Korean Soft Tofu Stew 韓式軟豆腐煲

Sundubu-jjigae is a spicy Korean stew made with soft, silken tofu in a fiery gochugaru-based broth enriched with seafood or meat. The dish features tender tofu cubes, savory broth, vegetables, and a raw egg that cooks gently when stirred into the hot stew. It's typically served in a traditional stone bowl to keep it piping hot throughout the meal.

Nutrition (per serving)

Ingredients

• 400g soft silken tofu
• 200g clams
• 100g pork belly, thinly sliced
• 3tbsp gochugaru (Korean red chili flakes)
• 2tbsp gochujang (Korean red chili paste)
• 800ml anchovy and kelp stock
• 2tbsp fish sauce
• 1tbsp sesame oil
• 2 cloves garlic, minced
• 100g shiitake mushrooms, sliced
• 50g enoki mushrooms
• 1 medium onion, sliced
• 50g zucchini, sliced
• 2 stalks scallions, cut into 2cm pieces
• 1tsp salt
• 0.5tsp white pepper

Steps

1. Heat sesame oil in a stone bowl over medium-high heat and add minced garlic, stirring until fragrant.
2. Add pork belly slices and cook until beginning to brown, about 2 minutes.
3. Stir in gochugaru and gochujang, mixing well to coat the pork.
4. Pour in anchovy and kelp stock and bring to a boil.
5. Add clams, shiitake mushrooms, enoki mushrooms, onion, and zucchini. Simmer for 5 minutes.
6. Gently place soft tofu cubes into the stew without breaking them.
7. Add fish sauce and season with salt and white pepper. Simmer for 2 more minutes.
8. Create two small wells in the stew and crack raw eggs into them.
9. Top with scallions and serve immediately while bubbling hot.

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