🔥 Cozy Up with This Easy & Delicious Sundubujjigae (Soft Tofu Stew)

Looking for the perfect comfort food that’s quick to whip up and packed with flavour? Let me introduce you to Sundubujjigae, Korea’s famous spicy soft tofu stew that’s warming, hearty, and oh-so-satisfying. Whether you’ve tried Korean food before or just starting to explore, this dish is a must-have in your cooking lineup!

What’s the deal with Sundubujjigae?

Sundubujjigae (순두부찌개) is all about that silky, soft tofu swimming in a spicy, flavour-packed broth. It’s typically served bubbling hot with a raw egg cracked right on top — you stir it in to create a luxuriously creamy texture that just melts in your mouth. It’s comfort food at its finest, perfect for cold days, busy weeknights, or anytime you need a hug in a bowl.

Thanks to Korean dramas like Itaewon Class, this dish has become a global sensation, loved by foodies everywhere — and it’s super easy to make at home in just 15 minutes!

Here’s what you’ll need (serves 2):

• 1 bag of soft tofu (silken tofu)

• ½ onion

• ½ stalk of green onion

• 3 cm piece of zucchini

• 3 red peppers (adjust to your spice tolerance!)

• 1 egg

For the seasoning:

• 1 tbsp sesame oil

• 1 tbsp cooking oil (vegetable or canola)

• 1 tbsp Korean red pepper powder (gochugaru)

• 1 tbsp soy sauce

• 1 tbsp minced garlic

• A pinch of black pepper
  

Let’s get cooking!

1. Start by chopping your green onion and onion thinly. Dice the zucchini and red peppers into bite-sized pieces — this helps everything cook evenly and makes for easy eating.

2. Heat your cooking oil and sesame oil in a pot over low heat. Toss in the green onions and cook until they start to turn a lovely golden yellow.

3. Add the minced garlic, soy sauce, chopped onions, and the red pepper powder. Stir everything gently so the aromas blend and the flavours deepen.

4. Pour in enough water to cover all your ingredients, then crank the heat up to bring it to a rolling boil.

5. Toss in your zucchini and red peppers. Sprinkle black pepper three times for an extra kick.

6. Gently cut the soft tofu into spoonable chunks and add it to the pot. Crack the egg right on top.

7. Let it simmer just until the egg’s cooked but still silky. Then you’re ready to serve!
   

Why you’ll love this stew

Not only does Sundubujjigae look vibrant and smell amazing, but it also delivers big on taste and comfort. The spicy broth, soft tofu, and that velvety egg combine into a bowl that warms you from the inside out. And best of all? You can have it ready in about 15 minutes — no fuss, all flavour.

Pro tips for next-level Sundubujjigae

• Love it spicy? Add more Korean red pepper powder (gochugaru) or a splash of hot pepper flakes.

• Feeling fancy? Throw in mushrooms, clams, or kimchi to mix it up.

• Don’t forget a bowl of fluffy steamed rice and some classic Korean banchan (side dishes) to complete your meal.

Feel free to add seafood or mushrooms for extra flavour. Be careful not to overcook the tofu to keep it silky. Crack the egg just before serving for that creamy texture.

Pair with kimchi or pickled veggies for balance. You can find all ingredients at local Asian stores here in Canada. Adjust the spice level to your liking and enjoy a warm, comforting meal any time of year! So why not treat yourself to a homemade bowl of Sundubujjigae this week? It’s a delicious, authentic taste of Korea that’s guaranteed to hit the spot. Plus, it’s a great way to impress family and friends with your cooking skills!