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Korean sundubu-jjigae with soft tofu, clams, mushrooms, egg, and scallions in a red broth.

Korean Sundubu-Jjigae

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Silky soft tofu, clams, mushrooms, egg, and scallions simmered in a savory Korean red broth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Korean
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Stew
  • 1 tbsp sesame oil
  • 1/2 lb pork shoulder thinly sliced
  • 1/2 cup yellow onion thinly sliced
  • 2 cloves garlic minced
  • 1 tbsp gochugaru Korean chili flakes
  • 2 cups chicken stock
  • 1 tbsp soy sauce
  • 1 cup shiitake mushrooms sliced
  • 12 oz soft tofu broken into large pieces
  • 8 small clams scrubbed
  • 2 large eggs
  • 2 scallions sliced

Equipment

  • Stone bowl or small Dutch oven
  • Chef's knife
  • Ladle

Method
 

Build the Broth:
  1. Heat the sesame oil in a stone bowl or small pot. Cook the pork and onion until the pork is lightly browned.
  2. Add the garlic and gochugaru and stir for 30 seconds. Pour in the stock and soy sauce and bring to a simmer.
  3. Add the mushrooms and simmer for 8 minutes.
Finish the Stew:
  1. Add the tofu and clams. Cover and simmer for 6 to 8 minutes, until the clams open.
  2. Crack the eggs into the stew, scatter over the scallions, and cook for 2 minutes more. Discard any unopened clams and serve immediately.

Nutrition

Calories: 360kcalCarbohydrates: 12gProtein: 30gFat: 21gSaturated Fat: 5gCholesterol: 220mgSodium: 1080mgFiber: 3gSugar: 4g

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.