Sundubu Jjigae: A Guide to the Korean Soft Tofu Stew

What is Sundubu Jjigae?

Sundubu Jjigae is a popular Korean stew that features soft, uncurdled tofu as its main ingredient. The word “sundubu” means extra soft tofu, and “jjigae” means stew in Korean. The dish is well-loved for its spicy, savory broth and silky tofu, making it both comforting and full of flavor. Along with kimchi jjigae and doenjang jjigae, it is considered one of Korea’s top stews.

Sundubu jjigae is unique because it uses tofu that is not pressed, so it stays soft and smooth. The tofu easily absorbs the bold flavors of the broth, which is often spicy but can be adjusted to taste. You can enjoy sundubu jjigae any time of year, whether you want to warm up in cold weather or savor a flavorful meal on a warm day.

Role in Korean Meals

Sundubu jjigae is an important comfort food in Korea. It is enjoyed by many because it can be made in different ways at home or ordered in restaurants. The stew is usually served in a hot earthenware pot called a ttukbaegi, which keeps it warm for the whole meal.

In Korean meals, jjigae stews, including sundubu jjigae, are served with white rice and a variety of banchan (side dishes). This way of eating lets everyone try many tastes and textures, making the meal more enjoyable and filling. The spicy broth and tender tofu balance well with the tangy and crunchy banchan, creating a complete and satisfying meal.

Main Features of Sundubu Jjigae

The main feature of sundubu jjigae is the use of very soft tofu, which makes the stew smooth and creamy. The broth is usually a bright red-orange color because of ingredients like gochugaru (Korean chili flakes) or gochujang (Korean chili paste). The spiciness can be easily changed to suit different tastes.

Besides tofu and chili, sundubu jjigae can include many other ingredients. Common additions are onions, zucchini, mushrooms (like enoki and shiitake), and proteins such as seafood (clams, shrimp, mussels), beef, or pork. A raw egg is often added right before serving, which cooks in the hot stew and adds richness to the soup.

History and Cultural Background

Sundubu jjigae has a long history in Korea. It is believed to have started during the Joseon dynasty, showing that soft tofu stews have been part of Korean food for hundreds of years. These stews were likely eaten by many people, not just the wealthy.

The soft tofu used in this stew is thought to have come from Chodang village. According to stories, Chodang Heoyeop, a government official, made tofu using spring water and sea water instead of brine, creating the soft texture of sundubu. This creative use of local water and salt is why Korean soft tofu is so well-known today.

Origins and Regional Recipes

Sundubu jjigae became different from other tofu stews because of its very soft tofu, which is usually sold in tubes. Each region in Korea puts its own twist on the stew, using local recipes and ingredients. For example, people in Hamyang County add short ribs and clams to their sundubu jjigae, showing the variety of ways the stew can be made.

Place in Korean Eating Habits

This stew is a common meal in Korea. It is known as a “one-bowl meal” that is hearty and warming, perfect for cold weather. The stew is usually served boiling in an earthenware pot, which keeps it hot while eating.

Along with rice and banchan, sundubu jjigae creates a balanced meal. Diners often spoon the stew over their rice, mixing the soft tofu with the broth. The mix of spicy stew and fresh side dishes gives a classic Korean meal experience.

Growth in Korea and Worldwide

Sundubu jjigae is loved in Korea, with many restaurants focusing on this stew. It has also become popular in other countries. After the Korean War, Americans who were stationed in Korea brought back jjigae recipes, helping introduce these dishes to the US. Korean American and Canadian communities later opened restaurants serving jjigae, including sundubu jjigae.

The dish became well-known in Los Angeles in 1986 when Monica Lee opened Beverly Soon Tofu, the first US restaurant specializing in sundubu jjigae. In the 1990s, more sundubu jjigae restaurants opened in North America, including the BCD Tofu chain. Its rising popularity has led to it being shown in TV programs like “Kim’s Convenience,” helping spread its fame even further.

Sundubu Jjigae Ingredients and How to Cook It

Making sundubu jjigae at home involves choosing a few key ingredients. The tofu is the main ingredient, but the stew can be changed to fit your own taste by using different proteins, vegetables, and soup bases. Even with simple ingredients, the flavors can be deep and satisfying.

The cooking usually starts with a flavorful base of vegetables and chili, with the tofu added near the end to keep it soft. Understanding what each ingredient does is important for making a great stew.

Main Sundubu Jjigae Ingredients

Soup Base Choices

• Anchovy and kelp stock: Traditional base, made by simmering dried anchovies, radish, and kelp for 20-30 minutes.
• Other options: Vegetable stock, chicken stock, or dashi can also be used, depending on dietary needs or personal taste.

Proteins and Vegetables

You can easily change sundubu jjigae based on what you like or have available. Seafood like clams and shrimp is often used, but thinly sliced pork or beef are just as common. For a meatless version, use mushroom or vegetable broth and more vegetables. Popular veggies include zucchini, onions, and different types of mushrooms. The soft tofu helps make the stew filling even without meat.

Essential Korean Seasonings

• Korean chili oil: Adds color and depth; optional but recommended.
• Gochugaru (Korean chili flakes): Main source of heat and color. Adjust for spice level.
• Korean fish sauce and soy sauce: Adds savory depth.
• Minced garlic: Important for flavor.
• Sesame oil: Adds fragrance at the end.
• Salt and pepper: Adjust for taste.

How to Cook Sundubu Jjigae (Step-by-Step)

Cooking sundubu jjigae at home is simple and quick, usually taking less than an hour. Preparing the ingredients before you start helps, as the stir-frying and boiling steps move fast. The method builds flavor in layers, starting with the spicy base, adding protein and liquid, then finishing with tofu and vegetables.

Simple Recipe

1. Start the base: Heat a 1.7-liter pot on medium-low. Add 1 Tbsp chili oil (or regular oil), 2 Tbsp gochugaru, and 1 tsp minced garlic. Stir for 1 minute, being careful not to burn the chili powder.
2. Add protein: Add clams and prawns (if using). Stir to coat in chili oil. Add ½ Tbsp fish sauce and ½ Tbsp soy sauce. Mix well.
3. Add broth: Pour 1.5 cups anchovy-kelp stock. Bring to a rapid boil over medium-high heat (2-3 minutes).
4. Add tofu and veggies: Gently add 350g soft tofu, enoki mushrooms, and shiitake mushrooms. Crack in one egg. Cook for another 2-3 minutes. Taste and add salt as needed.
5. Finishing touches: Top with green onion, a few dashes of black pepper, and ½ tsp sesame oil. Serve right away, ideally with rice and side dishes.

How to Make Anchovy-Kelp Stock

• Combine 8 dried anchovies (heads and guts removed), 5 oz radish, 6×4 inch dried kelp, and 4 cups water in a pot.
• Boil, then simmer for 20 minutes. Strain to get about 2 cups stock.
• Do not rinse the kelp, as its white layer adds flavor. For deeper taste, soak kelp and dried mushrooms overnight in refrigerated water.

Tips for Good Stew

• Use a large enough pot (about 1.7 L) to prevent boiling over.
• Keep heat low and stir constantly when toasting chili powder and garlic. Burnt chili turns bitter.
• Add tofu carefully and don’t stir much, or it will break apart.
• If using a ttukbaegi (earthenware pot), it will help keep the stew hot and bubbling.
• Adjust chili powder and chili oil to make it more or less spicy, based on your preference.

Serving Suggestions

Sundubu jjigae is usually served bubbling hot straight from the pot, with a bowl of plain white rice. The mild rice helps calm the spice. Banchan (side dishes) like kimchi, seasoned bean sprouts, or pickled vegetables are served on the side, making the meal complete and letting everyone pick what they like.

Popular Sundubu Jjigae Variations

The flexibility of sundubu jjigae means you can easily make it your own. Try changing up the ingredients or adding extra flavor twists. Here are some common types:

Kimchi Sundubu Jjigae

• Adds well-fermented kimchi to the stew for tangy, spicy flavor.
• Often paired with pork belly, making a rich and hearty meal.

Seafood Sundubu Jjigae

• Uses a mix of seafood like clams, shrimp, mussels, or oysters.
• Gives the stew a natural sweetness and light seafood taste.

Beef Sundubu Jjigae

• Adds thin slices of beef for a richer, more filling stew.
• Beef fat adds extra flavor to the broth.

Vegetarian/Vegan Sundubu Jjigae

• Uses mushroom or vegetable broth instead of anchovy stock.
• Loads of mushrooms and other veggies replace meat or seafood.
• Choose vegan gochujang/gochugaru and vegan kimchi if needed.

Nutrition and Health Information

Sundubu jjigae is not only warming but also provides good nutrition. The main ingredient, soft tofu, is healthy and easy to digest. The nutrition will vary depending on what you put in the stew and how much you eat, but here is a general idea for a single serving:

Values are approximate and can change depending on ingredients.

Why Soft Tofu is Good for You

• High in plant protein; good for vegetarians and vegans.
• Low in calories and fat but filling because of water content.
• Contains calcium for bone health and iron for carrying oxygen in the blood.
• Soft tofu is gentle on the stomach.

Adapting for Different Diets

• Use gluten-free soy sauce if you cannot have wheat.
• For plant-based diets, skip meat and seafood and use veggie or mushroom broth.
• When using kimchi, make sure it doesn’t have fish or shrimp paste if you need vegan or vegetarian food.
• Lower the spice by using less gochugaru or picking a milder version.
• If you need to reduce salt, try using low-sodium soy sauce and less fish sauce or kimchi brine.

Common Questions about Sundubu Jjigae

How is sundubu jjigae different from other Korean stews?

Sundubu jjigae is special because it uses extra soft, unpressed tofu that is much softer than the tofu used in other stews like kimchi jjigae or doenjang jjigae. The soft tofu gives the dish a creamy texture, and it really absorbs the flavors of the spicy broth. In other stews, firmer tofu or meat is usually the main ingredient, but in sundubu jjigae, the soft tofu is the focus.

Is it possible to make sundubu jjigae mild?

Yes, you can easily make the stew less spicy by using less gochugaru (chili powder) or chili oil. You can add a little bit at a time and taste as you go. If you still want a red color without the heat, use a mild chili powder. You might also choose to use more gochujang, just keep in mind that the paste can be salty so adjust soy sauce as needed.

What is usually served with sundubu jjigae?

The stew is served with white rice and several Korean side dishes called banchan. These might include kimchi, seasoned bean sprouts (kongnamul), spinach, or other pickled or fresh vegetables. The goal is to combine the spicy stew, soft tofu, rice, and crunchy or tangy sides in every bite.

How can I store and reheat leftovers?

• Cool any leftover stew and move it to an airtight container; place in the fridge for up to 3 days.
• Reheat gently on the stove over medium-low heat. If the stew is too thick, add a splash of water or broth.
• If microwaving, use lower power and be careful not to overheat, as tofu can become tough.
• Using an earthenware pot to reheat brings back the bubbling-hot presentation.