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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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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Stir-fried oyster mushrooms
Nov 21st
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thx for the recipe!! but i made some modification, and i find that using gochujang is more delicious for me and it gives a wonderfull aroma.. thx and keep give inspiration for many people!!
Maangchi :(
i can’t find Dried anchovies
any substitute for it ?!!
or can i use fish sauce and boil it with some water
tell me what to do :(
just use chicken broth, its still delicious.. :)
Hi Maangchi! I am very new to your Youtube Korean Food videos. This sundubu-jjigae was the first video that I watched. I was so tempted by it so I decided to make it tonight. I bought “the most spicy” chili flakes and was so worried that it will be too spicy for me. Haha….I wasn’t spicy at all! I will buy chili flakes from other Korean store next time. I don’t have ttukbaegi so i just used a normal pot to cook this jjigae. It was very delicious but I think it will be so so so much more delicious with the ttukbaegi.I can’t wait to cook for my fiance next time I see him. ^^
I really like you very much! You are so adorable! I like your gesture and your sense of humor. I am very excited and looking forward for your cookbook! Unfortunately, I am living in Japan, I don’t think I can get your signature. =(
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It wasn’t spicy at all? Yes, that’s true! : ) Good luck with your Korean cooking!
Hey, Maangchi. I could not find any kelp in my nearby stores.\
What can i replace it with?
Skip dried kelp. The anchovy stock will still turn out delicious.
I have made this recipe 2 times already! It is so delicious. But I used udon bowls — it was all I had. I recently made it over to the Korean market and picked up a couple ttukbaegi. Guess what’s for dinner tonight.
(*^_^*)
It sounds like you are more and more getting into Korean cooking! Good luck! : )
Delicious!
Thanks to you, I finally found the courage to use one of my 4-cup-ttugbaegi on the electric stove. 1/3 more of all the ingredients for two persons, the ttuugbaegi was filled to the top – now it’s empty, and we’re stuffed. ;-)
Bye, Sanne.
This is my first attempt at making any “real” Korean food. This was so yummy! I wasn’t able to find any pork belly at my local shops, so I had to use pork rib and it worked very well! I also couldn’t find any dried anchovies, and I only had some that were in oil. I did have everything else and it turned out fantastic! I had a hard time getting past the smell of the anchovy stock, but I powered through and I am very glad I did.
Thanks for introducing me to a new type of cooking, it’s very fun and so so tasty!
I’m happy to hear that your tofu stew turned out delicious! Good luck with your Korean cooking!
I love your shirt Maangchi, and your dishes!
Thank you for introducing me to the Korean kitchen, it is very tasteful and good. :)
I’m making this sundubu-jjigae this evening, yay!
Made this tonight, came out very tasty. Did not realize how much I like kim chi chigae until making the dish myself!
I put the radish and seaweed back in the stew, and had to increase the spicy level for my portion, but the heat level was ok for my dad. You would think older people would need more heat cause of old tastebuds, but his Korean stomach is getting more sensitive with age…. no good. He loved the chigae!
Making some gim tonight or tomorrow!
Good luck with book sales ;)
Hi maangchi, I come from China, I like your vedio very much, but in China we can’t watch YouTube. so can you update your vedio to some Chinese vedio web such as youku or tudou, I think we will like your vedio, Thank you!:)
Maaaangchiiii!!!
Thanks for this soondubu update! Today I made a combination between this recipe and your classic one from years ago. Pork and kimchi, but I used the stock recipe from your older video. I also added some enoki and “seafood” mushrooms… Lol not sure of their real name but that’s what it says in the package!
It All came together tonight! I converted my husband (he always hated stews and soft tofu) to looooove soondubu jjigae. Thank you 😄😀
Hi Maangchi!
I just stumbled upon your blog a few days ago- and am so glad I did :)
Im a newly wed and am in need of great help of cooking delicious meals.
I have found your website to be super helpful! Thank you!
I have a question, for the stock, i have an oxtail stock, would this work, or should i do the anchovies and kelp instead??
Also, are japanese miso, and korean soybean paste different? Thank you!
Hi Maangchi,
I ended up making the soup with the oxtail broth that i hade made days before – it came out delicious!
i think it was the best meal we had, my husband was super happy and was raving about it.
I even showed him your video :) Im excited to learn more from you and your website!
Thank you!
Seriously, Maangchi? :) I already modified this recipe years ago! This is how I make my kimchi jigae (w/a shot of soju)! Actually, sans kimchi, I call this my dubu jigae and I add squash as well. I don’t always have seafood mix available so I usually get some pork butt and slice it up. I don’t care for sundubu because it disintegrates and I can’t see any dubu in front of me. (I love tofu but I have to see it w/my eyes.) Usually any tofu stew I make I use medium tofu. I gotta see those tofu pieces in front of me otherwise I feel cheated. Strange, I know, but that’s how I like my tofu. Right now I’m in the mood for kong biji jigae! Yum!
And a few minutes later I am eating it! MAN this is tasty! What a fantastic recipe. It’s the best of everything.
Thanks for the inspiration! Just sitting here, snowed-in, getting close to dinner time. I never expected to see a new video just in time to help me decide what to make for dinner. It’s going to be a yummy, snowy, blizzardy New York evening now. Thanks!