Sundubu jjigae

Sundubu jjigae is a hot and spicy Korean stew (jjigae) made with uncurdled tofu (sundubu), seafood (oysters, mussels, clams and shrimp are common ingredients), vegetables, mushrooms, onion, scallions, and chili powder in Korean cuisine. The dish is assembled and cooked directly in the serving vessel, which is typically made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg is put in the stew just before serving, and the dish is delivered while still bubbling vigorously.

Additional info

Difficulty level:
3 - 5
Preparation time:
10 minutes
Cooking time:
30 minutes


300 grams of silken tofu
250-300 grams of beef
250 grams of seafood mix (oysters, mussels, clams and shrimp)
20-25 grams of kombu
4-5 dried shiitake mushrooms
5-8 dried anchovies
2 eggs
1 onion
4 garlic cloves
2 scallions (or green onions)
2-4 large green chili peppers
1/2-1 tablespoon of chili flakes (or red pepper flakes) or chili powder
2 tablespoons of fish sauce
1 tablespoon of sesame oil
2-3 tablespoons of cooking oil

Prepare the ingredients.



Kotányi sponsors COOKLE.AT this year with many different spices and herbs.