Beef Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

Today I’m making Real Korean Sundubu Jjigae(순두부찌개) with a rich beef broth. It’s just like you would experience in Korea. This is the real thing.

What is Sundubu Jjigae? 순두부찌개

Sundubu jjigae is a stew made with soft tofu (sundubu). Typically, the broth is based on either meat broth (beef or pork) or seafood broth (made with clams and anchovies). Are you vegan? Don’t worry! I will explain the vegan version of the Sundubu Jjigae broth below.

What Kind of Tofu Should You Use?

Soft tofu or silken tofu is ideal for this dish. It has a delicate, silky texture and is easy to eat. Unlike firm tofu, soft tofu crumbles easily, so it’s best to add it whole to the stew and break it into smaller pieces with a spoon while cooking.

What Does Sundubu Jjigae Taste Like?

The stew is spicy and savory, made with generous amounts of gochugaru (Korean chili flakes), black pepper and garlic. It’s seasoned with soy sauce and fish sauce for a salty and rich depth of flavor. The addition of an egg at the end creates a creamy balance with the spicy broth.

Essential Ingredients

• Soft tofu or silken tofu.
• Green onion, garlic and onion: The holy trinity of Korean stir-fry.
• Gochugaru (Korean chili flakes): Used to make chili oil for a rich, spicy flavor.
• Meat or Seafood Stock: Beef or pork stock for meat-based stews, or anchovies and clams for seafood versions.
• Soy sauce and fish sauce: Key condiments for Sundubu Jjigae’s signature salty flavor.
• Zucchini and enoki mushrooms: Optional vegetables to enhance flavor and texture.
• Egg: Cracked at the end to add a nutty, creamy finish.

Non-Spicy Sundubu Jjigae

While sundubu jjigae(Korean soft tofu stew) is traditionally spicy, you can make a non-spicy version by omitting the gochugaru and using a clear broth instead. This is a great option for those who can’t handle spicy food or for children. Add a drop of sesame oil at the end for an extra layer of flavor.

Tips for Reducing Spiciness

• Mix gochugaru with paprika powder to reduce the heat while maintaining the bright red color.
• Alternatively, you can skip the gochugaru and use the paprika powder alone, but note that the flavor will be significantly different.

Do you prefer the spicy Sundubu Jjigae or the milder, clearer version?

The Secret to Korean Restaurant

Many Korean restaurants use a secret ingredient: dashi powder or Korean soup stock (dasida 다시다). This seasoning adds a deep umami flavor that transforms the dish. For sundubu jjigae, anchovy dashi(멸치다시다) is highly recommended.

Vegan Sundubu Jjigae

For a vegan-friendly Sundubu Jjigae, you can substitute meat or seafood broth with vegetable broth. Use ingredients like mushrooms, zucchini, and other vegetables to create a rich, flavorful base. Another great alternative is kombu, a type of seaweed often used to make seafood broth. Kombu(dasima 다시마) adds a subtle depth of umami that works perfectly in vegan Sundubu Jjigae.

Ingredient Substitutions

If you don’t have tuna sauce, you can use anchovy sauce, shrimp paste (새우젓), Vietnamese fish sauce, or even soy sauce as a last resort. However, using Korean fish sauce adds a deeper, more authentic Korean flavor.

Other Tofu DIshes

I will also introduce other tofu dishes, this time made with firm tofu.

One is Tofu Kimchi, a meat lover’s dream. It features a generous topping of stir-fried pork and kimchi, perfectly balanced with the soft texture of tofu. Meat Lover’s Tofu Kimchi

Meat Lover’s Tofu Kimchi

This is a protein-packed tofu dish made for meat lovers! Generously topped with savory pork kimchi stir-fry, it's a flavorful side dish and a fantastic snack to pair with drinks. The Pork Kimchi Stir-Fry is also delicious served over rice!

Check out this recipe

The other is Vegan Tofu Korean Fried Chicken. This dish is incredibly crispy, with a sauce that captures the authentic flavor of Korean-style sweet and spicy fried chicken. You’ll be amazed by how close it tastes to the real thing!

Tofu Korean Fried Chicken

Korean tofu fried chicken for vegans to enjoy Korean-style fried chicken. You won't want to miss thereal 'Yangnyeom' sauce secret recipe from a Korean!

Check out this recipe

Sundubu Jjigae in LA Koreatown. Even better than Korea?

BCD Tofu House 북창동 순두부

LA Koreatown is home to a famous spot for Sundubu Jjigae: BCD Tofu House (Buk Chang Dong Soontofu). It’s a must-visit for almost every Korean traveler in LA, and many say the Sundubu Jjigae here tastes even better than in Korea. The menu offers a variety of options, including seafood, beef, pork, kimchi, and mushroom Sundubu Jjigae, making it perfect for everyone – whether you’re a meat lover, seafood enthusiast, or vegan.
In addition to sundubu jjigae, they also serve other Korean favorites like dolsot bibimbap, galbi, and seafood pancakes. As in Korea, most side dishes, including kimchi and spicy bean sprouts, are complimentary. Those on the East Coast can also enjoy BCD Tofu House in Manhattan, New York.

The Authentic Korean Sundubu Jjigae

This recipe delivers the authentic taste of Sundubu Jjigae you’d find in a Korean restaurant. If you’ve ever tried this dish in Korea, this version will have you exclaiming, “This tastes just like it!
So let’s enjoy a warm, tasty bowl of Sundubu Jjigae together!

Beef Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

5

This is the best beef sundubu jjigae(순두부찌개). It's so delicious that the moment you taste it, you'll shout, "Wow, am I in Korea?!" And don't miss the secret ingredients hidden in the recipe!

Servings 2 people

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

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Equipment

• 1 clay pot (ttukbaegi 뚝배기)
• 1 Knife & cutting board
• 1 Spoon
• 1 Spatula

Ingredients

  

• 100 g sliced beef
• 1 green onion
• 1/2 onion
• 1/4 zucchini
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp minced garlic
• 2 tbsp jin ganjang (korean soy sauce)
• 360 ml water
• 2 tbsp tuna sauce (or substitute with fish sauce)
• 1 tsp anchovy dashi powder (secret ingredient)
• 1 block soft tofu (sundubu 순두부)
• 1 pinch korean pepper (sunhuchu 순후추)
• 1 egg
• 4 tbsp cooking oil

Instructions

 

Cut the Vegetables

• Chop the garlic.
  
• Chop the green onion into small pieces.
  
• Finely chop ½ onion.
  
• Slice zucchini into half moon shapes.
  

Prepare the Base

• Heat cooking oil in a clay pot over high heat.
  
• Sauté green onion and onion until fragrant.
  
• Add minced garlic and stir.
  

Cook the Beef

• Add the sliced beef to the pot and stir-fry until cooked through.
  
• Stir in 1 tbsp of gochugaru.

Simmer the Broth

• Pour in 360 ml water.
• 2 tbsp of jin ganjang (Korean soy sauce).
  
• Add 2 tbsp of tuna sauce (or fish sauce).
  
• 1 tsp of anchovy dashi powder. (secret ingredient)
• Stir and add the zucchini slices.
  

Add Tofu

• Add the soft tofu to the pot.
  
• Cut the tofu in the pot with a spoon.
  
• Simmer for 5 minutes.
• Sprinkle with a pinch of Korean pepper(Sunhuchu 순후추).
  
• Crack an egg on top before serving.
  
• Serve immediately while hot.
  

Jal meokgetseumnida!

• Beef Sundubu Jjigae 소고기 순두부찌개
  
• 잘 먹겠습니다!
  

Author: Blonde Kimchi

Calories: 450kcal

Course: Main Course, Soup

Cuisine: Asian, Korean

Keyword: comfort food, dubu, jjigae, soondubu, spicy, stew, sundubu, tofu, traditional food, warm

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @blondekimchi_ on Instagram and hashtag it #blondekimchi.