Sundubu Jjigae (Korean Soft Tofu Stew with Clams & Shrimp)

Sundubu jjigae is a bubbling, spicy Korean soft-tofu stew made with “soon” tofu (silken tofu). My version builds flavor quickly with gochugaru oil (Korean chili–infused oil) and anchovy-kelp stock, plus clams, shrimp, and a touch of well-fermented kimchi. It’s also easy to adapt with beef and/or mushrooms.

If you ask Koreans to name a stew that feels like home, sundubu jjigae (Korean soft tofu stew) is always near the top of the list. It cooks in about 15 to 20 minutes and brings silky tofu to a bubbling, spicy broth that feels both comforting and hearty.

This recipe uses clams and shrimp, the classic restaurant version in Korea, where the briny clams and shrimp shells deepen the flavor of the stock.

Sundubu jjigae is sometimes mistaken for kimchi jjigae, but they are quite different. In sundubu, tofu is the star; kimchi may be added for a boost, but it’s optional. Kimchi jjigae is built on aged kimchi and pork, with tofu only in the background.

And on busy days, I even make a tuna sundubu jjigae with canned tuna—it’s ready in about 10 minutes.

How to Choose Tofu for Sundubu Jjigae

Although sundubu jjigae is often called “soft tofu stew” in English, the tofu you need is actually silken tofu (soon tofu). It’s much softer than the “soft tofu” you may find in Western stores. With its custard-like texture and high water content, it breaks easily into spoonfuls—giving the stew its signature velvety body. Check out my microwave silken tofu recipe for another use of silken tofu.

In Korean markets, you’ll find sundubu in long plastic tubes labeled “soon tofu” or “for stew.” Sometimes it comes in tubs as well. Both work, but the tube style is the most common and convenient. Avoid firm or extra-firm tofu, which won’t absorb the broth or give the same smooth texture.

Other Key Ingredients

• Seafood: Clams and shrimp are the classic pairing for sundubu jjigae. Clams release a briny sweetness into the broth, while shrimp shells add a deeper, almost roasted flavor as they simmer. I like to cook the shrimp in their shells for that richness, but if you prefer less fuss at the table, peeled shrimp works too. Mussels are another option and will give the stew a more robust, ocean-forward taste.
• Anchovy Stock: This stock is what separates sundubu jjigae from a “quick tofu soup.” Dried anchovies lend a clean, savory backbone, while kelp adds body and a subtle sea aroma. Simmer just long enough, about 4-5 minutes, or the anchovies can turn bitter.
• Kimchi: For the best flavor, use kimchi that is well-fermented and pleasantly sour. Fresh kimchi tastes flat in stew, but aged kimchi transforms the broth with tangy depth and umami. I also like to stir in a spoonful of kimchi juice—it gives the broth a restaurant-style sharpness you can’t get otherwise.
• Seasoning: Korean soup soy sauce (guk ganjang) seasons without overpowering the broth, while a touch of anchovy fish sauce deepens the umami. Unlike regular soy sauce, which can turn the broth dark and heavy, these two keep the flavor bright and the color clear.

Step-by-Step: Making Sundubu Jjigae

Simmer dried anchovies and kelp in water for a few minutes, then strain.

If using frozen clams, soak briefly in cold water and discard any that stay closed.

Heat oil, add gochugaru and sliced leek, and stir gently until fragrant (don’t let it burn).

Stir in kimchi, onion, and garlic until softened and glossy.

Spoon in the silken tofu in large chunks, then add clams, shrimp, and zucchini.

Add enough anchovy stock to just cover the ingredients. Bring to a boil, then simmer until the seafood is cooked.

Flavor with Korean soup soy sauce and anchovy sauce. Garnish with green onion and fresh chili. Serve bubbling hot with steamed rice and simple banchan (Korean side dishes).

Can I Make This Without Seafood?

Yes. While clams and shrimp are the classic way sundubu jjigae is served in Korea, the stew is easy to adapt. Thinly sliced beef or pork belly makes it rich and hearty, while mushrooms such as shiitake and enoki give it a satisfying vegetarian flavor.

In my cookbook Korean Cooking Favorites, I share a beef sundubu made with beef and mushrooms together, and in the recipe card below I’ve added a tip on how to adapt this very recipe with ground beef and mushrooms if that’s what you have.

Egg or No Egg on Top?

There’s an ongoing debate, even among Koreans, about whether sundubu jjigae should be finished with an egg. Some diners love cracking it in for extra richness, while others prefer the clean taste of tofu and broth on their own.

At many sundubu restaurants in Korea, the stew arrives still bubbling in a stone pot, with a raw egg served on the side so each person can decide. The residual heat cooks the egg until the whites are set and the yolk remains creamy.

As for me? I usually skip it. I like the flavor of the stew just as it is—but if you enjoy that silky egg finish, go for it.

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