Hearty and Spicy Clam and Soft Tofu Stew (Bajirak Sundubu Jjigae)
How to Make Clam and Soft Tofu Stew
This recipe, passed down from my sister, was a hit with my husband! He absolutely loved it. This hearty stew features fresh clams and silky soft tofu in a rich, spicy broth, perfect for a comforting meal or a satisfying hangover cure.
Stew Ingredients
- 300g fresh clams
- 1 package soft tofu (about 300-400g)
- 1/2 onion
- 2 Korean chili peppers (cheongyang)
- 1 egg
Seasoning
- 2 Tbsp cooking oil
- 2 Tbsp minced green onion
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 pinch sugar
- Salt to taste
- 2 Tbsp cooking oil
- 2 Tbsp minced green onion
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 pinch sugar
- Salt to taste
Cooking Instructions
Step 1
Start by preparing the clams. Rinse the clams thoroughly under running water to remove any dirt or debris. Then, soak them in saltwater (about 1/2 Tbsp salt per cup of water) for at least 30 minutes in a cool place to purge any sand or grit. This essential step ensures a cleaner taste and texture in your stew.
Step 2
Build the flavor base by making chili oil. Heat 2 Tbsp of cooking oil in a pot or earthenware pot over low heat. Add 2 Tbsp of minced green onion, 1 Tbsp of minced garlic, and 2 Tbsp of gochugaru. Stir constantly and gently for about 1-2 minutes until fragrant and the chili flakes have infused the oil, creating a vibrant chili oil. Be careful not to burn the ingredients.
Step 3
Once your chili oil is ready, add the onion and the purged clams. Stir-fry them together over medium heat for about 2-3 minutes. As the clams cook, they will begin to open their shells. The onion will soften and add a touch of sweetness, while the clams release their savory juices.
Step 4
Now it’s time to add the soft tofu and broth. When most of the clams have opened, gently add the entire package of soft tofu (about 300-400g) to the pot. Pour in 200ml (about 1 cup) of water to form the broth. Stir in 1 Tbsp of soy sauce for umami. Bring the stew to a boil, then reduce the heat to a simmer. Taste the broth and add a tiny pinch of sugar to balance the flavors. Adjust the seasoning with salt as needed. Let it simmer gently for about 5 minutes, allowing the tofu to absorb the flavors.
Step 5
To finish, add a touch of heat and texture. While the stew is simmering, add 2 chopped Korean chili peppers (cheongyang) and cook for another 1-2 minutes to infuse a spicy kick. Just before turning off the heat, crack 1 fresh egg directly into the stew. Let it poach gently for a moment until the white is set. Serve immediately while piping hot for the best experience!