Sundubu Jjigae
Sundubu jjigae — literally 'fresh tofu stew' — takes its name from sundubu, tofu so fresh and soft it's never even pressed before being sold. It's the definitive cold-weather dish of South Korea, served bubbling in thick clay pots that hold their heat long after leaving the stove, which is why sundubu-jip, restaurants specializing in the dish, stay packed all winter. The seafood version, with clams or shrimp, is most common along the coast, while meat-based versions dominate inland. Whatever the base, the rule stays the same: the tofu is never drained or cut firm — it's left whole, and its silky, almost custard-like texture is lost if it's stirred too much. The raw egg cracked on top just before serving is the dish's signature: it cooks on its own in the soup's residual heat, and many diners stir the yolk straight into their own bowl at the table.
Silken, undrained tofu
Left whole, its custardy texture stays
Still bubbling at the table
Served hot, straight from the clay pot
Raw egg cracked on top
Cooks on its own in the boiling broth
Seafood or beef base
Clams, shrimp, or ground beef
Ingredients 4 servings
- 2 tablespoons vegetable oil
- 1/2 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 150 g ground beef or peeled shrimp
- 1 tablespoon Korean chile paste (gochujang)
- 2 tablespoons Korean chile powder (gochugaru)
- 1 tablespoon fermented soybean paste (doenjang)
- 500 ml dried anchovy-kelp stock (or vegetable stock)
- 2 packages (700 g total) soft silken tofu (sundubu), undrained
- 6 fresh clams, scrubbed (optional)
- 2 eggs
- 2 spring onions, chopped
- 1 tablespoon toasted sesame seeds
- Salt, to taste
How to make it
- 1BUILD THE BASE: heat the oil in a clay pot or heavy saucepan over medium heat, add the onion and garlic and sauté 1-2 minutes until fragrant.
- 2BROWN THE MEAT: add the ground beef (or shrimp) and cook 2-3 minutes, breaking it up with a spoon, until no longer raw.
- 3ADD THE CHILE PASTES: stir the gochujang, gochugaru and doenjang directly into the meat, frying for 30 seconds so the oil pulls out the pastes' colour and flavour.
- 4POUR IN THE STOCK: add the anchovy-kelp stock, bring to a boil, then simmer 5 minutes to let the flavours meld.
- 5ADD THE TOFU AND CLAMS: carefully lower the whole soft tofu into the soup using a large spoon so it doesn't break apart; add the clams, if using, and simmer 3-4 minutes more, until they open.
- 6CRACK IN THE EGG: take the pot off the heat and crack an egg straight into the centre of the still-bubbling soup — the residual heat sets it softly, keeping the yolk runny.
- 7FINISH AND SERVE: scatter over the toasted sesame seeds and chopped spring onions, then serve at once, straight from the clay pot while it's still bubbling at the table.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
