Clam Soft Tofu Stew (Sundubu Jjigae): A Golden Recipe for Rich Broth
Spicy and Refreshing Clam Sundubu Jjigae: A Golden Recipe Ready in Minutes with the Perfect Seasoning Paste!
Though a dish often missed when absent, clam sundubu jjigae always brings joy when present! Featuring the rich flavor of fresh clams and silky soft tofu, this stew boasts a deep and refreshing broth. We’ve crafted this spicy and invigorating clam sundubu jjigae, as irresistible as vongole pasta, with a hint of Baek Jong-won’s tips. Shall we begin?
Main Ingredients- 1 pack Soft Tofu (approx. 300-400g)
- Generous amount of Fresh Clams (purged of sand)
- 1 handful King Oyster Mushrooms (approx. 50-70g)
- 1 Egg
Key Seasoning Paste- 1/2 cup Minced Pork (using paper cup, approx. 50g)
- 1/2 cup Diced Onion (approx. 50g)
- Generous amount of Chopped Scallions (approx. 3-4 Tbsp)
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Guk-ganjang (soup soy sauce)
- 1 Tbsp Jin-ganjang (regular soy sauce)
- 1 Tbsp Salt (for seasoning adjustment)
- 1 tsp Sugar
- 1/2 cup Minced Pork (using paper cup, approx. 50g)
- 1/2 cup Diced Onion (approx. 50g)
- Generous amount of Chopped Scallions (approx. 3-4 Tbsp)
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Guk-ganjang (soup soy sauce)
- 1 Tbsp Jin-ganjang (regular soy sauce)
- 1 Tbsp Salt (for seasoning adjustment)
- 1 tsp Sugar
Cooking Instructions
Step 1
Let’s start by making the flavorful seasoning paste that is key to this golden recipe for clam sundubu jjigae! First, heat about 1/2 cup (approx. 100ml) of sesame oil and cooking oil in a pan over medium heat. Add chopped scallions to create an aromatic scallion oil. Once fragrant, add the diced onion and minced pork, and stir-fry until the pork is lightly browned.
Step 2
Once the moisture from the onions has evaporated and the pork is cooked, add all the prepared seasonings: gochugaru, guk-ganjang, jin-ganjang, salt, and sugar. Stir well to prevent burning, and cook on low heat for 2-3 minutes. Making a generous batch of this seasoning paste in advance will make busy meal preparations much easier and tastier.
Step 3
Now, it’s time to cook the stew. In a pot or earthenware pot, add 3 tablespoons of the prepared seasoning paste and a generous amount of pre-purged fresh clams. It’s best to add the soft tofu early so it absorbs the flavors of the broth well.
Step 4
Pour in 3-4 cups (approx. 600-800ml) of water and bring to a boil. You can add the soft tofu whole and then gently break it apart with a spoon to achieve a delightful, soft texture. Avoid breaking it down too finely to maintain some pleasant chunkiness.
Step 5
Once the stew is boiling vigorously, add the sliced king oyster mushrooms. As the mushrooms cook, the clams will start to open. When all the clams have opened and the broth is rich with their flavor, carefully transfer it to a hot earthenware pot (ttukbaegi). Garnish with freshly chopped scallions and crack an egg directly into the boiling stew. (You can cook the egg to your preference, either fully set or lightly runny.)
Step 6
Your delicious and refreshing clam sundubu jjigae is ready! Today, I’ve made it with an abundance of clams, and despite the warm weather, this ‘fighting fire with fire’ (iyeolchiyeol) spicy stew is incredibly satisfying and perfect for a hearty meal. It’s a true rice thief!
