Sundubu-jjigae

Sundubu-jjigae is a fiery, deeply savory stew with silky soft tofu, tender pork, briny clams, and a rich red broth scented with sesame oil and garlic. The egg poached on top softens the heat and adds extra richness, making each spoonful comforting and bold.

Safety Warning

Cook clams until they open and discard any that remain closed. Ensure pork is fully cooked before serving, and serve the stew piping hot.

Nutrition · per serving

388kcal

26gProtein

10gCarbs

27gFat

2gFiber

2 servings

Ingredients

14 items

Broth base

anchovy stock500 ml

gochugaru1 tbsp

gochujang1 tsp

garlic, minced3 cloves

onion, thinly sliced80 g

spring onion, sliced2 stalks

soy sauce1 tbsp

sesame oil2 tsp

Meat and seafood

pork belly, thinly sliced120 g

small clams, cleaned200 g

Tofu and finishing

soft tofu350 g

egg1

fine salt1/4 tsp

black pepper1/8 tsp

Tips

•For a beginner-friendly 30-minute version, use prepared anchovy stock or a good Korean soup stock tea bag.
•If the clams are very salty, reduce the soy sauce slightly and taste before adding all the salt.
•You can substitute thinly sliced pork shoulder for pork belly for a slightly leaner stew.
•Serve with hot short-grain rice and simple banchan such as kimchi or seasoned spinach.

Steps

1
Prepare the ingredients: slice the onion and spring onion, mince the garlic, clean the clams well, and cut or scoop the soft tofu into large chunks. If using a ttukbaegi or small heavy pot, set it over medium heat for 1 minute so it heats gradually.
80 g onion, thinly sliced2 stalks spring onion, sliced3 cloves garlic, minced200 g small clams, cleaned350 g soft tofu
2
Add the sesame oil to the pot. Stir in the pork belly, onion, and garlic, and cook for 2-3 minutes over medium heat until the pork is no longer raw and a little fat has rendered. Do not brown it too hard; gentle frying keeps the broth clean-tasting.
2 tsp sesame oil120 g pork belly, thinly sliced80 g onion, thinly sliced3 cloves garlic, minced
3
Lower the heat slightly and add the gochugaru and gochujang. Stir for about 20 seconds until fragrant and the oil turns red. Avoid scorching the pepper flakes, which can make the stew taste bitter.
1 tbsp gochugaru1 tsp gochujang
4
Pour in the anchovy stock and add the soy sauce. Bring to a strong simmer, then cook for 4 minutes to let the pork and aromatics flavor the broth.
500 ml anchovy stock1 tbsp soy sauce
5
Add the soft tofu in large chunks and the clams. Simmer for 4-5 minutes, gently spooning broth over the tofu rather than stirring vigorously so it stays tender. Cook until the clams open; discard any that remain closed.
350 g soft tofu200 g small clams, cleaned
6
Taste the broth and season with salt and black pepper. Scatter in most of the spring onion, saving a little for the top.
1/4 tsp fine salt1/8 tsp black pepper2 stalks spring onion, sliced
7
Crack the egg directly into the center of the bubbling stew. Cook for 1-2 minutes until the white is just set and the yolk is still runny, or longer if you prefer it firmer.
1 egg
8
Finish with the remaining spring onion and serve immediately while piping hot. Sundubu-jjigae is best eaten straight from the pot with steamed rice on the side.
2 stalks spring onion, sliced

Origin & History

Sundubu-jjigae is a beloved Korean stew made with uncurdled soft tofu, valued for its silky texture and ability to absorb a deeply savory, spicy broth. While home-style versions vary by region and household, seafood, pork, and egg are classic additions, and the dish is especially associated with everyday Korean comfort food served bubbling hot in an earthenware pot.

korean stew soft tofu pork clams spicy beginner weeknight

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Prepare the ingredients: slice the onion and spring onion, mince the garlic, clean the clams well, and cut or scoop the soft tofu into large chunks. If using a ttukbaegi or small heavy pot, set it over medium heat for 1 minute so it heats gradually.

80 g onion, thinly sliced2 stalks spring onion, sliced3 cloves garlic, minced200 g small clams, cleaned350 g soft tofu

Add the sesame oil to the pot. Stir in the pork belly, onion, and garlic, and cook for 2-3 minutes over medium heat until the pork is no longer raw and a little fat has rendered. Do not brown it too hard; gentle frying keeps the broth clean-tasting.

2 tsp sesame oil120 g pork belly, thinly sliced80 g onion, thinly sliced3 cloves garlic, minced

Lower the heat slightly and add the gochugaru and gochujang. Stir for about 20 seconds until fragrant and the oil turns red. Avoid scorching the pepper flakes, which can make the stew taste bitter.

1 tbsp gochugaru1 tsp gochujang

Pour in the anchovy stock and add the soy sauce. Bring to a strong simmer, then cook for 4 minutes to let the pork and aromatics flavor the broth.

500 ml anchovy stock1 tbsp soy sauce

Add the soft tofu in large chunks and the clams. Simmer for 4-5 minutes, gently spooning broth over the tofu rather than stirring vigorously so it stays tender. Cook until the clams open; discard any that remain closed.

350 g soft tofu200 g small clams, cleaned

Taste the broth and season with salt and black pepper. Scatter in most of the spring onion, saving a little for the top.

1/4 tsp fine salt1/8 tsp black pepper2 stalks spring onion, sliced

Crack the egg directly into the center of the bubbling stew. Cook for 1-2 minutes until the white is just set and the yolk is still runny, or longer if you prefer it firmer.

1 egg

Finish with the remaining spring onion and serve immediately while piping hot. Sundubu-jjigae is best eaten straight from the pot with steamed rice on the side.

2 stalks spring onion, sliced

Origin & History