Spicy and Flavorful Kimchi Clam Soft Tofu Stew (Sundubu Jjigae)
Deep Flavors at Home: Spicy and Flavorful Kimchi Clam Sundubu Jjigae
Introducing a Sundubu Jjigae recipe that rivals restaurant quality, utilizing your home-fermented kimchi and fresh clams. This stew boasts a wonderfully spicy and deeply savory broth, making it the perfect dish to enjoy with a bowl of rice. Let’s create this golden recipe for delicious Sundubu Jjigae right now!
Sundubu Jjigae Ingredients- 2 packs soft tofu (sundubu)
- 500g clams (purged of sand)
- 3 white shrimp (optional, peeled and deveined)
- 1 egg
- 2/3 cup well-fermented kimchi (finely chopped)
- 1 small zucchini (sliced into half-moons)
- 1/2 onion (thinly sliced)
- 1 green onion (cut diagonally)
- 1 red chili pepper (sliced diagonally)
- 1 Korean green chili pepper (cheongyang, sliced diagonally)
- 1/2 king oyster mushroom (base trimmed)
Sundubu Jjigae Seasoning Ingredients- 3 Tbsp red chili powder (gochugaru)
- 1 Tbsp chili oil (gochugareu)
- 1 Tbsp soup soy sauce (gukganjang)
- 1 Tbsp fish sauce (chamchi-aek)
- 1 Tbsp minced garlic
- 2 Tbsp rice wine (mirin)
- 3 cups rice water (or anchovy-kelp broth)
- 3 Tbsp red chili powder (gochugaru)
- 1 Tbsp chili oil (gochugareu)
- 1 Tbsp soup soy sauce (gukganjang)
- 1 Tbsp fish sauce (chamchi-aek)
- 1 Tbsp minced garlic
- 2 Tbsp rice wine (mirin)
- 3 cups rice water (or anchovy-kelp broth)
Cooking Instructions
Step 1
First, thoroughly purge the clams of sand. If using frozen clams, thaw them in cold water until fully defrosted. Prepare the small zucchini by removing the seeds and slicing it into half-moon shapes.
Step 2
To keep the soft tofu intact, gently score the center with a knife. Then, carefully place the tofu blocks into the pot. This helps them maintain their shape as they cook.
Step 3
Finely chop the well-fermented kimchi. Thinly slice the onion and prepare the zucchini into half-moons. Slice the green onion, red chili pepper, and Korean green chili pepper diagonally. Mix all the seasoning ingredients together in a small bowl to create your seasoning paste; this will make the cooking process smoother.
Step 4
In a stew pot, heat a little chili oil over medium heat. Add the chopped kimchi and sliced onion, and stir-fry until the kimchi becomes slightly translucent and the onions are softened. Sautéing them well develops a deeper flavor base.
Step 5
Once the kimchi and onion are well sautéed, add the sliced zucchini and the purged clams to the pot. Continue to stir-fry until the clams begin to open.
Step 6
Add the prepared seasoning paste to the sautéed ingredients and mix well. Pour in the rice water (or broth) and bring the stew to a boil over high heat.
Step 7
As the stew starts to boil vigorously, carefully add the soft tofu. Once the tofu begins to simmer, add the prepared shrimp. Then, add the king oyster mushroom, diagonally sliced green onions, red chili peppers, and Korean green chili peppers. Finally, crack an egg into the center of the pot to cook.
Step 8
To serve, ladle the Sundubu Jjigae into individual earthenware pots (ttukbaegi). Bring them to a brief boil before serving directly to the table for a piping hot and delicious experience.
Step 9
Before serving, taste the stew. If it needs more seasoning, add a little soup soy sauce, salt, or fish sauce according to your preference. For an extra kick of spice, you can also add a bit more red chili powder.
Step 10
While the taste of Sundubu Jjigae can vary slightly with each batch, following this recipe ensures a delicious outcome for everyone. Seeing others enjoy the stew you’ve prepared brings a wonderful sense of accomplishment.
Step 11
This Sundubu Jjigae, with its spicy and refreshing broth, is perfect as a main dish with rice or as a delightful accompaniment to drinks. Enjoy this comforting and flavorful stew that appeals to everyone.
Step 12
Your Spicy Kimchi Clam Sundubu Jjigae and Seafood Sundubu Jjigae are now complete! Enjoy your meal!
