Equipment
Ingredients
Base Aromatics
- 30 ml toasted sesame oil, liquid
- 2 scallions, chopped, white and green parts separated
- 2 garlic, minced
- ½ onion, diced small
- 15 g gochugaru (korean chili flakes), powder
Stew Body
- 150 g vegetarian kimchi, chopped, old/sour preferred
- 350 ml vegetable broth, liquid
- 30 ml kimchi brine, liquid
- 15 ml soy sauce, liquid
- 4 shiitake mushrooms, sliced
- 50 g enoki mushrooms, trimmed
- 350 g silken tofu, tube or block
Finish
- 1 egg, whole, raw
- salt, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 433 kcal
- Protein
- 21 g
- Carbohydrates
- 34 g
- Fat
- 22 g
- Fiber
- 8 g
- Sugar
- 9 g
- Sodium
- 3889 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 56 mg
- Potassium
- 870 mg
- Calcium
- 457 mg
- Iron
- 5.7 mg
- Magnesium
- 43 mg
- Phosphorus
- 211 mg
- Zinc
- 1.7 mg
- Vitamin A
- 181 mcg
- Vitamin C
- 13 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 3.0 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.37 mg
- Niacin
- 5.2 mg
- Folate
- 37 mcg
- Water
- 139 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the earthenware pot or saucepan over medium heat. Add sesame oil, scallion whites, minced garlic, and diced onion. Sauté until the onion turns translucent.
Add the chopped kimchi and sauté for another 2-3 minutes to develop flavor. Stir in the Gochugaru (chili flakes) and cook for 30 seconds, being careful not to burn the pepper.
Pour in the vegetable broth and kimchi brine. Bring the mixture to a vigorous boil.
Add the sliced shiitake mushrooms and soy sauce. Carefully slide the silken tofu into the pot in large chunks. Use a spoon to gently break the tofu into bite-sized pieces without pulverizing it. Simmer.
Taste the broth and adjust salt if needed. Add the enoki mushrooms on top. If using, crack a raw egg directly into the boiling center of the stew. Turn off heat immediately; the residual heat will poach the egg. Garnish with scallion greens.
Chef's Notes
- The secret to a great Sundubu is 'gochu-gireum' (chili oil). Sautéing the chili flakes with the oil and aromatics before adding liquid creates this depth.
- Silken tofu is extremely fragile. Do not stir the stew vigorously once the tofu is added; use a gentle lifting motion.
- For the most authentic vegetarian flavor, use a vegetable broth made with dried kelp (dashima) and dried shiitake mushrooms.
- Serve boiling hot in the earthenware pot if possible; the bubbling presentation is part of the dish's identity.
Storage
Refrigerator: 2 days — Tofu may release water and dilute the stew over time.
Reheating: Reheat gently on stove until boiling. Do not microwave vigorously to avoid exploding tofu.
Troubleshooting
Broth tastes thin or watery
Cause: Kimchi was too fresh or not enough seasoning used
Fix: Add more kimchi brine, a splash of soy sauce, or a pinch of salt to deepen flavor
Prevention: Use old, sour kimchi and don't skip the kimchi brine
Stew is too spicy
Cause: Too much Gochugaru used for your tolerance
Fix: Serve with plain white rice and extra tofu to dilute the heat
Prevention: Start with half the chili flakes and add more later
Cultural Context
Sundubu-jjigae is a beloved Korean comfort food known for its bubbling presentation in a 'ttukbaegi' (earthenware pot). While historically eaten by commoners using fresh unpressed tofu, it gained massive popularity in the mid-20th century. The soft, custard-like texture of the tofu contrasts perfectly with the sharp heat of the broth, making it a staple meal often served with sides (banchan) and rice.
