Rich and Flavorful! How to Make Pork and Clam Sundubu Jjigae
Special Sundubu Jjigae Recipe: Adding Depth with Clams and Pork!
Tired of the same old sundubu jjigae? Introducing a special version enriched with fresh clams and savory ground pork, creating a deep and complex flavor profile. This recipe stays true to the basic sundubu jjigae method, but the umami from the pork makes it incredibly delicious when mixed with rice at the end! I’ll guide you step-by-step, making it easy for beginners. (This recipe is generally cooked with less salt, so please taste and adjust seasoning with salt or other condiments as needed.)
Key Ingredients for Sundubu Jjigae- Fresh Clams 108g (Be sure to purge them!)
- Ground Pork 110g (Adds a delicious savory note)
- Soft Tofu (Sundubu) 1 packet (400g)
- Crisp Zucchini 60g
- Sweet Onion 40g
- Aromatic Green Onion (Scallion) 30g
- Spicy Cheongyang Pepper 1 (optional, for heat)
- Red Pepper 1 (for color)
- Minced Garlic 1 Tbsp
- Soup Stock Cube 1 (for enhanced flavor)
- Sesame Oil (or Perilla Oil) 1 Tbsp
- Water or Rice Water 450-500ml
Perfectly Balanced Sundubu Jjigae Seasoning- Red Chili Powder (Gochugaru) 1 Tbsp
- Soy Sauce (for soup) 1 Tbsp
- Salt 2-3 pinches (to taste)
- Black Pepper, a dash
- Red Chili Powder (Gochugaru) 1 Tbsp
- Soy Sauce (for soup) 1 Tbsp
- Salt 2-3 pinches (to taste)
- Black Pepper, a dash
Cooking Instructions
Step 1
First, carefully cut open the sundubu (soft tofu) packet. Using a spoon or chopsticks, gently break the tofu into large, bite-sized chunks directly in the cooking pot. Avoid mashing it too finely; larger pieces will provide a better texture.
Step 2
Prepare the purged clams and the ground pork. You can substitute ground beef for the pork if you prefer.
Step 3
Prepare the vegetables. Finely chop the green onions and onion. Remove the seeds from the peppers and thinly slice them. Cut the zucchini into thick half-moon shapes, about ¼ inch thick, so they don’t become too mushy when cooked. Have your minced garlic (1 Tbsp) and soup stock cube (1) ready.
Step 4
Now, let’s start sautéing! In a pot, add the chopped green onions, onion, and 1 Tbsp of sesame oil. Sauté over medium-low heat until the onions and green onions become slightly translucent and fragrant. (If you forgot to add the onion, you can add it after sautéing the green onions, but sautéing them together from the start enhances the flavor.)
Step 5
Once the onions and green onions are softened, add the ground pork. Increase the heat to medium-high and stir the pork frequently with a spatula or spoon to prevent it from clumping. Cook until the pork is no longer pink and has turned a cooked color.
Step 6
When the pork is fully cooked, season it with 2-3 pinches of salt and a dash of black pepper. This initial seasoning helps to remove any porky odor and adds flavor. Stir briefly to combine.
Step 7
Pour in 450-500ml of water or rice water into the pot with the seasoned pork. It’s best to start with a slightly lower amount of liquid and add more later if needed, rather than making it too watery from the beginning. Aim for around 450ml initially.
Step 8
Immediately after adding the water, drop in the soup stock cube and stir well to dissolve. The stock cube will provide a foundational depth of flavor for the broth.
Step 9
Time to add the main seasonings! Stir in 1 Tbsp of red chili powder and 1 Tbsp of soy sauce. Taste the broth and, if necessary, add a small amount of salt to reach your desired seasoning level. Simmer over medium heat. (It’s advisable to season slightly on the milder side initially, as the flavor will concentrate as the stew simmers, preventing it from becoming too salty.)
Step 10
Once the broth is boiling, add the prepared zucchini and the purged clams. Cook until the clams have opened.
Step 11
As the clams open, gently add the sundubu (soft tofu) to the pot. Carefully stir the tofu with a spoon, distributing it throughout the stew without breaking it into tiny pieces. Finally, taste the jjigae again and make any final adjustments to the seasoning with salt.
Step 12
After adjusting the seasoning, stir in the minced garlic (1 Tbsp) and the sliced Cheongyang and red peppers. The pungent kick from the peppers will infuse the stew with its characteristic aroma and flavor.
Step 13
Let the sundubu jjigae simmer for another few minutes over medium heat, allowing all the flavors to meld beautifully. Your delicious Pork and Clam Sundubu Jjigae is ready! Enjoy it with a warm bowl of rice. ^^
