Sundubu Jjigae. A savory, comforting stew with soft tofu, kimchi, pork belly, egg, mushrooms and aromatics simmered in a spicy broth. This serves perfectly with steamed rice in 30 minutes!
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What is Sundubu Jjigae?
'Sundubu Jjigae' (or 'soondubu jjigae') means 'extra soft tofu stew' in Korean. This is a comforting spicy Korean soft tofu stew served at your local Korean restaurant as a main dish in earthenware bowls with white rice and side dishes. It's so popular that Sundubu Ramen is a thing!
My quick and easy kimchi sundubu jjigae recipe is made of soft tofu bubbling in a rich anchovy broth flavored with tangy kimchi, juicy pork belly, onions, garlic, soy sauce, fish sauce, gochugaru, sesame oil and sugar.
There are different versions of this Korean food, such as the seafood version 'haemul sundubu jjigae' or versions without kimchi or pork. The spice levels of this dish can also vary depending on preference.
After making this Korean stew countless times, I've perfected my recipe adapting it from my Pork Kimchi Stew. This is my favorite Korean dish to eat on a cold day to instantly bring warmth! If you're not a fan of pork, check out my Tuna Kimchi Jjigae or Vegan Tofu Kimchi Jjigae.
Ingredients
Please scroll down to below recipe card for exact measurements.
- Anchovy stock: or substitute with dashi stock or low-sodium chicken stock. To make anchovy stock: I simply dissolve 1 anchovy stock tablet (these are round in shape) in 1.5 cups hot boiling water or you can use homemade anchovy broth. You can find anchovy broth tablets at the Korean grocery store or online on Amazon. Or for an easier version, use low-sodium chicken broth or instant dashi stock.
- Fresh Tofu - ideally Silken Tofu, Soon Tofu or Soft Tofu: Most Korean grocery stores or Asian grocers will sell this. You may use regular tofu like medium tofu as a last resort but it won't be as luscious. Avoid using firm tofu if possible.
- Pork belly: or substitute with pork shoulder for a low-calorie version.
- Well-fermented Kimchi: You can check if the kimchi is fermented if the napa cabbage is reddish, slightly translucent, and tender. Shopping Tip: buy the kimchi that comes in a plastic bag or in a larger jar as I find this contains more kimchi juice than the smaller jars.
- Enoki mushrooms: or substitute with thinly sliced button mushrooms or king oyster mushrooms.
- Onion
- Garlic cloves
- Egg: omit if you're allergic to egg,
- Green onion: or substitute with green chili peppers for garnish and color.
- Kimchi juice: from the kimchi jar or package. Omit if you prefer a milder version.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Fish sauce: omit if you're allergic or do not prefer the taste
- Sesame oil: omit if you're allergic to sesame
- White granulated sugar
- Gochugaru: this is a Korean chili flakes to add spice and color. Omit if you prefer a milder tofu stew.
Cooked short grain rice: to serve with the stew
Note: Your Asian grocery store will carry most of the Asian specific ingredients.
Expert Tips
- Prepare ingredients in advance as the cooking process is quick.
- Slice pork into ½-cm thick pieces so the exposed surface area creates a more flavourful broth.
- Use well-fermented or older kimchi for a rich broth.
- Buy kimchi in the bag for more kimchi juice.
- Cut kimchi with clean scissors in a small bowl to avoid staining the cutting board red.
- Don’t skip the kimchi juice unless you prefer this less spicy.
- Make sure to simmer the stew for 20 minutes and no less as the broth needs to reduce to be flavourful.
- Crack the end at the egg on top of the tofu so it can stay afloat for presentation.
How to make Sundubu Jjigae
Heat a small pot or Korean earthenware clay pot on medium heat. Once hot, add sliced pork belly and fry for 2 minutes until cooked through and some of the fat renders out.
Sauté garlic, onions with the pork. Add regular soy sauce, fish sauce, sesame oil, sugar, and gochugaru. Mix together and cook until onions become translucent, a couple minutes.
Add kimchi and cook until kimchi juices release, about 1-2 minutes.
Mix in stock and kimchi juice. Cover and bring to a boil on medium-high heat. Once it reaches a boil, reduce to medium heat and simmer for 20 minutes, uncovered. Stir occasionally.
Add in soft tofu into the center of the pot. Break it up with a spoon into big chunks.
Add in enoki mushrooms in two bunches beside the tofu. Let this simmer for 1 minute.
Crack a raw egg into the centre of the stew on top of the tofu and let the egg cook until your desired preference. Remove off heat. Use oven mitts if you're using a earthenware pot. Garnish with green onions and enjoy with a side of rice!
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pot on medium-high heat.
Other recipes you may enjoy!
📖 Recipe
Quick & Easy Sundubu Jjigae (Korean Soft Tofu Stew)
Ingredients
- 1.5 cup anchovy stock or sub with chicken stock or dashi stock
- 11 oz silken tofu aka soft tofu or soon tofu
- ½ cup pork belly strips sliced into 1 cm wide pieces
- ½ cup kimchi well-fermented kind
- ½ cup enoki mushrooms ends trimmed, washed and strained
- ¼ cup onion finely diced
- 2 garlic cloves minced
- 1 egg
- 2 tablespoon kimchi juice omit if you prefer less spicy
- 2 teaspoon soy sauce regular or all-purpose kind
- 2 teaspoon fish sauce
- 2 teaspoon sesame oil
- 1 teaspoon white granulated sugar
- ½ teaspoon gochugaru omit if you prefer less spicy
- 1 green onion finely chopped for garnish
Serve with:
- cooked white rice such as short-grain rice
Instructions
- Heat a small pot or Korean earthenware clay pot on medium heat. Once hot, add sliced pork belly and fry for 2 minutes until cooked through and some of the fat renders out.
- Sauté garlic, onions with the pork. Add regular soy sauce, fish sauce, sesame oil, sugar, and gochugaru. Mix together and cook until onions become translucent, a couple minutes.
- Add kimchi and cook until kimchi juices release, about 1-2 minutes.
- Mix in stock and kimchi juice. Cover and bring to a boil on medium-high heat. Once it reaches a boil, reduce to medium heat and simmer for 15 minutes, uncovered. Stir occasionally.
- Add in soft tofu into the center of the pot. Break it up with a spoon into big chunks.
- Add in enoki mushrooms in two bunches beside the tofu. Let this simmer for 1 minute.
- Crack a raw egg into the centre of the stew on top of the tofu and let the egg cook until your desired preference. Remove off heat. Use oven mitts if you're using a earthenware pot. Garnish with green onions and enjoy with a side of rice!
Sam
This was so easy to make and delicious! Husband and son said too much enoki but the rest was good. (I love enoki, so it was perfect) Thank you for sharing this recipe 🙂
Christie Lai
Thanks so much for making it, Sam! So glad you enjoyed it with the enoki!
Denise
Very simple and easy, thank you for the recipe!
Christie Lai
Thank you so much for making my recipe and for the positive review, Denise! I'm so happy it was simple and easy!