Sundubu jjigae

Name: Sundubu jjigae
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 700 g Soft silken tofu, kept in large curds; 4 tbsp Gochugaru; 200 g Pork, thinly sliced; 4 Egg; 4 Green onion, sliced; 700 ml Anchovy broth, hot; 2 tbsp Sesame oil; 1 tbsp Vegetable oil; 6 clove Garlic, minced; 2 tbsp Soy sauce; ¾ tsp Salt; ¼ tsp Black pepper, ground

Sundubu jjigae · ready in 30 min · 4 servings · 408 kcal per serving · easy · 12 ingredients

Sundubu jjigae is a bubbling Korean table stew where soft tofu trembles in red gochugaru broth and an egg gently sets at the table.

Prep: 10 min
Cook: 20 min
Total: 30 min
Serves: 4
kcal: 408
Difficulty: easy

Korean Main dishes Soups Quick (30 min or less)Dairy-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

700 gSoft silken tofu, kept in large curds
4 tbspGochugaru
200 gPork, thinly sliced
4Egg
4Green onion, sliced (to serve)
700 mlAnchovy broth, hot
2 tbspSesame oil
1 tbspVegetable oil
6 cloveGarlic, minced
2 tbspSoy sauce
¾ tspSalt
¼ tspBlack pepper, ground

Equipment

stovetop, heavy pot, ladle, spoon, knife, cutting board, serving bowl

Instructions

Prepare ingredients
Gather measured ingredients, a heavy pot, ladle, spoon, knife, board, and 4 bowls, then slice pork and green onion before heating. · 5 min
What to look for: Ingredients are measured and tools are within reach
Bloom chili oil
Heat vegetable oil and sesame oil in the pot, add gochugaru, garlic, and pork, then stir until the oil turns brick red. · 4 min
What to look for: The oil is red and the pork edges look opaque
Build broth
Add soy sauce and hot anchovy broth, scrape the bottom of the pot, and bring the mixture to a lively boil. · 5 min
What to look for: The broth bubbles actively and looks deep red
Simmer tofu
Add large spoonfuls of soft silken tofu and salt, then simmer gently without breaking the curds too much. · 6 min
When it is done: Pork pieces should reach 63°C / 145°F before serving.
Set eggs
Crack eggs directly on top, scatter green onion and black pepper, and simmer until the whites turn opaque. · 3 min
When it is done: Egg whites should be fully opaque and pork should hold 63°C / 145°F.
Serve bubbling
Serve immediately in warm bowls while the stew is still bubbling, keeping the egg whole and the tofu in large silky curds. · 2 min
What to look for: Stew is steaming, red, and visibly bubbling at the surface

Nutrition (per serving)

kcal	408
Protein	27 g
Carbohydrates	9 g
of which sugars	3 g
Fat	28 g
of which saturated	7 g
Fibre	3 g
Sodium	1100 mg

Nutri-ScoreB

Allergens

Contains: eggs, fish, gluten, sesame, soybeans, soy

Storage and reheating

Fridge: up to 3 days
Freezer: not recommended
Reheat gently in a small pot until steaming throughout, adding a splash of water if the broth has thickened.

Ingredient substitutions

Soft silken tofu

Extra soft tofu: Use only very delicate tofu so the stew keeps its soft texture.

Gochugaru

Korean chili powder: Use coarse Korean chili powder with a deep red color.

Pork

Seafood: Use an equal weight and simmer only until just cooked.

Egg

Soft silken tofu: This changes the classic finish but keeps the stew gentle and protein rich.

Green onion

Garlic: Use sparingly because garlic is stronger and lacks the fresh onion finish.

Anchovy broth

Water: Season more carefully because the stew will lose fish depth.