Tuna Sundubu Jjigae (Quick Soft Tofu Stew)

A quick and cozy Korean tofu stew made with canned tuna, soft tofu, zucchini, and a spicy gochugaru broth. This 10-minute weeknight meal is light, gluten-free, and full of deep, comforting flavor — the kind of easy Korean comfort food you’ll crave again and again.

When you need comfort fast, Tuna Sundubu Jjigae is your answer — spicy, cozy, and ready in about ten minutes. Instead of seafood or meat, it uses humble canned tuna, a true Korean pantry staple that adds deep umami to the soft-tofu broth.

This quick, satisfying stew is the kind many Koreans make on chilly nights when there’s no time for takeout but every craving for warmth. I’ll be honest, this is the sundubu jjigae I cook most often at home. You can’t beat the simplicity and depth of flavor that come from a few honest ingredients

If you’re after a more traditional taste, try my Seafood Sundubu Jjigae, the version you’d find at a Korean restaurant, rich with clams and shrimp. But for everyday comfort, this tuna version delivers everything you love about sundubu in a fraction of the time.

Key Ingredients That Define This Tofu Stew

Tuna

For the best flavor, use Korean spicy canned tuna (gochu chamchi, 고추참치). It’s lightly seasoned with chili and aromatics, making it perfect for stews like sundubu jjigae. You’ll find it at Korean grocery stores or online.

If that’s not available, use oil-packed solid tuna from your local store (avoid chunk-style tuna). To mimic the spiciness, add a small amount of gochujang (Korean chili paste) and gochugaru (chili flakes). When cooking, drain most of the oil but keep 1–2 tablespoons — it adds a subtle richness that water-packed tuna lacks.

Tofu

Korean soft tofu stew traditionally uses silken tofu, not regular soft tofu. Even though the dish’s name translates as “soft tofu stew,” most authentic recipes rely on silken tofu for its custard-like texture.

Look for tofu labeled “for sundubu jjigae (순두부찌개)” at Korean or Asian markets. If you can’t find it, silken tofu works beautifully. Avoid firm or extra-firm tofu — they don’t absorb the broth and are better suited for stir-frying or crispy tofu recipes.

Gochugaru (Korean Chili Flakes)

No sundubu jjigae is complete without gochugaru (고춧가루), the coarse Korean chili flakes that give the stew its deep red color and balanced heat. Use Korean-style coarse flakes, not fine powder or Western chili flakes — the flavor is milder and slightly smoky, not sharp. If you prefer a spicier kick, add a little extra, or mix in a touch of gochujang (chili paste) for more body.

Rice Water

Korean home cooks often use rice rinse water (ssalddeumul, 쌀뜨물) as a gentle broth for stews like this sundubu jjigae. It adds a subtle sweetness and body that plain water can’t, helping the flavors round out naturally. If you’ve just washed rice for cooking, save the second rinse — the first is too starchy, the second has the perfect cloudiness. If you don’t have rice water ready, use light anchovy broth or plain water; the stew will still be delicious, just a little cleaner in taste.

Step-by-Step: How to make Tuna Sundubu Jjigae

Build flavors: Heat a little oil in a small pot and toss in sliced leek and onion. When they start to soften and release that sweet aroma, add the Korean canned tuna along with minced garlic and a spoonful of gochugaru. You’ll notice the oil turning red and aromatic — that’s the base flavor of the stew.

Add Tofu and rice water: Spoon in silken tofu and zucchini, then pour in rice rinse water until ingredients are just barely submerged. Bring to a gentle boil, then simmer for about 3–4 minutes to let the flavors mingle.

Season and Finish: Stir in Korean soup soy sauce and a splash of fish sauce for depth. Finally, crack a raw egg on top and sprinkle with fresh chili. Turn off the heat — the residual warmth will set the egg whites while leaving the yolk soft. Break the yolk just before serving for a creamy finish.

Serve: Enjoy it piping hot with a bowl of steamed rice and a few Korean side dishes (banchan). For ideas, check out my Korean Side Dishes Roundup — a collection of classic banchan that pair beautifully with stews like this.

Tips for the Best Flavor

• Keep the tofu chunky and silky: Avoid over-stirring or it’ll lose that delicate texture Koreans love in sundubu.
• Oil-packed tuna gives the stew a deeper, richer taste, while water-packed tuna makes it lighter and cleaner.
• Adjust the spice level with gochugaru to match your preference; a small spoon makes it comforting, a generous one turns it fiery.
• For a true home-style twist, stir in a spoonful of chopped kimchi — it adds tang, depth, and a taste of everyday Korean cooking.

Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!