When the weather turns chilly or you're just craving a warming, soul-satisfying meal, there’s nothing quite like a bubbling bowl of spicy pork belly sundubu jjigae. This deeply flavorful Korean tofu soup—silky, spicy, and packed with umami—is the kind of dish that makes you want to settle in and savor every spoonful. Combining rich pork belly, soft tofu, and an intensely seasoned broth, this variation of soondubu jjigae is comfort food at its finest. Whether you're familiar with Korean dishes or new to them, this dish is a powerhouse of flavor, texture, and warmth that you'll want to keep in your regular rotation.
Spicy Pork Belly Sundubu Jjigae
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Korean
Dolsot or ttukbaegi (Korean earthenware pot) Traditionally used for jjigae, these stone bowls retain heat beautifully, keeping your soup bubbling hot at the table. If you don’t have one, a small Dutch oven or heavy saucepan will work.
Ladle and chopsticks To serve and stir gently, especially when handling soft tofu.
Sharp knife and cutting board For prepping pork belly and veggies.
Soup bowl and spoon Serve it in deep bowls with a Korean-style soup spoon for authenticity.
For the broth
- 2 tablespoons sesame oil
- 1 small yellow onion finely diced
- 4 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon gochugaru Korean red pepper flakes; adjust to taste
- 1 tablespoon gochujang Korean red chili paste
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce optional but adds depth
- 3 cups anchovy or beef stock can substitute with a rich asian broth soup base
For the stew
- ½ pound pork belly sliced into bite-sized pieces
- 1 package 14 oz silken or soft tofu (sundubu-style), gently broken into large chunks
- 1 egg optional, cracked into the stew at the end
- 1 stalk green onion chopped
- ½ cup napa cabbage or baby bok choy roughly chopped
- 1 small zucchini sliced
- 2-3 mushrooms shiitake or oyster mushrooms preferred, sliced
- Salt and pepper to taste
Step 1: Prepare the broth base
In your pot over medium heat, warm the sesame oil until it shimmers. Add diced onions and sauté for 3-4 minutes until translucent. Add the minced garlic and ginger, stirring constantly for about 30 seconds to prevent burning. Now stir in the gochugaru and gochujang. Cook this mixture for another minute to bloom the spices—it should smell incredible at this point.
Step 2: Sear the pork belly
Add the pork belly slices directly into the pot. Let them sear until they start to brown and render some fat. You want them to be crisp around the edges but still tender inside. Sprinkle with a pinch of salt and pepper.
Step 3: Add liquids and vegetables
Pour in your anchovy or beef broth, scraping up any bits stuck to the bottom. Add soy sauce and fish sauce, then toss in the napa cabbage, zucchini, and mushrooms. Bring everything to a boil, then reduce to a simmer and cook for about 10 minutes, allowing the vegetables to soften and the flavors to meld.
Step 4: Add tofu and finish
Gently spoon in your silken tofu in large chunks. You don’t want to stir too aggressively—just nudge the tofu around the pot. Let it simmer for another 5 minutes. If you want an egg, crack it right into the pot just before turning off the heat. The residual heat will gently poach it to a soft, custardy texture.
Step 5: Garnish and serve
Sprinkle chopped green onions on top and serve immediately while bubbling hot. A small side of kimchi or a bowl of white rice makes it a complete meal.
Perfect Pairings
This dish is hearty on its own, but if you're planning a Korean-style meal, here are some killer pairings:
- Steamed white rice: A must with any Korean soup—rice balances the spice and helps soak up the broth.
- Korean side dishes (banchan): Think kimchi, pickled radish, or stir-fried anchovies. These sides add variety and texture.
- Onigiri: Not traditionally Korean, but a triangle of lightly salted rice with a seaweed wrap pairs surprisingly well. If you're looking for an onigiri recipe, try stuffing it with spicy tuna or seasoned vegetables.
- Tofu noodle soup or vegan miso soup: If you're hosting and want to offer variety, these lighter soups can act as a milder contrast.
- Korean scallion pancakes (pajeon): Crispy, savory pancakes dipped in soy-vinegar sauce make a great complement.
FAQs
1. What kind of tofu should I use?
For authentic korean tofu soup, use silken or soft tofu often labeled “soon tofu” in Asian grocery stores. It’s meant for soondubu jjigae and has a creamy texture that contrasts beautifully with the spicy broth.
2. Can I substitute the pork belly?
Absolutely. Thinly sliced beef brisket or ground pork work well, but pork belly adds richness that complements the chili flavors. For a lighter version, you could even use chicken thighs or breast—ideal if you’re after a korean chicken soup profile.
3. Is it possible to make this vegetarian or vegan?
Yes, and it’s still delicious. Skip the pork belly and fish sauce, and use vegetable broth instead of anchovy stock. Add extra mushrooms or tofu for substance. You’ll end up with a stellar vegan miso soup-adjacent stew with Korean flair.
4. How spicy is this dish?
It has a moderate to high level of heat due to the gochugaru and gochujang, but you can easily adjust both to suit your spice tolerance. If you’re new to Korean soups and stews, start with less and build up from there.
5. Is this the same as kimchi jjigae?
Not quite. While both are popular Korean soups and stews, kimchi jjigae is typically made with aged kimchi and often uses a firmer tofu and more pronounced fermented flavor. Sundubu jjigae is softer, spicier, and focuses on the richness of the tofu and broth.
