A beloved Korean comfort food, Sundubu Jjigae is a bubbling, spicy soft tofu stew. This seafood version features succulent clams and shrimp, simmered in a rich, savory broth, perfect for warming up any day.
Spicy Korean Tofu Stew
A beloved Korean comfort food, Sundubu Jjigae is a bubbling, spicy soft tofu stew. This seafood version features succulent clams and shrimp, simmered in a rich, savory broth, perfect for warming up any day.
Ingredients
- 1 tbsp sesame oil
- 1/2 onion medium thinly sliced
- 1/2 cup kimchi chopped well-fermented
- 2 cloves garlic minced
- 2 tbsp gochugaru Korean chili flakes (adjust to taste)
- 1 tbsp gochujang Korean chili paste (optional
- 4 cups anchovy broth or vegetable/chicken broth
- 1 pack soft tofu extra soft or silken (approx 12-14 oz)
- 1/2 cup clams shelled or 10-12 medium fresh clams (cleaned)
- 1/2 cup shrimp peeled and deveined medium size
- 1 green onion sliced for garnish
- 1 egg large optional
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat sesame oil in a dolsot (Korean stone pot) or a small heavy-bottomed pot over medium heat. Add the sliced onion and chopped kimchi, and sauté for 3-5 minutes until the onion softens and kimchi becomes fragrant.
- Stir in the minced garlic, gochugaru, and gochujang (if using). Cook for about 1 minute, stirring constantly, until the spices are fragrant, being careful not to burn the garlic.
- Pour in the anchovy or other chosen broth and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer gently for 5-7 minutes to allow the flavors to meld and deepen.
- Gently add the large chunks of soft tofu, clams, and shrimp to the simmering stew. Cook for another 5-7 minutes, or until the seafood is fully cooked through and the clams open if using fresh ones. The tofu should be heated through.
- Taste the stew and adjust seasoning with salt and black pepper as needed. If desired, crack a large egg directly into the stew during the last 2 minutes of cooking. Let it poach until the whites are just set but the yolk is still runny.
- Garnish with sliced green onions and serve immediately, typically accompanied by a bowl of steamed white rice.
Notes
Adjust gochugaru to your spice preference for a milder or hotter stew. For an extra rich flavor, crack an egg into the simmering stew during the last few minutes of cooking. Serve immediately with a bowl of steamed white rice and various banchan (side dishes), especially kimchi, for a complete Korean meal. You can customize the seafood with other options like mussels, squid, or even small pieces of pork belly.
