Sundubu Jjigae

Origin: At its heart, sundubu jjigae means “soft tofu stew” — dressed in fiery red broth but rooted in a deep pulse of Korean food tradition. The ultra-soft, unpressed tofu (sundubu) it uses has origins in Korea going back centuries; records from the Joseon Dynasty describe early versions of tofu dishes made with unpressed curds.

Over time, the dish evolved into what we know today — spicy, bubbling, often seafood-charged, served in a hot stone bowl.
Modern versions became popular globally in the 1990s, thanks in part to Korean immigrant restaurateurs in Los Angeles, but its essence remains the same: soft tofu meeting bold flavor, comfort in heat.

It’s a stew that bridges care and fire — delicate in texture, intense in spirit — always served still bubbling, with rice beside it and life unwinding in the steam.

Ingredients

Sundubu Jjigae is a Korean soft tofu stew that balances richness and heat in one bubbling bowl.

The silken tofu soaks up the bold broth while kimchi, gochugaru, and sesame oil deliver layers of deep flavor.

Add meat, mushrooms, or nothing at all. Top with an egg if you like. It’s a forgiving stew that hits hard and heals gently.

1 package extra soft/silken tofu

1/2 cup thinly sliced kimchi

3 ounces pork or beef – can use shiitake mushrooms instead

1 to 3 teaspoons red chili pepper flakes (gochugaru)

1 teaspoon minced garlic

1 teaspoon minced ginger

2 tablespoons sesame oil

2 cups water or broth of choice

4 tablespoons juice from kimchi

Salt to taste or use vegetarian fish sauce

1 tablespoon tamari sauce

1/3 cup scallions, finely chopped

1 egg – optional

How The Alchemy Happens

Prep your ingredients: Slice the kimchi and your protein (meat or mushrooms) into thin strips. Finely mince the garlic and ginger, and chop the scallions.

Build the base: In a small pot over medium heat, combine the kimchi, meat (or mushrooms), gochugaru, garlic, ginger, and sesame oil. Stir-fry for 3 to 4 minutes, until the meat is nearly cooked and the mixture is fragrant.

Create the broth: Add the water or broth and the kimchi juice. Bring it all to a boil and let it bubble for another 3 to 4 minutes.

Add the tofu: Gently spoon in the silken tofu in large chunks—don’t over-stir. Let it simmer in the broth for 4 to 5 minutes to absorb flavor.

Season and finish: Add tamari sauce, salt (or vegetarian fish sauce), and black pepper to taste. Stir gently. Add the chopped scallions just before turning off the heat.

Optional magic: Crack an egg into the bubbling stew right before serving if desired. The heat will gently poach it, adding richness to the broth.