Korean Sundubu Jjigae, Soft Tofu Stew

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Gamcheon Culture Village

📍 Where this dish comes from: Busan · Gamcheon Culture Village
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Korean Sundubu Jjigae, plated and ready to serve

Sundubu jjigae is a fiery red stew of silky, custard-soft tofu, seafood and a cracked egg that poaches right in the bubbling pot. A spoonful of homemade chili oil gives it its signature heat and color. Soft tofu is very low in carbs, so this stew is keto just as it is.

Per serving: 446 calories · 11 g net carbs · 26 g protein · 33 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Korean Sundubu Jjigae

Korean Sundubu Jjigae, plated and ready to serve

Korean Sundubu Jjigae, Soft Tofu Stew

Sundubu jjigae is a fiery red stew of silky, custard-soft tofu, seafood and a cracked egg that poaches right in the bubbling pot. A spoonful of homemade chili oil gives it its signature heat and color. Soft tofu is very low in carbs, so this stew is keto just as it is.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Soup
Cuisine: Korean
Servings: 2 servings
Calories: 446kcal

Ingredients

  • 1 tablespoon avocado oil
  • 1 tablespoon gochugaru
  • 2 cloves garlic minced
  • 2 ounces pork belly or ground pork chopped
  • 1/4 small onion chopped
  • 1 1/2 cups anchovy-kelp broth
  • 1 tablespoon soy sauce
  • 1 tube (11 to 12 ounces) extra-soft tofu (sundubu)
  • 6 littleneck clams scrubbed, or 4 ounces shrimp
  • 2 large eggs
  • 1 scallion sliced
  • Salt to taste

Instructions

  • Heat the oil in a small pot or earthenware ttukbaegi over low heat. Add the gochugaru and garlic and stir for 1 minute to make a quick chili oil. Do not let it burn.
  • Add the pork and onion, raise the heat to medium, and stir-fry for 2 to 3 minutes until the pork is cooked.
  • Pour in the broth and soy sauce and bring to a boil.
  • Squeeze the soft tofu into the pot in large spoonfuls. Add the clams, cover, and simmer for 4 to 5 minutes, until the clams open. Discard any that stay closed.
  • Taste and add salt if needed. Crack the eggs into the stew, top with scallions, and cook for 1 minute more. Serve immediately, while the eggs are still soft.

Notes

The chili oil step is what gives sundubu its glossy red color, so keep the heat low and stir constantly. If you are serving it in individual stone pots, divide everything between them and crack one egg into each.
Chef's Tip: Break the tofu into large curds rather than stirring it in. Big, silky pieces are the whole point of this stew.
Keto Swap: Sundubu jjigae needs no swaps. Serve it with cauliflower rice or a crisp banchan instead of the usual bowl of rice.
Success Tip: Make a mild version for children by using half the gochugaru, or swap the seafood for mushrooms and zucchini for a vegetarian stew.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 446kcal | Protein: 26g | Fat: 33g | Fiber: 1.6g
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Cooking Korean Sundubu Jjigae in the kitchen

About This Dish

Sundubu is tofu that has been curdled but not pressed, so it stays almost as soft as custard. The village of Chodang in Gangneung, on Korea’s east coast, is famous for sundubu made using seawater instead of a commercial coagulant. The spicy stew version became a global favorite partly through Korean restaurants in Los Angeles’s Koreatown, where it was often served in sizzling stone pots. Diners crack a raw egg into the boiling stew themselves at the table. It is traditionally served with a bowl of rice and a spread of banchan.

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 3: Soups & Stews (Gamcheon Culture Village). See all Korean recipes

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