K-Food Recipes

Soft Tofu Stew

A representative Korean stew made with soft, uncoagulated Sundubu (Silken tofu) as the main ingredient, boiled spicy with red chili powder and chili oil, and served in a hot earthenware pot (ttukbaegi). Usually, an egg is cracked into the stew right after it finishes boiling.

PinterestWhatsAppFacebookReddit
백종원 PAIK JONG WON 5.5M💬 1.1K⏱ 11:42

Be the first to rate this

⚠️ AI-generated recipe. Actual results may vary.

Servings2Servings
1510
About 440 kcal per serving· about 880 kcal total· ⏱ 25 min(AI estimate)
0 selected
  • Soft tofu(순두부)1 pack
  • Ground pork(간 돼지고기)60 g
  • Onion(양파)40 g
  • Green onion(대파)28 g
  • Cheongyang chili pepper(청양고추)⇄ Substitute ▼2 piece
  • Chives(쪽파)12 g
  • Water(물)360 ml
  • Clams(바지락)120 g
  • Minced garlic(간마늘)1 tablespoon
  • Brown sugar(황설탕)0.3 tablespoon
  • Fine chili powder(고운고춧가루)1 tablespoon
  • Sesame oil(참기름)3 tablespoon
  • Sea salt(꽃소금)0.5 tablespoon
  • Soy sauce(진간장)2 tablespoon
  • Egg(달걀)2 piece
  • Black pepper(후춧가루)dash

This site earns commissions from Amazon on purchases made through links on this page.

Steps

Tap a step with a time badge to jump to that moment in the video. · approximate position

  1. 1Finely dice the onion, and thinly slice the chives and chili peppers.▶ 0:15
  2. 2Slice the green onion lengthwise, then chop finely.▶ 1:11
  3. 3Clean the clams in salted water to remove any grit.▶ 2:07
  4. 4Add sesame oil to a pot and sauté the green onions, onion, and ground pork over medium heat until well cooked.▶ 3:03
  5. 5Once the moisture has evaporated and the oil begins to render, turn off the heat and stir in the fine chili powder.▶ 3:59
  6. 6Once the chili oil has formed, add the water and turn the heat back on.▶ 4:55
  7. 7Add the soy sauce, brown sugar, and clams, then bring to a boil.▶ 5:51
  8. 8Once the clams open up, season with the sea salt.▶ 6:48
  9. 9Cut the soft tofu in half, add it to the pot in large chunks, and gently break it apart with a spoon.▶ 7:44
  10. 10Once the stew is boiling, transfer individual portions into clay pots and bring back to a boil.▶ 8:40
  11. 11When the stew bubbles again, crack an egg into each pot and turn off the heat immediately.▶ 9:36
  12. 12Finish by topping with the chili peppers and chives, then sprinkle with minced garlic and black pepper.▶ 10:32

💡 Cooking Tips

If you sauté red chili powder in oil over low heat first to make chili oil before adding the other ingredients, the broth color will be more vibrant and the flavor will be enhanced significantly. Use a ttukbaegi to serve it while it's bubbling hot, and add the egg right before turning off the heat to enjoy it soft-boiled.

⇄ Substitutes

If you don't have Sundubu, you can substitute it with regular Silken tofu. If you don't have chili oil, you can make your own by sautéing red chili powder in cooking oil over low heat. You can freely change the main ingredients, such as seafood, pork, mushrooms, or kimchi.

Storage

Since Sundubu spoils quickly after opening, try to use it immediately. Cooked stew can be stored in an airtight container in the refrigerator for 2-3 days, but due to the nature of Sundubu, it tastes best when freshly cooked.

Related

Kimchi Jjigae, Doenjang Jjigae, Budae Jjigae.

FAQ

  • Q. How is Sundubu different from regular tofu?

    A. Sundubu is a very soft tofu made by lightly curdling soy milk with a coagulant, giving it a texture that you eat with a spoon. Regular tofu for pan-frying or stewing is firmer because it has been pressed to remove water, so if you want the characteristic softness of Sundubu Jjigae, use the Silken type.

Got another K-Food video? Let's turn it into a recipe.

Get My Recipe →