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Last week, it was pouring rain. I was cold, hungry, and 1 second away from ordering something—again. But then I remembered this spicy tofu stew I saw in a K-drama. You know, “Spicy Korean tofu Stew” the one bubbling away in that little pot?
So I made it. And wow—instant comfort. It’s spicy, cozy, packed with flavor, and feels like a warm hug in a bowl. Now it’s my go-to when I need something easy and satisfying in under 30 minutes. If you’ve never made Sundubu Jjigae at home, this is your sign.
Why You’ll Love This Spicy Korean Tofu Stew Recipe
Total Comfort Food – It’s spicy, hot, and hits just right on a cold day.
Silky Soft Tofu – Feels fancy, but it’s super easy to use.
One Pot, Big Flavor – All the magic happens in one small pot.
Better Than Restaurant – Yep, this version tastes like your favorite Korean spot (without the delivery wait).
Quick to Make – From chopping to slurping in under 30 minutes!
Ingredients You Need For Your Spicy Korean Tofu Stew (And What They Do)
Main Ingredients
Soft tofu (350g) – Ultra smooth and tender, melts into the broth.
Ground pork (50g) – Adds a rich, meaty depth.
Manila clams (6–8) – Bring ocean flavor and a pop of texture.
Onion (¼, chopped) – Sweetens the base.
Green onion (sliced) – For that classic Korean aroma.
Green chili (½, sliced) – Adds a gentle heat (or more if you’re brave!).
1 egg – Soft and creamy when cracked on top.
Water (200ml) – Or use seafood stock for a flavor upgrade.
Sauce Mix
Cooking oil (2 tbsp) – To build the chili base.
Sesame oil (1 tbsp) – Nutty and aromatic.
Korean chili flakes – gochugaru (1.5 tbsp) – Spicy but flavorful.
Garlic (0.5 tbsp) – Brings warmth and sharpness.
Salt (0.5 tsp) – Balances all the flavors.
Soy sauce (1 tbsp) – Adds that umami depth.
Black pepper (pinch) – Just enough heat.
Step-by-Step Instructions
Step 1: Make the Flavor Bomb
This is where the magic starts. In a pan, heat 2 tbsp cooking oil + 1 tbsp sesame oil.
Add the sliced green onion and sauté. It smells amazing already!
Toss in ground pork, stir until browned.
Add chopped onion, cook till soft.
Mix in garlic, salt, pepper—this is your base.
Lower heat and stir in the gochugaru slowly. Let it bloom into red oil (don’t burn it!).
Finish with soy sauce, stir once, and remove from heat. Done!
Step 2: Build the Tofu Stew
In your small pot, add:
200ml water, clams, and the chili oil sauce you just made.
Bring to a boil.
Add the soft tofu, breaking it into chunks with a spoon.
Let it come back to a boil.
Crack in the egg, then add green chili and green onion.
Simmer for 2–3 minutes, or until the egg is how you like it (runny? firm? your call!).
Cooking Tips & Techniques For Your Tofu Stew
Don’t skip the chili oil step—this brings all the deep flavor.
Use soft tofu, not firm—texture makes a huge difference.
Seafood stock instead of water = extra umami power.
Want it spicier? Add a pinch more gochugaru at the end.
Recommended Equipment To Make Your Tofu Stew
Earthenware pot – Holds heat longer and looks great on the table.
Small soup pot – Any small, deep pot works.
Ladle & cooking spoon
Knife & cutting board
How to Serve It
Serve your Korean spicy tofu stew bubbling hot, straight from the pot.
Always with a bowl of steamed white rice—it’s a must! For some they love to combine it with a bread.
Sprinkle extra chili flakes or sesame seeds if you want more kick.
Bonus: Add kimchi on the side for the full Korean meal vibe.
Diet-Friendly Options
Vegetarian version: Skip pork and clams. Add mushrooms, zucchini, or soft tofu only.
Low-carb option: Eat without rice, or serve with steamed veggies.
Gluten-free? Use tamari or gluten-free soy sauce.
Best Ways to Store
Cool leftovers and store in an airtight container in the fridge.
Reheat gently in a pot or microwave (egg texture may change but still yummy).
Not freezer-friendly due to tofu texture changes.
Tasty Variations
Cheese topper – Add a slice of cheese while simmering. It melts into the broth!
Seafood overload – Swap pork for shrimp or mussels.
Ramen twist – Add instant noodles and make it a spicy stew noodle bowl.
Veggie-packed – Add mushrooms, zucchini, or spinach for extra nutrition.
Spicy Korean Soft Tofu Stew (Sundubu Jjigae)
Equipment
- Earthenware pot (or small soup pot)
- Cutting board & knife
- Ladle & cooking spoon
Ingredients
Main:
- 350g soft tofu (uncurled, silken style)
- 50g ground pork
- 6–8 Manila clams, scrubbed clean
- ¼ medium onion, chopped
- 1 green onion, sliced
- ½ green chili pepper, sliced
- 1 egg
- 200ml water
For the Sauce (use rice spoons unless noted):
- 2 tbsp cooking oil
- 1 tbsp sesame oil
- 1.5 tbsp Korean red chili powder (gochugaru)
- 0.5 tbsp minced garlic
- 0.5 tsp salt
- 1 tbsp soy sauce (preferably Korean style)
- A pinch of black pepper
Instructions
Step 1: Make the Flavor Base (Chili Oil Sauce)
- In a medium pan over medium heat, combine 2 tbsp cooking oil and 1 tbsp sesame oil.
- Add sliced green onion and stir-fry to create green onion oil.
- Add ground pork and sauté until lightly browned.
- Add chopped onion, cook until translucent.
- Stir in 0.5 tsp salt, 0.5 tbsp minced garlic, and a pinch of black pepper.
- Lower the heat and add 1.5 tbsp gochugaru to build the chili oil—do not burn it.
- Once red oil starts to form at the bottom, add 1 tbsp soy sauce and briefly stir. Set aside.
Step 2: Build the Stew
- In a small earthenware pot, add 200ml water, washed clams, and the prepared chili oil sauce.
- Bring to a boil. Once boiling, gently add soft tofu, breaking into large bite-sized chunks.
- When the stew returns to a boil, crack in 1 egg and add green chili pepper and sliced green onion.
- Simmer for 2–3 minutes, or until the egg is cooked to your preference.
To Serve
- Serve the stew hot, straight from the pot, with steamed white rice on the side.
- Optional: Top with toasted sesame seeds or extra chili flakes for added heat.
Notes
💡 Tips
- Crack the yolk at the end for a richer, creamy broth.
- Add mushrooms or zucchini for more volume and texture.
- Use seafood stock instead of water for a deeper umami flavor.
Wrap Up
This spicy Korean soft tofu stew isn’t just a recipe—it’s a warm, cozy experience. It’s the kind of dish that makes you stop scrolling and start slurping. Once you make it at home, you’ll never crave restaurant jjigae the same way again.
So next time it rains—or you just want a bowl full of bold flavor and soft tofu comfort—grab a pot and get cooking.
Common Questions Answered
Can I use firm tofu?
Soft tofu is better! It blends with the broth and gives that creamy feel.
What if I don’t have clams?
Use shrimp or just pork. Still delicious.
Is it very spicy?
It has a kick! You can reduce the gochugaru if you want it milder.
Can I make it ahead?
Yes, but eat it within a day or two. Reheat gently so the tofu doesn’t break.
What’s the best rice to eat with it?
Plain steamed white rice is perfect. Jasmine or short grain works best.