Spicy Soft Tofu Stew

Sundubu-jjigae is a spicy stew made with soft uncoagulated tofu that is produced by compressing and curdling tofu to remove excess water. There are numerous variations of this dish consisting of seafood, beef, pork and/or vegetable contents.


1 pack sundubu (soft tofu), 8 small clams, cleaned, 4 oz pork (or beef), sliced, ¼ cup kimchi, roughly chopped, 1 red hot chili, sliced, 2 green hot chilies, sliced 2 green onions, sliced, 1 egg yolk (or whole), 1 tbsp gochugaru (red chili pepper flakes), 1 tbsp vegetable oil, 1 tsp minced garlic ½ tsp juice of ginger, 1 tsp soy sauce, ½ tsp sesame oil, 1 tsp saewoojeot (salted shrimp), 3 cups water


  1. Marinade pork with ginger juice, soy sauce, sesame oil and minced garlic.
  2. In a pot, add vegetable oil and sauté pork.
  3. Add hot pepper flakes (gochu-garu) and keep stir.
  4. Add water and kimchi, bring to a boil.
  5. Scoop in sundubu with a spoon.
  6. Reduce heat, add saeujeot (salted fermented shrimp)
  7. Add chilies, green onions and clams. Cook for 1 minute or so.
  8. Finish with egg yolk (or whole) in the center and a dash of sesame oil.
  9. Serve with rice.