Sundubu Jjigae Soft Tofu Stew (순두부찌개)
Why this food?
The spicy soft tofu stew that arrives at your table still bubbling. K-drama's ultimate sick-day, heartbreak, and cold-weather food — ready in 20 minutes.
🇰🇷 K-Culture Tip
순두부찌개 is traditionally served in an 뚝배기 (earthenware pot) that retains heat — the dish arrives at your table literally boiling and keeps cooking as you eat. Breaking a raw egg into the stew at the table is part of the ritual. Soft tofu has a 2,000-year history in Korea, first served in Buddhist temples long before the spicy version existed.
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Substitute Ingredients
All available at Walmart
| Original | Substitute |
|---|---|
Silken tofu 순두부 | Silken/soft tofu Nasoya Must be silken — firm tofu changes the dish entirely Shop at Walmart |
Gochugaru (red pepper flakes) 고춧가루 | Sriracha + tomato paste Huy Fong Tomato paste adds body that gochugaru provides Shop at Walmart |
Egg 달걀 | Large egg Crack directly into hot stew 1 minute before serving Shop at Walmart |
🛒 Can't find it at Walmart? Try a Korean grocery store
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Walmart edition
- 1 block (16 oz) Silken/soft tofu
- 2 tbsp sriracha + 1 tbsp tomato paste Sriracha + tomato paste
- 1-2 eggs Large egg
Instructions
- 1
Sauté 1 tsp sesame oil + 2 tsp sriracha + 1 tbsp tomato paste + 2 minced garlic cloves for 1 minute
- 2
Add 2 cups water or chicken broth, bring to a rolling boil
- 3
Gently add entire block of silken tofu in large spoonfuls — do not stir, let it hold its shape
- 4
Add 4 oz shrimp or canned clams (optional), simmer 5 minutes
- 5
Crack 1 egg directly into the bubbling stew just before serving — serve in the pot
