Korean Sundubu Jjigae with Silken Tofu and Clams

Name: Korean Sundubu Jjigae with Silken Tofu and Clams
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Soup
Ingredients: Sesame oil; Garlic; Onion; Gochugaru (Korean hot pepper flakes); Soy sauce; Fish sauce; Silken tofu; Clams; Chicken or seafood stock; Green onions; Eggs

A Spicy and Comforting Korean Tofu Stew

Enjoy a comforting bowl of spicy Korean stew, loaded with silken tofu and fresh clams, perfect for warming up any cold evening.

45 min
4
Intermediate

Ingredients

For the Stew Base

Sesame oil

1 tablespoon

Garlic

3 cloves, minced

Onion

1 small, finely chopped

For the Flavoring

Gochugaru (Korean hot pepper flakes)

2 tablespoons

Soy sauce

1 tablespoon

Fish sauce

1 tablespoon

For the Main Ingredients

Silken tofu

400g, cut into large chunks

Clams

500g, scrubbed and rinsed well

Chicken or seafood stock

1 cup

For Serving

Green onions

2, thinly sliced

Eggs

2, optional

Preparation

Preparing the Stew Base

Heat oil

Heat sesame oil in a pot over medium heat.

Sauté aromatics

Add minced garlic and chopped onion; sauté until onion is translucent.

Add flavoring

Stir in gochugaru, soy sauce, and fish sauce; cook for another minute.

Preparing the Main Ingredients

Add tofu and clams

Gently add the silken tofu and clams into the pot.

Pour stock

Pour in the chicken or seafood stock.

Bring to simmer

Increase the heat to bring the stew to a simmer.

Ensure that clams open up while cooking; discard any that don’t. Pro Tip: Crack an egg directly into the sizzling stew for additional richness.

Cooking Process

Simmering

Allow the stew to gently bubble for about 20 minutes, ensuring all flavors meld well together.

Final Touch

Stir in sliced green onions just before removing from heat.

Serving Egg Option

If using, crack an egg directly into the stew during the last minute of simmering without stirring.

Plating & Serving