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64 recipes found.

A cost-effective sundubu jjigae made with clear broth simmered from dried anchovies and kelp, along with radish, served with a custom soy sauce seasoning that allows you to adjust the taste to your preference.

A super easy tuna and soft tofu stew made by simmering with half a cup of water and the oil from the tuna can, perfect for mixing into rice.

A simple yet deeply flavorful stew made with clams and sundubu.

Sautéed pork and vegetables in spicy chili oil create a deep flavor base, then simmered with soft tofu in a sweet and spicy sauce to make a perfect rice companion dish.

A refreshing and clean sundubu jjigae made without meat, using myeongran (pollock roe) and clams to create a savory broth.

An incredibly simple and unique take on kongguksu (cold soybean noodle soup), maximizing its creamy and smooth flavor by blending silken tofu and coconut milk.

A super simple healthy side dish featuring blanched crunchy broccoli and silky soft tofu, dressed with a special all-purpose sauce made with minced garlic and oyster sauce.

A savory beef short rib sundubu jigae simmered with rich beef and soft tofu in a spicy gochugaru seasoning.

A clean and spicy sundubu jjigae with vegetables and tuna sauce, no stock needed, from School Chef.

A refreshing stew made with clear broth from boiled mussels, spicy chili oil, and soft, silky tofu.

A warm hangover stew with deep umami from kelp and shrimp, and texture from scrambled eggs and soft tofu.

Soft tofu topped with a special soy sauce marinade enhanced with plum syrup and ground sesame seeds for rich flavor