Introduction

Sundubu sauce (순두부 양념장, sundubu yangnyeomjang) is the spicy seasoning base for sundubu jjigae, Korean soft tofu stew. It is essentially a quick homemade chili oil made by frying Korean chili flakes and garlic in oil, then seasoning it with soy sauce and fish sauce. Stirred into broth with silky uncurdled tofu, it creates the bright red, bubbling stew served in stone bowls at Korean restaurants. Many shops also sell sundubu stew seasoning packets and pastes for a faster version.

Sundubu Sauce at a Glance

Quick facts

• What it is: a spicy chili-oil seasoning base for soft tofu stew
• Main ingredients: gochugaru, oil, garlic, green onion, soy sauce, fish sauce
• Taste: spicy, smoky-savory, garlicky with a rich oily finish
• Main uses: sundubu jjigae, spicy tofu soups, quick spicy noodle broths

What is Sundubu Sauce Made Of?

The key is gently frying gochugaru in oil with garlic and green onion so the oil turns red and fragrant, much like gochu-gireum. Ground pork or seafood is often cooked in the same oil. Soy sauce, fish sauce or salted shrimp season the broth.

Types of sundubu seasoning

• Homemade chili-oil base: made fresh in the pot, the most flavorful.
• Make-ahead sundubu paste: chili flakes, garlic, oil and seasonings mixed and stored in the fridge.
• Store-bought stew seasoning: packets or pouches you dilute with water.
• White (non-spicy) sundubu: no chili, seasoned with salt or salted shrimp.

What Does Sundubu Sauce Taste Like?

It is spicy and deeply savory, with a toasty chili aroma from frying the flakes in oil and a briny depth from the fish sauce. In the stew, the creamy soft tofu and egg soften the heat, so it tastes rich rather than harsh.

Popular Korean Dishes That Use Sundubu Sauce

Sundubu jjigae

Spicy soft tofu stew, often with pork, clams or shrimp. Recipe below.

Haemul sundubu

Seafood version with clams, shrimp and squid.

Kimchi sundubu

Adds chopped sour kimchi for extra tang.

Sundubu ramyeon

A homey trick: instant noodles cooked in sundubu broth with soft tofu.

Easy Sundubu Jjigae Recipe (Serves 2)

Ingredients

• 1 tube (about 12 oz / 350 g) extra-soft tofu (sundubu)
• 3 oz (85 g) ground or thinly sliced pork, or a handful of clams or shrimp
• 1 1/2 cups anchovy-kelp broth or water
• 1/4 onion, sliced; 1/2 zucchini, diced (optional)
• 1 egg
• 1 green onion, sliced

Sundubu sauce

• 2 tbsp neutral oil
• 1 1/2 tbsp gochugaru (adjust to taste)
• 3 cloves garlic, minced
• 1 tbsp chopped green onion (white part)
• 1 tbsp soy sauce
• 1 tsp fish sauce or 1/2 tsp salted shrimp
• Pinch of black pepper

Instructions

1. Heat the oil in a small pot or earthenware pot over medium-low heat. Add the garlic and green onion and cook for 1 minute until fragrant.
2. Add the pork and cook until no longer pink. Turn the heat to low, add the gochugaru and stir for 30–60 seconds until the oil turns red. Do not let the chili burn.
3. Add the soy sauce, stir, then pour in the broth and add the onion and zucchini. Bring to a boil.
4. Squeeze or spoon the soft tofu into the pot in large chunks. Simmer for 4–5 minutes. If using seafood, add it now and cook until clams open and shrimp turn pink.
5. Season with fish sauce and pepper, then taste and adjust with a little salt.
6. Crack the egg into the center and simmer for 1–2 minutes until the white is set. Top with green onion and serve bubbling with rice.

Tip: Make a double batch of the sauce (oil, chili, garlic, soy and fish sauce) and keep it in the fridge; next time just fry 2 tbsp of it, add broth and tofu.

Where to Buy Sundubu Sauce

United States

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Amazon
Search sundubu jjigae seasoning on Amazon

H-Mart
Search soft tofu stew seasoning on H-Mart

Canada

Search soft tofu stew seasoning on Amazon.ca

Europe

Search Korean soft tofu stew sauce on Amazon.co.uk

How to Store Sundubu Sauce

Homemade sundubu sauce with fresh garlic should be kept in a sealed jar in the refrigerator and used within about a week, or frozen in ice-cube portions for up to 2 months. Store-bought seasoning packets keep in the pantry until the best-by date; refrigerate any opened pouch and use it within a few days. Soft tofu itself is perishable, so use opened tubes the same day.

Sundubu Sauce FAQ

What tofu is used for sundubu jjigae?

Extra-soft uncurdled tofu, often sold in tubes labeled “soft tofu” or “sundubu”. Silken tofu is the closest substitute.

Can I make sundubu jjigae less spicy?

Yes. Use 1/2–1 tbsp gochugaru, or make white sundubu with no chili at all.

Is sundubu sauce the same as gochujang?

No. Traditional sundubu seasoning is based on chili flakes fried in oil, not fermented chili paste, which keeps the broth clear red and less sweet.

Can I make it vegetarian?

Yes. Skip the meat and fish sauce, use mushrooms and kelp broth, and season with soy sauce and salt.

Conclusion

Sundubu sauce is what turns a tube of soft tofu into a bubbling red stew in about 15 minutes. Fry chili flakes and garlic in oil, season with soy and fish sauce, and you have restaurant-style sundubu jjigae at home. For more spicy Korean stew bases, see our budae jjigae sauce guide.