FlamingFoodies recipe
Korean Soft Tofu Stew (Sundubu-jjigae)
A comforting Korean stew featuring silky soft tofu in a gently spiced broth with vegetables and your choice of protein. The perfect introduction to Korean heat levels.
Silky soft tofu in a gently spiced Korean broth with vegetables - comfort in a bowl
Ingredients
Base Broth
- 2 tbspsesame oil
- 3 clovesgarlic, minced
- 1 tbspgochugaru, Korean red pepper flakes
- 2 cupschicken stock
- 1 cupwater
- 2 tbspsoy sauce
- 1 tspfish sauce, optional
Main Ingredients
- 1 packagesoft tofu, 14 oz, silken or soft
- 4 ozground pork, or beef
- 1 mediumonion, sliced thin
- 2 mediumshiitake mushrooms, sliced
- 2 wholescallions, chopped, whites and greens separated
- 1 largeegg, optional
Method
1. Build the Aromatic Base Heat sesame oil in a medium saucepan or Korean stone pot over medium heat. Add minced garlic and gochugaru, stirring constantly to prevent burning. The mixture should become fragrant and the oil will turn a beautiful red color.
Watch for: garlic is fragrant and gochugaru sizzles gently
Tip: Keep the heat moderate to avoid bitter, burnt garlic
2. Brown the Protein and Vegetables Add ground pork, breaking it into small pieces with a wooden spoon. Cook until no longer pink, then add sliced onion, mushrooms, and scallion whites. Stir everything together, allowing the vegetables to soften slightly.
Watch for: onions become translucent and mushrooms release their moisture
3. Create the Broth Pour in chicken stock, water, soy sauce, and fish sauce if using. Bring the mixture to a rolling boil, then reduce heat to maintain a gentle simmer. The broth should have a lovely red color from the gochugaru.
Watch for: broth bubbles vigorously then settles to gentle bubbling
4. Add Tofu and Finish Carefully spoon the soft tofu into the simmering broth in large chunks, trying not to break it up too much. If using an egg, crack it directly into the stew. Simmer gently until heated through, then garnish with scallion greens.
Watch for: tofu is warmed through and egg white is just set if using
Equipment
- medium saucepan
- wooden spoon
- ladle
Make ahead
- The base broth can be prepared up to 2 days ahead. Add tofu and egg just before serving for best texture.
Storage
- Store leftover stew in the refrigerator for up to 3 days. Note that tofu texture may change slightly after storage.
Reheat
- Reheat gently on the stovetop over low heat, adding a splash of water or stock if needed. Avoid boiling vigorously to prevent tofu from breaking apart.
Top tips
- Use the softest tofu you can find - silken tofu works perfectly
- Serve immediately while still bubbling hot
- Korean stone bowls (dolsot) retain heat beautifully if you have one
Substitutions
- Use vegetable stock instead of chicken stock for vegetarian version
- Replace ground pork with ground turkey or beef
- Substitute regular mushrooms for shiitakes
Serve with
- Serve with steamed white rice
- Accompany with Korean pickled vegetables (banchan)
- Offer extra gochugaru on the side for heat lovers
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Korean Soft Tofu Stew (Sundubu-jjigae)
A comforting Korean stew featuring silky soft tofu in a gently spiced broth with vegetables and your choice of protein. The perfect introduction to Korean heat levels.
Prep
15 min
Cook
12 min
Active
20 min
Total
27 min
Yield
4 servings
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Why this one lands
Silky soft tofu in a gently spiced Korean broth with vegetables - comfort in a bowl
Heat
Low-lift heat
Difficulty
Beginner
Heat profile
Low-lift heat
Flavor leads and the spice stays approachable, so the whole table can lean in.
Skill level
Beginner
Straightforward technique, forgiving timing, and a very manageable workflow.
Cooking mode
Weeknight-capable heat
This moves fast enough for a real dinner plan, not just a fantasy one.
Best moment
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
Why this recipe works
Editorial notes before you cook
Sundubu-jjigae is Korea's ultimate comfort food - a bubbling, warming stew that delivers gentle heat alongside incredible depth of flavor. This version uses a moderate amount of gochugaru (Korean red pepper flakes) to create a beautiful red broth with just enough warmth to tingle your tongue without overwhelming your palate. The silky soft tofu literally melts in your mouth, while vegetables and protein add texture and substance to this satisfying one-pot meal.
The goal here is not just heat. It is contrast, pacing, and texture: enough richness to feel satisfying, enough brightness to keep the plate moving, and enough chile character that the spice actually tastes like something.
Best use
Fast table win
This moves fast enough for a real dinner plan, not just a fantasy one.
Why readers stick with it
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Build the Aromatic Base
Heat sesame oil in a medium saucepan or Korean stone pot over medium heat. Add minced garlic and gochugaru, stirring constantly to prevent burning. The mixture should become fragrant and the oil will turn a beautiful red color.
- 2
Step 2 of 4
Brown the Protein and Vegetables
Add ground pork, breaking it into small pieces with a wooden spoon. Cook until no longer pink, then add sliced onion, mushrooms, and scallion whites. Stir everything together, allowing the vegetables to soften slightly.
- 3
Step 3 of 4
Create the Broth
Pour in chicken stock, water, soy sauce, and fish sauce if using. Bring the mixture to a rolling boil, then reduce heat to maintain a gentle simmer. The broth should have a lovely red color from the gochugaru.
- 4
Step 4 of 4
Add Tofu and Finish
Carefully spoon the soft tofu into the simmering broth in large chunks, trying not to break it up too much. If using an egg, crack it directly into the stew. Simmer gently until heated through, then garnish with scallion greens.
Troubleshooting
Tips that matter
- Use the softest tofu you can find - silken tofu works perfectly
- Serve immediately while still bubbling hot
- Korean stone bowls (dolsot) retain heat beautifully if you have one
Substitutions and variations
Remix without losing the point
Storage and leftovers
Plan ahead and reheat well
Make ahead
The base broth can be prepared up to 2 days ahead. Add tofu and egg just before serving for best texture.
Storage
Store leftover stew in the refrigerator for up to 3 days. Note that tofu texture may change slightly after storage.
Reheat
Reheat gently on the stovetop over low heat, adding a splash of water or stock if needed. Avoid boiling vigorously to prevent tofu from breaking apart.
Serve it like you mean it
Finish, pair, and plate
- Serve with steamed white rice
- Accompany with Korean pickled vegetables (banchan)
- Offer extra gochugaru on the side for heat lovers
FAQ
The repeat questions
Where can I find gochugaru?
Korean red pepper flakes are available at Asian grocery stores, online, or sometimes in the international aisle of regular supermarkets. Don't substitute with regular red pepper flakes as the flavor is quite different.
Can I make this vegetarian?
Yes! Omit the ground meat and fish sauce, use vegetable stock, and add extra mushrooms or vegetables like zucchini for substance.
Is this really mild heat?
With 1 tablespoon of gochugaru, this provides gentle warmth. Korean gochugaru is milder than many chili flakes, creating more flavor than pure heat.
Pair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Los Calientes Rojo
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A balanced, smoky-red sauce that hits the sweet spot between everyday usability and enough bite to stay interesting.
Sichuan Gold
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A citrusy, tingly sauce with real peppercorn presence and enough versatility to move beyond dumplings.
Shop the pantry
Staples for this flavor lane
Flavor builder
$8-$15Korean Gochujang Paste
Layered heat with umami. Fermented chili paste for noodles, wings, marinades, and that sweet-savory Korean backbone.
View on AmazonCreamy upgrade
$6-$12Kewpie Mayonnaise
Spicy mayo, sandwiches, and bowl sauces. The easy way to make spicy mayo, egg sandwiches, yakisoba drizzles, and quick sauces taste richer and more intentional.
View on AmazonChar-ready marinade
$8-$14Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
View on AmazonGear that pays off
Tools that make this easier to repeat
Meal-prep anchor
$30-$60Compact Rice Cooker
Bowls, fried rice, and weekly meal prep. A simple countertop win for rice bowls, congee, spicy fried rice, and the carb base that makes leftovers useful.
View on AmazonFast heat
$35-$70Carbon Steel Wok
High-heat noodles and fried rice. Built for smoky stir-fries, chili oil noodles, and any dinner that needs real burner contact.
View on AmazonCook next
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FlamingFoodies picks
Pantry, gear, and bottle picks that fit this meal
Sweet heat
Mike's Hot Honey
The fast-track drizzle for pizza, fried chicken, salmon, Brussels sprouts, and hot sandwiches. Best for finishing sweet-spicy dishes.
View on AmazonKitchen staple
12-Inch Cast Iron Skillet
The sear-and-char pan for smash burgers, fajitas, cornbread, and anything that likes hard edges. Best for weeknight proteins and pan sauces.
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