Easy Spicy Soft Tofu Stew (Sundubu Jjigae)

Sundubu jjigae is the dish that shows up on a cold day, a rainy day, or any day someone needs convincing that soup can also be exciting. Silky tofu, a deep red broth with real heat behind it, and an egg cracked in right at the end so it half-cooks in the residual heat at the table.

Ready in 20 minutes. Serves 2. One pot, no fancy equipment required.

Still bubbling when it hits the table, exactly how it should be

Ingredients

• 1 tube (about 12 ounces) silken or soft tofu, undrained
• 2 tablespoons gochugaru (Korean chili flakes; if unavailable, use a mix of paprika and a pinch of cayenne for color and mild heat)
• 1 tablespoon vegetable oil
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1/2 small zucchini, sliced into half moons
• 2 cups anchovy stock or beef stock (a store-bought beef broth works fine as a substitute)
• 1 tablespoon soy sauce
• 1 egg
• Green onion, sliced, for garnish
• Sesame oil, for finishing

Soft tofu and a spoon of chili flakes are the two things that matter most

How to Make It

1. Heat the oil in a pot over medium heat and sauté the onion and garlic until soft and fragrant.



This base takes two minutes and sets up everything that follows



2. Add the gochugaru and stir constantly for about 30 seconds, just until the oil turns a deep red.
3. Add the stock and soy sauce, and bring the pot to a full boil.
4. Once boiling, add the zucchini and simmer for two minutes.



The broth needs to be at a full rolling boil before anything else goes in



5. Spoon the soft tofu directly into the pot in large chunks, without pressing or draining it first.
6. Let the stew simmer for another two to three minutes so the tofu heats through.
7. Crack the egg directly into the center of the stew and let it sit undisturbed for about 30 seconds.



The egg goes in last, right before the pot leaves the stove



8. Turn off the heat, drizzle with sesame oil, and top with sliced green onion before serving immediately.

The Korean Insider Tip

Bloom the chili flakes in the oil before adding any liquid, and do not skip this step even if you are in a hurry. Thirty seconds of stirring gochugaru in hot oil is what turns a flat, dusty red into a glossy, deeply flavored broth. Dump the chili flakes straight into water and the color stays dull and the flavor stays thin, no matter how much you add.

Why This Recipe Works

• Undrained silken tofu is what gives the stew its soft, almost custardy texture, so pressing or draining it before adding is a step to skip entirely.
• Cracking the egg in at the very end lets it half-set in the residual heat, which is exactly the texture the dish is known for.
• The whole thing cooks in one pot with no separate steps, which is why it comes together faster than most Korean soups.

Pro Tips

Do not stir the tofu too much once it is in the pot. Soft tofu breaks apart easily, and a few large, distinct chunks look and taste better than a pot full of tofu mush.

Serve it the moment the egg goes in, ideally still bubbling. This stew loses its appeal fast once it cools, since the whole point is the contrast between the hot broth and the barely-set egg.

Adjust the gochugaru to taste before adding the stock, not after. Once the broth is in, it is much harder to judge how spicy the finished stew will actually be.

Skip pre-shredded or watery store kimchi if you decide to add some. A well-fermented, drier kimchi adds flavor without diluting the broth.

Plating Like a Local

Serve it in a small stone pot or a deep ceramic bowl straight off the heat, letting the broth keep bubbling for a few seconds after it hits the table. Leave the egg yolk whole and centered rather than stirring it in before serving. That unbroken yolk sitting in red broth with steam still rising is the shot that gets saved and shared.

How to Serve and Variations

Serve with a bowl of steamed rice on the side, which most people spoon directly into the stew partway through the meal. A few small banchan, like seasoned spinach or pickled radish, round out the table.

For a seafood version, add a handful of shrimp or clams along with the zucchini. For a milder version, cut the gochugaru by half and add a small spoon of sugar to soften the heat.

FAQ

Can I make sundubu jjigae vegetarian?

Yes, swap the anchovy or beef stock for vegetable stock. The flavor will be slightly lighter, but the dish still works well.

What is the difference between soft tofu and silken tofu?

They are close enough to use interchangeably in this recipe. Both are soft, undrained tofu with a custard-like texture, unlike the firmer blocks used for frying.

Can I freeze the leftovers?

The broth freezes fine, but the tofu texture changes and turns spongy once thawed. If freezing, it is better to freeze the broth alone and add fresh tofu when reheating.

Is sundubu jjigae very spicy?

It has a real, noticeable heat by default, sharper than mild but not extreme. Reduce the gochugaru if you want a gentler version.

Save this one for the next rainy night that calls for something hot and bubbling.

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