Korean Sundubu Jjigae (Spicy Soft Tofu Stew)

If there is one Korean dish that captures everything soul-warming food should be — molten, fiery, deeply savory, and impossibly comforting — it is sundubu jjigae (순두부찌개). This spicy soft tofu stew arrives at the table still violently bubbling in a stone pot, its crimson broth shimmering with chili oil, and a raw egg cracked right in at the last second. It is the kind of dish that warms you from the inside out, the kind that makes a grey Tuesday feel like a celebration. The great news? You can make a bowl that rivals your favorite Korean restaurant in about 30 minutes, right in your own kitchen.

What Makes Sundubu Jjigae So Special?

Sundubu jjigae translates literally as 'soft tofu stew' — sundubu (순두부) meaning uncurdled, silken tofu, and jjigae (찌개) referring to the category of thick, hearty Korean stews that are a cornerstone of everyday home cooking. Unlike firmer varieties of tofu, sundubu is ultra-tender, almost custardy, and it drinks up the spiced, umami-laden broth like a sponge. The dish is believed to have originated in Korea centuries ago, but it truly became a cultural icon in the 20th century, with specialized sundubu restaurants — called sundubu jip — dedicated entirely to this one magnificent stew. Today it is served morning, noon, and night across Korea, always accompanied by a steaming bowl of white rice and an array of small banchan side dishes. The hallmark of a great sundubu jjigae is balance: the heat of gochugaru (Korean red pepper flakes), the brininess of clams or pork, the silkiness of tofu, and the depth of a proper anchovy-and-kelp broth all singing together in perfect harmony.

Ingredients

For the Anchovy Broth (Dashima Yuksu)

For the Stew

How to Make Korean Sundubu Jjigae

1. Make the anchovy broth: Combine the water, dried anchovies, and kelp in a small saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer for 10 minutes. Remove the anchovies and kelp and discard. Set the broth aside. (Shortcut: use store-bought anchovy broth packets or low-sodium chicken broth.)
2. Bloom the gochugaru: Place a stone pot (dolsot) or heavy-bottomed pot over medium heat. Add the sesame oil, then add the gochugaru. Stir continuously for about 60 seconds until the flakes become fragrant and the oil turns a glorious, deep red. This step is essential — it activates the fat-soluble flavor compounds in the chili and gives the stew its signature vivid color.
3. Sauté the aromatics: Add the diced onion and the white parts of the scallions to the pot. Cook for 2 minutes, stirring, until softened. Add the minced garlic and stir for another 30 seconds until fragrant. If using pork belly, add it now and cook until no longer pink, about 2–3 minutes.
4. Build the broth: Pour in the anchovy broth and bring to a rolling boil. Stir in the gochujang (if using), fish sauce, and soy sauce. Taste and adjust seasoning — it should be deeply savory with a bold, spicy kick.
5. Add the clams and tofu: Drop in the clams and cook for 2 minutes. Spoon or squeeze the sundubu directly into the stew in large, rustic chunks — do not stir vigorously, as you want the tofu to stay in soft, pillowy pieces. Simmer for 3–4 minutes until the tofu is heated through and the clam shells have opened (discard any that remain closed).
6. Crack in the egg: Remove the pot from heat (or keep it on the lowest flame if your pot retains heat well). Crack one egg directly into the center of the bubbling stew. It will gently poach in the residual heat. For a runny yolk, serve immediately; for a set yolk, cover with a lid for 1 minute.
7. Finish and serve: Scatter the green scallion tops over the stew, drizzle with a tiny finishing touch of sesame oil, and bring the whole bubbling pot straight to the table. Serve immediately with a bowl of steamed short-grain rice on the side — the rice is non-negotiable!

Pro Tips for the Best Sundubu Jjigae

Storage & Make-Ahead Notes

Sundubu jjigae is best enjoyed the moment it is made — the tofu is at its most silken and the egg perfectly soft right off the stove. That said, leftovers (minus the egg) can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or broth to loosen, and crack a fresh egg in right before serving. The anchovy broth can be prepared up to 5 days ahead and stored in the fridge, making it easy to pull this stew together on any weeknight in under 20 minutes. Freezing the finished stew is not recommended, as silken tofu becomes grainy and watery once frozen and thawed.