Spicy and Refreshing Seafood and Clam Sundubu Jjigae Recipe
How to Make Delicious Sundubu Jjigae with Seafood and Clams: The Ultimate Recipe
The perfect choice when you crave something rich and savory! This silky smooth Sundubu Jjigae is made by infusing rich chili oil and generously adding a mix of seafood and plump clams. Experience the invigorating spiciness and the refreshing taste of the sea with every spoonful. Feel free to add your favorite seafood for an even more luxurious meal. Enjoy making this hearty Seafood and Clam Sundubu Jjigae that the whole family will love!
Main Ingredients- 1 packet (400g) soft tofu (sundubu)
- 400ml clear broth (anchovy/kelp or water)
- 1 coin-shaped broth cube (or a piece of dried kelp)
- 200g fresh clams
- 1 handful frozen mixed seafood (shrimp, squid, mussels, etc.)
- 2/3 stalk green onion
- 1/2 onion
- 1 swirl of cooking oil (approx. 1-2 Tbsp)
Spicy Seasoning Paste- 1 Tbsp minced garlic
- 3 Tbsp Korean chili powder (gochugaru)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp oyster sauce
- A pinch of black pepper
- 1 Tbsp minced garlic
- 3 Tbsp Korean chili powder (gochugaru)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp oyster sauce
- A pinch of black pepper
Cooking Instructions
Step 1
First, thinly slice the green onion on an angle (about 0.5cm thick) and cut the onion into large chunks (about 1-1.5cm). Cutting them into larger pieces helps to bring out their sweetness and texture in the stew.
Step 2
If using frozen mixed seafood, rinse it lightly under running water. Then, soak it in cold water with 1 tablespoon of vinegar for about 10 minutes to thaw. This step helps to remove any fishy odors and ensures the seafood is fresh.
Step 3
Heat about a swirl of cooking oil in a pot over medium heat. Add the sliced green onions and minced garlic (1 Tbsp) and sauté slowly until fragrant. Be careful not to burn them; you want them to become lightly golden and aromatic.
Step 4
Once the green onions and garlic start releasing a savory aroma, reduce the heat to low. Add the Korean chili powder (3 Tbsp) and stir gently to create chili oil. Cooking the chili powder on low heat prevents it from burning and allows you to extract its rich flavor and color. You’ll know it’s ready when the oil turns a deep red.
Step 5
Once the chili oil is well-infused, add the soy sauce for soup (2 Tbsp) and oyster sauce (1 Tbsp). Continue to stir and cook over low heat for another minute. This step deepens the flavor of the seasoning paste.
Step 6
Now, pour in 400ml of clear broth (or water) and add the coin-shaped broth cube (or dried kelp). Increase the heat to high and bring the broth to a rolling boil.
Step 7
When the broth starts boiling, reduce the heat to medium. Add the large chunks of onion and let them simmer until they become semi-translucent and tender, about 3-5 minutes.
Step 8
Add the thawed mixed seafood and the washed clams (200g) to the pot. Cook until the clams open up, which should take about 2-3 minutes. If the clams don’t open, they might not be fresh, so check them.
Step 9
Carefully open the packet of soft tofu and gently add it to the pot. Using a spoon or spatula, break the tofu into large, soft chunks. Avoid stirring too vigorously. Let it simmer for a bit longer. Finally, finish with a sprinkle of black pepper.
Step 10
Your spicy and velvety Seafood and Clam Sundubu Jjigae is complete! Enjoy this piping hot stew with a bowl of rice.
