Authentic Korean Soft Tofu Stew (Sundubu Jjigae)

Warm up with this comforting and bubbling Korean Soft Tofu Stew. Featuring a deeply savory red broth, rich minced pork, and melt-in-your-mouth silken tofu, it's a soul-satisfying classic.

Ingredients

• 1 stalk large green onion
• 1/2 red onion
• 1 tbsp cooking oil
• 100 g minced pork
• 1/2 tsp black pepper powder
• 1 tbsp cooking wine
• 2 tbsp Korean chili flakes (gochugaru)
• 400 ml boiling water
• 1 tbsp soy sauce
• 400 g silken tofu
• 1 tsp Korean beef seasoning powder (dashida)
• 1 pasteurized egg
• optional shrimp paste
• to taste salt

Instructions

1. 1Prepare green onions

   

   Take the large green onions and chop them into thin, consistent slices on a wooden cutting board. This will form the aromatic base for the stew.

   Tip: For the best flavor, use both the white and green parts of the green onion.
2. 2Dice the red onion

   

   Carefully dice the red onion into small, uniform pieces on your cutting board. These pieces will be stir-fried to add sweetness and depth to the stew base.

   Tip: If you find it difficult to cut onions without tearing up, ensure your knife is very sharp to minimize cell damage.
3. 3Sauté the aromatics

   

   Heat a small amount of oil in a black ceramic stone pot. Add the chopped red and green onions, stirring them frequently. Sauté until they become fragrant and begin to soften.

   Tip: Cooking the onions until they are soft is key to building a sweet, savory foundation for the broth.
4. 4Add the pork

   

   Add the minced raw pork to the pot with the softened onions. Stir-fry the meat over medium heat until it is fully browned and no longer pink.

   Tip: You can substitute the pork with beef or chicken depending on your preference.
5. 5Season with pepper

   

   Once the meat is browned, sprinkle a generous amount of black pepper powder over the mixture. This adds a slight heat and aroma to the base.

   Tip: Adjust the amount of pepper according to your personal heat preference.
6. 6Deglaze with cooking wine

   

   Pour a small splash of cooking wine over the stir-fried meat mixture. Continue to stir-fry for a short while longer to allow the alcohol to evaporate and remove any gamey smell from the meat.

   Tip: Cooking wine is essential for neutralizing strong odors, especially when using pork.
7. 7Add chili flakes off the heat

   

   Turn off the heat entirely and add a generous spoonful of bright red Korean chili flakes to the sautéed meat and onions. Using only the residual heat to lightly toast the flakes prevents them from burning while releasing their vibrant color and aromatic oils.

   Tip: It is crucial to turn off the heat before adding the chili flakes; they burn very easily and can turn the entire dish bitter.
8. 8Toast chili flakes and meat

   

   Stir the meat, aromatics, and chili flakes together in the pot. The residual heat will continue to gently cook the ingredients, thoroughly coating the meat in the bright red chili powder.

   Tip: Keep stirring continuously to ensure the chili flakes toast evenly without catching and burning on the bottom of the pot.
9. 9Add boiling water

   

   Pour boiling water directly into the pot to form the vibrant red soup base, then turn the heat back on to bring the stew to a rolling boil. Using pre-boiled water helps speed up the cooking process and maintains the high temperature of the pot.

   Tip: If you have anchovy broth or kelp stock prepared, you can use that instead of water for an even deeper, more traditional umami flavor.
10. 10Season the stew

    

    Turn the heat back on to bring the broth to a boil. Carefully pour in the soy sauce to add depth and savory seasoning to the red stew base. This creates the foundational flavor profile for the soft tofu stew.

    Tip: Be careful not to over-salt at this stage, as other ingredients like beef dashida or shrimp paste will add more sodium later.
11. 11Add the silken tofu

    

    Once the broth is bubbling vigorously, use a spoon to carefully scoop large chunks of soft silken tofu directly into the hot stew. The soft tofu will absorb the rich and spicy flavors of the broth as it gently simmers.

    Tip: Avoid stirring too much after adding the tofu to prevent it from breaking apart completely; you want distinct, large spoonfuls in the finished dish.
12. 12Season the stew

    

    Sprinkle a little Korean beef seasoning powder (dashida) over the boiling stew to enhance its savory depth. Give the broth a taste to check the seasoning level, and adjust with a pinch of salt if necessary.

    Tip: Beef dashida is a staple in Korean cooking for adding a rich umami kick, but you can omit it or substitute it with a little vegetable bouillon if you prefer.
13. 13Adjust seasoning

    

    After adding the main seasonings and tofu, taste the broth to determine the saltiness. Sprinkle in a pinch of salt from a shaker as needed to perfectly balance the flavors of the stew.

    Tip: Taste the broth gradually, as the silken tofu will release some water which can slightly dilute the seasoning.
14. 14Add the egg

    

    Finally, crack a fresh egg directly into the center of the boiling hot stew. Using pasteurized eggs allows you to enjoy a soft-boiled yolk that can be mixed into the broth for a creamier texture.

    Tip: If you prefer a fully cooked, firm egg, leave it to boil in the hot broth for an additional minute or two before turning off the heat.

Storage & Reheating

Burn It Off

Frequently Asked Questions