Spicy and Refreshing Clam Sundubu Jjigae Recipe
Spicy Clam Soft Tofu Stew
This is a clear and refreshing soft tofu stew (sundubu jjigae) that I often make for my husband who loves spicy food. The combination of fresh clams and silky soft tofu creates a deeply satisfying and invigorating meal, perfect for a chilly day or whenever you crave a flavorful, hearty soup. The subtle sweetness of the clams and the mild spiciness of the broth will tantalize your taste buds and warm you from the inside out.
Main Ingredients- 1 pack Soft tofu (approx. 190g)
- 1 handful Clams (approx. 100g)
- 1/3 Onion (approx. 50g)
- 1/2 Scallion (approx. 30g)
- 1/2 Green chili pepper
- 1/2 Red chili pepper
Seasoning Ingredients- 1 Tbsp Soy sauce for soup (15ml)
- 1.5 Tbsp Gochugaru (Korean chili flakes, 15g)
- 1/3 tsp Salt (2g, for adjusting taste)
- 1 Tbsp Soy sauce for soup (15ml)
- 1.5 Tbsp Gochugaru (Korean chili flakes, 15g)
- 1/3 tsp Salt (2g, for adjusting taste)
Cooking Instructions
Step 1
First, it’s important to clean the clams properly. If you’re using pre-purged clams from the store, rinse them under cold running water, gently rubbing them to remove any residual grit or impurities. This step ensures your stew will be free of any unwanted sand or debris, resulting in a cleaner, more enjoyable taste.
Step 2
Onions are a key ingredient for adding depth to the broth. Take about 1/3 of an onion and mince it as finely as possible. The smaller the pieces, the better the onion’s natural sweetness will dissolve into the soup, enhancing its overall flavor profile.
Step 3
Prepare the scallion by slicing 1/2 of it into bite-sized pieces. These will serve as a garnish and also add aromatic flavor when sautéed. For a pop of color and extra spice, thinly slice the green and red chili peppers diagonally. These will contribute to the stew’s refreshing kick.
Step 4
Now, let’s start cooking the stew. Heat 1 tablespoon of cooking oil in a pot over medium-low heat. Add the sliced scallions and sauté them slowly until they become fragrant and slightly golden. This process, known as making ‘scallion oil,’ infuses the stew with a wonderful aroma.
Step 5
Once the scallions are fragrant, add the minced onions and sauté them together. When the onions become slightly translucent and release their sweet aroma, add 1.5 tablespoons of gochugaru (Korean chili flakes). Stir and cook for about 30 seconds, making sure not to burn the chili flakes. Sautéing the gochugaru beforehand deepens the stew’s color and adds a richer flavor.
Step 6
After the chili flakes and vegetables are well combined, carefully pour in 200ml of water. Stir to dissolve any clumps of seasoning and allow the ingredients to meld together.
Step 7
Add 1 tablespoon of soy sauce for soup and bring the broth to a rolling boil over high heat. As it simmers, the complex flavors will start to develop.
Step 8
Once the broth is vigorously boiling, gently add the soft tofu by breaking it up with a spoon into large, soft chunks. Taste the broth at this stage. If it’s too salty, add a little more water to adjust. If it’s too bland, add about 1/3 teaspoon of salt to season. For an extra layer of flavor, you can also add a touch of salted fermented shrimp (saeujeot) or minced garlic.
Step 9
Finally, add the cleaned clams to the pot and let it simmer for another brief period until the clams open their shells. This typically indicates they are cooked. Once all the clams have opened, turn off the heat. Garnish with the sliced green and red chili peppers for a beautiful presentation. Your delicious spicy clam soft tofu jjigae is now ready! Enjoy this comforting stew with a bowl of rice.
