Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

Name: Sundubu Jjigae (Korean Spicy Soft Tofu Stew)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Asian, Korean
Ingredients: 350 g Korean soft tofu ((12 ounces)); 110 g littleneck clams ((3.9 ounces), cleaned); 3-4 banana prawns ((80g / 2.8 ounces), head, shells and guts removed); 100 g enoki mushrooms ((3.5 ounces), bottom 4-5 cm stem removed and rinsed briefly in cold running water); 2 shiitake mushrooms ((20g / 0.7 ounces), cleaned, stem removed and thinly sliced); 1 egg; 1 stalk green onion ((10g / 0.4 ounces), diagonally thinly sliced); 1.5 cups Dried kelp and dried anchovy stock; 1 Tbsp Korean chili oil (or neutral cooking oil (e.g. rice bran oil)); 2 Tbsp Korean chili powder (or Korean chili flakes(gochugaru)); 1 tsp minced garlic; 1/2 Tbsp Korean fish sauce; 1/2 Tbsp soy sauce (, kikkoman regular or Korean soup soy sauce); fine sea salt (, to taste); A few sprinkles ground black pepper; A dash sesame oil (, about 1/2 tsp)

Instructions

Prep:30minCook:10min

How to make the most delicious Sundubu Jjigae (Korean soft tofu stew) from scratch. It's loaded with delicious seafood and the soup is very refreshing!

Updated at: Tue, 15 Sep 2026 08:31:49 GMT