Korean Soft Tofu Stew

by MJ

Korean Soft Tofu Stew (called Sundubu) is one of my favorite Korean stews. Soothing, warming and comforting – all in one bite. Served with hot rice to absorb all the goodness! 

Sundubu is tofu that’s not pressed, so it has a high water content with a silky, velvety texture. 

The level of spice will depend on the amount of Korean red chili pepper ( gochugaru) added.  You can make this non spicy by omitting the red chili flakes. I used pork belly but you can use any meat, seafood, kimchi or make it vegetarian by adding mushrooms and zucchini. 

Korean Soft Tofu Stew

Serves: 2
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Tablespoon sesame oil or cooking oil
  • 1/4 cup onion, diced
  • 1 Tablespoon green onion, sliced
  • 2 garlic cloves, minced
  • 1-3 tablespoons Korean red chili pepper flakes (gochugaru), depending on spice level
  • 1/2 cup any meat- I used pork belly
  • 1 cup anchovy broth, chicken broth or water
  • pinch of salt and pepper
  • 1 tablespoon soy sauce
  • 1 package silken tofu
  • 1 egg
  • Garnish: green onions


In a pot, heat the oil, onions, green onions, garlic and red chili pepper flakes and sauté for about a minute over medium heat. Add the meat and sauté for a few minutes. 

Add broth,  soy sauce, salt and pepper and bring to a boil. Add tofu and gently break into big chunks. Simmer for about 5 minutes. Taste and adjust seasonings as needed. Crack an egg on top and garnish with green onions before serving. 

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