Fiery Korean Spicy Tofu Stew (Sundubu Jjigae)

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warming Korean soft tofu stew simmered with gochugaru and gochujang for a deep, hot flavor, enriched with seafood and vegetables. This Korean-inspired seafood recipe, ready in about 30 minutes, pairs soft tofu (silken), vegetable oil, gochugaru (Korean red pepper flakes) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Korean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a heavy-bottom pot over medium heat. Add 3 minced garlic cloves, 1 small thinly sliced onion, 1 tbsp gochugaru, and 1 tbsp gochujang; sauté for 2 minutes until fragrant and the paste darkens slightly.
  2. Step 2: Pour in 2 cups dried anchovy broth (or vegetable broth) and bring to a boil.
  3. Step 3: Add 1/2 sliced zucchini and 6 oz peeled shrimp; simmer for 3 minutes until shrimp are pink.
  4. Step 4: Gently add 14 oz soft tofu cubes by spooning them in carefully; simmer gently for 5 minutes to absorb flavors.
  5. Step 5: Season with 1 tbsp soy sauce and salt to taste; drizzle 1 tsp toasted sesame oil.
  6. Step 6: Crack 1 whole egg into the stew and cover the pot; cook for 2 minutes until the egg white sets but yolk remains runny.
  7. Step 7: Garnish with 2 thinly sliced green onions and serve immediately with steamed rice.

Frequently asked questions

How long does Fiery Korean Spicy Tofu Stew (Sundubu Jjigae) take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fiery Korean Spicy Tofu Stew (Sundubu Jjigae)?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Fiery Korean Spicy Tofu Stew (Sundubu Jjigae)?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fiery Korean Spicy Tofu Stew (Sundubu Jjigae) for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Fiery Korean Spicy Tofu Stew (Sundubu Jjigae)?

Korean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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