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    Home » Recipes

    Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)

    Published 11/12/2018. Updated 01/10/2021

    Jump to Recipe

    This bubbling hot, hearty stew is made with extra soft tofu (sundubu or soondubu) and seafood. It cooks up very fast, making it perfect for a weeknight meal on a cool day!
     
    DSC 0101 e1542089625634 - Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)
     
    The Korean stew (jjigae, 찌개) made with sundubu (or soondubu, 순두부) is enormously popular both in and outside Korea. There are even tofu houses that specialize in this dish, offering several variations (seafood, meat, vegetables, combination, etc.) on the menu.
     
    For me, sundubu jjigae is a flavorful, hearty stew I can quickly whip up in less than 30 minutes, making it perfect for a weeknight meal. I always keep a package or two of sundubu in the fridge. I think you should too. Here’s a variation made with seafood (haemul, 해물)!
     
    DSC 0009 e1542090040119 - Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)

    What is sundubu (or soondubu)?

    Sundubu is unpressed tofu with high water content. It’s normally labeled as extra soft tofu in English, and also known as silken tofu. However, Korean sundubu is not exactly the same as silken tofu which usually comes in a square box and in different consistencies such as soft, firm, and extra firm. Sundubu only comes in extra soft consistency.

    Whenever I make a sundubu jjigae, I remember my trip to Gyeongju, a historic city in the southeast coast of Korea, many years ago. It was our first meal after a long train ride from Seoul. Recommended by the hotel staff, we ate at a restaurant well-known for its freshly made sundubu. The bustling restaurant, which had been converted from an old traditional house, had a homey feel. They make their tofu the old-fashioned way, using maetdol (grinding stone) and seawater. Needless to say, it was unbelievably fresh and delicious – the best sundubu I’ve ever had!

    DSC 0270 e1539645107415 - Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)

    How to make sundubu jjigae 

    I like to use anchovy broth, which is typical, but beef or vegetable broth will also work well. If you have a commercially prepared anchovy packet, making anchovy broth is as easy as making a tea.

    While you can always use chili oil, I simply sauté some gochugaru in sesame oil to create the chili oil effect. You can then stir in whatever ingredients you are using with the chili infused oil. Using the same basic technique, you can make different variations of sundubu jjigae.

    The rest is easy! Simply stir-fry the aromatic vegetables along with the meat, if using, add the liquid of your choice (water or broth), boil, and add the tofu. 

    Whatever you do, let the soft tofu be the star of the dish and do not overcrowd it with a lot of other ingredients. The delicate soft tofu nicely contrasts with the spicy broth and bold flavors of chili infused oil and seafood, making a delicious stew. Who can resist this bubbling pot of hearty stew on a cold day? Or, any day?

    More sundubu jjigae variations

    Kimchi sundubu jjigae
    Deulkkae sundubu jjigae

     
    DSC 0106 e1542090126361 - Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)
     
    For more Korean cooking inspirations, follow  along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
    DSC 0106 e1542090126361 300x300 - Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)

    Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)

    4.56 from 99 votes
    Main Course
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Servings: 2
    Print Recipe

    Ingredients

    • 1 package (about 12 ounces) sundubu (extra soft tofu)
    • 2 ounces beef or pork (rib eye, sirloin, pork loin or pork belly)
    • 7 - 8 pieces of seafood assortment (shrimp, mussels, clams, and/or oysters)
    • 1/2 small zucchini (2 - 3 ounces)
    • 1/4 onion (2 - 3 ounces)
    • 1 scallion
    • 1 tablespoon gochugaru (red chili pepper flakes) adjust to taste.
    • 1 tablespoon sesame oil use a little more if using more gochugaru
    • 1 teaspoon minced garlic
    • 1 teaspoon soup soy sauce (or regular soy sauce)
    • salt to taste about 1/2 teaspoon
    • pinch pepper
    • 1 cup anchovy broth (or other broth or water)
    • 1 egg - optional

    Instructions

    • Cut the meat into small (about 1-inch long) thin strips. Clean the seafood. Cut the the zucchini into about 1-inch pieces. Dice the onion and scallion.
      DSC 0060 600x402 - Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)
    • Add the gochugaru and sesame oil to a small pot, and place it over medium heat. Stir until the pepper flakes become a bit pasty in the heated pot. (The red chili pepper flakes burn easily, so do not preheat the pot.) 
      DSC 0065 600x402 - Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)
    • Stir in the meat, onion, garlic, and soy sauce. sauté until the pork and onion are almost cooked, 2 - 3 minutes.
      DSC 0069 600x402 - Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)
    • Pour in the broth (or water). Bring it to a boil and continue to boil for 3 - 4 minutes.
      DSC 0080 600x402 - Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)
    • Add the soft tofu in big chunks along with the zucchini. Bring to a boil again. Gently stir at the bottom of the pot once or twice so the tofu does not stick to the bottom. Cook for 3 - 4 minutes.
      DSC 0086 600x402 - Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)
    • Drop the seafood in and boil until the clams and mussels open, 2 - 3 minutes. Salt and pepper to taste. Add the chopped scallion right before turning the heat off. If desired, crack an egg into the stew right before serving while it's still boiling hot.
      DSC 0106 600x402 - Haemul Sundubu Jjigae (Seafood Soft Tofu Stew)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    This haemul sundubu jjigae recipe was originally posted in February 2012. It’s updated here with new photos and minor changes to the recipe.

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    Comments

    1. Seirios says

      July 16, 2023 at 5:42 am

      5 stars
      Haemul sundubu jjigae is probably my favourite Korean dish. The flavour profile and mix of textures is just irresistible. I will certainly try briefly roasting the chili flakes in oil which I didn’t bother doing earlier… thanks for sharing your recipe!

      Reply
    2. Hannah says

      June 04, 2022 at 3:10 pm

      5 stars
      I made this for dinner tonight and I can’t believe I made something that tasted this good in such a short amount of time out of so few ingredients. Thank you for another great recipe!

      Reply
    3. Purlsncurls says

      May 02, 2022 at 1:06 am

      I absolutely love your recipes! I am so grateful for this website and you. Thank you for all your hard work. I’ve noticed that Koreans love blue crab and was wondering if you have any recipes to share?

      Reply
      • Hyosun says

        May 02, 2022 at 2:10 pm

        Thank YOU! I have 2 raw marinated blue crab recipes – mild and spicy. Also have a spicy seafood hot pot (haemul jeongol) recipe in which I used blue crabs. Simply type blue crabs in the search box at the top to get these recipes. Hope you try them.

        Reply
    4. Bill Bolen says

      January 31, 2022 at 11:40 am

      5 stars
      Absolutely delish! I consumed half yesterday for lunch and will finish it off today. Totally filling and just the right amount of spice heat using 2 full tablespoons of the chili flakes. I did cheat and used a frozen seafood medley as a base adding more shrimp and used a splash of fish sauce along with a small can of chicken broth as opposed to the anchovy broth. Firm tofu I had on hand was used and delicious, added last & held its cubed shape well. Thanks for the inspiration to make this great soup….Bill

      Reply
    5. Nikita says

      October 11, 2021 at 1:52 am

      5 stars
      Good lord your recipes are the utter joy of my life!! This is what I’ve been wanting for sooooo long 😭🥰

      Reply
    6. Jek Spaero says

      January 02, 2021 at 3:15 pm

      5 stars
      Thank you for the recipe. I love Korean food just as much as I love Japanese but Korean food has more variety than Japanese. This has been a great help.

      Reply
    7. Nanise VULI says

      August 06, 2020 at 9:19 am

      I don’t have the chilli flakes. Can I substitute it with gochujang?

      Reply
      • Hyosun says

        August 06, 2020 at 1:12 pm

        Yes, try using about 1 tablespoon. You will need to omit the salt, but use a little bit to taste if needed.

        Reply
    8. Libby L. Burton says

      July 19, 2020 at 9:32 pm

      5 stars
      Hello again, Eomma!! I just made the haemul sundubu jjigae and it has turned out very delicious! Thank you for teaching us how to make this. I went to your page on how to make basic I, II, and III myeolchi yuksu (anchovy broth) which, while easy, was incredibly time consuming (gutting the little buggers). I want to be authentic when cooking Korean dishes and, lucky for me, there’s a Lotte Plaza nearby. I have access to everything, including dried anchovies! Also, I saw some folks’ comments regarding waste, and all I can say is my kitty, Sugar, LOVES the anchovy leftovers (not so much the kelp!). Thank you greatly!

      Reply
      • Hyosun says

        July 20, 2020 at 3:41 pm

        Hello Libby! Oh that’s nice that you have a Korean market nearby. haha great use of tasteless anchovies.

        Reply
        • Ana says

          January 03, 2021 at 10:17 am

          Hi! Libby
          I’m a fan of yours
          Please how can I get the recipe for making soup or stew with tofu and salmon
          I love the way you cook your soups
          Thanks
          Ana

          Reply
          • Hyosun says

            January 05, 2021 at 9:47 pm

            Thank you! You can simply substitute the other seafood in this recipe with salmon.

            Reply
    9. Dennis Chan says

      July 06, 2020 at 8:33 pm

      Should we use a white or yellow onion?

      Reply
      • Hyosun says

        July 07, 2020 at 3:24 pm

        Either one is fine.

        Reply
    10. food lover says

      May 22, 2020 at 8:20 pm

      5 stars
      Amazingly delicious!
      I have always want to learn how to make an authentic stew never been successful until I found your website. Thank you so much for sharing this. God bless

      Reply
      • Hyosun says

        May 23, 2020 at 3:09 pm

        aww you just made my day! That’s awesome! Hope you find many recipes you love.

        Reply
    11. Anna says

      April 11, 2020 at 4:20 pm

      4 stars
      My family loved this recipe.
      I did make a few substitutions with what I have at home already. I used 3 cups of water and added 1 tbsp seafood soup stock (gamchimi) and omitted the pork/beef. I used frozen mussels, clams and raw shrimp. I kept everything else exactly as you measured it.
      Thanks for sharing your recipes.

      Reply
    12. Lisa says

      November 22, 2019 at 10:31 pm

      Can you skip the beef/pork? Any vegetarian subs?

      Reply
    13. Steph says

      May 06, 2019 at 5:27 am

      5 stars
      Thank you for the recipe! My husband and daughter loved it.

      Since my daughter is still 1.5 years old, she can’t eat spicy food yet. So I omitted the chili and added ground sesame seeds and a little bit of fish sauce. And I used chicken stock because that’s what I had.

      Reply
    14. Rachel says

      April 25, 2019 at 10:41 pm

      5 stars
      Love!!! I was out of many ingredients and added just one teaspoon of doenjang to give it more body. Came out amazing and my husband loved it too. All your recipes are wonderful and your blog has helped me learn to make my favorite Korean foods! Someday I would love to buy a paper cookbook of Korean Bapsang : )

      Reply
    15. Grace says

      February 25, 2019 at 12:04 pm

      Can I cut out the gochugaru if my kids can’t handle the spice?

      Reply
      • Hyosun says

        October 20, 2021 at 10:55 am

        Of course! Always adjust to taste.

        Reply
    16. Lisa says

      November 12, 2017 at 12:34 am

      Hello Hyosun!
      I made this tonight and shared with a friend. Her husband loves this dish. I followed the recipe almost exactly except I added scallops- which were delicious! I need to add them toward the end as they were a little over cooked.
      I made the most flavorful anchovy stock and I now realize I won’t ever be without it!! So rich and delicious. Honestly, I think your version was better than I’ve ever tasted.

      Reply
    17. zee says

      April 06, 2017 at 11:28 pm

      This is one of my favourite whenever I go Korean restaurant. Can I use normal chili flakes instead of gochugaru? Thanks

      Reply
      • Hyosun says

        April 07, 2017 at 11:32 pm

        hmmm If you are talking about coarsely ground chili pepper flakes used in Italian cooking or over pizza, it will turn out quite differently. But, I’m sure it will still give a strong spicy kick.

        Reply
    18. Robert Zhang says

      November 22, 2016 at 6:16 pm

      Hi Hyuson!

      I’ve just made this and it’s good. The only thing is I might have added too many clams (8-9 pieces), and they gave the soup a really… clammy taste, not in a good way. It almost tastes like really “hard” water with the taste of the shells. What went wrong?

      Reply
      • Hyosun says

        November 23, 2016 at 8:47 am

        As you mentioned, it might have been too many clams for a package of soondubu. Also possible some of clams might not have been fresh. Just use a little next time.

        Reply
    19. JP says

      August 21, 2016 at 8:12 pm

      Love the site but I wish you would format the recipes to print without having to cut & paste. Less images would save much Ink & Paper.

      Reply
      • Hyosun says

        August 21, 2016 at 9:18 pm

        I’ve been doing that with recent recipes and slowly going back and redoing old ones as much as I can. Hope to get to this one soon too. Thanks, and happy cooking!

        Reply
    20. Laurence says

      May 14, 2016 at 7:00 pm

      do you know how to cook Sangsun Jigae
      I have seen it in a lot of Korean restaurant in Canada but I cannot find a resepie for it

      Reply
      • Hyosun says

        May 16, 2016 at 12:48 am

        I have a mild version on the blog. See here: https://www.koreanbapsang.com/2012/02/daegu-tangjiri-mild-cod-fish-stew.html
        You can add some gochugaru to make it spicy if you want.

        Reply
    21. Amanda says

      November 12, 2015 at 10:44 pm

      Hello there,

      I’m a college student living in America, and cooking traditional Korean foods like this stew can honestly be very time-consuming and tedious in the midst of my lifestyle – but I’m such a big fan of Korean food that setting aside a good day to buy ingredients and make a solid Korean dinner is always immensely satisfying ! Thank you so much for your amazing recipes, this website is one of my favorites.

      Reply
    22. Elisa says

      August 15, 2015 at 11:33 pm

      I am so glad that I found your blog! This recipe looks so good that I am drooling. I can’t wait to try it!

      Reply
      • Hyosun says

        August 16, 2015 at 2:39 pm

        Thanks Elisa! Hope you find many recipes you and your family love.

        Reply
    23. mon son says

      July 18, 2014 at 4:19 pm

      wow! it looks Good, i am craving thanks for the post and ill do it once i got home this weekend…. I love it Ta!

      Reply
      • Hyosun says

        July 19, 2014 at 1:36 pm

        Hope it turns out well for you. Enjoy!

        Reply
    24. Sarah says

      April 27, 2014 at 9:37 pm

      This looks amazing! I love the seafood added to the Jjigae! I’ve tried this recipe but tweaked a little bit. Used beef mince and tofu. I will definitely try it with seafood next time. 🙂

      http://camerashake.wordpress.com/2014/04/22/easysoondubujjigae/

      Reply
    25. Anonymous says

      October 08, 2013 at 2:30 am

      hello: I am interested in copying your recipe but I see no print button. I don’t want to print the entire blog with comments. Is there a print option? thanks Karen

      Reply
      • Hyosun Ro says

        October 08, 2013 at 5:20 am

        Sorry I don’t have a recipe print option at this point. Thanks!

        Reply
    26. Anonymous says

      November 30, 2012 at 5:20 pm

      could any tofu be used ? or does the one you use need to be ?

      Reply
      • Hyosun Ro says

        December 06, 2012 at 4:14 am

        Sorry for the delayed response. Comments from anonymous usually go to the spam box. Yes, you can use other type of soft tofu. Enjoy!

        Reply
    27. Heejin Kang says

      October 23, 2012 at 4:12 pm

      I couldn’t find soontofu at the local store but just used the soft jjigaetofu. Not the same, I know, but it was still good. I hope to use the real thing next time.

      Reply
    28. Apoorva Sai says

      September 18, 2012 at 7:53 am

      Seafood Soft Tofu Stew recipe taste is good and very colorful. I found some variety Seafood recipe and it is good for health. Thanks for sharing.

      Reply
    29. Anonymous says

      May 21, 2012 at 9:41 am

      nice idea.. thanks for sharing.

      Reply
    30. Anonymous says

      April 24, 2012 at 8:35 pm

      I made this last night and it was delicious. Thank you for all your wonderful recipes.

      Reply
      • Hyosun Ro says

        April 25, 2012 at 1:20 am

        Thank you! I am happy to hear you liked it.

        Reply
    31. Roxana GreenGirl {A little bit of everything} says

      February 13, 2012 at 11:34 pm

      sometimes I think I don’t care much for tofu because I have probably never had it cooked the proper way.
      this soup sounds so satisfying, we’re now having some cold days. this would warm our tummies

      Reply
      • Hyosun Ro says

        February 14, 2012 at 1:56 am

        Thank you, Roxana! Hope you get to try this dish and find new love for tofu.

        Reply
    32. Charles says

      February 05, 2012 at 10:11 pm

      Oh, what a wonderfully rich colour – so vibrant! I meant to ask you Hyosun – if I find the name of a Korean dish which I absolutely adore, could I send it to you – maybe you know a good recipe for it? I’ll need to wait until I go back to the restaurant to get the name, but it’s just incredibly good. If I could make it myself I’d be in heaven!

      Reply
      • Hyosun Ro says

        February 05, 2012 at 11:30 pm

        Thank you, Charles! Can describe that dish? I might be able to recognize. I am curious what your favorite Korean dish is.

        Reply
    33. beyondkimchee says

      February 05, 2012 at 3:43 pm

      It is midnight here and I want that pot of sundubu with hot popping rice for my mid-night snack… You got me to crave that, Hyosun!

      Reply
      • Hyosun Ro says

        February 05, 2012 at 4:02 pm

        Thank you, Holly! I get that crave quite often. I am thinking about making this again for our lunch today.

        Reply
    34. sb says

      February 03, 2012 at 8:31 pm

      This is one of my favorites! I used to go to a “tofu” restaurant recently opened near me but I haven’t had a chance to try them yet. Maybe I should learn to make it myself!

      Reply
      • Hyosun Ro says

        February 04, 2012 at 6:10 pm

        Hi sb – It’s fun to eat sundubu at a restaurant. It’s also very easy to make it at home. Hope you try it. Enjoy!

        Reply
    35. Cook with Susan says

      February 03, 2012 at 5:25 pm

      This looks so wonderful, I cant wait to make it! I have never used the tofu in a tube before, are there different textures or are they all silken? Thanks for teaching me the tips and tricks to Korean cooking. I look forward to each and every one of your post.

      Reply
      • Hyosun Ro says

        February 04, 2012 at 6:05 pm

        Hi Susan – Thanks for stopping by and for the nice words. Sundubu can have a little different texture depending on brands, but all commercially packaged ones are mostly very silky.

        Reply
    36. Nami | Just One Cookbook says

      February 03, 2012 at 8:13 am

      Beautiful and looks very delicious! I need to send this to my husband who LOOOOOVES sundubu!

      Reply
      • Hyosun Ro says

        February 04, 2012 at 5:55 pm

        Thank you, Nami! Good idea. Hope he makes it. If he does, ask him to make it less spicy so you can have some as well.

        Reply
      • Nami | Just One Cookbook says

        February 07, 2012 at 8:10 am

        He did like it and he said he’ll give it a try. I have to ask him to make a separate pot because I know he really want it to be spicy! 😉

        Reply
    4.56 from 99 votes (89 ratings without comment)

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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