Korean Sundubu Jjigae with Kimchi and Clams
A Spicy Korean Stew Featuring Soft Tofu, Kimchi, and Fresh Clams
Dive into this comforting and spicy Korean soup made with uncurdled tofu, zesty kimchi, and fresh clams, perfect for warming up on a chilly evening.
- 45 min
- 4
- Intermediate
Ingredients
For the Stew Base
For the Tofu and Clams
For the Seasoning
For the Garnish
Preparation
Marinating the Clams
Rinse Clams
Rinse the clams under cold water, removing any debris.
Soak Clams
Soak the clams in salted water (1 tablespoon salt per quart of water) for 20 minutes to purge sand.
Ensure clams are purged of sand for a clean broth.
Final Rinse
Rinse the clams once more before draining and setting aside.
Preparing the Stew Base
Heat Oil
Heat vegetable oil in a large pot over medium heat.
Add Spices
Add gochugaru and gochujang, stirring for 2 minutes until fragrant.
Add Stock
Carefully pour in the dashi or chicken stock, bringing to a simmer.
Cooking Process
Simmering the Stew
Add the kimchi, kimchi juice, and minced garlic to the pot. Simmer for 15 minutes.
Incorporating the Tofu
Gently add the silken tofu cubes and clams into the simmering stew.
Final Seasoning
Stir in the soy sauce, then drizzle with sesame oil. Allow to cook until clams open wide, about 5-7 minutes.
Plating & Serving
Korean Sundubu Jjigae with Kimchi and Clams
Korean Sundubu Jjigae with Kimchi and Clams
Serving
Ladle the sundubu jjigae into individual preheated bowls, ensuring each portion has a generous mix of broth, tofu, kimchi, and clams.