Sundubu-jjigae, a Korean stew that warms the heart and soul, is a staple in many Korean households. This comforting dish is made with soft tofu, vegetables, and a rich broth infused with gochujang, the iconic Korean chili paste. But what makes sundubu-jjigae truly special is its versatility – it can be customized to suit any palate, from spicy and savory to sweet and smoky.
In this article, we’ll explore 18 mouth-watering sundubu-jjigae recipes that will take your taste buds on a wild ride. From classic combinations like soft tofu and vegetables to seafood-filled options and meaty twists, there’s something for everyone in this collection of spicy stews. So grab a spoon, get ready to sweat, and dive into the world of sundubu-jjigae!
Classic Korean Spicy Soft Tofu Stew
A hearty and flavorful stew that combines the comfort of soft tofu with the bold spices of Korean cuisine.
Ingredients:
– 1 block firm tofu, drained and cut into 1-inch cubes
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sugar
– 1 teaspoon grated ginger
– 1/4 teaspoon ground black pepper
– 2 cloves garlic, minced
– 1 small onion, thinly sliced
– 2 cups vegetable broth
– 1/4 cup chopped green onions for garnish
Instructions:
1. In a large pot or Dutch oven, combine Gochujang, soy sauce, rice vinegar, sugar, ginger, and black pepper.
2. Add the tofu cubes and cook over medium heat, stirring occasionally, until the tofu is coated with the spice mixture (about 5 minutes).
3. Add the garlic, onion, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the flavors have melded together.
4. Serve hot, garnished with chopped green onions.
Cooking Time: 30-40 minutes
Seafood Sundubu-Jjigae with Shrimp and Clams
Sundubu-jjigae is a popular Korean dish that combines the freshness of seafood with the warmth of spicy gochujang sauce. This recipe adds shrimp and clams to the classic sundubu-jjigae, making it a hearty and satisfying meal.
Ingredients:
– 1/2 cup sundubu (Korean soft tofu)
– 1/4 cup shrimp, peeled and deveined
– 1/4 cup clams, scrubbed clean
– 2 tablespoons gochujang sauce
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1 teaspoon garlic, minced
– 1/4 teaspoon black pepper
– 2 cloves green onions, thinly sliced
– Sesame oil and chopped green onions for garnish (optional)
Instructions:
1. Cut the sundubu into small cubes.
2. Heat a wok or large skillet over medium-high heat. Add sesame oil if using.
3. Add shrimp and clams; cook until pink and opened, about 2-3 minutes.
4. Add gochujang sauce, soy sauce, sugar, garlic, and black pepper. Stir to combine.
5. Add sundubu cubes and stir gently to coat with the sauce.
6. Cook for an additional 1-2 minutes or until sundubu is slightly firm.
7. Garnish with green onions if desired. Serve immediately.
Cooking Time: 10-12 minutes
Kimchi Sundubu-Jjigae with Pork Belly
A spicy and savory Korean stew that combines the bold flavors of kimchi with the rich fattiness of pork belly.
Ingredients:
– 1 lb pork belly, sliced into bite-sized pieces
– 2 cups kimchi, chopped
– 2 tablespoons gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons sugar
– 4 cloves garlic, minced
– 1 tablespoon sesame oil
– 1 cup water
– Salt and black pepper to taste
Instructions:
1. In a large pot or wok, combine pork belly, kimchi, gochujang, soy sauce, sugar, garlic, and sesame oil.
2. Cook over medium-high heat for 5 minutes, stirring occasionally.
3. Add water and bring to a boil. Reduce heat to low and simmer for 15-20 minutes or until pork is tender.
4. Season with salt and black pepper to taste.
5. Serve hot, garnished with chopped green onions and toasted sesame seeds if desired.
Cooking Time: 20-25 minutes
Vegetarian Sundubu-Jjigae with Mushrooms
Sundubu-Jjigae is a popular Korean rice bowl dish that can be easily adapted to a vegetarian version. This recipe uses mushrooms as the main protein source, adding depth and umami flavor to the dish.
Ingredients:
– 1 cup of short-grain white rice
– 2 cups of water
– 2 tablespoons of vegetable oil
– 1 small onion, diced
– 2 cups of mixed mushrooms (such as shiitake and cremini), sliced
– 2 cloves of garlic, minced
– 1 tablespoon of Gochujang (Korean chili paste)
– 1 teaspoon of soy sauce
– Salt and pepper to taste
– Optional: 1/4 cup of chopped green onions for garnish
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. Heat the oil in a large pan over medium-high heat. Add the onion and cook until translucent, about 3 minutes.
3. Add the mushrooms and garlic, cooking until the mushrooms release their liquid and start to brown, about 5 minutes.
4. Stir in the Gochujang and soy sauce. Cook for an additional minute.
5. Serve the mushroom mixture over the cooked rice.
Cooking Time: 20-25 minutes
Beef and Tofu Sundubu-Jjigae
Experience the bold flavors of Korean cuisine with this hearty Beef and Tofu Sundubu-Jjigae, a spicy stew that warms the soul.
Ingredients:
– 1 lb beef (thinly sliced), such as ribeye or sirloin
– 1 block firm tofu, cut into small cubes
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons Korean chili flakes (gochugaru)
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1/4 cup water
– Sesame oil and chopped green onions for garnish
Instructions:
1. Heat sesame oil in a large pot over medium-high heat.
2. Add the beef and cook until browned, about 3-4 minutes. Remove from pot and set aside.
3. Add more sesame oil if needed, then sauté the onion and garlic until softened.
4. Add the tofu, Gochujang, soy sauce, and chili flakes. Cook for 1 minute.
5. Return the beef to the pot, along with the beef broth and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25 minutes
Spicy Seafood Sundubu-Jjigae with Octopus
This spicy Korean-inspired stew is a perfect comfort food for any seafood lover. With tender octopus, succulent shrimp, and flavorful vegetables, this sundubu-jjigae is sure to warm your palate.
Ingredients:
– 1/2 cup octopus, sliced
– 1/2 cup shrimp, peeled and deveined
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup Korean chili flakes (gochugaru)
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sugar
– Salt and black pepper to taste
– 2 cups water
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium-high heat.
2. Add the octopus and shrimp; cook until pink, about 3-4 minutes.
3. Add the onion, garlic, and red bell pepper; cook until vegetables are tender, about 5 minutes.
4. Stir in the chili flakes, soy sauce, rice vinegar, sugar, salt, and black pepper.
5. Add the diced tomatoes and water; bring to a boil, then reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Cheesy Sundubu-Jjigae with Mozzarella
This Korean-inspired dish combines the comfort of a cheesy casserole with the spicy kick of sundubu-jjigae (soft tofu stew). With the added creaminess of mozzarella cheese, this recipe is sure to become a new favorite.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 cups of kimchi (spicy Korean fermented cabbage), chopped
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of beef broth
– 1/4 cup of soy sauce
– 1 tablespoon of Gochujang (Korean chili paste)
– 1 teaspoon of sugar
– 1/2 cup of mozzarella cheese, shredded
– 1/4 cup of chopped green onions for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the tofu and kimchi in a little oil until the kimchi is caramelized. Add the onion and garlic; cook until softened.
3. In a separate bowl, whisk together the beef broth, soy sauce, Gochujang, and sugar.
4. Add the wet ingredients to the skillet mixture and stir to combine.
5. Transfer the mixture to a 9×13 inch baking dish and top with mozzarella cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 25 minutes
Spicy Pork Sundubu-Jjigae with Gochujang
A classic Korean dish gets a bold boost from spicy gochujang paste, making this sundubu-jjigae (stir-fried pork and tofu) a flavorful and addictive meal.
Ingredients:
– 1 lb ground pork
– 2 cups mixed vegetables (e.g., zucchini, bell peppers, carrots)
– 1/4 cup gochujang paste
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon Gochugaru (Korean red pepper flakes)
– 1/4 cup vegetable oil
– 1 block firm tofu, cut into small cubes
– Salt and black pepper, to taste
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the ground pork and cook until browned, breaking it up with a spatula as needed.
3. Add the mixed vegetables, gochujang paste, garlic, soy sauce, and Gochugaru. Stir-fry for 2-3 minutes.
4. Add the tofu cubes and stir-fry for an additional minute.
5. Season with salt and black pepper to taste.
6. Serve hot over steamed rice or noodles.
Cooking Time: Approximately 15-20 minutes.
Clam and Tofu Sundubu-Jjigae
Sundubu-jjigae is a popular Korean stew made with soft tofu and a variety of ingredients. This recipe adds a twist by incorporating clams, adding a briny flavor to the dish.
Ingredients:
– 1 block of firm tofu, cut into small cubes
– 2 cups of clams, rinsed and scrubbed clean
– 2 tablespoons of Gochujang (Korean chili paste)
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup of vegetable broth
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the sesame oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the clams, vegetable broth, soy sauce, and Gochujang. Bring to a boil, then reduce heat to low and simmer for 5-7 minutes or until the clams open.
5. Add the tofu cubes and stir gently to combine. Cook for an additional 2-3 minutes or until the tofu is heated through.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Spicy Chicken Sundubu-Jjigae with Vegetables
Sundubu-jjigae is a popular Korean spicy stew made with various ingredients, and this recipe adds chicken and vegetables for added flavor and nutrition.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mushrooms (button or cremini), sliced
– 1 cup zucchini, sliced
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cups chicken broth
– 1/2 cup water
– 2 tablespoons soy sauce
– 2 teaspoons Gochujang (Korean chili paste)
– Salt and black pepper to taste
– Optional: kimchi, green onions, and crispy garlic for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add onion, garlic, mushrooms, and zucchini; cook until vegetables are tender, about 8-10 minutes.
4. Stir in chili flakes, chicken broth, water, soy sauce, and Gochujang. Bring to a boil.
5. Add cooked chicken back into the pot; reduce heat to low and simmer for 20-25 minutes or until flavors have melded together.
6. Season with salt and black pepper to taste.
Cooking Time: 40-45 minutes
Korean Army Sundubu-Jjigae with Sausage
A spicy, savory, and comforting Korean stew perfect for a quick dinner.
Ingredients:
– 1 lb sausage (preferably Korean-style), sliced into thin rounds
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 2 cups beef broth
– 1 cup water
– 1/4 cup soy sauce
– 2 tablespoons sugar
– 1 teaspoon ground black pepper
– 1/4 teaspoon red pepper flakes (optional)
– 8 eggs, beaten
– Salt and black pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the sausage and cook until browned, about 3-4 minutes. Remove from pot.
3. Add the onion and garlic; cook until the onion is translucent, about 2-3 minutes.
4. Stir in Gochujang, beef broth, water, soy sauce, sugar, black pepper, and red pepper flakes (if using).
5. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
6. Crack in the eggs and stir gently until cooked through.
7. Season with salt and black pepper to taste.
8. Serve hot, garnished with green onions.
Cooking Time: 20-25 minutes
Spicy Tofu and Egg Sundubu-Jjigae
Sundubu-Jjigae is a popular Korean spicy stew originating from the Jeju Island, made with soft-boiled eggs and various seafood. This vegan version replaces seafood with extra-firm tofu for a protein-packed twist.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into small cubes
– 2 eggs
– 1/4 cup of Korean chili flakes (gochugaru)
– 2 tablespoons of Gochujang (Korean chili paste)
– 2 cloves of garlic, minced
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
– 1 small onion, thinly sliced
– Salt and black pepper to taste
Instructions:
1. Heat the sesame oil in a large pan over medium heat.
2. Add the tofu cubes and cook until golden brown, about 3-4 minutes per side.
3. Crack in the eggs and scramble them into the pan with the tofu.
4. In a small bowl, whisk together the chili flakes, Gochujang, garlic, soy sauce, salt, and black pepper.
5. Pour the spicy mixture over the egg-tofu mixture and stir well.
6. Add the sliced onion to the pan and cook for an additional 2-3 minutes.
7. Serve hot with a bowl of steaming white rice.
Cooking Time: About 15-20 minutes.
Spicy Squid Sundubu-Jjigae with Green Onions
A spicy and savory Korean-inspired dish that combines succulent squid, crunchy green onions, and a depth of umami flavor.
Ingredients:
– 1 lb squid rings
– 2 tablespoons Gochujang (Korean chili paste)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 2 cups water
– 1/4 cup chopped green onions for garnish
– Salt and black pepper to taste
Instructions:
1. In a large pan, combine squid rings, Gochujang, garlic, soy sauce, sugar, and water.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes or until the squid is cooked through.
3. Taste and adjust seasoning as needed.
4. Garnish with chopped green onions and serve hot.
Cooking Time: 15-18 minutes
Spicy Sundubu-Jjigae with Enoki Mushrooms
This recipe is a twist on the classic Korean rice bowl dish, sundubu-jjigae, by adding the delicate flavor and texture of Enoki mushrooms. The spicy kick from the gochujang and gochugaru will leave you craving for more.
Ingredients:
– 1 cup Enoki mushrooms, sliced
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon gochujang (Korean chili paste)
– 1 teaspoon gochugaru (Korean red pepper flakes)
– 1/2 cup sundubu-jjigae sauce (or Korean chili flakes and soy sauce mixture)
– 1 cup cooked white rice
– Salt and black pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion and garlic; cook until onion is translucent.
3. Add Enoki mushrooms; cook for 2-3 minutes or until slightly tender.
4. Add gochujang and gochugaru; stir-fry for 1 minute.
5. Add sundubu-jjigae sauce (or mixture); stir-fry for another minute.
6. Serve over cooked white rice. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Spicy Sundubu-Jjigae with Zucchini and Carrots
A spicy Korean-inspired stew that combines the sweetness of zucchini and carrots with the heat of gochujang. This recipe is perfect for a quick weeknight dinner or a weekend meal.
Ingredients:
– 1 medium zucchini, sliced
– 2 medium carrots, peeled and grated
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 1 teaspoon soy sauce
– 1/4 cup chicken broth
– Salt and black pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add zucchini and carrots; cook for an additional 5 minutes, or until tender.
4. In a small bowl, whisk together Gochujang, soy sauce, and chicken broth.
5. Pour the mixture over the vegetables and stir to combine.
6. Cook for an additional 2-3 minutes, or until the stew has thickened slightly.
7. Season with salt and black pepper to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: 20-25 minutes
Spicy Sundubu-Jjigae with Kimchi and Tofu
A spicy and savory Korean stew that combines the heat of gochugaru (Korean chili flakes) with the creaminess of tofu, all wrapped up in a flavorful kimchi broth.
Ingredients:
– 1/2 cup firm tofu, cut into small cubes
– 2 cups kimchi, chopped
– 2 tablespoons Gochujang (Korean chili paste)
– 2 teaspoons gochugaru (Korean chili flakes)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1/4 cup vegetable oil
– Salt and black pepper to taste
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add the garlic and cook for 1 minute.
4. Add the kimchi, Gochujang, and gochugaru. Cook for 2-3 minutes or until the flavors meld together.
5. Add the soy sauce and stir to combine.
6. Add the cooked tofu back into the pan and simmer for an additional 2-3 minutes.
7. Season with salt and black pepper to taste.
Cooking Time: 15-20 minutes
Spicy Sundubu-Jjigae with Pork Ribs
A spicy and savory Korean stew that’s perfect for a cold winter night. This recipe combines tender pork ribs with a flavorful sauce, made with gochujang (Korean chili paste), garlic, ginger, and soy sauce.
Ingredients:
– 1 pound pork ribs
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1-inch piece of ginger, grated
– 1/4 cup gochujang
– 1/4 cup soy sauce
– 1/4 cup water
– 1 tablespoon sugar
– 1 teaspoon ground black pepper
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together gochujang, soy sauce, sugar, and water. Add the pork ribs and marinate for at least 30 minutes.
3. Heat oil in a large pot or Dutch oven over medium-high heat. Remove the pork from the marinade, letting any excess liquid drip off.
4. Cook the pork ribs until browned on all sides, about 5-7 minutes. Transfer to a baking dish and roast for 20-25 minutes, or until tender.
5. In the same pot, add garlic and ginger and cook until fragrant, about 1 minute.
6. Add the sauce from the marinade and bring to a simmer. Cook for an additional 2-3 minutes.
7. Serve the pork ribs in the spicy sauce, garnished with chopped scallions if desired.
Cooking Time: 45-50 minutes
Spicy Sundubu-Jjigae with Anchovy Broth
This Korean-inspired spicy stew is a game-changer, thanks to the rich anchovy broth and bold flavors. Get ready for a flavor bomb!
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup sundubu (soft tofu), cut into small cubes
– 1/4 cup gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons sugar
– 2 cups anchovy broth (see note)
– 1/4 teaspoon ground black pepper
– Salt to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add tofu; cook for 2 minutes.
4. In a small bowl, whisk together gochujang, soy sauce, sugar, and black pepper.
5. Pour the mixture into the pot; stir to combine.
6. Gradually add anchovy broth, stirring constantly; bring to a simmer.
7. Reduce heat to medium-low; cook for 10-15 minutes or until desired thickness.
8. Season with salt to taste.
9. Garnish with green onions and toasted sesame seeds (if using).
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your mealtime with these 18 authentic Sundubu-Jjigae recipes! This popular Korean stew dish has gained a global following for its bold flavors and comforting warmth. From classic tofu stews to seafood and meat-based variations, there’s something for every palate. Discover how to create mouth-watering dishes like Spicy Soft Tofu Stew, Seafood Sundubu-Jjigae with Shrimp and Clams, or Kimchi Sundubu-Jjigae with Pork Belly. Whether you’re a seasoned chef or a beginner in the kitchen, these recipes will guide you through the process of preparing this beloved Korean dish.
