Korean Sundubu Jjigae with Kimchi and 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.
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.
Chef's Tips
Frequently asked questions
Explore more from TastyFood
Looking for something different? Browse by category.