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

Sundubu Jjigae

For Sundubu Jjigae, an aromatic base is made from sesame oil, gochugaru, garlic and onion. Broth, silk tofu and egg are then added to keep the tofu soft and the stew fragrant.

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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 on soft tofu and spicy broth. It is not diced and boiled for a long time, but coarsely placed in the pot. An egg is beaten in the hot broth at the end and sticks directly in the stew.

Vegetarian Dinners Lunch One-Pot Recipes Dinner

Recipe

Sundubu Jjigae

Sundubu Jjigae is a hot-warming Korean stew with silk tofu, gochugaru, broth, garlic, spring onions and egg. Pork, seafood or mushrooms add depth.

Ingredients

4 servings

Method

  1. 1

    Add chilli oil

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

  2. 2

    Pour in the stock

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

  3. 3

    Add tofu

    Roughly add silk tofu to the pot and move gently to ensure that large pieces remain.

  4. 4

    Stir in the egg

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

  5. 5

    Serve

    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, which colours the broth and adds more flavour.

Coarse tofu

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

Let shrimp, mussels or squid simmer briefly in the broth.

Use mushrooms and vegetable stock and leave the egg out optionally.

Nutrition per serving

360kcal
14.0 gCarbohydrates
24.0 gProtein
23.0 gFat

Values are estimates 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 to create a fragrant chilli oil 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 gently sticks there.

Keep cooking

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