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Comforting Korean Sundubu Jjigae: A Tofu Stew Simmered to Perfection

A fiery and flavorful Korean stew featuring incredibly soft tofu simmered in a spicy broth.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

Sundubu Jjigae, a beloved Korean stew, is more than just a meal; it's an experience. Imagine a bubbling cauldron of vibrant red broth, brimming with silky soft tofu that practically melts in your mouth. This isn't just about spice; it's about layering flavors, contrasting textures, and creating a dish that warms you from the inside out. Often enjoyed straight from the pot, Sundubu Jjigae is a staple in Korean homes and restaurants alike, offering comfort and a touch of heat, especially during colder months.

  • •Silken Tofu Transformation - The tofu becomes unbelievably tender and creamy as it simmers, absorbing the spicy broth like a sponge.
  • •Depth of Flavor from Fermentation - The kimchi adds a tangy, funky depth that elevates the stew beyond simple spiciness.
  • •Customizable Spice Level - Adjust the amount of gochugaru to your preference, from a gentle warmth to a blazing inferno.
  • •Egg-cellent Enrichment - Cracking an egg into the bubbling stew adds richness and a delightful textural contrast.
  • •Quick Comfort Food Fix - This stew comes together surprisingly quickly, perfect for a weeknight meal when you crave something satisfying and flavorful.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 1 package (about 14 ounces) Silken Tofu
  • 1 cup Kimchi (chopped)
  • 1/2 medium Onion (thinly sliced)
  • 2 cloves Garlic (minced)
  • 1 tablespoon Gochujang (Korean Chili Paste)
  • 1-2 teaspoons Gochugaru (Korean Chili Flakes) (adjust to taste)
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Sesame Oil
  • 4 cups Vegetable or Chicken Broth
  • 4 Eggs (optional)

Step-by-Step Instructions

  1. 1

    In a pot or Dutch oven, heat the sesame oil over medium heat. The sesame oil will add a nutty fragrance that is characteristic to many Korean dishes. It should shimmer slightly, indicating it's hot enough.

    ~2 min

  2. 2

    Add the sliced onion and cook until softened, about 3-4 minutes. Stir occasionally to prevent burning and to ensure even cooking. The onions should become translucent and slightly sweet.

    ~4 min

  3. 3

    Add the minced garlic and kimchi to the pot. Cook for another minute, stirring constantly, until the garlic is fragrant. This short cooking time allows the garlic to release its aroma without burning.

    ~1 min

  4. 4

    Stir in the gochujang and gochugaru. Cook for 30 seconds, allowing the spices to bloom and release their flavors. The chili paste and flakes will deepen in color and become fragrant.

    ~1 min

  5. 5

    Pour in the vegetable or chicken broth and bring to a simmer. Stir well to dissolve the gochujang and distribute the spices evenly. The broth will turn a vibrant red color.

    ~5 min

  6. 6

    Add the soy sauce and stir to combine. The soy sauce adds a savory umami note to the broth, balancing the spiciness. Taste and adjust seasoning as needed.

    ~1 min

  7. 7

    Gently spoon the silken tofu into the simmering broth, breaking it into large pieces as you go. Be careful not to stir too vigorously, as the tofu is delicate and can easily fall apart.

    ~2 min

  8. 8

    Reduce the heat to low and simmer for 10-15 minutes, allowing the tofu to absorb the flavors of the broth. The tofu will become even softer and creamier as it simmers.

    ~12 min

  9. 9

    If desired, crack an egg into each serving of the stew during the last few minutes of cooking. The egg will cook in the hot broth, adding richness and a delightful textural contrast.

    ~3 min

  10. 10

    Serve hot, directly from the pot or in individual bowls. Garnish with a sprinkle of gochugaru or sesame seeds, if desired. Enjoy immediately!

    ~1 min

How Do I Know It's Ready?

The stew is done when the tofu is heated through and the flavors have melded together. The egg, if added, should be cooked to your desired level of doneness.

Frequently Asked Questions

Yes, simply use vegetable broth and ensure your kimchi is vegetarian (some kimchi contains fish sauce).

Final Thoughts

I hope you enjoy making this Comforting Korean Sundubu Jjigae: A Tofu Stew Simmered to Perfection as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!