Sundubu Jjigae (순두부찌개): Silky Soft Tofu in a Spicy, Comforting Korean Stew

Sundubu Jjigae, or Soft Tofu Stew, is one of Korea’s most popular and beloved comfort foods. It features silky, uncurdled tofu in a spicy, savory broth, often enriched with seafood, meat, or vegetables. This dish became widely popular in the mid-20th century as Korea’s culinary culture evolved to include quick, hearty meals suitable for busy lifestyles.

The dish’s origins are rooted in Joseon-era Korea, where simple tofu dishes were common in rural areas. The use of soft tofu, known as sundubu, adds a smooth texture that contrasts with the bold spiciness of the broth. Today, Sundubu Jjigae is served everywhere, from home kitchens to specialized restaurants, and is often paired with a raw egg cracked into the bubbling stew for added richness.

Instructions:

1. Prepare the Base:
   Heat sesame oil in a pot over medium heat. Add the minced garlic and gochugaru, stirring until fragrant (about 1 minute).

2. Add the Protein:
   If using pork belly or ground pork, add it to the pot and stir-fry until cooked. Then add the clams or shrimp (if using).

3. Build the Broth:
   Pour in the anchovy or chicken broth and bring to a boil. Add the soy sauce, sugar (if using), zucchini, and onion. Simmer for 5-7 minutes.

4. Add the Soft Tofu:
   Gently scoop the soft tofu into the stew, breaking it into large chunks. Simmer for another 5 minutes.

5. Crack the Egg:
   Crack an egg directly into the bubbling stew (optional) and garnish with chopped green onions.

6. Serve:
   Serve hot in a stone pot or bowl, accompanied by steamed rice and banchan (side dishes).