Spicy, hearty, comforting tofu stew

Korean

Soup / Stew

Sundubujjigae (순두부찌개)

Sundubujjigae (순두부찌개) is a spicy, comforting Korean stew made with silken tofu, gochugaru (Korean chili flakes), and a savory anchovy or beef broth. Loaded with ingredients like clams, shrimp, or pork, plus vegetables and a cracked egg, it’s served bubbling hot in a stone pot. Rich, warming, and deeply flavorful, it’s a beloved soul food perfect for cold days.

servings

2

prep time

30 min

cook time

15 min

MAIN

1 cup Stock
2 - 3 tbsp Paste
11 oz 순두부 (Sundubu)
1.5 tsp Soy Sauce
1 tsp minced 새우젓 (Fermented Shrimp)
2 tsp Fish Sauce
2 tbsp Green Onions
1 Egg
Pork Belly (optional)
Shiitake Mushrooms (optional)

PASTE

12 g 고추가루 (Korean Hot Pepper Flakes)
2 tsp Soy Sauce
1 tsp Oyster Sauce
1 tbsp Mirin
2 tsp Garlic (minced)
2 tbsp Neutral Oil
Ground Black Pepper & Sea Salt

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Prepare Stock
Combine PASTE ingredients and set aside
Fry paste till fragrant
Add Stock, soy sauce, 새우젓 (fermented shrimp) and fish sauce and set to boil
Add 순두부 (Sundubu) and cover, turn heat down to medium
Add green onions and egg

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