Spicy Soft Tofu Stew (Sundubu-jjigae) by Chef Jung Ho-young - Seouler Log

Rich pork belly, briny clams, and silky soft tofu come together in Chef Jung Ho-young’s signature spicy stew.
It’s packed with deep flavor yet gentle enough for a comforting meal.
In Korea, it's also a go-to dish for relieving hangovers!

Spicy Korean soft tofu stew (sundubu-jjigae) – Designed by Freepik

---

Table of Contents

• Ingredients
• Seasoning
• Cooking Instructions
• Estimated Nutrition Facts
• Meal Tip

Ingredients

• 1 pack soft tofu (400g) (can substitute with regular tofu)
• 50g ground pork belly
• 1 stalk green onion
• 300ml water
• 1 egg
• Ground black pepper
• Sesame oil
• 10–15 clams (optional)
• 1/2 onion (optional)
• 1/3 zucchini (optional)
• 2 spicy green chili peppers (optional)

Seasoning

• 2 tbsp Korean chili powder (gochugaru)
• 1 tbsp cooking wine
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp fish sauce (tuna extract)
• 1 tbsp minced garlic

Instructions

1. Heat cooking oil in a pot and sauté the green onion until fragrant.
   (Use low to medium heat to avoid burning!)
2. Once aromatic, add the ground pork belly and stir-fry.
3. When the meat is about 80% cooked, add the chili powder and stir it in to deepen the flavor.
4. Add minced garlic, cooking wine, soy sauce, oyster sauce, and fish sauce to create the base seasoning.
5. Pour in 300ml of water, then add zucchini and onion. Boil until the vegetables soften.
6. Add the clams. Once they open, add the soft tofu.
   ※ Since clams can make the broth salty, taste and add more water if needed.
7. Once it comes to a boil again, add the green chili peppers, black pepper, and a drizzle of sesame oil.
8. Crack in the egg and let it cook to your desired doneness—half-cooked is perfect. Serve hot with rice!

Estimated Nutrition Facts (per serving)

• Calories: ~350 kcal
• Protein: 25g
• Fat: 20g
• Carbohydrates: 10g
• Sodium: 800mg

*Values may vary based on ingredients used.

Recipe source: YouTube channel ‘정호영의 오늘도 요리 Kitchen Caden'

TIP

In Korea, this stew is usually enjoyed with a bowl of steamed rice.

However, I personally like to eat it on its own to cut down on carbs.

Choose your portion based on your goals—one bowl for a regular meal, or half a bowl if you’re watching your intake. 

By the way, Chef Jung Ho-young is a renowned Japanese cuisine chef in Korea. He’s well-known for appearing on popular Korean cooking shows like 냉장고를 부탁해 (Chef & My Fridge).