My sundubu-jjigae recipes:
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Spicy soft tofu stew with beef
Gogi sundubu-jjigae
고기 순두부찌개 -
Spicy soft tofu stew with kimchi and pork belly
Kimchi-sundubu-jjigae
김치순두부찌개 -
Spicy soft tofu stew with seafood
Haemul-sundubu-jjigae
해물순두부찌개
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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Fish cake noodle soup
Jan 21st
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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My kimchi sundubu jjigae! Yum yum..cant stop eating…
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Yum!
Thank you so much for the recipe, Maangchi! I made this for the very first time today – I used half cabbage kimchi and half homemade buchu-kimchi from your other recipes. :) It turned out so rich and so delicious!
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Mouthwatering!
Made it with the traditional kimchi I made from another one of your recipes and this is just divine! This is my fave Korean food so far and your recipe did not disappoint. Thank you so much Maachi!
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Yes, it looks so good! Congratulations!
Delicious!! I made it with homemade kimchi from your recipe. My stomach feels so happy (and so full…)
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Made it using your recipe. Your recipe is so easy to follow and they are all so delicious! Thank you.
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Hi Maangchi, thank you for the recipe! Is it possible to make this with vegetable broth instead?
Thank you Maangchi for the recipe, I have always order this when i go to Korean restaurant, and finally i made it with the earthen pot and metal rice bowl. Super delicious, it’s going to be one of my regular now. Kamsahamida !
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Yay, Now you can make this stew at home. Congratulations!
Today was the first day I felt my sense of smell and taste were really back completely after recovering from (mild) COVID-19 three weeks ago. So masked up, rode a bike downtown, bought fresh radish and scallions, and made this with extra fermented kimchi and berkshire pork belly.
It was a nuclear flavor explosion just like I remembered.
I am happier than I’ve been in weeks. I had really been missing an important dimension of my life. Thank you Maangchi for teaching me how to make kimchi sundubu-jiggae. Tomorrow–seafood!
I saw that you made 2 side dishes when I originally saw the video on youtube. A bean sprout one and a bok choy one. Do you have recipes on here for those?
I made your kimchi since had i bought fermenting jars and it turned out excellent! Now i’m finding recipes from you to use my kimchi, and I want to make the sides along with!
I recently made this for my family and it was delicious. I skipped the kimchi because I did not have any left, yet it still turned out fine. I did not know if you are supposed to put rice in it or add it on top of rice so I just went with the former.
In order to make this I made a huge batch of anchovy stock so that I could use it for other dishes later on as well. I even re-used some of the stock ingredients following the recipes in Maangchi’s second book. It all turned out super yummy and my family really enjoyed the meal. I also made a salad just because my family and I usually have some kind of salad with our meal and it worked surprisingly well even though the recipe was not Korean hahaha.
I thought I would share some pictures (keep in mind I am by no means a chef! I just really love cooking in my free time ^-^)
Thank you so much for your great recipes Maangchi! <3
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Reading your message, I’m sure you have been getting into Korean food for a while!
“I made a huge batch of anchovy stock so that I could use it for other dishes later on as well.” That’s what I do, too! I freeze the stock and use it when I need it. https://www.maangchi.com/recipe/chaeso-gukmul
Regarding spicy soft tofu stew (sundubu jjigae), it will be delicious as long as the broth is delicious. Happy cooking!