Korean Octopus Soft Tofu Stew
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Nakji-sundubu-jjigae is a Korean stew that pairs silky soft tofu with small octopus in a deeply spiced anchovy broth.
Read more
The broth is built from anchovy and kelp stock seasoned with gochugaru, which gives it a bright red color and a layered heat that comes from the fermented pepper rather than raw chili alone. Soft tofu is dropped in large, undisturbed spoonfuls so it holds together during cooking instead of crumbling into the broth. The octopus is cut into manageable pieces and added last, once the broth is at a full boil, and should be cooked for no more than 90 to 120 seconds before the heat is cut. Octopus contracts and toughens quickly when overcooked, so adding it after every other ingredient is ready is essential for keeping it springy and tender. A cracked egg is dropped in at the end and the lid is closed for 30 seconds, which lets the yolk set partially before it dissolves into the broth, adding richness and a gentle smoothness to the heat. The contrast between the yielding, almost liquid texture of sundubu and the firm chew of the octopus is what defines the experience of the dish, with the spiced broth pulling both elements together. Serving in a stone pot keeps the stew at eating temperature through the entire meal.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Sprinkle coarse salt over 150g of small octopus and rub it with your fingertips for about 1 minute to remove the slippery film.
Rinse several times under cold running water, then cut it into 4cm pieces.
- 2Control
Put 350ml of anchovy broth and 2 tablespoons of gochugaru in a pot or stone pot, then stir until the pepper flakes disperse evenly.
Bring it to a strong boil over high heat until the broth turns red and aromatic.
- 3Control
When the broth reaches a rolling boil, lower the heat to medium and simmer for about 2 minutes.
Continue until the pepper flakes no longer float separately and the broth looks evenly seasoned.
- 4Season
Spoon 300g of soft tofu into the broth in large curds instead of breaking it up.
Do not stir hard. Gently shake the pot so the seasoning reaches the tofu while the pieces stay intact.
- 5Heat
When the broth returns to an active boil, add the prepared octopus and cook it for only 90 to 120 seconds.
As soon as the pieces curl and turn opaque, lower the heat so they do not tighten and become tough.
- 6Finish
Crack 1 egg over the tofu, cover the pot, and let it steam for 30 seconds with the residual heat.
Serve immediately when the white is lightly set and the yolk is still soft enough to enrich the broth.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Nakji sundubu jjigae integrates tender, quick-cooked octopus with large pillows of silken tofu, finishing with a soft-boiled egg for a rich, spicy experience.
- Finish cue
- Serve immediately when the white is lightly set and the yolk is still soft enough to enrich the broth.
- Avoid this
- Do not stir hard.
- Substitution
- Soft tofu is dropped in large, undisturbed spoonfuls so it holds together during cooking instead of crumbling into the broth.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 5 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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