My first taste of soondubu jjigae came on a frigid winter night in Seoul, where a tiny restaurant specialized in nothing but this bubbling, spicy stew. Steam rose from the earthenware pot as the elderly owner instructed me to crack a raw egg into the crimson broth. That moment changed my understanding of tofu forever. This recipe captures that same comforting warmth and deep, complex flavors I experienced that night.

Prep Time: 15 minutes | Cook Time: 25 minutes
Serves: 3-4 bowls
Calories: 380 per serving

Why You’ll Love This Recipe

This soondubu jjigae balances silky soft tofu with a rich, spicy broth that’s both comforting and invigorating. It’s a one-pot meal that comes together in under an hour, perfect for weeknight dinners or when you’re fighting a cold. The combination of gochugaru (Korean red pepper flakes), anchovy broth, and tender tofu creates layers of flavor that make this stew utterly satisfying.

Ingredients & Equipment

For the Broth:

• 4 dried anchovies, heads removed
• 1 piece dried kelp (dashima)
• 4 cups water
• 2 tablespoons vegetable oil
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 green onions, sliced
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• ½ pound ground pork (optional)

Main Ingredients:

• 2 packages soft tofu (sundubu)
• 1 cup mushrooms, sliced
• 2 eggs
• 1 tablespoon sesame oil

Equipment:

• Korean earthenware pot (ttukbaegi) or small pot
• Strainer
• Sharp knife
• Cutting board
• Measuring spoons

Step-by-Step Instructions

1. Make Anchovy Broth:

• Combine anchovies, kelp, water in pot
• Bring to boil, reduce heat
• Simmer 10 minutes
• Strain and reserve broth

1. Create Flavor Base:

• Heat oil in pot over medium heat
• Add gochugaru, stir briefly
• Add garlic, onion, cook 2-3 minutes
• Add ground pork if using, brown well

1. Build the Stew:

• Pour in anchovy broth
• Add gochujang, soy sauce
• Bring to simmer
• Add mushrooms

1. Add Tofu:

• Gently break tofu into large chunks
• Add to stew carefully
• Don’t overstir – keep chunks intact
• Simmer 5 minutes

1. Finish and Serve:

• Crack eggs on top
• Add green onions
• Drizzle with sesame oil
• Serve bubbling hot with rice

Tips & Variations

Expert Tips:

• Use extra soft tofu for authentic texture
• Don’t overcook the tofu – it should stay silky
• Keep stew at active simmer when serving

Common Substitutions:

• Anchovy broth → vegetable broth
• Ground pork → beef, seafood, or mushrooms
• Gochugaru → red pepper flakes (reduce amount)
• Fresh mushrooms → rehydrated dried mushrooms

Troubleshooting Guide:

• Too spicy: Add more broth or dollop of butter
• Too salty: Add water and potato chunks
• Broken tofu: Handle more gently when adding
• Too thin: Simmer longer uncovered

Variations:

• Seafood: Add clams, mussels, shrimp
• Vegetarian: Use mushroom broth, extra vegetables
• Extra spicy: Increase gochugaru
• Kimchi: Add aged kimchi for extra depth

Storage

Store leftovers in airtight container in refrigerator up to 3 days. Reheat gently on stovetop to preserve tofu texture. Add fresh egg when reheating. Not recommended for freezing as tofu texture will change significantly.

FAQs

Where can I find Korean ingredients?
Asian markets or Korean grocery stores carry all ingredients. Many regular supermarkets stock gochugaru and gochujang.

Can I make this vegetarian?
Yes, use vegetable broth and mushrooms instead of anchovies and meat.

Why did my tofu break apart?
Soft tofu is delicate. Add it gently and minimize stirring once added.

Is this very spicy?
Heat level is adjustable. Start with less gochugaru and add more to taste.

Do I need a Korean earthenware pot?
Any heavy-bottomed pot works, though earthenware adds authenticity and heat retention.

This soondubu jjigae recipe brings authentic Korean flavors to your kitchen. Perfect for cold weather or when craving something warm and comforting, it’s a satisfying meal that’s both healthy and delicious.