Soup · Korean · Dinner ·

Korean Sundubu Jjigae with Silken Tofu and Clams

Name: Korean Sundubu Jjigae with Silken Tofu and Clams
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Soup
Ingredients: Sesame oil, 1 tablespoon; Garlic, 3 cloves, minced; Onion, 1 small, finely chopped; Gochugaru (Korean hot pepper flakes), 2 tablespoons; Soy sauce, 1 tablespoon; Fish sauce, 1 tablespoon; Silken tofu, 400g, cut into large chunks; Clams, 500g, scrubbed and rinsed well; Chicken or seafood stock, 1 cup; Green onions, 2, thinly sliced; Eggs, 2, optional

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

4.1(388 reviews)

·By Ethan Brooks·July 24, 2025

Korean Sundubu Jjigae with Silken Tofu 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 Flavoring

For the Main Ingredients

For Serving

Nutrition

Per serving

Calories: 145 kcal
Protein: 11.75 g
Carbs: 10.45 g
Fat: 7.98 g
Fiber: 1.28 g

Whole recipe

Total

Calories: 578 kcal
Protein: 47 g
Carbs: 41.8 g
Fat: 31.9 g
Fiber: 5.1 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Sesame oil 1 tablespoon	120	0	0	14	0
Garlic 3 cloves, minced	13	0.5	3	0	0.2
Onion 1 small, finely chopped	28	0.8	6.5	0	1.2
Gochugaru (Korean hot pepper flakes) 2 tablespoons	32	1.2	6.6	0.8	2.6
Soy sauce 1 tablespoon	11	1	1	0.1	0.1
Fish sauce 1 tablespoon	9	1.5	0.7	0	0
Silken tofu 400g, cut into large chunks	80	8	6	4.5	0.5
Clams 500g, scrubbed and rinsed well	120	20	7	2	0
Chicken or seafood stock 1 cup	15	1.5	1	0.5	0
Green onions 2, thinly sliced	10	0.5	2	0	0.5
Eggs 2, optional	140	12	2	10	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Stew Base

1
Heat oil
Heat sesame oil in a pot over medium heat.
2
Sauté aromatics
Add minced garlic and chopped onion; sauté until onion is translucent.
3
Add flavoring
Stir in gochugaru, soy sauce, and fish sauce; cook for another minute.

Preparing the Main Ingredients

1
Add tofu and clams
Gently add the silken tofu and clams into the pot.
2
Pour stock
Pour in the chicken or seafood stock.
3
Bring to simmer
Increase the heat to bring the stew to a simmer.
Tip: 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.

How to Make Korean Sundubu Jjigae with Silken Tofu and Clams

Total time: 1 h · Yields 4 servings

1
Simmering
Allow the stew to gently bubble for about 20 minutes, ensuring all flavors meld well together.
2
Final Touch
Stir in sliced green onions just before removing from heat.
3
Serving Egg Option
If using, crack an egg directly into the stew during the last minute of simmering without stirring.