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Sundubu Jjigae (Korean Soft Tofu Stew)
Serves 2 · About 20 min
Simmer soft silken tofu, pork and kimchi in a spicy soup, then drop in eggs at the end. Warms you up on a cold day.
⚠️ The egg in this dish is softA soft yolk or runny surface means the egg isn’t fully cooked. For young children, older people and anyone who is unwell, cook the egg until the yolk is firm, as shown in the steps.
① Cut the ingredients→② Stir-fry the pork and kimchi→③ Simmer the tofu in the soup→④ Drop in the eggs
What to buy
Meat
Tofu
Vegetables & pickles
Eggs
Seasonings
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How to make it
1
Cut the ingredients
- Cut the pork into pieces about 4 cm long
- If there are big pieces of kimchi, cut them into 2–3 cm pieces
- Cut the long green onion diagonally into slices 5 mm wide
- Cut off about 2 cm of the brown root end of the enoki mushrooms and pull apart with your hands
- Leave the tofu in its pack and just pour off the water (do not cut it)
How to tell it's doneEverything is cut, and the water from the tofu is poured off.
Be carefulWhen using a knife, curl the fingertips of the hand holding the food inward (cat's paw).
Be carefulWash your hands, knife and cutting board with dish soap after touching raw meat, before cutting vegetables.
2
Stir-fry the pork and kimchi
- Put 1 tbsp sesame oil in a pot and heat over medium heat. Add the pork and stir-fry, breaking it apart
- When the meat changes color, add the kimchi with its juice and stir-fry 1 minute
How to tell it's doneThe pork has no pink left and is whitish, and the red of the kimchi has colored the oil.
3
Simmer the tofu in the soup
- Add 400 ml water, 2 tsp chicken stock powder, 2 tsp gochujang, 2 tsp soy sauce and 1/2 tsp garlic, and stir
- When it bubbles, scoop the tofu with a large spoon and add it in chunks bigger than one bite
- Add the enoki and simmer 5 minutes on medium heat. Do not stir hard, or the tofu will break
- Taste it. If the flavor is weak, add soy sauce 1/2 tsp at a time
How to tell it's doneThe tofu is a little red from the soup and warm all the way to the center (break 1 piece with a spoon: steam comes out).
Be carefulWhen adding tofu to boiling soup, gently slide it in close to the soup so it does not splash.
Be carefulThe pot handles and edge get hot. Use oven mitts when you touch them.
4
Drop in the eggs
- Turn to low heat and add the green onion
- Crack the eggs one at a time into a small bowl, then gently slide each one onto the surface of the soup
- Put the lid on and simmer 3 minutes. Turn off the heat and serve in the pot or in bowls
ReadyWhen you open the lid, all the egg white is set and white (no see-through parts).
Be carefulIt is very hot, so let it cool a little before eating. Use a ladle to serve into bowls. Do not tip the pot.
Be carefulWith this method, the yolk stays soft and runny. When small children or people who are not feeling well will eat it, keep the lid on and simmer 3 more minutes on low heat, then break the yolk to check it is set all the way through.
📚 Learn more about this dish
🔪 Cutting & cooking tips
If it didn't work out
Too spicyToo much gochujang or kimchi. Adding 50 ml water and a little chicken stock powder makes it milder. Breaking the egg and mixing it in also makes the spice gentler. Next time, use 1 tsp gochujang.
The flavor is weakKimchi saltiness varies. Add soy sauce 1/2 tsp at a time, tasting as you go.
It's sourThe kimchi was very sour (older kimchi is more sour). Adding a pinch of sugar makes it milder.
The tofu broke up and got mushyYou stirred hard after adding the tofu. Next time, do not stir after adding it. Just ladle soup over the top.
The egg spread out in the soup and got fluffyYou dropped it in while the soup was at a hard boil. Next time, turn to low heat first, then drop it in right at the surface of the soup.
Not much soup is leftIt simmered a long time with no lid. Add water 50 ml at a time and heat again.
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