Spicy and Refreshing Clam Soft Tofu Stew (Sundubu Jjigae)
Baek Jong-won Style! Easy Clam Soft Tofu Stew Recipe
This recipe is for one serving! Enjoy a hearty bowl of clam soft tofu stew, perfect for a single meal. The combination of fresh clams and silky soft tofu creates a wonderfully savory and spicy broth that will awaken your appetite.
Main Ingredients- 1/2 block (approx. 170g) Silken Soft Tofu
- 12 Fresh Clams, scrubbed clean
- A small amount of chopped Green Onion (for garnish and aroma)
- 1 Spicy Green Chili Pepper, seeds removed and thinly sliced
- 1/4 Onion, finely minced
- 1 Fresh Egg
- 60g Ground Pork
- 400ml Anchovy Broth (or water)
Seasonings (Tablespoon)- 1 Tbsp Sesame Oil
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Sugar (adjust to taste)
- 1 Tbsp Sesame Oil
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Sugar (adjust to taste)
Cooking Instructions
Step 1
For today’s recipe, we’ll be using only half a block of soft tofu. This makes the perfect portion for one serving, and you can use the remaining half for another dish.
Step 2
Add 1 tablespoon of sesame oil to a pot and heat it over medium-low heat. Allow the sesame oil to gently warm up and release its fragrance.
Step 3
Add the chopped green onions to the pot and slowly stir-fry them over low heat to create ‘green onion oil’ (pa-gi-reum), infusing the oil with a rich aroma. Stir until the green onions are lightly golden brown, being careful not to burn them.
Step 4
Once the green onion aroma is released, add the ground pork and finely minced onion to the pot and stir-fry them together. Cook the pork until it changes color, then continue to sauté until the onions become translucent, sweetening the mixture.
Step 5
To the cooked pork and vegetables, add 1 tablespoon of gochugaru, 2 tablespoons of soy sauce, 1 tablespoon of minced garlic, and 0.5 tablespoon of sugar. Stir-fry briefly to prevent burning, ensuring the seasonings coat the ingredients well. This step deepens the flavor.
Step 6
Pour 400ml of savory anchovy broth into the pot. If you don’t have anchovy broth, water is also fine, but using broth will result in a richer flavor.
Step 7
Add the cleaned clams to the pot and bring to a boil over high heat. As the clams open, they will release their delicious oceanic broth into the stew.
Step 8
Once the clams are somewhat cooked, add the half block of soft tofu. Use a spoon to gently break the tofu into about four large pieces and add them to the pot. This preserves the soft, silken texture.
Step 9
Add 1 thinly sliced spicy green chili pepper for an extra kick of heat. Feel free to add more if you enjoy a spicier stew.
Step 10
Carefully transfer the completed stew into an individual earthenware pot (ttukbaegi) for serving. While it’s still hot, crack 1 fresh egg into the center. This will add a creamy richness to the stew.
Step 11
Reduce the heat to low and simmer in the ttukbaegi for about 10 minutes. This allows all the flavors to meld together beautifully, creating a deep and delicious clam soft tofu stew. Serve immediately while piping hot!
