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A bubbling, spicy Korean stew built on silken tofu, gochugaru and a cracked egg stirred in at the end.
Tips for the best sundubu jjigae
- Do not stir too much once the tofu goes in, since silken tofu breaks apart easily.
- The stew should still be bubbling when you crack in the egg, so it poaches gently rather than scrambling.
Frequently asked questions
Can I make sundubu jjigae vegetarian?
Yes, use vegetable stock and leave out the pork or prawns, the tofu and gochugaru still carry plenty of flavour.
What can I use instead of silken tofu?
Soft or medium tofu works, though the texture will be less delicate than the traditional silken version.
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- Gochugaru. The Korean chilli flakes behind the stew’s colour and heat.
