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You need soft tofu.
You need to prepare meats / 100 g seafood (clams, prawns, mussels, crab, squid, etc), you can choose what your favorite item.
Provide Green onions.
Prepare Onion, minced.
Provide garlic, minced.
Provide Chili, minced.
You need to prepare soy sauce/fish sauce.
Use chili powder.
Provide sesame oil.
Use kombu/ dashi for stock.
You need to prepare water.
You need egg.

The egg adds richness to the stew, but you don't need to add an egg. In Korean, sundubu is soft tofu and jjigae is stew, thus soft tofu stew! I kind of think of it more as soup then stew but I guess that's a question of what one considers a soup versus a stew. Kimchi Sundubu Jjigae: Spicy Kimchi Tofu Stew.

Make the kombu stock, just boil water with kombu/dashi for 5 minutes..
Heat the hot pot and put sesame oil, minced garlics, minced onions, and chili powder, stir for 5 minutes until mix well..
Put the stock and soy sauce, mix well..
When the stock boils, put the remaining ingredients like green onions, meats/seafood, and tofu, cooking for 5 minutes and the lastly put egg on the top..

A warm and spicy comforting Korean tofu stew. Sundubu Jjigae or Soft Tofu Stew recipe that is so easy to make and so delicious that my husband told me it's almost as good, if not better than the ones at the restaurant! I would have never imagined that Sundubu Jjigae would become so popular with non-Koreans. I always thought that it was. When I was in Seoul a little while ago, I basically ate this amazing spicy tofu stew every single day.

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