This spicy sundubu jjigae is made with thinly sliced meat and kimchi. It takes less than 30 minutes, making it perfect for a weeknight meal! Hearty and warming!
Do you have a Korean tofu house near you that specializes in sundubu jjigae (순두부찌개)? Restaurants usually offer several variations (seafood, meat, vegetables, combination, etc.) on the menu. Which is your favorite variation?
This sundubu (or soondubu) jjigae recipe is made with ripe kimchi and thinly sliced meat. Try making it at home. You will be pleasantly surprised to find out how quick and easy this hearty, flavorful stew is.
For other variations, check out Haemul sundubu jjigae (seafood soft tofu stew) and Deulkkae sundubu jjigae (soft tofu stew with perilla seeds) which is mild and vegan.
The tofu
Sundubu (or s00ndubu) is tofu that’s not pressed, so it has a high water content and an extra silky, velvety texture. I always keep a package or two in the fridge, and whip up this bubbling pot of flavorful stew when I need to create something warm and comforting quickly.
Other ingredients for sundubu jjigae
This recipe combines kimchi and pork, a classic match. Feel free to use beef, chicken, or seafood and switch out the pork. For best results, always use fully fermented kimchi to cook with.
- ⅓ cup thinly sliced kimchi
- 3 ounces pork or beef
- 1 scallion, finely chopped
- 1 egg – optional
Mushrooms are a good substitute if you don’t like meat. If you start with vegan kimchi, you can even make the stew vegan.
For the soup base, I like to use anchovy broth, but water is totally fine.
- 1 to 3 teaspoons gochugaru (Korean red chili pepper flakes)
- 1 tablespoon sesame oil
- 1 cup water or anchovy broth
- 2 to 3 tablespoons juice from kimchi, if available
- 1/2 teaspoon saeujeot (salted shrimp) or salt to taste
- pinch black pepper
If you have some salted shrimp (saeujeot, 새우젓) leftover from making kimchi, use a little to season the stew instead of using salt. It really enhances the flavor of the stew. My secret ingredient!
Sundubu jjigae is often served with a raw egg to be cracked in to the boiling hot stew at the table. The egg adds richness to the stew, but you don’t need to add an egg if you don’t want to. It’s a matter of preference.
Watch how to make it
More sundubu jjigae recipes:
Haemul sudubu jjigae (seafood soft tofu stew)
Deulkkae sundubu jjigae (soft tofu stew with perilla seeds) – vegan
Sundubu ramyun
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 1 package (12 ounces) sundubu extra soft/silken tofu
- ⅓ cup thinly sliced kimchi
- 3 ounces pork or beef
- 1 to 3 teaspoons gochugaru (Korean red chili pepper flakes)
- 2 teaspoons minced garlic
- 1 tablespoon sesame oil use a little more if using more gochugaru
- 1 cup water or anchovy broth See note
- 2 to 3 tablespoons juice from kimchi
- 1/2 teaspoon saewujeot (salted shrimp) or salt to taste
- pinch black pepper
- 1 scallion, finely chopped
- 1 egg - optional
Instructions
- Cut the meat and kimchi into small thin strips. Add the kimchi, meat, gochugaru, garlic and sesame oil to a small pot, and place it over medium heat.
- Stir-fry until the meat is almost cooked, 3 - 4 minutes.
- Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.
- Add the soft tofu in big chunks. Stir in the salted shrimp (or salt) to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion just before removing the pot from the heat. If desired, crack an egg into the stew to serve while it’s still boiling hot.
