Sundubu Jjigae is a popular, comforting Korean stew known for its fiery red broth and silky, uncurdled soft tofu (sundubu). The deep savory flavor comes from a base of seafood stock, garlic, and gochugaru (Korean chili flakes).

Prep Time	Cook Time	Serves
15 minutes	25 minutes	2

Part A: Ingredients

• Tofu: 1 tube (15 oz) Silken Soft Tofu (Sundubu), usually sold in a tube/log (do not drain).
• Base: 1 Tbsp Sesame Oil, 1 Tbsp Cooking Oil, 1/4 cup Minced Garlic, 1/2 cup Thinly Sliced Pork Belly or Beef (optional, or use mushroom for vegetarian).
• Spice: 2-3 Tbsp Gochugaru (Korean Chili Flakes, adjust to taste), 1 Tbsp Soy Sauce.
• Liquid: 2 cups Anchovy or Seafood Stock (or water), 1/2 tsp Salt.
• Finish: 1/2 cup Clams or Small Shrimp (optional), 2 large Eggs, Sliced Scallions.

Part B: Instructions

Step 1: Make the Chili Oil Base (Crucial Flavor)

1. In a deep, small Korean earthenware pot (ttukbaegi) or heavy saucepan, heat the cooking oil and sesame oil over medium-low heat.
2. Add the minced garlic and sliced pork belly (if using). Cook until the meat is browned and the garlic is fragrant (3-5 minutes).
3. Remove the pot from the heat. Immediately stir in the gochugaru (chili flakes). Cook for 30 seconds, stirring constantly, to infuse the oil and prevent the chili from burning.

Step 2: Build and Simmer the Broth

1. Add the seafood stock (or water) and soy sauce to the pot. Stir well to combine the chili oil base.
2. Bring the stew to a rolling boil. Add the clams or shrimp (if using) and salt.

Step 3: Add Tofu and Eggs

1. Gently slice the soft tofu log directly into the pot. Break it into large, rough pieces with a spoon—do not stir vigorously or the tofu will disintegrate completely.
2. Reduce the heat to medium-low and continue to simmer for 5-7 minutes until the clams have opened and the broth is bubbling.
3. Crack one or two eggs directly into the simmering stew (one for each serving). Cook until the whites are set, but the yolks are still runny.

Step 4: Serve

• Remove from heat. Garnish generously with sliced scallions.
• Serve the Sundubu Jjigae immediately while still bubbling hot, usually with a bowl of white rice and banchan (side dishes).