Soup · Main Course · Korean · Dinner ·

Korean Sundubu Jjigae with Kimchi and Clams

Name: Korean Sundubu Jjigae with Kimchi and Clams
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Soup
Ingredients: 3 tablespoons gochugaru, Korean red chili flakes; 2 tablespoons vegetable oil; 1 tablespoon gochujang, Korean chili paste; 4 cups dashi or chicken stock; 14 oz (400g) silken tofu, cubed; 1 lb (450g) fresh clams, scrubbed clean; 1 cup kimchi, roughly chopped and lightly drained; 1 tablespoon kimchi juice; 2 cloves garlic, minced; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 2 green onions, chopped; 1 teaspoon sesame seeds; dash of freshly ground black pepper

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.

4.7(296 reviews)

·By Ethan Brooks·August 1, 2025

Korean Sundubu Jjigae with Kimchi and Clams — Soup served and photographed from above

Prep

15 min

Cook

45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Stew Base

For the Tofu and Clams

For the Seasoning

For the Garnish

Nutrition

Per serving

Calories: 213 kcal
Protein: 15 g
Carbs: 11.5 g
Fat: 13.25 g
Fiber: 3 g

Whole recipe

Total

Calories: 853 kcal
Protein: 60 g
Carbs: 46 g
Fat: 53 g
Fiber: 12 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
3 tablespoons gochugaru Korean red chili flakes	48	2	9	1	5
2 tablespoons vegetable oil	240	0	0	27	0
1 tablespoon gochujang Korean chili paste	35	1	8	1	1
4 cups dashi or chicken stock	20	4	0	0	0
14 oz (400g) silken tofu cubed	120	12	8	7	2
1 lb (450g) fresh clams scrubbed clean	200	36	10	2	0
1 cup kimchi roughly chopped and lightly drained	22	2	4	1	2
1 tablespoon kimchi juice	2	0	1	0	0
2 cloves garlic minced	10	0	2	0	0
1 tablespoon soy sauce	9	1	1	0	0
1 tablespoon sesame oil	120	0	0	14	0
2 green onions chopped	10	1	2	0	1
1 teaspoon sesame seeds	16	1	1	1	1
dash of freshly ground black pepper	1	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Clams

1
Rinse Clams
Rinse the clams under cold water, removing any debris.
2
Soak Clams
Soak the clams in salted water (1 tablespoon salt per quart of water) for 20 minutes to purge sand.
Tip: Ensure clams are purged of sand for a clean broth.
3
Final Rinse
Rinse the clams once more before draining and setting aside.

Preparing the Stew Base

1
Heat Oil
Heat vegetable oil in a large pot over medium heat.
2
Add Spices
Add gochugaru and gochujang, stirring for 2 minutes until fragrant.
3
Add Stock
Carefully pour in the dashi or chicken stock, bringing to a simmer.

How to Make Korean Sundubu Jjigae with Kimchi and Clams

Total time: 1 h · Yields 4 servings

1
Simmering the Stew
Add the kimchi, kimchi juice, and minced garlic to the pot. Simmer for 15 minutes.
2
Incorporating the Tofu
Gently add the silken tofu cubes and clams into the simmering stew.
3
Final Seasoning
Stir in the soy sauce, then drizzle with sesame oil. Allow to cook until clams open wide, about 5-7 minutes.