Korean Spicy Tofu Stew (Sundubu-Jjigae) — One Pot, 25 Minutes
April 13, 2026 · Plateful of Joy · 20 min read
Korean Spicy Tofu Stew
Silky soft tofu in a deeply spiced Korean broth — the most comforting one pot meal you’ll make this winter. Ready in 25 minutes.
Sundubu-jjigae — Korean spicy soft tofu stew — is one of the most soul-warming dishes in all of Korean cuisine. Bubbling, fiery red broth, silky clouds of soft tofu, a raw egg cracked in at the table and the hiss of a stone pot. This Korean spicy tofu stew recipe brings all of that to your kitchen in 25 minutes, in a single pot, with ingredients you can find at any supermarket.
This one pot Korean spicy tofu stew is a staple comfort food across the USA, UK and beyond — it’s one of the most searched Korean recipes in the Western world, and once you make it, you’ll completely understand why. It’s deeply flavourful, surprisingly low in calories and incredibly fast to make.
💡 What is sundubu-jjigae? Sundubu means “soft tofu” and jjigae means “stew” in Korean. It’s traditionally served in a sizzling stone pot (dolsot) so hot that a raw egg is cracked in and cooks at the table. You don’t need a stone pot — a regular saucepan works perfectly.
Nutrition Per Serving
Served with steamed rice adds approx 200 calories. Use our Recipe Calculator for your exact version.
Want to fit this into your calorie goal?
Use our free Calorie Calculator to find your daily targets — then see how this Korean spicy tofu stew fits into your day perfectly.
Calculate My Calories →Ingredients
Soft tofu is now available at most major supermarkets — look in the refrigerated section near meat alternatives or Asian foods. Everything else is a pantry staple.
For the Stew
For the Broth
Tae-kyung Korean Red Pepper Flakes Gochugaru (1 lb)
Gochugaru is the essential spice for sundubu-jjigae — it gives the broth that gorgeous deep red colour and fruity heat. This 1lb bag lasts months and is far cheaper than buying small packets. Available for Amazon delivery.
Find on Amazon →*As an Amazon Associate we earn from qualifying purchases at no extra cost to you.
How to Make Korean Spicy Tofu Stew
Cook the meat (if using)
Heat sesame oil in a medium pot over medium-high heat. Add pork or beef mince. Cook 3–4 minutes, breaking apart, until browned. If making vegetarian, skip to step 2 — add a splash of oil instead.
Build the spice base
Add garlic and ginger to the pot. Cook 1 minute. Add gochugaru and gochujang. Stir constantly for 60 seconds — this blooms the spices in the fat and builds the deep red colour of the broth. Don’t skip this step!
Add broth and vegetables
Pour in broth, soy sauce and fish sauce (if using). Bring to a boil. Add mushrooms and zucchini. Simmer 5 minutes until vegetables are just tender.
Add tofu gently
Spoon soft tofu into the broth in large chunks — don’t stir vigorously or it will break up too much. Gently push it under the broth. Simmer 3–4 minutes until tofu is heated through.
Crack in the eggs
Turn heat to low. Crack one egg per serving directly into the stew (or into individual bowls if serving separately). The residual heat cooks the egg to a silky, jammy consistency in about 2 minutes. This is the authentic Korean restaurant experience at home.
Garnish and serve
Top with sliced spring onions and a drizzle of sesame oil. Serve immediately with steamed white rice on the side. Eat directly from the pot or ladle into bowls. The stew should be bubbling hot when it hits the table.
✅ Pro tip: The egg is non-negotiable. Cracking a raw egg into the hot broth just before serving creates a rich, silky texture that turns this from a simple soup into something extraordinary. The heat of the broth cooks it perfectly in about 90 seconds.
Hana Korean Stone Bowl with Lid — Set of 2 (Dolsot)
For the authentic sundubu-jjigae experience — the stone bowl retains heat so intensely that the stew keeps bubbling at the table. Comes with lid and wooden trivet. An incredible gift for Korean food lovers too.
Find on Amazon →*As an Amazon Associate we earn from qualifying purchases at no extra cost to you.
Korean Spicy Tofu Stew — Swaps & Substitutions
| Original | Easy Swap | Where to Find Original |
|---|---|---|
| Soft / silken tofu | Firm tofu (texture will be different but works) | Whole Foods, Walmart, Asian supermarkets |
| Gochugaru | Red chilli flakes + 1 tsp paprika (use half) | Amazon, Korean grocery stores |
| Pork mince | Beef mince, shrimp or skip entirely for vegetarian | Any supermarket |
| Fish sauce | Extra soy sauce or miso paste (1 tsp) | Any supermarket |
| Shiitake mushrooms | Any mushroom — button, cremini, oyster | Any supermarket |
| Zucchini | Baby spinach, bok choy or broccoli florets | Any supermarket |
🌱 Make it fully vegetarian: Skip the meat, use vegetable broth, replace fish sauce with extra soy sauce or a teaspoon of white miso. The gochugaru and gochujang create plenty of depth on their own — you won’t miss the meat at all.
Made it with different ingredients?
Get your exact calorie and macro breakdown with our free Recipe Calculator — enter your quantities for a precise count.
Calculate My Version →Storage & Meal Prep
- Fridge: Store broth and tofu separately for up to 3 days — tofu breaks down if stored in hot broth
- Freezer: Freeze the broth only — tofu texture changes when frozen
- Reheat: Bring broth to a simmer, add fresh tofu, heat through and crack in a fresh egg
- Meal prep tip: Make the spiced broth base on Sunday — it keeps 5 days in the fridge. Add fresh tofu and egg in under 10 minutes on any night
More Korean Comfort Food Recipes 🍲
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