Korean Sundubu-jjigae
Sundubu-jjigae is a beloved Korean spicy soft tofu stew, typically featuring silken tofu as its star ingredient, simmered with a flavorful broth of gochugaru (Korean chili flakes), garlic, and often seafood like clams or shrimp, along with vegetables. It originates from Korea and is a staple of Korean home cooking and casual dining.
🍽️ Nutrition at a glance
This stew is generally high in protein due to the soft tofu and any added seafood or meat, while being relatively low in carbohydrates and moderate in fat depending on the broth and added ingredients. A standard serving provides a good source of calcium, iron, and vitamins from the vegetables, with a rough calorie ballpark of 200-350 per serving.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 18 g |
| Carbs | 12 g |
| Fat | 11 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Potassium | 420 mg |
| Calcium | 150 mg |
| Iron | 2.5 mg |
| Magnesium | 40 mg |
| Vitamin A | 80 µg RAE |
| Vitamin C | 12 mg |
| Vitamin K | 15 µg |
| Phosphorus | 180 mg |
Per 1 bowl (approx. 400 g) · estimated, varies by recipe
💡 What's interesting
Culturally, sundubu-jjigae is cherished for its comforting warmth and is often enjoyed as a hangover cure or a hearty meal during colder months. Nutritionally, the soft tofu provides a complete protein source, and the dish's spicy broth can boost metabolism and provide antioxidants from the chili and garlic.
