Sundubu Jjigae with Luncheon Meat and Cheese

Sundubu jjigae is one of the most beloved Korean comfort foods: a bubbling hot stew made with silken tofu, a savory broth, and often some form of protein like pork, clams, or beef. The tofu, soft and custardy, absorbs all the flavor of the broth, while the gochugaru-based chili oil gives the soup its signature heat and depth. Traditionally served in a hot stone pot and eaten with rice, it’s the kind of dish that warms you from the inside out.

This version takes inspiration from two beloved Korean stews: sundubu jjigae and budae jjigae (Korean army stew). It blends the soft tofu and chili oil base of sundubu with the hearty, nostalgic elements of budae (namely luncheon meat and melting cheese). You get the silky texture of tofu, the umami depth of anchovy broth, and a punch of savory flavor from the canned meat and cheese. It’s rich, cozy, and a little indulgent, in the best way. Perfect with a hot bowl of rice.

I first encountered this combo at a tiny shop in Seoul run by an elderly couple who made a dozen variations of sundubu jjigae. Among them was a version topped with ham and cheese—not the kind of ham you’d expect, but thick slices of canned luncheon meat. It was the ultimate comfort food after a long day. This recipe is my attempt to bring that experience home, in a way that’s easy to recreate in any kitchen.

Why This Recipe Works

• Quick and easy: From prep to table in under 30 minutes.
• Uses pantry-friendly ingredients: Luncheon meat, cheese, gochugaru, soy sauce, all staples you may already have.
• Deep flavor: Anchovy broth, oyster sauce, and optional dried shrimp add incredible umami without requiring meat or bones.
• Customizable: Swap cheese types, or throw in more vegetables depending on what you have.

5 from 2 votes

Sundubu Jjigae with Luncheon Meat and Cheese

Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Difficulty: Beginner

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Recipe Keys: S Soup

Ingredients

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• 200 g luncheon meat
• 2 slices American cheese
• 2 tubes silken tofu
• 1 small onion
• ¹⁄₃ zucchini
• 2 cups anchovy broth (or water with half an anchovy stock cube))
• 2 tbsp cooking oil
• 2 tbsp gochugaru (Korean chili flakes)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp dried tiny shrimp (optional)
• 3 eggs

Instructions

1. Prep your ingredients

   Chop the onion and zucchini into bite-sized pieces. Cut the luncheon meat in half. Slice one half into flat squares, and mince the other half using a knife or your hands.

1. Start the base

   Heat the oil in a pot over medium heat. Add the chopped onion and sauté until softened. Add the minced luncheon meat and cook until some fat renders out.

1. Make the chili oil

   Lower the heat and add the gochugaru, stirring constantly to prevent burning. Let it bloom in the oil for rich flavor.

1. Build the broth

   Add the soy sauce and oyster sauce, then pour in the anchovy broth. Stir well. If using, add the dried shrimp now for an extra umami boost. Bring everything to a boil.

1. Add vegetables and tofu

   Stir in the zucchini and cook for about a minute. Then add the tofu by spooning it gently into the pot. Break it up into large chunks with your spoon. Add the sliced luncheon meat.

1. Add the eggs

   Crack in the eggs and cover the pot. Let them cook until the whites are set but the yolks are still soft.

1. Top with cheese

   Uncover and lay the cheese slices over the top. Let them melt slightly before serving.

1. Serve hot with rice:

   The stew should be bubbling and the cheese gooey. Scoop generously over rice for the full experience.

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