This silky Korean soft tofu stew is the ultimate comfort food—a warming, spicy broth filled with delicate tofu cubes, tender vegetables, and a perfectly runny egg yolk that creates a luxurious sauce. Simple yet deeply satisfying, it's ready in under 30 minutes and tastes like authentic Korean home cooking.
⏱️35 min
📊Easy
👥2 servings
🍽️Soup
vegetarianspicyquickfamily
Ingredients
300 gsilken soft tofu
2 tablespoongochugaru (Korean red chili flakes)
1 tablespoongochujang (Korean red chili paste)
500 mlanchovy stock or vegetable broth
0.5 pieceonion
3 piecesgarlic cloves
80 gshiitake mushrooms
100 gzucchini
2 pieceseggs
1 tablespoonsesame oil
1 tablespoonsoy sauce
0.5 teaspoonsea salt
Instructions
1PREPARE THE BROTH BASE: Heat the anchovy stock or vegetable broth in a medium pot over medium-high heat until it reaches a gentle simmer, about 3-4 minutes. This warm base will help the flavors meld together and ensure the tofu cooks evenly without becoming too fragile from a cold start.
2CREATE THE SPICE PASTE: While the broth heats, combine gochujang, gochugaru, minced garlic, and 1 tablespoon of sesame oil in a small bowl, stirring until well combined into a smooth, fragrant paste. The sesame oil will help distribute the spice evenly throughout the stew and add deep, nutty flavors that are essential to authentic sundubu jjigae.
3ADD AROMATICS AND VEGETABLES: Once the broth is simmering, stir in the spice paste until it dissolves completely into the liquid, about 1-2 minutes. Then add thinly sliced onion, sliced shiitake mushrooms, and diced zucchini, stirring gently to distribute the vegetables evenly. Let these cook for 5 minutes until the vegetables begin to soften and release their flavors into the broth.
4SEASON THE BROTH: Add soy sauce and adjust the salt to taste, keeping in mind that the broth should be well-seasoned as it will temper slightly when the tofu is added. Taste a spoonful carefully and add a pinch more salt if needed—the broth should be flavorful enough to complement the delicate tofu without overpowering it.
5ADD THE TOFU GENTLY: Carefully cut the silken soft tofu into 2-3 cm cubes directly into the simmering broth, trying to disturb it as little as possible to keep the tofu intact. Let the stew simmer for 3-4 minutes until the tofu is heated through and has absorbed some of the broth flavors. The tofu should be tender enough to break with a spoon but still hold its shape delicately.
6CRACK THE EGGS AND FINISH: Create two small wells in the stew by gently pushing aside the tofu and vegetables, then crack one raw egg into each well. Cover the pot with a lid and cook for 1-2 minutes until the egg whites are just set but the yolks remain runny—this creates the signature creamy texture when stirred into the broth. Remove from heat and drizzle with a final touch of sesame oil, then serve immediately in the cooking pot for maximum heat and authenticity, ideally with steamed rice on the side.