Fiery Korean Spicy Tofu Stew (Sundubu Jjigae)
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 ready in about 30 minutes pairs vegetable oil, gochugaru (Korean red pepper flakes), gochujang (Korean chili paste) 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.
Ingredients
- 14 oz, cut into 1-inch cubes soft tofu (silken)
- 1 tbsp vegetable oil
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang (Korean chili paste)
- 3 cloves, minced garlic cloves
- 1 small, thinly sliced onion
- 1/2 medium, sliced into half-moons zucchini
- 2 cups (or substitute vegetable broth) dried anchovies broth
- 6 oz, peeled and deveined small shrimp
- 1 whole egg
- 2, thinly sliced green onions
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- to taste salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Pour in 2 cups dried anchovy broth (or vegetable broth) and bring to a boil.
- Step 3: Add 1/2 sliced zucchini and 6 oz peeled shrimp; simmer for 3 minutes until shrimp are pink.
- Step 4: Gently add 14 oz soft tofu cubes by spooning them in carefully; simmer gently for 5 minutes to absorb flavors.
- Step 5: Season with 1 tbsp soy sauce and salt to taste; drizzle 1 tsp toasted sesame oil.
- 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.
- 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)?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
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.
