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Sundubu Jjigae (Korean Soft Tofu Stew)

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This spicy Korean sundubu jjigae (soft tofu stew) is made with pork belly, kimchi, gochujang, and silken tofu for the ultimate cozy comfort food. Ready in under 30 minutes, it's a quick and flavorful Korean dinner perfect for cold nights.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Course: Main Course
Cuisine: Asian, Korean
Calories: 322
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 1/2 tbsp neutral oil avocado, vegetable, or canola
  • 3 oz pork belly cut into small pieces (or use ground pork, beef, or seafood)
  • 1/4 onion sliced
  • 3 cloves garlic minced
  • 1 tbsp gochujang Korean chili paste
  • 1/4 cup fermented kimchi chopped
  • 1 tsp sugar
  • 1 1/4 cups anchovy stock can sub with chicken broth, or water with dashida
  • 1 box of silken tofu sometimes comes in a tube as well
  • 1 egg
  • 1/2 tsp gochugaru Korean red pepper flakes, adjust for desired spice level

Equipment

Method
 

  1. Sauté the base: Heat oil in a small pot over medium heat. Add the pork belly and cook until golden and slightly crispy. Add the onion and garlic and cook for 1-2 minutes until fragrant.
  2. Add flavor: Stir in gochujang, chopped kimchi, and sugar. Cook for 1-2 minutes to deepen the flavor.
  3. Add broth: Pour in your broth or stock. Bring to a simmer and cook for 6–8 minutes, allowing the flavors to meld.
  4. Add tofu: Spoon the soft tofu into the stew, breaking it up slightly while keeping large chunks. Simmer for another 3–4 minutes.
  5. Finish with an egg: Turn off the heat and crack in an egg. Let the residual heat gently cook it, or cover with a lid for 1–2 minutes.
  6. Optional toppings: Add a pinch of gochugaru for heat, sliced green onions, or a drizzle of sesame oil.
  7. Serve: Serve bubbling hot with steamed white rice on the side.

Nutrition

Calories: 322kcalCarbohydrates: 10gProtein: 8gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.03gCholesterol: 112mgSodium: 715mgPotassium: 209mgFiber: 1gSugar: 5gVitamin A: 614IUVitamin C: 4mgCalcium: 34mgIron: 1mg

Notes

    • Use fermented kimchi (sour/tangy) for the most flavor
    • Korean sundubu tofu (in tubes) is creamier than regular silken tofu
    • For best presentation, crack the egg right before serving in the hot broth
    • Traditional ttukbaegi (stone pot) will keep the stew hot and bubbling - here is the link to the one that I use!

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