Spicy and Refreshing Clam Sundubu Jjigae
A Hearty and Flavorful Korean Stew with Fresh Clams and Silken Tofu
Experience the delightful taste of Korea with this flavorful Clam Sundubu Jjigae! This comforting stew combines the brininess of fresh clams with the delicate texture of silken tofu in a spicy, savory broth. Perfect for a chilly day, this recipe provides detailed, step-by-step instructions to help you create a delicious and authentic Korean meal at home.
Main Ingredients- 2 packs (about 350-400g) Silken Tofu
- 1 pack (about 100-150g) Fresh Clams
- 500ml Anchovy and Kelp Broth (Myulchi Yuksu)
Seasoning and Aromatics- 2 Tbsp Gochugaru (Korean Chili Powder)
- 1 Tbsp Cooking Oil
- 1/2 medium Onion, finely minced (about 50g)
- 1 Tbsp Minced Garlic (about 10g)
- 1 Tbsp Saeujeot (Salted Fermented Shrimp), minced (about 15g)
- 1 Tbsp Fish Sauce (or Soy Sauce for Stew)
- 1/2 stalk Green Onion, thinly sliced diagonally
- 1 Egg
- 1/2 Cheongyang Pepper, finely chopped (optional, for extra spice)
- 2 Tbsp Gochugaru (Korean Chili Powder)
- 1 Tbsp Cooking Oil
- 1/2 medium Onion, finely minced (about 50g)
- 1 Tbsp Minced Garlic (about 10g)
- 1 Tbsp Saeujeot (Salted Fermented Shrimp), minced (about 15g)
- 1 Tbsp Fish Sauce (or Soy Sauce for Stew)
- 1/2 stalk Green Onion, thinly sliced diagonally
- 1 Egg
- 1/2 Cheongyang Pepper, finely chopped (optional, for extra spice)
Cooking Instructions
Step 1
Begin by preparing your ingredients for a delicious Clam Sundubu Jjigae. Carefully open the silken tofu packages and drain them slightly in a colander. (It’s best to add the tofu whole to maintain its texture, as pre-breaking it can make the stew cloudy.) Rinse the fresh clams under cold running water. Dissolve about half a tablespoon of salt in a bowl of water and soak the clams for about 10 minutes to purge any grit. After soaking, rinse the clams again thoroughly and drain them in a colander. Finely mince the onion and thinly slice the green onion diagonally. (You can also add other vegetables like zucchini or mushrooms at this stage if desired.)
Step 2
Next, let’s create the flavorful chili oil base for your sundubu jjigae. In a pot or deep pan, combine 1 tablespoon of cooking oil, the minced onion, and 2 tablespoons of gochugaru. Stir-fry over medium-low heat, allowing the onion to become translucent and fragrant. Continue stirring to prevent burning, which will infuse the oil with a rich, spicy flavor and aroma.
Step 3
Once the chili oil is fragrant, pour in 500ml of anchovy and kelp broth. Add 1 tablespoon of minced saeujeot for savory depth and bring the broth to a boil. It’s crucial to season the broth before adding the tofu, as tofu can easily break apart and make it difficult to adjust the seasoning later. (Avoid adding too much liquid initially, as silken tofu releases its own water. You can always add more broth or water later if needed.)
Step 4
Add 1 tablespoon of minced garlic and the diagonally sliced green onions to the boiling broth. Stir and let it simmer. (You can add a bit more minced onion at this point too, if you like.)
Step 5
Once the broth returns to a gentle boil, carefully add the silken tofu. It’s easier to maintain the tofu’s shape if you add it directly from the colander where you drained it. Let the tofu simmer gently in the broth.
Step 6
When the silken tofu is tender and heated through, add the fresh clams to the pot. Be careful not to overcook the clams, as they can become tough. Simmer for just 2-3 minutes, or until the clams have opened. Taste the broth and adjust the seasoning with 1 tablespoon of fish sauce (or soy sauce for stew) if needed. Fish sauce adds an extra layer of umami and makes seasoning easier.
Step 7
Just before turning off the heat, crack 1 egg directly into the simmering stew. Don’t worry if the egg doesn’t fully cook; the residual heat will cook it to a soft, custardy consistency. The egg adds a wonderful richness and helps to mellow the spiciness of the stew.
Step 8
Finally, for an extra kick of spice, add the optional chopped Cheongyang pepper. (This pepper is quite spicy, so adjust to your preference.) Clams are best enjoyed fresh, so it’s recommended to consume this jjigae soon after cooking to savor the peak flavor of the seafood. Over time, the clam’s delicate taste may diminish.
Step 9
And there you have it – a delicious and comforting Clam Sundubu Jjigae, brimming with the fresh taste of the sea! The combination of savory clams and soft tofu creates a universally loved dish. For a spicier, cleaner taste, omit the egg. If you prefer a milder, creamier stew, feel free to add a second egg. Enjoy customizing it to your liking!
