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How to Make BCD Style Sundubu Jjigae at Home – Spicy Korean Soft Tofu Soup
- MyFreshDash
- Nov 13
- 5 min read
Updated: 22 hours ago
As the weather gets colder, it’s hard to beat a bubbling pot of spicy Korean soup. And nothing screams cozy more than BCD style sundubu jjigae – that deep red soft tofu stew that comes to the table still boiling, with an egg cracked right on top.
If you’ve ever wondered, “Can I make BCD soft tofu soup at home?” the answer is yes. Sundubu jjigae is a classic Korean stew made with extra-soft tofu, chili flakes, aromatics, and a bit of meat or seafood. This version is an easy BCD-inspired copycat so you can get that same restaurant-style flavor at home in one pot.
Serve it in a ttukbaegi (Korean Earthenware Pot) with hot rice on the side and you’ve basically brought a Korean sundubu restaurant to your kitchen.
TL;DR:
Make BCD-style sundubu jjigae at home with soft tofu, rich broth, and cozy spice for an easy, restaurant-style Korean soft tofu soup
What Is BCD Style Sundubu Jjigae?
BCD is a famous Korean soft tofu soup chain, but it actually started in the United States, not Korea. The first BCD Tofu House opened in Los Angeles’ Koreatown in the mid-90s, created by founder Hee Sook Lee. From that one restaurant in LA, it grew into a big Korean-American chain and later expanded back to Korea and other countries – so in a way, this style of sundubu jjigae is Korean food that boomeranged back from the U.S.
Their sundubu jjigae is known for:
Being served piping hot in a stone or earthenware pot, still bubbling at the table
Loaded with extra-soft tofu in big, silky chunks
Bright red from gochugaru (Korean chili flakes) and a rich chili oil base
A savory broth that usually includes meat and/or seafood
Finished with a cracked raw egg that gently cooks in the boiling stew
This recipe keeps that same BCD style vibe: bold, spicy, and comforting – the perfect cold-weather soft tofu soup to warm you up at home.
Why You’ll Love This Recipe
Restaurant-style at home – Capture that BCD flavor without leaving the house.
One-pot comfort food – Everything cooks in a single ttukbaegi or small pot.
Customizable – Add clams, mushrooms, veggies, or extra chilies to match your favorite combo.
Cold-weather hero – Spicy, steamy, and guaranteed to warm you from the inside out.
BCD Style Sundubu Jjigae at Home
Spicy Korean Soft Tofu Soup
Serves
2 people (with rice)
Ingredients
Main
1 pack soft tofu (순두부, about 300–350 g)
60 g ground pork (or finely chopped pork shoulder/belly)
2 cups water
1 egg (up to 2 if you like)
Vegetables & aromatics
1/4 medium onion, finely chopped
1/3 stalk green onion, chopped (white and green parts separated)
Oil & chili base
3 Tbsp neutral cooking oil
2 Tbsp sesame oil
3 Tbsp Korean chili flakes (고춧가루), mild or hot to taste
Seasoning
1 Tbsp tuna fish sauce or anchovy fish sauce (참치액)
1 Tbsp minced garlic
1/3 Tbsp sugar (about 1 tsp)
1/2 Tbsp salt, or to taste
A pinch of black pepper
Optional add-ins for “restaurant BCD vibe”
A handful of clams or mussels, cleaned
A few slices of zucchini or mushrooms
1–2 Korean green chilies (청양고추), sliced, for extra heat
Instructions
🥘 Equipment tip: A ttukbaegi (Korean earthenware pot) is ideal, but a small heavy pot works too.
Prep the ingredients
Finely chop the onion.
Slice the green onion, keeping the white and green parts separate.
Cut the soft tofu in big chunks or just leave it whole in the tube; we’ll break it up in the pot later.
Heat the ttukbaegi (earthenware pot)
Place your ttukbaegi (or a small heavy pot) over medium heat. Add the cooking oil and sesame oil and warm it up.
Sauté pork and aromatics
Add the chopped onion and the white part of the green onion. Stir-fry for a minute. Add the ground pork and cook, breaking it up, until it loses its pink color and is lightly browned.
Make the chili oil base
When the pork and onion are cooked, add the chili flakes (고춧가루) and stir-fry quickly. Keep the heat at medium-low and stir constantly so the chili flakes don’t burn. You’re making a glossy red chili oil coating the meat.
Add water and simmer
Once the chili flakes are well mixed and fragrant, pour in 2 cups of water. Stir, then bring it up to a lively boil. Let it bubble for a few minutes so the broth turns a rich red and the flavors come together. (If using clams or mussels, add them now so they can open and flavor the broth.)
Add tofu
When the broth is boiling hard, gently slide in the soft tofu.If it’s in a tube, add about half to the pot, then use a spoon to cut it into big, rustic chunks.
Season the stew
Add:
tuna/anchovy fish sauce
minced garlic
sugar
salt
a pinch of black pepper
Stir gently so you don’t break the tofu too much. Taste the broth and adjust salt or fish sauce as needed – it should be boldly seasoned and a little punchy, like at BCD.
Finish with green onion & egg
Let the stew come back to a full, bubbling boil. Add the green part of the green onion (and sliced green chilies, zucchini, or mushrooms if using). Finally, crack an egg right on top of the bubbling stew. Let it cook just until the white is set but the yolk is still soft.
Serve sizzling
Bring the ttukbaegi to the table while it’s still boiling. Serve immediately with hot steamed rice and banchan. Break the egg yolk into the soup, stir gently, and enjoy.
Tips for Extra “BCD Style” Flavor
Chili level control - Use a mix of mild and hot gochugaru to keep the color bright red while adjusting the spice level to your taste.
Deeper broth - Swap part of the water for light anchovy–kelp stock if you want an even richer, more restaurant-style base.
Load it up - Add clams, mushrooms, onion slices, zucchini, or a handful of baby bok choy to mimic the loaded bowls from sundubu restaurants.
Serve with rice - This stew is meant to be eaten with plenty of rice. On its own it will taste salty and strong, just like it should.
FAQ: BCD Style Sundubu Jjigae
Q: I don’t have a ttukbaegi. Can I still make this?
Yes. Use a small heavy saucepan or a mini Dutch oven. You won’t get the same sizzling effect at the table, but the flavor will still be great.
Q: Can I make this less spicy?
Use less gochugaru (start with 1–1.5 Tbsp) and choose a mild variety. You can always add more at the end if you want extra heat.
Q: Can I make a seafood version instead of pork?
Definitely. Skip the pork and add clams, shrimp, or mussels in Step 5 when the broth is boiling. You can also mix pork and seafood for a richer flavor.
Q: How do I make it vegetarian?
Leave out the pork and fish sauce. Use vegetable stock or kelp stock instead of water, and season with soy sauce and salt. The flavor will be different from BCD but still delicious.
Q: How long do leftovers keep?
Sundubu jjigae is best eaten right away, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove; add a splash of water if it’s too thick. Crack a fresh egg into the reheated stew if you want that just-cooked egg effect again.
Q: What should I serve with BCD style sundubu jjigae?
Hot steamed rice is a must. Add kimchi and a couple of simple banchan (like seasoned spinach or pickled radish) and you’ve got a full Korean-style meal.
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