Spicy and Deep Flavored Sundubu Jjigae: Sung Si-kyung’s Recipe
Sung Si-kyung’s Sundubu Jjigae Recipe: Restaurant-Quality at Home!
Finally, it’s time to use that soft tofu sitting in your fridge! Today, I’ve made Sundubu Jjigae following the recipe of the beloved singer Sung Si-kyung. The spicy and deep broth, perfectly balanced with chewy clams and silken tofu, is absolutely exquisite. This addictive stew will have you finishing a bowl of rice in no time. Shall we make this magical Sundubu Jjigae together?
Stew Ingredients- 1 block soft tofu (sundubu)
- Assorted clams, purged of sand (appropriate amount)
- 1/2 onion
- 150g beef for stew (e.g., brisket or shank)
- 2 Tbsp cooking oil
- 2 Tbsp gochugaru (Korean chili flakes)
- Goch oil (chili oil), optional (appropriate amount)
- 1 Tbsp minced garlic
- 2 Tbsp fish sauce (anchovy or sand lance)
- 0.5 Tbsp sugar
- Salt, to taste
Cooking Instructions
Step 1
First, prepare all the ingredients for the stew. Open the package of soft tofu. Slice the onion thinly. Lightly pat the beef dry with paper towels and cut it into bite-sized pieces. Wash the clams thoroughly.
Step 2
Heat 2 tablespoons of cooking oil in a deep pot or wok over medium heat. Add the sliced onion and sauté until translucent, allowing its sweetness to develop. (You can also add minced green onions here for extra aroma if you like.)
Step 3
Add the sliced beef and stir-fry. Once the surface of the beef starts to cook, lightly season with salt and pepper. Break up the meat as you stir-fry to prevent clumping.
Step 4
Reduce the heat to low or turn it off temporarily. Add 2 tablespoons of gochugaru and stir quickly to toast the chili flakes, removing any raw flavor. Be careful not to burn them. Add 1.5 tablespoons of soy sauce and sauté for just 10-20 seconds more to enhance the flavor.
Step 5
Next, add 1 tablespoon of minced garlic and sauté for about 30 seconds until fragrant. Keep an eye on the heat to prevent the garlic from burning.
Step 6
Now, pour in 1 liter of water and bring to a boil over high heat. Once the water boils, add the purged clams to extract their savory flavor. When the soup is boiling, carefully add the entire block of soft tofu. It’s time to season the broth. Start with 2 tablespoons of fish sauce and 0.5 tablespoon of sugar. Adjust the seasoning further with salt or soy sauce according to your preference.
Step 7
As the soft tofu begins to gently simmer, reduce the heat slightly and carefully crack 1 egg directly into the pot. Try not to break the yolk! Drizzle some goch oil over the stew for a spicy kick and enhanced umami. If you prefer it spicier, feel free to add more gochugaru.
Step 8
The stew is ready when the soft tofu floats to the surface in the clear broth. Turn off the heat and stir in a generous amount of chopped green onions for a fresh, aromatic finish.
Step 9
Carefully ladle the piping hot Sundubu Jjigae into a bowl. You’ve now completed a delicious meal that’s sure to whet your appetite. Enjoy it with a bowl of rice!
