Sundubu Jjigae Recipe – Korean Spicy Soup with Tofu

Sundubu Spicy Korean Soup with Tofu

My spicy and healthy soup recipe for Korean Sundubu Jjigae. A delicious dish that can be enjoyed any time of the year and is perfect for either lunch or dinner.

It does require a lot of ingredients, but don’t let that scare you. Most of the effort is in preparation of the ingredients and then it’s just a matter of tossing them into your pot one by one. You can also customize this with pretty much any vegetable or meat that you’d like. Have fun picking your own ingredients while you try out my special mix of base ingredients for that perfect taste!

If you like spicy food and want something healthy, then you must try this spicy Sundubu Jjigae recipe! We probably eat this once a week in our home as it’s just an easy go to dish. It’s that good and it never gets old.

Sundubu jjigae Korean Hot Pot

Sundubu Jjigae (Korean Spicy Soup with Tofu)

Sundubu Jjigae is a Korean spicy soup with tofu. Dubu means tofu, but you can put pretty much anything in this (chicken, pork, shrimp, scallops, cheese, etc.). You can also easily make it a vegetarian dish!
It's also commonly served with rice on the side. You can either place the rice into your soup bowl or it can be eaten separately. If you like spicy and healthy, this dish is for you!
5 from 2 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 1 people
Difficulty Easy

Equipment

  • Korean Stone Bowl (Dolsot)

Ingredients
  

Ingredients for Soup Base

Main Ingredients

Optional Ingredients

Instructions
 

Preparation:

  • Cut the pork belly to the desired length. I recommend cutting into 1 or 2 inch length strips.
  • Cut spring onion into 1/4 inch wide pieces diagonally (refer to picture).
  • Cut the Konjac into small pieces (refer to picture).

Instructions :

  • Add garlic powder, Gochujang, Miso, chicken bouillon paste, Kayanoya-no-Dashi, oyster sauce, sesame oil, and Japanese Ichimi red peppers in the stone bowl.
  • Add water to the stone bowl.
  • Mix water and ingredients well.
  • Bring the stone bowl to a boil by starting with the lowest heat to avoid damaging the bowl. (IMPORTANT!)
  • When the soup begins to boil, add each piece of pork belly one by one into the stone bowl (do not place all at same time).
  • Add Konjac
  • Add Shimeji mushrooms
  • Add Kimchi
  • Add spring onions
  • Add Tofu
    Sundubu jjigae Korean Hot Pot
  • Put a lid on the stone bowl and keep boiling for about 2-3 mins. Adjust the heat level if necessary (to avoid overflowing).
  • Add a raw egg into the middle of the stone bowl carefully and keep boiling until the egg hardness is to the level you desire.
    Sundubu jjigae Korean Hot Pot
  • Ita-daki-masu! (Japanese greeting word to say right before you eat. It means "thank you for the food!")
    Sundubu jjigae Korean Hot Pot

Notes

Thinly sliced pork belly:
You can usually get it either at a Japanese grocery store or a Korean grocery store.
Thin Sliced Pork Belly
Kimchi:
I usually get this one at WholeFoods or Ralphs.
 
Konjac (Konnyaku – Yam Cake):
I usually get one either at a Japanese grocery store or a Korean grocery store.
 
Shimeji Mushrooms:
I usually get one at WholeFoods, a Japanese grocery store, or a Korean grocery store.
*See below for the rest of the ingredients.
 
Keyword Korean, Soup, Spicy, Tofu
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Shopping List

In case you need any of the ingredients listed above, I made this Sundubu Jjigae shopping list for you.

Sumiyo’s Recommended Products:

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