Sundubu Jjigae
A comforting, spicy Korean soft tofu stew made with a rich vegetable and kombu broth. Packed with mushrooms, zucchini, and silky tofu, it's a hearty and flavorful vegetarian meal that comes together in about 35 minutes.
For 4 servings
Prepare the Umami Broth
- In a medium pot, combine 5 cups of water, the dried kombu, and dried shiitake mushrooms.
- Bring to a boil over medium-high heat, then immediately reduce heat to low and simmer gently for 15 minutes. Do not let it boil rapidly with the kombu in, as it can become bitter.
- After 15 minutes, remove and discard the kombu. Remove the shiitake mushrooms, thinly slice them, and set aside.
Create the Chili Oil Base
- In a heavy-bottomed pot or a Korean earthenware pot (ttukbaegi), heat the sesame oil over medium-low heat.
- Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.
- Add the gochugaru (chili flakes) and stir constantly for 30-60 seconds until a fragrant chili oil forms. Be very careful not to burn the flakes, or the stew will be bitter.
Build the Stew
- Carefully pour the prepared broth into the pot with the chili oil base.
- Add the gochujang, soy sauce, and sugar. Whisk well until the gochujang is fully dissolved.
- Increase the heat to medium-high and bring the stew to a rolling boil.
Add Vegetables and Tofu
- Once boiling, add the sliced zucchini and the reserved sliced shiitake mushrooms. Cook for 3-4 minutes until the zucchini is slightly tender-crisp.
- Gently add the silken tofu by squeezing it from the tube or scooping it in large chunks directly into the stew. Try not to break it up too much.
- Add the enoki mushrooms, gently submerging them in the broth.
- Reduce the heat and let the stew simmer for another 5-7 minutes for the flavors to meld.
Finish and Serve
- Taste the broth and adjust seasoning with salt if needed.
- If using, crack an egg directly into the center of the bubbling stew for each serving bowl. The residual heat will cook the yolk to a jammy consistency.
- Remove from heat, garnish generously with chopped green onions, and serve immediately while piping hot with a side of steamed short-grain rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic experience, use a Korean earthenware pot called a ttukbaegi. It retains heat exceptionally well, keeping the stew bubbling at the table.
- 2Control the heat carefully when toasting the gochugaru. Burnt chili flakes will ruin the flavor of the entire dish.
- 3Handle the silken tofu with care. It's prized for its delicate, custard-like texture. Add it in large, rustic chunks.
- 4The raw egg is a classic finisher that cooks in the hot stew, adding richness. If you're hesitant, you can skip it or add a pre-poached egg.
- 5For a deeper umami flavor, add a teaspoon of doenjang (fermented soybean paste) along with the gochujang.
- 6Serve with short-grain rice and a side of kimchi for a complete and traditional Korean meal.
Adapt it for your goals.
Kimchi Sundubu
Add 1/2 cup of chopped, aged kimchi and 2 tablespoons of its juice along with the onions in step 2 for a tangier, more complex flavor.
Mushroom MedleyMushroom Medley
Swap or add other mushrooms like king oyster, shimeji, or oyster mushrooms for different textures and flavors. Add them with the zucchini.
Vegan VersionVegan Version
The recipe is naturally vegan if you omit the optional egg topping. It's just as delicious without it.
Add Leafy GreensAdd Leafy Greens
Stir in a handful of fresh spinach or baby bok choy during the last 2 minutes of simmering for extra nutrients and color.
Why this is on our healthy list.
Rich in Plant-Based Protein
Silken tofu is an excellent source of complete protein, containing all nine essential amino acids, which is crucial for muscle repair, immune function, and overall body maintenance.
Boosts Metabolism
The capsaicin in gochugaru and gochujang can provide a temporary boost to your metabolism, aiding in calorie burning. It also has anti-inflammatory properties.
Hydrating and Comforting
As a soupy stew with a high water content, it helps with hydration. Warm, nourishing broths are also known to be comforting and soothing, especially in colder weather.
Source of Key Minerals
Ingredients like kombu, shiitake mushrooms, and tofu provide essential minerals such as iodine, selenium, manganese, and iron, which support thyroid function, antioxidant defense, and energy production.
Frequently asked questions
Yes, it is a very healthy dish. It's low in calories and fat, rich in plant-based protein from tofu, and packed with vitamins and minerals from the various vegetables and mushrooms. The fermented ingredients like gochujang can also be beneficial for gut health.