Spicy and Hearty Korean Clam Soft Tofu Stew (Sundubu Jjigae)
Flavorful Korean Clam Soft Tofu Stew for a Satisfying Meal
Craving a warm, spicy, and deeply flavorful stew? This Korean Clam Soft Tofu Stew (Sundubu Jjigae) is your answer! It’s quick to prepare and packed with the savory essence of clams, the silky texture of soft tofu, and a delightful kick from chili. We’ve added a touch of doenjang (fermented soybean paste) for an extra layer of umami and richness, along with tender beef brisket (usambgyeop) for added depth. Perfect for a comforting and satisfying dinner, this stew is sure to become a favorite!
Main Ingredients- 1 package Soft Tofu (approx. 370g)
- 200g Pre-cooked Clams (thawed)
- 100g Beef Brisket (thinly sliced for stew)
- 1 Egg
- 1 stalk Scallion (approx. 15cm)
- 3 Korean Green Chilies (Cheongyang peppers)
- 1 Red Chili
- 3 Shiitake Mushrooms
- 1 Small Potato (or 1/2 medium potato)
- 1 Tbsp Minced Garlic (15g)
Seasoning Ingredients- 2 cups Water (400ml)
- 1 Tbsp Coarse Gochugaru (Korean chili flakes, 10g)
- 1/2 Tbsp Fine Gochugaru (Korean chili flakes, 5g)
- 1 Tbsp Fish Sauce (anchovy or tuna based, 15ml)
- 1 Tbsp Soy Sauce (for soup, 15ml)
- 1/2 Tbsp Doenjang (fermented soybean paste, 5g)
- 2 Tbsp Gochugaru Oil (chili oil, 30ml)
- 1 Tbsp Sesame Oil (15ml)
- 2 cups Water (400ml)
- 1 Tbsp Coarse Gochugaru (Korean chili flakes, 10g)
- 1/2 Tbsp Fine Gochugaru (Korean chili flakes, 5g)
- 1 Tbsp Fish Sauce (anchovy or tuna based, 15ml)
- 1 Tbsp Soy Sauce (for soup, 15ml)
- 1/2 Tbsp Doenjang (fermented soybean paste, 5g)
- 2 Tbsp Gochugaru Oil (chili oil, 30ml)
- 1 Tbsp Sesame Oil (15ml)
Cooking Instructions
Step 1
First, cut the soft tofu into slices about 1cm thick. Be careful not to cut them too thinly, as they might break apart while cooking.
Step 2
Prepare the vegetables. Peel and finely mince the onion. Slice the green and red chilies thinly after removing their stems. Slice the scallions diagonally.
Step 3
Thinly slice the shiitake mushrooms, removing the tough stems. Peel the potato and cut it into cubes approximately 1cm in size. Cutting them too large may increase cooking time.
Step 4
If using pre-cooked, store-bought clams, they do not require further purging or cleaning. Simply thaw them and add them directly to the stew. If using fresh clams, make sure to purge them of sand and wash them thoroughly.
Step 5
Now, let’s build the flavor base. In a pot, combine gochugaru oil, sesame oil, sliced scallions, minced onion, and minced garlic. Sauté over low heat until fragrant. Sautéing the onion until translucent will bring out its natural sweetness, enhancing the broth’s depth.
Step 6
Add the thinly sliced beef brisket to the pot. Stir and cook until the beef is no longer pink and is lightly browned. The rendered beef fat will add richness to the stew.
Step 7
Once the beef is cooked, add the coarse and fine gochugaru, fish sauce, and soy sauce. Stir and cook for about 1 minute, being careful not to burn the chili flakes. Toasting the chili flakes at this stage enhances the stew’s vibrant color and spicy flavor.
Step 8
Next, add the doenjang and sauté for another minute with the chili flakes. This step adds a savory depth and creates a well-rounded seasoning paste for the stew. Continue to stir to prevent burning.
Step 9
Pour in 2 cups (400ml) of water. Add the cubed potato and sliced shiitake mushrooms. Bring the stew to a boil over high heat, then reduce the heat to medium and simmer for about 5-7 minutes, or until the potatoes are tender.
Step 10
Once the potatoes are cooked through, add the thawed pre-cooked clams to the pot and let them simmer briefly. Since the clams are pre-cooked, they don’t need long cooking time.
Step 11
Finally, add the sliced green and red chilies to the stew. Simmer for a short while longer to infuse the broth with their spicy aroma and flavor. This step adds a refreshing kick to the stew.
Step 12
Carefully slide the prepared soft tofu into the pot. Gently crack the egg yolk (or the whole egg) on top. Let it simmer for another minute or two for the flavors to meld, then turn off the heat. Avoid overcooking to maintain the soft tofu’s delicate texture.
Step 13
Serve the stew hot, directly from the pot or a traditional earthenware pot (ttukbaegi). A sprinkle of black pepper is optional. Enjoy this hearty and flavorful stew with a bowl of rice!
