Sundubu-jjigae (soft tofu stew)

Stews

• Soybean (대두)Usually in itOnly this one→

  The whole stew is built on soft tofu, which is curdled soy milk — soy is the main ingredient here, not a trace in the seasoning.

• Fish (생선)Usually in itOnly this one→

  Anchovy stock is the most common base for the broth, so fish can be in the soup even when no seafood is added.

• Garlic (마늘)Usually in itOnly this one→

  Minced garlic is one of the standard seasonings of the red broth, so it is dissolved into the soup rather than served on the side.

• Eggs (알류)Sometimes in itOnly this one→

  A raw egg is often cracked into the hot pot just before serving — say so if it should stay out.

• Shellfish (조개류 · 굴 · 전복)Sometimes in itOnly this one→

  Seafood versions commonly use clams, oysters or mussels, which cook in the same broth as the tofu.

• Shrimp (새우)Sometimes in itOnly this one→

  Shrimp is another common seafood choice, and the menu name often just says seafood sundubu.

• Squid (오징어)Sometimes in itOnly this one→

  Squid is listed among the seafood that can go into the pot along with clams and shrimp.

• Pork (돼지고기)Sometimes in itOnly this one→

  Meat versions usually use pork or beef, cooked in the same broth as the tofu. Restaurants may also make the chili oil with pork fat, so the broth can carry pork fat even when it is not a meat version.

• Beef (쇠고기)Sometimes in itOnly this one→

  Beef appears both as a meat option and as an alternative broth, so a seafood-free pot can still carry it. Some recipes also add beef dasida stock powder to flavor the broth.

• Sesame (참깨)Sometimes in itOnly this one→

  Toasted sesame oil is one of the listed seasonings of the broth, so it is mixed through the soup.

• Jeotgal and fish sauce (젓갈 · 액젓)Sometimes in itOnly this one→

  Some pots add kimchi, whose seasoning is usually made with salted anchovy or shrimp — kimchi sundubu is a common menu item.

• Wheat (밀)Sometimes in itOnly this one→

  The red base is made with chilli powder or gochujang; when gochujang is used, many commercial brands contain wheat.

• Onion (양파)Usually in itOnly this one→

  Chopped onion is a base vegetable of the stew and softens in the spicy broth around the silken tofu.

• Milk (우유)Sometimes in itOnly this one→

  Cheese sundubu-jjigae melts cheddar or mozzarella on top.

• Octopus (문어 · 낙지 · 주꾸미)Sometimes in itOnly this one→

  Some seafood sundubu recipes add long-arm or webfoot octopus, which cooks in the same broth as the tofu.

• Mushrooms (버섯)Sometimes in itOnly this one→

  Enoki, oyster or shiitake mushrooms are sometimes added.

• Perilla seed (들깨 · 들기름)Sometimes in itOnly this one→

  Perilla sundubu thickens the broth with perilla seed powder, and some recipes make the chili oil with perilla oil.

Usually in it

Most kitchens put this in. Assume it is there unless the staff tell you otherwise.

Sometimes in it

It depends on the recipe and the brand of sauce, so it is worth asking.

Rarely in it

The usual recipe does not call for it, but some kitchens still use it.

Checked 17 of the 33 ingredients this site covers. An ingredient that is not listed here has simply not been checked yet — that is not the same as it not being in the dish.

⚠This page describes how the dish is usually made in Korea. Every kitchen works differently, so always show your card and ask the staff before you order.