Korean Tofu Stew in Queens: Sundubu Jjigae at Home

Korean tofu stew, or sundubu jjigae, is a bubbling Korean stew built around very soft tofu, a savory broth, vegetables, and Korean chile flakes. This home-style version uses mushrooms and zucchini for a satisfying meat-free bowl; families and cooks vary the broth, vegetables, and heat, so it is a flexible dish rather than one fixed formula.

If you are looking for the comforting Korean tofu stew you might enjoy in Queens, this recipe brings the spicy, steaming bowl to your own table without special cookware. A regular saucepan works well, and the soft tofu gives the broth a silky texture while gochugaru adds a warm, adjustable chile flavor.

Ingredients

1 tablespoon (15 ml) neutral oil, such as canola or grapeseed
1½ tablespoons (9 g) Korean gochugaru (Korean red pepper flakes), or use 1 tablespoon (6 g) for a milder stew
½ cup (75 g) thinly sliced yellow onion
2 ounces (57 g) shiitake or cremini mushrooms, thinly sliced
2 teaspoons (6 g) finely chopped garlic
3 cups (710 ml) vegetable broth or light kelp broth, preferably low-sodium
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 ml) toasted sesame oil
½ teaspoon (2 g) granulated sugar, optional, to round out the chile and salt
1 cup (130 g) zucchini, cut into half-moons about ¼ inch (6 mm) thick
1 package (16 ounces/450 g) soft or silken tofu, preferably Korean sundubu if available
2 scallions (about 30 g), thinly sliced, white and green parts separated
¼ teaspoon fine salt (about 1.5 g), plus more to taste if needed
1 teaspoon (5 ml) rice vinegar, optional, for a brighter finish

Instructions

Prepare the ingredients. Slice the onion, mushrooms, zucchini, and scallions, and chop the garlic. Set the scallion whites aside from the greens. Open the tofu package and drain off excess liquid, but do not press the tofu; pressing removes the soft, custardy texture that makes this stew distinctive. Measure the broth and seasonings before heating the pan so the chile mixture is easy to watch.
Bloom the chile flakes. Set a medium heavy-bottomed saucepan or small Dutch oven over medium heat. Add the neutral oil and gochugaru. Stir for about 30 seconds, just until the oil turns red and smells fragrant. Do not let the flakes brown or smoke: scorched gochugaru can taste bitter. If the pan seems dry, turn the heat down rather than adding extra chile flakes.
Soften the aromatics. Add the onion, mushrooms, and scallion whites. Cook for 5 minutes, stirring occasionally, until the onion begins to soften and the mushrooms release some moisture. Add the garlic and stir for 30 seconds. The vegetables do not need to brown deeply; the goal is to build a savory base without burning the garlic.
Make the broth. Pour in the vegetable or kelp broth, then stir in the soy sauce, sesame oil, optional sugar, and salt. Add the zucchini. Bring the pot to a gentle boil, then lower the heat and simmer for 6 minutes, until the zucchini is nearly tender. Taste a spoonful of broth. It should be savory and lightly spicy at this stage, with room for the tofu to soften and season.
Add the tofu gently. Spoon the soft tofu into the pot in large chunks. A spoon is better than a knife here; keeping some larger pieces gives the finished stew a pleasing contrast between silky tofu and the broth. Gently nudge the tofu under the liquid without stirring hard. Bring the stew back to a gentle simmer and cook uncovered for 8 minutes. Avoid a vigorous boil, which can break the tofu into tiny pieces and make the broth look cloudy.
Finish and adjust. Stir in the scallion greens and simmer for 1½ minutes. Taste carefully, since the broth is hot, and add a little more salt or soy sauce if it needs seasoning. For a brighter finish, add the optional rice vinegar. Turn off the heat and let the stew settle for a minute before ladling it into bowls. Serve while steaming hot, with rice alongside.

Tips

Choose the right tofu. Korean sundubu is the soft, unpressed tofu often sold in a tube or soft package. Silken tofu is the closest widely available substitute and gives a delicate result. If you use medium tofu, the stew will hold its shape better but will be less creamy. Firm tofu works in a pinch, though the texture will be noticeably different.
Use Korean chile flakes if you can. Gochugaru has a rounded, fruity chile flavor and a fairly coarse texture. Crushed red pepper is hotter and sharper, so use less and expect a less traditional flavor. Paprika gives color but little heat; it is not a one-for-one flavor substitute. Add chile gradually if you are uncertain about your preferred spice level.
Keep the simmer gentle. Soft tofu breaks easily. Once it goes into the pot, move it with a spoon only when needed and avoid a rolling boil. If the stew becomes too thick, stir in a splash of broth or water; if it tastes too mild, add a small pinch of gochugaru rather than boiling it down for a long time.
Season at the end. Broth and soy sauce brands vary in saltiness, and simmering concentrates the liquid. Taste before adding extra salt. If the stew is too salty, add a little unsalted broth or water and a few more pieces of tofu rather than trying to mask it with sugar.

Serving Suggestions

Serve sundubu jjigae in individual heatproof bowls while it is still bubbling or steaming. In Korea, it is commonly eaten with rice and small side dishes, but a bowl of plain short-grain rice is enough to make this version a full, comforting meal. Spoon rice into the stew a little at a time, or eat it alongside so the broth stays concentrated.

For a simple meal with varied textures, add a crisp cucumber salad, lightly dressed greens, or a small plate of kimchi. Kimchi is often served with Korean meals, but it is fermented and tangy, so it adds a strong flavor that is not necessary for the stew itself. If you use a salty or spicy kimchi, keep the stew seasoning modest until everything is on the table. A final sprinkle of scallion greens gives the bowls freshness; a few drops of sesame oil can add aroma, but use it sparingly because it is potent.

This recipe is made with vegetable broth and contains no meat, seafood, or egg. If serving guests who avoid animal products, check the broth and any store-bought side dishes for their ingredients. If you want a more substantial bowl, put out extra tofu or cooked rice rather than stirring uncooked add-ins into the pot at the last minute.

Variations

Make it more or less spicy. For a gentler bowl, start with 1 tablespoon (6 g) gochugaru and leave additional flakes at the table. For a hotter stew, increase to 2 tablespoons (12 g), but bloom the flakes carefully so they do not scorch. Chile heat varies by product and age, so the amount is a guide rather than a guarantee.

Use a different vegetable mix. Thinly sliced napa cabbage, spinach, or extra mushrooms can replace some of the zucchini. Add sturdy cabbage with the broth so it has time to soften; add spinach during the final minute so it wilts without turning dull. Keep the total amount of vegetables close to the recipe so the broth remains plentiful.

Try an anchovy-kelp broth. A light Korean anchovy-and-kelp stock is a traditional savory base in many versions of the stew, though recipes vary. For a practical meat-free option, simmer a small piece of dried kelp in the measured water and remove it before cooking, or use unsalted vegetable broth. A plain vegetable broth is convenient and keeps this recipe vegetarian; it will taste less briny and sea-like than an anchovy stock.

Add cooked seafood or meat separately. Some sundubu jjigae versions include seafood, beef, or pork. This recipe is designed as a vegetarian stew, so adding raw animal proteins would change the cooking time and food-safety requirements. For an easy variation, top each serving with already-cooked, properly handled seafood or meat and heat the bowl until it is steaming throughout. Alternatively, use a recipe specifically developed for the protein you choose.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered shallow container. They keep for 3–4 days in the refrigerator. The tofu may release a little water as it sits; that is normal, and a gentle stir after reheating will bring the broth back together. For the best texture, store rice separately so it does not absorb most of the stew liquid.

Reheat only the portion you plan to eat in a small saucepan over medium-low heat, stirring gently, until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Avoid a hard boil, which can crumble the tofu. You can also microwave a serving in a covered, microwave-safe bowl, stirring carefully halfway through and checking that the center is hot. Add a tablespoon or two of water or broth if the stew has thickened.

Freezing is possible, but soft tofu often becomes spongier and less custardy after thawing, so the texture will not be the same as freshly cooked stew. If you choose to freeze it, use a freezer-safe container, leave a little space for expansion, and use it within about 2 months for better quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); do not thaw it on the counter.

Frequently Asked Questions

What does sundubu jjigae mean?

Sundubu jjigae is Korean for a stew made with very soft, unpressed tofu. “Jjigae” refers to a Korean stew, while “sundubu” refers to the soft tofu. Recipes differ: some are vegetarian, while others use seafood, meat, or an egg, and the broth and vegetables vary from cook to cook.

Is Korean tofu stew always spicy?

No. Many familiar versions are red and spicy because they use gochugaru, but the heat level is adjustable, and milder variations exist. Start with less gochugaru than the recipe calls for if you prefer gentle heat. You can also keep the broth flavorful with garlic, mushrooms, and scallions without making it very hot.

Can I make this stew without gochugaru?

Yes, although it will no longer have the characteristic chile flavor and red color. A small amount of crushed red pepper can add heat, but it tastes sharper, so begin with a pinch and adjust. Sweet paprika can add color without much heat, but it will not reproduce gochugaru’s flavor. Do not substitute an equal quantity of a much hotter chile powder.

Can I make Korean tofu stew ahead?

You can cook it ahead and refrigerate it, but the tofu is most delicate when freshly made. For a better make-ahead texture, prepare and refrigerate the broth with the vegetables, then bring it to a simmer and add the tofu shortly before serving. Keep the prepared components refrigerated and use them within 3–4 days; the finished stew should still be reheated to 165°F (74°C).

What if I do not have a Korean stone pot?

A small heavy saucepan or Dutch oven works perfectly. A stone pot retains heat and helps keep the stew bubbling at the table, but it is not required for the flavor or cooking method. If you use individual stone bowls, handle them carefully because they stay extremely hot; set them on heatproof trivets and warn diners before serving.

Why did my tofu break apart?

Soft tofu naturally breaks more easily than firm tofu, so a few smaller pieces are normal. Large broken pieces usually come from vigorous stirring, rough handling, or a hard boil. Spoon the tofu into the broth, nudge it gently into place, and maintain a quiet simmer. Even if it crumbles, the stew will still taste good; the texture will simply be more blended.

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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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