Sundubu Jjigae with silk tofu, egg, spring onions and red broth
Korean Recipe

Sundubu Jjigae

For Sundubu Jjigae, sesame oil, gochugaru, garlic and onion are used to cook an aromatic base. Brews, silk tofu and egg are added afterwards, so that the tofu remains soft and the stew smells strong.

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Total time 35 min
Calories 360 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Sundubu Jjigae with silk tofu and chilli oil

Sundubu Jjigae lives from soft tofu and spicy broth. The tofu is not diced and cooked for a long time, but roughly put into the pot. An egg is finally beaten into the hot broth and sticks directly in the stew.

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Recipe

Sundubu Jjigae

Sundubu Jjigae is a spicy-warming Korean stew with silk tofu, gochugaru, broth, garlic, spring onions and egg. Pig, seafood or mushrooms give extra depth.

Ingredients

4 servings

Method

  1. 1

    Put on chilli oil

    Heat sesame oil. Fry onion, garlic, gochugaru and, optionally, meat, seafood or mushrooms briefly.

  2. 2

    Pour in broth

    Add broth, soy sauce and optional gochujang. Simmer for 8 to 10 minutes.

  3. 3

    Add tofu

    Place silk tofu roughly in the pot and only move carefully so that large pieces remain.

  4. 4

    Let the egg set

    Beat one egg into the hot soup and let it stand for 2 to 3 minutes.

  5. 5

    Serving

    Finish with spring onions and serve very hot with rice.

Kitchen know-how

Tips for Sundubu Jjigae

Build chilli Oil

Heat Gochugaru briefly in sesame oil. This dyes the broth and gives more aroma.

Leave tofu rough

Do not stir silk tofu small. Large pieces are typical and more pleasant to eat.

Egg at the end

The egg is cooked directly in the hot soup and makes the stew rounder.

Variations

How to adapt this recipe

Shrimps, mussels or squid can be pulled briefly in the broth.

Use mushrooms and vegetable broth and omit the egg as an option.

Nutrition per serving

360kcal
14.0 gCarbohydrates
24.0 gProtein
23.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Sundubu Jjigae

Silk tofu or very soft tofu is typical. Solid tofu works, but changes the texture.

Gochugaru is briefly heated in sesame oil, creating a fragrant chilli oil as a base.

Yes, with vegetable broth, mushrooms and without egg. Gochugaru, garlic and sesame oil still give depth.

The egg comes into the hot soup at the very end and is gently stagnant there.

Keep cooking

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