Quick & Easy Sundubu Jjigae Recipe

Introduction

Sundubu Jjigae is a comforting Korean soft tofu stew that’s rich, spicy, and packed with savory flavors. This quick and easy version combines silky tofu, pork belly, kimchi, and mushrooms for a satisfying meal perfect for any day.

Ingredients

• 1.5 cups anchovy stock (or low-sodium chicken stock or dashi stock)
• 11 oz silken tofu (aka soft tofu)
• 1/2 cup pork belly strips (sliced into 1 cm wide pieces)
• 1/2 cup kimchi
• 1/2 cup enoki mushrooms (ends trimmed, washed, and strained)
• 1/4 cup onion (finely diced)
• 2 garlic cloves (minced)
• 1 egg
• 2 tbsp kimchi juice (omit if you prefer less spicy)
• 2 tsp regular soy sauce
• 2 tsp fish sauce
• 2 tsp sesame oil
• 1 tsp white granulated sugar
• 1/2 tsp gochugaru (omit if you prefer less spicy)
• 1 green onion (finely chopped for garnishing)
• 1.5 cups cooked short grain rice

Instructions

1. Step 1: Heat a small pot or Korean earthenware clay pot over medium heat. Add the sliced pork belly and fry for 2 minutes until cooked through and some fat renders out. Then add the minced garlic and diced onions, sautéing together with the pork.
2. Step 2: Stir in soy sauce, fish sauce, sesame oil, sugar, and gochugaru. Cook until the onions turn translucent, about 2 minutes. Add kimchi and continue cooking until the kimchi releases its juices, about 1-2 minutes.
3. Step 3: Pour in the stock and kimchi juice. Cover and bring to a boil on medium-high heat. Once boiling, reduce heat to medium and simmer uncovered for 20 minutes, stirring occasionally.
4. Step 4: Gently add the silken tofu to the center of the pot and break it into large chunks with a spoon.
5. Step 5: Place enoki mushrooms in two bunches next to the tofu and let the stew simmer for 1 minute.
6. Step 6: Crack the raw egg into the center of the stew on top of the tofu. Cook the egg to your preferred doneness, then remove the pot from heat. Carefully garnish with chopped green onions and serve alongside cooked rice.

Tips & Variations

• For a milder stew, omit the gochugaru and kimchi juice or reduce their amounts.
• You can substitute pork belly with sliced beef, seafood, or mushrooms for different flavor profiles.
• Use a Korean earthenware pot for authentic cooking and serving, but a regular pot works just fine.
• If you like it extra spicy, add more gochugaru or a dab of Korean chili paste (gochujang).

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid high heat to maintain the tofu’s texture. It’s best enjoyed fresh but this stew keeps well for a quick meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of silken tofu?

While regular tofu can be used, silken or soft tofu is preferred for its delicate texture, which melts beautifully into the stew.

What can I use if I don’t have anchovy stock?

You can substitute anchovy stock with low-sodium chicken stock or dashi stock to maintain the savory depth of flavor.

Quick & Easy Sundubu Jjigae Recipe

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4.5 from 61 reviews

Quick & Easy Sundubu Jjigae is a comforting Korean soft tofu stew packed with savory pork belly, spicy kimchi, and delicate enoki mushrooms. This hearty dish is simmered in a flavorful anchovy stock base with a perfect balance of soy sauce, fish sauce, and gochugaru spice, topped with a silky egg and garnished with green onions. Serve hot alongside steamed short-grain rice for an authentic and satisfying meal that’s simple to prepare.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Broth & Base

• 1.5 cup anchovy stock (or low-sodium chicken stock or dashi stock)
• 2 tbsp kimchi juice (omit if you prefer less spicy)
• 2 tsp regular soy sauce
• 2 tsp fish sauce
• 2 tsp sesame oil
• 1 tsp white granulated sugar
• 1/2 tsp gochugaru (omit if you prefer less spicy)

Proteins & Vegetables

• 11 oz silken tofu (aka soft tofu)
• 1/2 cup pork belly strips (sliced into 1 cm wide pieces)
• 1/2 cup kimchi
• 1/2 cup enoki mushrooms (ends trimmed, washed and strained)
• 1/4 cup onion (finely diced)
• 2 garlic cloves (minced)
• 1 egg

Garnishing & Serving

• 1 green onion (finely chopped for garnishing)
• 1.5 cups cooked short grain rice

Instructions

1. Cook Pork Belly: Heat a small pot or Korean earthenware clay pot on medium heat until hot. Add the sliced pork belly strips and fry for 2 minutes until cooked through and some fat renders out. Then add minced garlic and diced onions, sautéing them together with the pork until fragrant.
2. Add Seasonings and Kimchi: Stir in regular soy sauce, fish sauce, sesame oil, sugar, and gochugaru. Continue cooking until the onions turn translucent, about 2 minutes. Add the kimchi and cook for an additional 1-2 minutes until the kimchi releases its juices.
3. Simmer with Stock: Pour in anchovy stock and kimchi juice. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce to medium heat and simmer uncovered for 20 minutes. Stir occasionally to blend flavors.
4. Add Silken Tofu: Gently add the soft silken tofu into the center of the pot. Break it up carefully with a spoon into large chunks to keep the texture intact.
5. Add Enoki Mushrooms: Place the prepared enoki mushrooms in two separate bunches beside the tofu. Let the stew simmer for 1 minute more to soften mushrooms slightly.
6. Cook Egg & Garnish: Crack a raw egg into the center of the stew directly on top of the tofu. Allow it to cook to your desired doneness. Remove the pot from heat (use oven mitts if using an earthenware pot). Garnish with finely chopped green onion and serve immediately with a side of cooked short grain rice.

Notes

• If you prefer a milder stew, omit gochugaru and kimchi juice.
• Silken tofu is delicate; handle gently to maintain texture.
• Use an earthenware pot (ttukbaegi) for authentic flavor and heat retention when available.
• This stew is best enjoyed hot and fresh alongside steamed rice.
• Adjust egg cooking time depending on whether you prefer a runny or firm yolk.

Keywords: Sundubu Jjigae, Korean soft tofu stew, kimchi stew, spicy tofu soup, Korean comfort food, pork belly stew, quick Korean recipes