Sundubu Jjigae (Soft Tofu Stew) Finished

Spicy Soft Tofu Stew (순두부찌게 Sundubu Jjigae)

Sundubu Jjigae or Soft Tofu Stew recipe that is so easy to make and so delicious that my husband told me it’s almost as good, if not better than the ones at the restaurant! 
Course Stew
Cuisine Korean
Keyword ddukgaegi, hot pot, winter
KoreanCategory Tang(탕)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 servings
Calories 221kcal
Author JinJoo Lee


Ingredients for Sundubu Jjigae Yangnyeom - Makes 3 Tbs of Sauce - Only 1 Tbs needed here

  • 18 g Korean red chili powder 고추가루 gochugaru (1 tsp = 3g)
  • 1 Tbs soy sauce
  • 1 Tbs minced garlic
  • 1/2 tsp sugar
  • 1 tsp oyster sauce 굴쏘스
  • 1/4 tsp Sea Salt (Trader Joe's)
  • 1 Tbs mirin or sake
  • 2 Tbs vegetable oil
  • 1 pinch black pepper

Ingredients for Sundubu Jjigae

  • 11 oz extra soft tofu (순두부 sundubu) (1 pack = 11 oz)
  • 1 Tbs gochu yangnyeom for sundubu jjigae prepared chili sauce above
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 tsp guk kanjang 국간장 korean soy sauce for soup – see Know your Soy Sauce
  • 1/2 tsp minced saewoojeot 새우젓 – fermented shrimp
  • 1 tsp fish sauce 멸치젓 myulchijeot – fermented anchovy sauce
  • 1 Tbs chopped green onions
  • 1 egg optional


How to make Chili Seasoning Sauce (Gochu Yangnyeom)

  • Mix all the dry and wet ingredients in a bowl except for the oil. 
  • Heat oil in a sauce pot on medium high heat. Add gochu yangnyeom (chili sauce) into pot and stir regularly to prevent the mixture from burning. Stir for 3 to 4 minutes until the sauce looks like below. Set aside.

Making Sundubu Jjigae (Soft Tofu Stew)

  • Open soft tofu pack and add to the clay pot (if you have one. if you don’t, you can use a small pot instead). Add enough water (about 1/2 C) to fully cover tofu. Break up tofu with a spoon, into smaller pieces.
  • Stir 1 Tbs of the gochu yangnyeom (chili sauce) to pot. Add additional salt, guk kanjang, saewoojeot and fish sauce. 
  • Start cooking jjigae on medium high heat and once it starts to boil, turn heat to low. Let it simmer for 7-10 minutes. 
  • Take it off heat and bring it to the table. Add green onions and crack one egg and drop it into pot while it’s still bubbling. 


Depending on your personal taste, you can break up the egg to have it cooked completely or let the egg stay whole in the jjigae if you enjoy eating soft boiled eggs. This is how my husband likes to eat his egg and it is certainly a treat to have a soft boiled egg surprise in your jjigae.
More variations on the blog - make kimchi, meat, seafood, mushroom and combination flavors.


Calories: 221kcal | Carbohydrates: 9g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 704mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1880IU | Vitamin C: 1.2mg | Calcium: 163mg | Iron: 2.5mg