Double the gochugaru and add 1 teaspoon of gochujang (Korean chili paste) along with sliced fresh red chili for intense heat.
low oilLow-oil
Use lean pork loin or chicken breast, and reduce sesame oil to 1/2 teaspoon. Still sauté in a non-stick pan to build flavor.
Why this is on our healthy list.
High in Plant Protein
Soft tofu provides a generous amount of plant-based protein, which supports muscle repair and keeps you full.
Rich in Probiotics
Aged kimchi is a fermented food rich in beneficial bacteria that support gut health and digestion.
Source of Iron from Pork
Pork belly contributes heme iron, which is easily absorbed by the body and helps prevent anemia.
Low in Refined Carbs
This stew is naturally low in sugar and grains, making it a satisfying, low-carb meal when paired with moderate rice.
Frequently asked questions
Sundubu jjigae uses uncurdled soft tofu (sundubu) that is silky and delicate, unlike firm tofu in other stews. It's cooked quickly in a spicy broth with kimchi and pork, often topped with a raw egg.
