Sundubu Jjiggae (Silken Tofu Stew) | Soup Recipes | PBS Food

Sundubu Jjiggae (Silken Tofu Stew)

Make this sundubu jgiggae recipe for silken tofu stew from Cathlyn's Korean Kitchen.


Yield: 2-3 servings



  • 6 oz organic silken tofu
  • 4 oz lean ground beef
  • 1 tbsp dwenjang soy bean paste
  • 1 tbsp gochujang chilli paste
  • 3 cups beef broth
  • 3 cups water
  • ¼ cup chopped green onions
  • 1 cup chopped shitake mushrooms
  • 2 tbsp anchovy seakelp base (optional)
  • 1 tsp vegetable cooking oil
  • 1 tsp sesame oil
  • ½ tbsp minced garlic
  • 1 tsp chilli oil
  • 1 egg
  • dash of sesame seeds


  1. Make the base of the Jjiggae by combining the dwenjang and gochujang paste in a bowl with sesame oil and minced garlic
  2. Heat a dolsot or a regular pot and add a tsp of cooking oil
  3. Fry the dwenjang and gochujang paste with 1 teaspoon of cooking oil and 2 tbsp of anchovy seakelp base (Very Important Step!)
  4. Stir the ingredients for about a minute
  5. Next add the ground beef and stir with the sauce for additional 2 minutes
  6. Add the beef broth and using a wooden spoon, gently stir the ingredients
  7. When it comes to a boil, lower the heat to medium low and let it simmer for about 15 minutes
  8. Add the shitake mushrooms and simmer for additional 2-3 minutes
  9. Break an egg in the middle of the stew, drizzle the chilli oil and cover the lid
  10. Let it simmer for about a minute
  11. Finally, turn the heat off and sprinkle the chopped green onions over the stew with some toasted sesame seeds
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