Spicy and Refreshing Sundubu Jjigae Recipe (with Clams)
Effortlessly Delicious Sundubu Jjigae at Home: The Secret to a Clean and Deep Flavor
Many people find cooking Sundubu Jjigae at home to be quite challenging! It might seem tricky to get the seasoning just right, and the taste can vary depending on the ingredients you add. However, following a basic recipe, like one from Baek Jong-won, can lead to fantastic results. For a simple home-cooked Sundubu Jjigae, using whatever vegetables you have in the fridge is often sufficient. Today, I’ve made a clean-tasting version with clams for a refreshing twist. This spicy yet deeply flavorful stew is incredibly satisfying with a bowl of rice.
Main Ingredients- 1 packet of soft tofu (Sundubu)
- 1 Tbsp Kimchi (finely chopped)
- 2 Tbsp Scallions (julienned)
- 1/2 Onion (julienned)
- Small amount of Zucchini (cut into bite-sized pieces)
- 1 handful of Clams (purged of sand)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gukganjang (Korean soup soy sauce)
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
Prepare the vegetables for the Sundubu Jjigae according to your preference. Cutting them into larger, more substantial pieces rather than julienning them can make the stew more visually appealing and satisfying to eat. For the soft tofu, consider cutting it into large chunks directly in the package; this helps maintain its tender texture.
Step 2
Heat a little cooking oil in a pot and stir-fry the chopped kimchi first. Once the kimchi is softened and fragrant, add the prepared onions, zucchini, and other vegetables, stir-frying them together. (You can also add mushrooms or other vegetables if you like!)
Step 3
Add the purged clams and stir-fry briefly. Adding a splash of cooking wine at this stage can help eliminate any fishy smell from the clams. As the clams begin to open, stir in the gochugaru, being careful not to burn it.
Step 4
Season with gukganjang for a foundational taste, and add minced garlic to remove any unwanted odors. If you desire a spicier kick, you can add a little chili oil. However, if you prefer a less oily broth, it’s perfectly fine to omit the chili oil.
Step 5
Pour in about 500ml of broth or water and bring to a boil. If you’re unsure about the liquid amount, simply add enough to generously cover the ingredients. As it simmers, taste and adjust the seasoning with salt if needed. Your delicious Sundubu Jjigae is ready!
