Is Sundubu Jjigae — Soft Tofu Stew safe for CKD patients?

This Korean recipe is rated Avoid for chronic kidney disease (CKD). Per serving it has 1380mg sodium, 380mg potassium, and 260mg phosphorus. Always check against your daily targets from your nephrologist or renal dietitian.

How can I make Sundubu Jjigae — Soft Tofu Stew more kidney-friendly?

See the CKD Tip section on this page for the specific adaptation we recommend. General principles: halve any fish sauce / soy sauce / bouillon; soak peeled vegetables in water to reduce potassium; choose lean meats; serve smaller portions of broth.

Where do these nutrition numbers come from?

Per-serving values are calculated by summing typical ingredient amounts × USDA FoodData Central values, then dividing by the recipe yield. Daily CKD limits referenced follow KDOQI 2020 clinical guidelines. Individual targets vary — always confirm with your renal dietitian.

Avoid

🇰🇷 Korea · Korean

Sundubu Jjigae — Soft Tofu Stew

Spicy silken tofu stew with seafood and an egg cracked on top, served bubbling hot in stone pot.

Prep time 25 min

Servings 2

Calories 280 kcal

CKD Avoid

Nutrition (per serving)

280

Calories

260mg

Phosphorus

260 / 800mg

1380mg

Sodium

1380 / 2000mg

380mg

Potassium

380 / 2000mg

CKD Tip

Anchovy-based broth + seafood = Na+P heavy.

Ingredients

1 tube silken tofu
Mixed seafood
Gochugaru
Garlic, scallion
1 egg
Anchovy broth

Iconic Seafood Spicy Stew Stone Pot Sundubu Tofu

Cooking Steps

1
Sauté garlic + gochugaru.
2
Add broth + tofu (don't break).
3
Add seafood, crack egg, simmer 5 min.

Add to your meal plan

Send this recipe's nutrients to the CKD Meal Calculator to track your daily phosphorus, sodium & potassium totals.

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