Sundubu-jjigae is a Korean soft tofu stew built around silky tofu, a savory red broth, seafood or meat, mushrooms, and egg.
Build the broth in a stone bowl or small pot, then add the delicate tofu and shellfish at the end so they stay tender.
Taste the broth before adding more gochugaru; the clams and kimchi-style seasonings can add plenty of salt.
Serving Suggestions
Serve bubbling with steamed rice and a few simple banchan such as kimchi or seasoned greens.
Recipe Notes
Sundubu-jjigae is best freshly cooked, but leftovers keep refrigerated for 2 days and reheat gently.
Korean Sundubu-Jjigae
Silky soft tofu, clams, mushrooms, egg, and scallions simmered in a savory Korean red broth.
Ingredients
Equipment
Method
Build the Broth:
- Heat the sesame oil in a stone bowl or small pot. Cook the pork and onion until the pork is lightly browned.
- Add the garlic and gochugaru and stir for 30 seconds. Pour in the stock and soy sauce and bring to a simmer.
- Add the mushrooms and simmer for 8 minutes.
Finish the Stew:
- Add the tofu and clams. Cover and simmer for 6 to 8 minutes, until the clams open.
- Crack the eggs into the stew, scatter over the scallions, and cook for 2 minutes more. Discard any unopened clams and serve immediately.
Nutrition
Notes
- Use a gentle simmer once the tofu is added so it stays silky.
- Serve the stew in the hot cooking vessel only if it is designed for stovetop use.
