순두부찌개

Name: 순두부찌개
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: South Korean
Ingredients: 1 pack (300g) soft tofu (sundubu); 100g clams, scrubbed; 100g shrimp, peeled; 1 tbsp gochugaru (Korean red pepper flakes); 1 tbsp sesame oil; 2 cloves garlic, minced; 1 small onion, diced; 1 small zucchini, sliced; 1 tbsp soy sauce; 300ml anchovy-kelp broth; 2 eggs; 1 green onion, sliced; Salt to taste

순두부찌개 (soon-DOO-boo JJI-gae)

Soft Tofu Stew

⏱ Prep Time 25 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 322 kcal

A fiery, bubbling Korean stew of silky uncurdled tofu, seafood, and vegetables in a crimson gochugaru broth, finished with a cracked raw egg that gently poaches in the searing heat.

Nutrition & Info

Protein 22.0g

Carbs 18.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ shellfish ⚠ soy ⚠ eggs

Equipment Needed

ttukbaegi (earthenware pot) stove

Presentation Guide

Vessel: ttukbaegi (earthenware pot)

Garnishes: green onion, sesame seeds

Accompaniments: steamed rice, kimchi, pickled radish

Ingredients

1 pack (300g) soft tofu (sundubu)
100g clams, scrubbed
100g shrimp, peeled
1 tbsp gochugaru (Korean red pepper flakes)
1 tbsp sesame oil
2 cloves garlic, minced
1 small onion, diced
1 small zucchini, sliced
1 tbsp soy sauce
300ml anchovy-kelp broth
2 eggs
1 green onion, sliced
Salt to taste

Instructions

1
Heat sesame oil in a ttukbaegi or heavy pot over medium heat. Sauté garlic and onion for 2 minutes until fragrant.
2
Add gochugaru and stir for 30 seconds to bloom the pepper flakes in the oil.
3
Pour in anchovy-kelp broth and soy sauce, bring to a boil.
4
Add clams and shrimp, cook 3 minutes until clams begin to open.
5
Gently slide in the soft tofu in large spoonfuls, trying not to break it too much. Add zucchini slices.
6
Simmer for 5 minutes, then crack the eggs directly into the bubbling stew. Cover and cook 2 minutes.
7
Garnish with sliced green onion and serve immediately in the pot, still bubbling.

💡

Did You Know?

Sundubu-jjigae became a phenomenon in Los Angeles Koreatown in the 1990s, with restaurants dedicated solely to this one dish.

Chef's Notes

Equipment Tips

ttukbaegi (earthenware pot)
stove

Garnishing

green onion, sesame seeds

Accompaniments

steamed rice, kimchi, pickled radish

The Story Behind 순두부찌개

Sundubu-jjigae evolved from the Korean tradition of jjigae (stew) cooking during the Joseon Dynasty. Soft tofu production techniques were refined over centuries, and the dish gained modern popularity in the 1960s-70s as Korean restaurants standardized the recipe. The use of individual earthenware pots keeps the stew bubbling at the table, a theatrical and practical tradition that keeps every spoonful scalding hot.

🕐 Traditionally enjoyed lunch or dinner, especially in cold weather 📜 Origins: Joseon Dynasty

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