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Korean Sundubu Jjigae (Tofu Stew) Recipe

Sundubu Jjigae is a traditional Korean stew featuring soft tofu in a rich, spicy broth. Sundubu’s origins trace back to Korea during the Joseon dynasty (1392–1910), though some believe the modern version of Sundubu Jjigae actually emerged in California in the 1990s, created by Hee Sook Lee. It’s uncertain whether she invented the dish or simply popularized it in the U.S. by serving it in her restaurant.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course stews
Cuisine South korean
Servings 2
Calories 776 kcal

Ingredients
  

  • Dried anchovies (heads and guts removed) - 8
  • Radish (peeled, sliced thinly) - 5 oz.
  • Dried kelp - 6 x 4-inch piece
  • Korean hot pepper flakes (gochugaru) - 2 Tbsp
  • Toasted sesame oil - 1 tsp
  • Vegetable oil - 1 tsp
  • Pork (cut into small pieces) - ½ cup
  • Onion (Chopped) - ¼ cup
  • Garlic (minced) - 1 clove
  • Green onion (chopped) - 1
  • Fermented kimchi (chopped) - ½ cup
  • Kosher salt - 1 tsp
  • Sugar - ½ tsp
  • Soft tofu (sundubu) - 1 package
  • Egg - 1

Instructions
 

  • Put dried anchovies, radish, dried kelp and 4 cups of water into a pot.
  • Cover and place over high medium heat until it starts to boil.
  • Reduce the heat to low and boil for another 20 minutes.
  • Remove from the heat and strain. It will make about 2 cups of stock.
  • Combine the hot pepper flakes and the sesame oil in a small bowl and mix well.
  • Heat up the earthenware pot on the stove over medium high heat for about 3 to 4 minutes.
  • Add the vegetable oil, onion, and garlic and stir with a wooden spoon for 1 minute.
  • Add the pork, stir for 3 minutes until the pork is no longer pink.
  • Add kimchi and keep stirring for a minute.
  • Add ½ cup anchovy stock.
  • Cover and cook for 7 minutes over medium heat.
  • Add the salt and the sugar and mix well.
  • Cut open the soft tofu into half and squeeze it out into the pot.
  • Gently break up the tofu with a wooden spoon.
  • Put the hot pepper mixture on top and spread it with the spoon.
  • Crack the egg and put it on top, in the center of the stew. Let it bubble and sizzle for 1 minute.
  • Sprinkle with the chopped green onion and serve with rice and a few more side dishes.

Nutrition

Calories: 776kcalCarbohydrates: 13gProtein: 114gFat: 30gSaturated Fat: 7gCholesterol: 315mgSodium: 8925mgFiber: 5gSugar: 7g
Keyword Korean Sundubu Jjigae (Tofu Stew) Recipe
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