Sundubu Jjigae Recipe: BCD-Style Korean Spicy Soft Tofu Stew at Home

BCD-Inspired Spicy Soft Tofu Stew at Home

Cooking time : 15 mins

We love Korean spicy Tofu stew. We’ve been dreaming about the day when we can make the famous BCD Soft Tofu Stew (순두부찌개),the iconic comfort food served from the legendary BCD Tofu House on 32nd Street in Manhattan,right in my own kitchen. If you’ve ever waited in that never-ending line for a table, you know how satisfying it felt to finally bring that experience home. Here’s my full story and recipe: a warm, comforting, restaurant-quality 순두부찌개 that you can customize, devour, and enjoy whenever the craving hits.

Why BCD Tofu House Made Me Crave This Dish

If you’ve walked or driven by BCD Tofu House on 32nd Street,often called the “BCD line”,you know it’s more than just another Korean restaurant. With a constant queue, especially on weekends, it’s clear people crave its iconic 순두부찌개. The soup is silky, spicy, held in a bubbling hot stone pot, and served with sides that keep you coming back.

We often avoided the long waits, but this weekend I decided to bring the BCD magic home. The result? A bowl of home-cooked comfort just as satisfying,minus the line. I’m thrilled to share the process and even more excited if you decide to try it too!

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Ingredients for Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

Here’s everything I used,most of it basic pantry and fridge staples:

• One 300-400g package soft tofu (순두부, soon-dubu or sundubu)
• 2 tbsp vegetable or neutral oil
• 1 green onion, finely chopped
• ¼ medium onion, finely chopped
• Mushrooms (shiitake, button, oyster),around 100g, cut into bite-size pieces
• Optional protein: beef, pork, or seafood (I skipped beef and pork this time)
• 2 tbsp Korean red pepper powder (gochugaru)
• 50ml water (added to stir-fry)
• 20ml beef stock or dashi (helps boost aroma and depth)
• 300-400ml water (for soup base)
• Seafood like clams, squid, shrimp,whatever you like (unspecified amount)
• 1 egg, cracked in at the end

Bonus items you might want for serving: rice, kimchi, vegetables, green onions, sesame oil.

Step-by-Step Instructions for BCD-Style Sundubu

Step 1: Drain the Soft Tofu for Better Texture

Cut the soft tofu block in half and place it in a sieve or on paper towels to drain excess moisture. This step prevents dilution of flavor and avoids splashy hot soup later. While it drains, prep the other ingredients.

Step 2: Chop Your Vegetables and Protein

• Finely chop green onions and ¼ onion.
• Slice mushrooms into bite-size pieces (about 1 cm).
• If you prefer beef or seafood, slice them accordingly (around 50-100g).

Set everything aside,mise en place makes cooking a breeze!

Step 3: Stir-Fry Aromatics and Build the Flavor Base

1. Heat 2 tbsp oil in a pan over medium heat.
2. Add onions, green onion, mushrooms,and optional protein if using,and cook until onions are golden and fragrant (about 3-4 minutes).
3. Add 2 tbsp Korean red pepper powder; stir constantly.
4. Toughen the heat for a moment till oily aroma appears.
5. Just before it can burn, pour in 50 ml water, stir well to combine, and let moisture evaporate. This forms the aromatic red pepper flavor base that defines the stew.

Tip: Use fiery red-colored gochugaru to get the BCD color.

Step 4: Add Seafood, Tofu and Simmer the Stew

1. Transfer the stir-fried base to a stone pot, earthenware, or soup pot.
2. Add 20 ml beef stock or dashi for an extra savory kick.
3. Add seafood proteins. (or you protein option)
4. Gently pack in the soft tofu, trying to keep it in-tact.
5. Pour in 300-400 ml water, depending on your desired consistency.
6. Place the pot on medium-high heat and bring to a simmer.

At this point, you’ll smell that distinctive BCD aroma,spicy, rich, and deeply comforting.

Step 5: Finish with the Egg

Once the stew comes to a gentle boil:

1. Add your choice of seafood,clams, shrimp, squid, or mussels. They’ll cook quickly in the bubbling broth.
2. Crack an egg gently on top and allow it to poach for a minute.
3. Cover briefly if needed to cook the egg whites without overcooking the yolk,it adds silkiness.

Tip: Do not stir here. Let the egg poach in place for that beautiful finish!

What Makes This Sundubu Jjigae Recipe Work

• Silky tofu texture: draining ensures the silky tofu holds in-tact while still soaking broth flavor.
• Bright deep flavor from stirring gochugaru in oil.
• Optional protein flexibility: choose beef, tofu, seafood,customizable.
• Restaurant-level finish with egg and seafood.
• Simple but satisfying: no need for numerous background stocks,improvised with pantry staples.

How to Serve Your Spicy Tofu Stew

Once the egg is poached:

• Sprinkle with chopped green onion and a drizzle of sesame oil.
• Serve in the pot or ladle into bowls.
• Accompany with:
  • Steamed white rice to soak up broth
  • Banchan like kimchi, pickled radish, bean sprouts, or marinated spinach
  • Extra red pepper flakes or sesame seeds on the side

This style is perfect for sharing,just set up a couple of bowls and let diners adjust toppings or spice.

Best Drinks to Pair with Sundubu Jjigae

Pair it with:

• Barley tea (bori-cha) - refreshing, nutty, no caffeine
• Cold soju or makgeolli - Korean drinks that go beautifully with spicy hot stew

• Iced citrus tea or cold water to help beat the spice and heat

Customize Your Tofu Stew Your Way

• Omit seafood for vegetarian version
• Add tofu, fish cake, rice cakes, or glass noodles
• Play with spice levels - reduce gochugaru or mix mild and spicy versions
• Flavor depth - add mashing garlic or ginger in Step 3

Too spicy? Add more water or tofu.
Broth bland? Add more beef stock or dashi, drop in a teaspoon of soy sauce.
Tofu crumbles? Stir gently or add tofu after broth is boiling.
Seafood overcooked? Reduce time or add near end.

Prep Tips and Leftover Storage Guide

• Mise en place is key,prep all ingredients before starting.
• Leftovers: Store covered in fridge for up to 2 days. Reheat over gentle heat. Avoid long boiling to maintain tofu texture.
• Freezing? Not recommended; silken tofu texture changes.

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Final Thoughts on Making Korean Tofu Stew at Home

Making BCD-style soft tofu stew at home on a hot summer night was incredibly rewarding. Not only is it customizable, but it also brought back the cozy feeling of sitting inside BCD Tofu House,both comforting and craveable. Better yet, no waiting hours in the 32nd Street line!