🍲 Sundubu Jjigae (Soft Tofu Stew)
Sundubu jjigae is a fiery Korean stew of extra-soft silken tofu, clams and scallions in a broth reddened with gochugaru chili flakes. An egg is cracked into the stew just before serving, so it poaches gently in the bubbling liquid. It arrives at the table still boiling in an earthenware pot, usually with a bowl of rice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 350 g silken tofu
- 200 g clams, scrubbed
- 2 eggs
- 1 tbsp gochugaru (Korean chili flakes)
- 1 small fresh chili, sliced
- 2 spring onions, sliced
- 2 garlic cloves, minced
- 1 tsp neutral oil
- 400 ml water
- Salt to taste
Method
- Heat the oil in a small pot, add the garlic and gochugaru and stir for 30 seconds without burning.
- Pour in the water and bring to a boil.
- Add the clams and simmer until they open, about 3–4 minutes.
- Spoon in the tofu in large pieces and simmer for 3 minutes; season with salt.
- Crack the eggs into the stew, add the chili and spring onions, and serve bubbling.
How to make it lighter
- Use just 1 tsp of oil to bloom the chili — most of the flavour comes from the broth.
- Add extra clams or vegetables such as zucchini and mushrooms for more volume.
- Pair it with a small bowl of rice, as the rice adds more energy than the stew itself.
History
Sundubu jjigae is today a staple of Korean home cooking and restaurants, and many shops specialise in it.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Sundubu Jjigae (Soft Tofu Stew) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →