Korean Sundubu Jjigae with Kimchi and Clams

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

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

3 tablespoons gochugaru

Korean red chili flakes

2 tablespoons vegetable oil

1 tablespoon gochujang

Korean chili paste

4 cups dashi or chicken stock

For the Tofu and Clams

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

For the Seasoning

2 cloves garlic

minced

1 tablespoon soy sauce

1 tablespoon sesame oil

For the Garnish

2 green onions

chopped

1 teaspoon sesame seeds

dash of freshly ground black pepper

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