Korean Tofu Stew (Sundubu Jjigae): A Spicy, Simple Recipe

Korean tofu stew, often called sundubu jjigae, is a bubbling Korean stew made with very soft tofu, a savory broth, vegetables, and gochugaru Korean chili flakes. This version adds ground pork for a hearty bowl and is served hot with rice; family and regional versions vary in their broth, seasoning, and choice of seafood or meat.

Gather the ingredients and a small, heavy pot before you start. The recipe serves two, and its heat is easy to adjust; use less chili for a gentler stew or more if you enjoy a pronounced spicy kick.

What You’ll Need

1 tablespoon neutral cooking oil (15 ml), such as canola or grapeseed oil
4 ounces ground pork (115 g)
2 tablespoons finely chopped yellow onion (20 g)
1 tablespoon minced garlic (9 g)
1 tablespoon gochugaru Korean red pepper flakes (about 6 g); use 2 teaspoons (about 4 g) for milder stew
2 cups anchovy-kelp broth (480 ml), or low-sodium chicken or vegetable broth
1 teaspoon soy sauce (5 ml)
1 teaspoon fish sauce (5 ml), optional
1 small zucchini, cut into half-moons, about 1 cup (120 g)
1 cup sliced mushrooms (about 70 g), such as shiitake or cremini
1 tube or tub soft tofu (about 12 ounces/340 g), ideally Korean sundubu or silken tofu
1 teaspoon toasted sesame oil (5 ml)
1 scallion, thinly sliced, about 2 tablespoons (12 g)
Cooked short- or medium-grain rice, for serving
Fine salt, as needed

Equipment: Use a small saucepan or Korean earthenware pot (ttukbaegi), a cutting board, a knife, and a food thermometer for the pork. An earthenware pot retains heat well, but an ordinary heavy saucepan works just as effectively.

Step-by-Step

Prepare the ingredients, about 15 minutes. Finely chop the onion and garlic, slice the zucchini and mushrooms, and cut the scallion. Open the tofu package and keep the tofu intact until it goes into the pot; soft tofu breaks easily. Measure the broth and seasonings so they are ready to add. If serving rice, start it now according to its package directions or use rice that is already cooked.
Cook the pork, 5–6 minutes. Set the pot over medium heat and add the neutral oil. Add the ground pork and break it into small crumbles with a spoon. Cook, stirring regularly, until no pink remains and a food thermometer inserted into the thickest clump reads 160°F (71°C), the USDA FSIS safe minimum for ground pork. If the meat browns too quickly before reaching that temperature, lower the heat and continue cooking.
Soften the aromatics, about 2 minutes. Add the onion and garlic to the cooked pork. Stir for about 2 minutes, scraping the bottom of the pot so browned bits mix into the oil. The onion should begin to look translucent and the garlic should smell fragrant, not scorched. Keep the heat at medium or medium-low; garlic can turn bitter if it darkens.
Bloom the chili, about 30 seconds. Stir in the gochugaru and cook briefly, just until the oil turns red and the flakes smell fragrant. Do not leave the flakes sitting in hot oil or let them smoke. If the pot looks dry, add a spoonful of broth before the chili has a chance to burn.
Build the broth, then simmer for 5 minutes. Pour in the broth, soy sauce, and fish sauce if using. Stir to loosen the flavorful bits from the bottom. Bring the liquid to a gentle boil, then lower the heat and simmer for 5 minutes. A gentle simmer means small bubbles around the edge, not a vigorous rolling boil.
Add the vegetables and tofu, about 5 minutes. Add the zucchini and mushrooms. Spoon the tofu from its package into the pot in several large pieces, then gently break it into bite-size chunks with the edge of your spoon. Simmer for about 5 minutes, until the vegetables are tender but still hold their shape and the tofu is hot throughout. Stir lightly rather than whisking, which can turn the tofu into tiny pieces.
Season and serve, about 1 minute. Turn off the heat and stir in the sesame oil and most of the scallion. Taste a small spoonful of broth before adding salt: broth and fish sauce vary in saltiness, so add only a pinch at a time if needed. Scatter the remaining scallion over the stew and serve immediately in heat-safe bowls with rice. Warn diners that the pot and broth stay very hot after leaving the stove.

Common Mistakes

Using firm tofu instead of soft tofu: Firm tofu holds its shape, but it does not give sundubu jjigae its characteristic tender, creamy texture. Look for soft tofu, silken tofu, or Korean sundubu in the refrigerated section. If only firm tofu is available, it can still make a tasty stew, but the result will be more structured and less delicate; cut it into small cubes rather than expecting it to break into soft spoonfuls.

Burning the gochugaru: Chili flakes need only a brief turn in the hot oil. If they darken or smell acrid, the stew can taste bitter. Keep the heat moderate, stir constantly, and add broth promptly. A little smoke is a sign to lower the heat, not to continue blooming the flakes.

Boiling hard after adding tofu: A rolling boil can break soft tofu into fragments and make vegetables mushy. Keep the stew at a gentle simmer and move the spoon carefully. Larger tofu pieces are normal and welcome; they do not need to be perfectly uniform.

Adding salt before tasting: Anchovy broth, packaged broth, soy sauce, and fish sauce all contribute salt. Season at the end, after the stew has simmered, so you can judge the finished broth rather than guessing at the start.

Expecting every bowl to have the same heat: Gochugaru varies in strength and can be mild, medium, or hot. Begin with the smaller amount if you are unsure. You can add more flakes while the broth simmers, but it is difficult to remove heat once it is in the pot.

Tips

Choose the right chili flakes. Gochugaru is Korean red pepper powder or flakes, usually brighter and fruitier than generic crushed red pepper. Coarse flakes make a slightly textured chili oil; a finer grind disperses more evenly. If you cannot find gochugaru, use a smaller amount of crushed red pepper as a practical substitute, but expect a sharper, less sweet heat and a less vivid red broth. Paprika alone gives color but little heat, so it is not a direct flavor replacement.

Use a broth that suits your kitchen. Anchovy-kelp broth is a traditional savory base in many versions. Dried anchovies and kelp can be simmered in water to make it, but a good low-sodium chicken or vegetable broth is a convenient substitute. Chicken broth tastes rounder and more familiar; vegetable broth keeps the stew meat-free only if you also omit the pork and check that the other seasonings fit your needs. Plain water works in a pinch, though the broth will taste lighter.

Keep the tofu handling gentle. Korean soft tofu is often sold in a long tube and can be squeezed or spooned into the pot. Silken tofu from a tub is more delicate, so lift it with a spoon and lower it close to the broth rather than dropping it from a height. It is fine if some tofu breaks; the goal is tender pieces, not a perfectly clear soup.

Make the meal feel complete. Serve the stew as soon as it is ready, with rice on the side so each diner can alternate bites or spoon rice into the broth. If you like additional vegetables, add a small handful of enoki mushrooms or sliced napa cabbage with the zucchini. Avoid crowding the pot with many add-ins, which can dilute the broth and lengthen the cooking time.

Plan leftovers safely. Refrigerate leftover stew within 2 hours in a shallow, covered container, and use it within 3–4 days. Reheat only the portion you plan to eat until it reaches 165°F (74°C), checking with a food thermometer. The tofu may become softer after storage, but the stew remains suitable for reheating if handled promptly and kept refrigerated.

Troubleshooting

The broth tastes thin or bland: First check whether it needs salt; add a little soy sauce or fish sauce, tasting after each addition. If it is seasoned but still lacks depth, simmer it uncovered for a few more minutes to concentrate the liquid. A spoonful of anchovy-kelp broth concentrate or a small amount of extra garlic can also help, but add gradually so the chili and tofu remain noticeable.

The stew is too spicy: Stir in a splash of broth or water, then add a little more tofu or zucchini if you have some. Serve it with extra rice, which softens the experience of the heat. Do not try to correct it with a large amount of sugar; sweetness can make the broth taste unbalanced. For the next batch, reduce the gochugaru and add more only after tasting the simmering broth.

The stew is too salty: Dilute it with a small amount of unsalted broth or water, then bring it back to a simmer. Adding extra tofu or vegetables can spread the seasoning across more food, but may require a little more liquid. Avoid adding more soy sauce, fish sauce, or salt until you have tasted the adjusted broth.

The tofu falls apart: It is still edible, even if the stew looks less tidy. Reduce the heat and stop stirring; soft tofu naturally breaks when moved. Next time, add it after the vegetables have begun to soften, use a spoon to place it gently, and simmer rather than boil.

The broth looks oily: A red sheen from chili-infused oil is normal, but a thick pool can mean the oil amount was generous or the chili was not stirred in evenly. Stir the broth gently to emulsify it. If there is still more oil than you like, spoon a little from the surface before serving. For the next pot, reduce the neutral oil slightly and keep the chili flakes moving as they bloom.

Frequently Asked Questions

Is sundubu jjigae the same as Korean tofu stew?

Sundubu jjigae is a common Korean name for a stew centered on very soft tofu. The name is often translated as soft tofu stew. Recipes differ: some use pork, beef, seafood, or kimchi, while others are vegetarian. This recipe uses pork, zucchini, mushrooms, and a chili-seasoned broth.

Can I make this stew vegetarian?

Yes. Leave out the ground pork and fish sauce, use vegetable broth, and start by cooking the onion and garlic in the oil for 2–3 minutes. Add the gochugaru, then continue with the broth and vegetables as directed. For more substance, add extra mushrooms. Check the labels on packaged broth and seasonings if you need to avoid animal-derived ingredients.

What can I use if I cannot find Korean soft tofu?

Silken tofu is the closest easy-to-find substitute and gives a similarly delicate texture. Choose a package that can be spooned rather than a firm block. Regular firm tofu is also usable, but it will remain in cubes and the stew will feel less creamy. Avoid pressing or draining the soft or silken tofu before cooking.

Can I prepare the stew ahead?

You can chop the vegetables and onion, mince the garlic, and measure the seasonings ahead, then keep them covered in the refrigerator. The finished stew is best freshly cooked because the soft tofu can break down during storage, but leftovers can be refrigerated within 2 hours and kept for 3–4 days. Reheat leftovers to 165°F (74°C) before serving.

What should I serve with Korean tofu stew?

Steamed short- or medium-grain rice is the classic, practical partner because it balances the spicy broth and makes the meal easy to serve. Simple Korean side dishes such as seasoned vegetables or kimchi can accompany it, but they are optional. Since the stew is rich and strongly seasoned, plain rice is enough.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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