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

• 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.