How I Mastered Sundubu Jjigae – A Foolproof Recipe
Sundubu Jjigae (Soft Tofu Stew) is one of those dishes that looks simple but is surprisingly tricky to get right. My first attempt? Too bland, too salty, or just missing that deep, rich flavor. It never tasted like the ones from the restaurant.
But after a few tries, I cracked the code. ✔ The broth makes or breaks the dish. ✔ The right balance of seasonings is key. ✔ Add the soft tofu last to keep it silky smooth.
Now, let me walk you through the foolproof way to make amazing Sundubu Jjigae at home.
1. Ingredients (Serves 2-3)
✅ Essential Ingredients
- 1 pack of soft tofu (300-400g)
- 100g ground pork (or beef, seafood optional)
- 1/2 onion (chopped)
- 1 green onion (sliced)
- 1 chili pepper (optional, for extra spice)
- 1 egg (cracked in at the end for that rich flavor)
✅ Seasoning
- 1.5 tbsp Korean chili powder (gochugaru)
- 1 tbsp minced garlic
- 1 tbsp soy sauce
- 1 tsp fermented shrimp (or 1/2 tsp salt)
- 1/2 tsp sugar (to balance flavors)
- 1 tbsp chili oil (or regular oil + 1 tsp chili powder)
✅ Broth (The Secret to Depth of Flavor!)
- 5-6 dried anchovies + 1 piece of kelp
- 2 cups (400ml) water
- (You can use plain water, but trust me, the taste won’t be the same!)
Tip: - Using anchovy broth gives the stew a deep umami flavor. - You can swap pork for beef or seafood like clams and shrimp. - Fermented shrimp adds incredible richness, but salt works too.
2. Making the Broth – The Flavor Foundation
If you just use plain water, the stew will taste flat. Anchovy and kelp broth makes all the difference!
✅ How to Make Broth (10-Minute Method)
- In a pot, add 2 cups of water and the dried anchovies + kelp.
- Let it simmer on medium heat for 10 minutes.
- Remove the kelp after 10 minutes, then let the anchovies simmer for another 5 minutes before straining.
Tip: - Don’t overcook the anchovies or the broth will turn bitter. - You can skip this step and just use water, but you’ll be missing out on serious depth of flavor.
3. Sautéing the Ingredients – The Secret to Deep Flavor
The key to amazing Sundubu Jjigae is sautéing the seasonings first. If you just dump everything in water, the chili powder won’t release its full flavor.
✅ The Correct Sautéing Order
- Heat 1 tbsp chili oil in a pan and sauté garlic + chili powder on medium heat for 30 seconds.
- Add ground pork and stir-fry on high heat for 1-2 minutes.
- Add onions, green onions, and chili peppers, cooking for another minute.
Why do this? - Cooking the chili powder in oil brings out its smoky depth. - Browning the meat adds extra richness.
4. Making the Soup – The Perfect Balance
✅ Steps for a Flavorful Broth
- Pour in 2 cups of anchovy broth.
- Season with soy sauce (1 tbsp), fermented shrimp (1 tsp), and sugar (1/2 tsp).
- Simmer for 5 minutes to let the flavors meld.
Tip: - Adjust saltiness with extra soy sauce if needed. - If the broth looks too light, add another teaspoon of chili powder.
5. Adding Soft Tofu – The Final Step
- Gently add the soft tofu, breaking it into large chunks.
- Simmer on high heat for 2-3 minutes.
- Crack in an egg at the end and sprinkle green onions on top.
Why add tofu last? - Overcooking ruins its silky texture. - 2-3 minutes is just enough to absorb flavor while staying smooth.
6. Best Ways to Enjoy Sundubu Jjigae
- 🔥 Serve piping hot with rice.
- 🔥 Add more chili for extra spice.
- 🔥 The next day, throw in noodles for Sundubu ramen!
7. Five Key Tips for Perfect Sundubu Jjigae
- 🔥 Use anchovy broth for a rich, deep flavor.
- 🔥 Sauté the chili powder and garlic in oil first.
- 🔥 Add tofu at the very end to keep it smooth.
- 🔥 Fermented shrimp enhances umami depth.
- 🔥 Crack an egg in at the last moment for extra richness.
Final Thoughts
With this method, you’ll never settle for bland Sundubu Jjigae again. Follow these steps, and your homemade version will rival the best Korean restaurants. Now, go make some amazing Sundubu Jjigae and enjoy!
