Name: Sundubu Jjigae
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 tbsp gochugaru; 1 tbsp gochujang; 1 tbsp soy sauce; 1 tsp sesame oil; 4 garlic cloves (minced); 4 cups anchovy or seafood broth; 4 oz pork (thinly sliced) or 4 oz shrimp; 2 packages (14 oz each) soft silken tofu; ½ medium onion (sliced); 2 green onions (sliced); 4 eggs; Steamed white rice

Spoon Simple

Sundubu Jjigae

Silken tofu stew in a fiery gochugaru broth with seafood or pork and a raw egg cracked on top. Soft, silky, and soul-warming — served bubbling in a stone pot.

Prep 10 min

Cook 20 min

Total 30 min

Serves 4

Dinner·Korean·Easy

Ingredients

Step 1 — Build the broth

2 tbsp gochugaru
1 tbsp gochujang
1 tbsp soy sauce
1 tsp sesame oil
4 garlic cloves (minced)
4 cups anchovy or seafood broth
4 oz pork (thinly sliced) or 4 oz shrimp

Step 2 — Finish the stew

2 packages (14 oz each) soft silken tofu
½ medium onion (sliced)
2 green onions (sliced)
4 eggs
Steamed white rice

Instructions

1
Make the broth
Heat sesame oil in a pot. Sauté garlic, gochugaru, and gochujang 1 minute. Add broth and soy sauce. Bring to a boil and add pork or shrimp. Simmer 5 minutes.
2
Add tofu
Gently add silken tofu in large spoonfuls. Add onion. Simmer 5 minutes without stirring too much.
3
Finish with egg
Crack an egg into each serving bowl or directly into the pot. Ladle stew over and let egg poach 1–2 minutes. Garnish with green onions. Serve with rice.

Nutrition per serving: 280 cal · 24g protein · 10g carbs · 16g fat · 2g fiber

For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.