Sundubu Jjigae
A bubbling hot Korean stew with creamy, custardy soft tofu in a spicy, savory broth. Loaded with silken tofu, vegetables, and your choice of protein, this comforting one-pot dish arrives at the table still boiling in its earthenware pot. Ready in under 30 minutes, it is perfect for cold nights.
For 4 servings
- prep
Prepare the ingredients.
1.Slice the pork belly thinly. Finely chop the onion and mince the garlic.2.Dice the zucchini and slice the mushrooms.3.Chop the green onions and set aside for garnish. - saute · ~5 min
Build the flavor base.
1.Heat sesame oil in an earthenware pot over medium heat.2.Add pork belly and cook until lightly browned, about 2 minutes.3.Add onion and garlic. Sauté until fragrant and translucent, about 2 minutes.4.Add gochugaru and stir-fry for 30 seconds until the oil turns red and fragrant, being careful not to burn.TIPKeep the heat medium — high heat will burn the gochugaru and make it bitter. - simmer · ~7 min
Simmer the stew.
1.Pour in the water and bring to a boil.2.Add zucchini and mushrooms. Season with salt and fish sauce.3.Reduce heat and simmer for 5-7 minutes until vegetables are tender. - simmer · ~3 min
Add the soft tofu.
1.Gently slide the entire tube of soft tofu directly into the boiling stew.2.Use a spoon to break the tofu into large, chunky pieces — do not stir too much.3.Simmer for another 2-3 minutes until the tofu is heated through.TIPDon't break the tofu too small. Large, custardy chunks are the hallmark of a good sundubu jjigae. - simmer · ~2 min
Crack an egg into the stew.
1.Crack one raw egg directly into the center of the bubbling stew.2.Let it poach in the broth for 1-2 minutes. The yolk should remain soft.TIPThe egg is traditionally cracked into the whole pot, or you can crack one into each individual ttukbaegi. - garnish
Garnish and serve immediately.
1.Scatter chopped green onions generously over the top.2.Serve immediately while still bubbling hot, with a bowl of steamed rice on the side.TIPTraditionally, the stew is served directly in the hot earthenware pot which keeps it boiling at the table.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use Korean earthenware (ttukbaegi) if possible — it retains heat and keeps the stew bubbling at the table.
- 2Do not stir the stew too much after adding the tofu: large, soft chunks are the hallmark of sundubu jjigae.
- 3Adjust the amount of gochugaru to control spice level — start with 1 tbsp for mild heat.
- 4For a deeper, more savory broth, add a splash of fish sauce or a small piece of dashima (dried kelp) while simmering.
- 5Crack the egg directly into the bubbling broth just before serving — the yolk should stay runny to enrich the stew.
- 6Leftovers can be refrigerated for 1 day, but the tofu will lose its custardy texture upon reheating.
Adapt it for your goals.
Seafood sundubu
Replace pork belly with a mix of shrimp, clams, and squid — adds briny depth and is a classic Korean variation.
vegetarianVegetarian
Omit pork belly and fish sauce; use vegetable broth and a drizzle of soy sauce instead. Add extra mushrooms for umami.
kimchi sundubuKimchi sundubu
Add 1/2 cup aged kimchi (with its juice) along with the water — introduces tangy, fermented complexity.
Why this is on our healthy list.
Rich in Plant Protein
Soft tofu provides a high-quality, easily digestible plant-based protein that's low in saturated fat.
Immune-Supporting Capsaicin
Gochugaru contains capsaicin, which may boost metabolism and support immune function.
Low Calorie but Satisfying
This stew is naturally light yet filling, thanks to the volume of vegetables and protein-rich tofu.
Frequently asked questions
No, regular tofu will not give the same silky, custard-like texture. Sundubu requires Korean soft tofu (packed in tubes) for the authentic experience.
