Korean Sundubu Jjigae with Silken Tofu and Clams
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
For the Flavoring
For the Main Ingredients
For Serving
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
Korean Sundubu Jjigae with Silken Tofu and Clams
Korean Sundubu Jjigae with Silken Tofu and Clams
Serve Hot
Serve the stew hot in individual bowls, optionally topped with a cracked egg and sprinkled with fresh green onions.