KOREAN HOME COOKING
Sundubu Egg Stir-Fry (순두부달걀볶음): Soft Tofu & Eggs
순두부달걀볶음 · Sundubu Dalgyal-bokkeum
Silken Korean soft tofu and fluffy eggs are folded through a glossy oyster-soy sauce with sweet peppers, scallion, garlic, and fresh chile.
Editorially reviewed for global home kitchens · Updated September 5, 2026
AI-assisted serving image · Your K-FoodQUICK ANSWER
What to know before you cook
Silken Korean soft tofu and fluffy eggs are folded through a glossy oyster-soy sauce with sweet peppers, scallion, garlic, and fresh chile.
Sundubu Egg Stir-Fry (순두부달걀볶음) takes about 35 minutes and makes 4 servings. It is rated easy and the finished dish is mild to medium. Remove the chile seeds for less heat or omit the chiles entirely; the bell peppers still give the dish color and sweetness.
The key cooking cue: Use a wide spatula and turn the tofu only a few times; small curds disappear into the sauce.
WHY THIS DISH MATTERS
A little cultural context
Sundubu is best known abroad in bubbling sundubu-jjigae, but Korean home cooks also use its custardy texture in quick pan dishes. Pairing it with eggs turns an inexpensive everyday ingredient into a gentle, rice-friendly main.
INGREDIENTS
What you'll need
Both systems are shown so you can cook without converting.
COOKING WEBTOON
Cook it panel by panel
A quick visual memory guide for the whole recipe.
1Drain and prep
10 minutesSet the unopened soft-tofu tubes upright over a bowl for 10 minutes, then open and gently tip out any separated liquid. Finely dice the onion and both bell peppers; thinly slice the scallion and chiles.
- 2
Whisk the sauce
2 minutesWhisk water, oyster sauce, mirin, sugar, soy sauce, and starch until completely smooth. Stir again immediately before pouring because starch settles quickly.
- 3
Set the tofu and eggs
6 minutesCut the tofu into generous 1 1/2-inch/4-cm pieces and place in a wide bowl. Beat the eggs and gently spoon about two-thirds over the tofu. Heat 1 tablespoon oil in a nonstick skillet over medium, slide in the tofu mixture, and cook for 2 minutes without stirring. Fold once, add the remaining egg, and cook 2 to 3 minutes until softly set. Transfer to a plate.
- 4
Build the aromatic sauce
6 minutesAdd the remaining oil to the skillet over medium heat. Cook scallion, chiles, and garlic for 45 seconds. Add onion and bell peppers and stir-fry for 2 to 3 minutes, keeping a little crunch. Re-whisk the sauce, pour it in, and simmer for 1 to 2 minutes until glossy and lightly thickened.
- 5
Fold and finish
2 minutesReturn the tofu and egg to the skillet. Fold gently through the sauce for 60 to 90 seconds, just until hot and evenly coated, then serve immediately over rice.
AI-assisted illustration. Follow the written recipe below for exact measurements, doneness, and food-safety details.
DIRECTIONS
How to make it
- 01
Drain and prep · 10 minutes
Set the unopened soft-tofu tubes upright over a bowl for 10 minutes, then open and gently tip out any separated liquid. Finely dice the onion and both bell peppers; thinly slice the scallion and chiles.
- 02
Whisk the sauce · 2 minutes
Whisk water, oyster sauce, mirin, sugar, soy sauce, and starch until completely smooth. Stir again immediately before pouring because starch settles quickly.
- 03
Set the tofu and eggs · 6 minutes
Cut the tofu into generous 1 1/2-inch/4-cm pieces and place in a wide bowl. Beat the eggs and gently spoon about two-thirds over the tofu. Heat 1 tablespoon oil in a nonstick skillet over medium, slide in the tofu mixture, and cook for 2 minutes without stirring. Fold once, add the remaining egg, and cook 2 to 3 minutes until softly set. Transfer to a plate.
- 04
Build the aromatic sauce · 6 minutes
Add the remaining oil to the skillet over medium heat. Cook scallion, chiles, and garlic for 45 seconds. Add onion and bell peppers and stir-fry for 2 to 3 minutes, keeping a little crunch. Re-whisk the sauce, pour it in, and simmer for 1 to 2 minutes until glossy and lightly thickened.
- 05
Fold and finish · 2 minutes
Return the tofu and egg to the skillet. Fold gently through the sauce for 60 to 90 seconds, just until hot and evenly coated, then serve immediately over rice.
COOK WITH CONFIDENCE
Fix common problems
Use the symptom, likely cause, and rescue step while you cook.
The pan turns watery
Likely causeThe pan was crowded or the ingredients were still wet when added.
How to fix itCook in batches over high heat and pat the main ingredients dry. Let released liquid evaporate before adding the sauce.
The protein becomes tough
Likely causeThin pieces cooked too long after the sauce was added.
How to fix itSear just until nearly cooked, remove if necessary, and return it only for the final 30 to 60 seconds of glazing.
The sauce burns before it coats
Likely causeSugar-rich seasoning hit a very hot dry pan.
How to fix itAdd the sauce around the edge only after the ingredients are almost done. Lower the heat and toss continuously until glossy.
SHOP & SUBSTITUTE
Cook it anywhere
Ingredient swaps
Korean soft tofuUse silken tofu sold in a box. Drain carefully and cut it while still in the tray so it stays in large pieces.
Oyster sauceUse vegetarian mushroom stir-fry sauce in the same amount.
Cheongyang chileUse 1 small jalapeño, serrano, or omit it for a mild dish.
Korean pantry guide
Sundubu is exceptionally soft, unpressed Korean tofu. Its delicate curds make this stir-fry tender rather than chewy.
Search: Korean sundubu soft tofu tubeEggs cushion the fragile tofu and help the savory sauce cling without aggressive stirring.
Search: large eggsServe it with
- Steamed short-grain rice
- Crunchy cucumber muchim
- Mild napa cabbage kimchi
Spice level
Mild to medium. Remove the chile seeds for less heat or omit the chiles entirely; the bell peppers still give the dish color and sweetness.
Store & reheat
Refrigerate in a shallow airtight container for up to 2 days. Reheat gently in a covered skillet over medium-low for 3 to 4 minutes; add 1 tablespoon water if the sauce becomes too thick.
REAL COOK QUESTIONS
Good questions, clear answers
Short answers for substitutions, heat level, make-ahead cooking, and serving.
What can I substitute for Korean soft tofu in Sundubu Egg Stir-Fry (순두부달걀볶음)?
Use silken tofu sold in a box. Drain carefully and cut it while still in the tray so it stays in large pieces.
Is Sundubu Egg Stir-Fry (순두부달걀볶음) spicy?
Mild to medium. Remove the chile seeds for less heat or omit the chiles entirely; the bell peppers still give the dish color and sweetness.
Can I make Sundubu Egg Stir-Fry (순두부달걀볶음) ahead of time?
Refrigerate in a shallow airtight container for up to 2 days. Reheat gently in a covered skillet over medium-low for 3 to 4 minutes; add 1 tablespoon water if the sauce becomes too thick.
What should I serve with Sundubu Egg Stir-Fry (순두부달걀볶음)?
Serve it with Steamed short-grain rice, Crunchy cucumber muchim, Mild napa cabbage kimchi.
KEEP COOKING
Related Korean recipes
Chosen by shared ingredients, pantry staples, and cooking style.
