Sundubu Jjigae (Korean Spicy Soft Tofu Stew with Egg)
Why this recipe works
- Deep chilli base: Briefly cooking the gochugaru and gochujang in sesame oil helps release their colour, aroma and savoury heat before the broth is added.
- Silky texture: Soft tofu is added in large spoonfuls and simmered gently, keeping it delicate rather than breaking it down into the broth.
- Fast but satisfying: A short simmer gives the broth enough time to deepen, while the egg adds richness and turns the stew into a complete, comforting meal.
Get the most out of this recipe
Adjust the heat
- For a milder stew: Use less gochugaru and choose a mild gochujang if available. Smoked paprika can soften the heat, though the flavour will be less traditional.
- For more heat: Increase the gochugaru gradually and let it toast briefly with the aromatics so the broth tastes rounded rather than raw or dusty.
- Balance the chilli: Serve with plain steamed rice to soften the heat and make the savoury broth feel more rounded.
Timing notes
- Serve immediately: Sundubu jjigae is best served straight away while very hot, before the tofu loses its delicate texture and the egg continues to firm up.
- Prep before heating: Slice the spring onion and garlic before starting; the aromatics and chilli paste cook quickly once they hit the pan.
Ingredient notes
- Use Korean chilli flakes where possible: Gochugaru brings a distinctive fruity heat and deep red colour that smoked paprika can mimic only partly.
- Choose soft tofu: Soft tofu gives the stew its signature custardy texture. Firmer tofu will hold its shape better but feel less silky.
- Gochujang matters: Different brands vary in sweetness, saltiness and heat, so taste the broth before serving and adjust the seasoning if needed.
Make-ahead tips
- Make the broth ahead: The chilli broth can be cooked in advance, cooled quickly and refrigerated, then reheated gently before adding fresh tofu and egg.
- Reheat gently: Warm leftovers over low heat and stir carefully, as soft tofu breaks apart easily. Add a freshly cooked egg when serving for the best texture.
Equipment you'll need
Ingredients
Instructions
- Thinly slice the spring onion, keeping the white and green parts separate. Finely slice the garlic.
- Heat the toasted sesame oil in a saucepan over medium heat. Add the white parts of the spring onion and the garlic, and cook for 1 minute until fragrant but not browned.
- Stir in the Korean chili flakes gochugaru and gochujang and cook for 30 to 60 seconds, stirring constantly, until the paste darkens slightly and smells toasty. Pour in the water and stir well to dissolve the paste.
- Bring to a gentle simmer, then cook for 8 minutes to let the broth deepen in colour and flavour. Keep it at a steady simmer rather than a rolling boil.
- Add the soft tofu in large spoonfuls, keeping it in soft chunks. Simmer for 3 to 4 minutes until the tofu is heated through.
- Crack the eggs into the stew, spacing them apart. Cover and cook on low for 2 to 3 minutes until the whites are just set and the yolks are still a little runny, or cook longer if you prefer them firmer.
- Scatter over the green parts of the spring onion and serve straight away while piping hot.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For a richer, more traditional feel, keep the stew at a gentle simmer once the tofu goes in so it stays silky rather than breaking up.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the eggs until the yolks are fully set.
Substitutions
- Replace toasted sesame oil with olive oil for a cleaner flavour, then finish with a small drizzle of toasted sesame oil at the table if you have it.
- Replace Korean chili flakes gochugaru with smoked paprika for colour and a milder heat, noting the flavour will be less traditional.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate in a sealed container. Reheat gently in a saucepan over low heat until piping hot; the tofu is delicate, so stir carefully. For best results, cook fresh eggs when reheating rather than storing the stew with eggs already set.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (10min active)
- Difficulty: Easy
- Cuisine: Korean
-
Allergens:
Eggs Sesame
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