Sundubu jjigae is a popular spicy Korean stew made with silken tofu and clam. You can use other seafood of your choice for this comforting Korean stew.
Have you ever tried to run away from your home when you were a kid?
I think I did once, but only lasted less than 1 hour. I was 7 or 8 years old, I think. I was mad at my mom and my sisters for some reason. I only went about 3 blocks, got scared, and went back home. I don’t think my mom ever noticed that I was gone.
It was about 8 hours drive form Northern Virginia where I live. Why did I go there?
Well, I was in the mood of New England clam chowder and missing the beautiful fall foliage there, plus I always have been a fan of Mr. Rockwell’s works. I saw his famous “The runaway” and it reminded me of my somewhat-forgotten childhood.There is no artist that captured everyday life of American people more charming and nostalgic than Norman Rockwell did. Even though I did not grow up in this country, I could still relate my Korean childhood and rediscover my innocence through his works. They are honest, sincere, and yet brings out smile from your heart.
We used to live in Cambridge while my piano man was attending law school. It has been 10 years since we left. Some stayed the same but some has changed. I remember how much I enjoyed the fall season in this region of U.S. We often went to the farm in Vermont to get maple syrup and cheese, go up to Maine to eat lobsters and see the northern ocean.
The lake at Concord, MA
I did have my clam chowder, twice, in our 4 days of trip! One in the roadside caboose cafe of small town in Connecticut, and the other one in the famous Colonial Inn at Concord, MA. They both were good.
So, what does this Korean soft tofu clam stew called Soondubu Jjigae(순두부찌개) has to do with Norman Rockwell or New England?
Nothing! Absolutely nothing!
I don’t know Mr. Rockwell ever had tofu in his life but he should have eaten clams, though.
I just wanted to comfort myself in this chilly weather with this hot stew and try to find my Korean innocence along the way.
Warning! This is spicy stew, in case you want to knock yourself out.
Ingredients you’ll need fro sundubu jjigae
I hope not…
That will get rid of all their ocean gunk in them.
How to make Korean Soft Tofu Stew with Clams
You will need about 1 1/2 cup.
Chop, dice, slice, tear or whatever…
In a heavy bottom pot, heat the chili oil over medium heat.
He/she might curse you when he/she sits on the toilet.
Add the stock to the pot.
Let them boil, about 1 minutes.
Don’t panic if the water squirt out.
If you are using fresh clams, add with tofu and boil for 2 minutes.
Add mushroom, and chilies.
I add my clams last since they are already cooked.
You can use fish sauce instead as a substitute.
Done!
with a tissue in one hand in case I need to wipe my nose.
but our spirit will remain the same.
You will find gratitude and joy of life itself.
for the memories of my childhood in a country far far away…
Korean Soft Tofu Clam Stew (soondubu)
Ingredients
- 1 package soft tofu
- 1/4 lb beef chuck in small chunks
- 1/3 lb clams cleaned
- 1/2 small onion diced
- 1 garlic chopped
- 1 Tb chili oil
- 1-3 Tb Korean chili flakes (gochugaru) depends on your preference
- 1/2 package Enoki mushrooms or other types of mushrooms
- 1 1/2 C anchovy stock*
- 1/2 red chili sliced
- 1/2 green chili sliced
- 1/2 Asian leek sliced
- 1 Tb Korean soy sauce or 2tsp fish sauce
- salt and pepper to taste
- 1/2 tsp sesame oil optional
For the Anchovy stock
- 6-7 dried large anchovies
- 2-3 slices dried sea kelp (dashima)
- 2 cups water
Instructions
- Heat chili oil in a heavy pot over medium heat. Saute beef, onion, garlic with chili flakes until beef is browned and the onion becomes translucent. Add Anchovy stock to the pot. Let it boil for 1-2 minutes.
- Cut the tofu package and squeeze out the tofu into the pot. Make sure you keep the tofu in big chunks. Add clams and let the stew boil for 1 minute. You will see the clams starting to open. Add the mushrooms, chilies, and leeks. Season with Korean soy sauce or fish sauce.
- Crack one egg and add it to the pot. Cover the lid and turn off the stove heat. The heat inside of the pot will cook the egg. if you want to cook the egg completely, just keep the heat on for 1 more minute.
- Taste it first and adjust seasoning by adding salt and pepper. You can drop a tiny bit of sesame oil if you like.
- Serve with hot bowl of rice and make sure you have a napkin with you. 🙂
- For the anchovy stock, combine all in a pot, cover, and let it boil for 10 minutes. Remove from the heat and let it sit for 20 minutes covered. Remove the anchovies and the sea kelp.
What a beautifully-written entry. And what a delicious looking recipe! Also I am glad you are back from Europe and that you had fun.
Darling…
Besides the very yummie recipe, your words are always so touching and bring back my own memories, like old pictures hanging in my mind,as precious as those shells that kids collect during summer days in the seashore… and suddenly summer is gone, fall knocks on the doors and here come the silence from winter… and we are not expecting, spring blossoms again!
Yes, we may not be that young anymore… but we still have a beautiful journey ahead us!
J'adore!
Hugs and kisses from southern sky – yeahhh counting days to fly back to my little island, my pearl from North Sea =D
your kids are so cute!! love soft yolk eggs!
yummmy!! i love soondooboo! your kids are beautiful!
My husband and I do not like clams, but we both really like soondubu (we usually order it with beef in restaurants like BCD Tofu House). Can I use this recipe as-is without the clams?
Of course. You can omit the clam and use beef instead.
Hello Ms. Holly! Im from the Philippines and I LOVE LOVE LOVE Korean food! Ive recently tried out your Denjang jigae recipe and IT WAS AMAZING! I loved it! It tasted just like what they serve in the restos only better. I’m having a problem with this Soondubu recipe though. I just tried out (as in 20 minutes ago) this recipe and it didn’t taste quite right to me. I don’t know if it was just too salty but it tasted off. I didn’t use Korean soy sauce, I used fish sauce. The fish sauce I used however is a LOCAL ONE. Its the Philippine version called PATIS. Is this why it tasted wrong? Should I add sugar?
Hi Alex
Thanks for the comment. I have not tried the Philippine version of fish sauce, but fish sauce is quite different than Korean soy sauce. When I mention soy sauce as “Korean soy sauce” that means it is soy sauce for soup, which is clearer and more pungent than regular soy sauce that we all know. Although Korean soy sauce is saltier than general soy sauce, it is far less saltier than fish sauce. Also fish sauce has its unique flavor that is quite pungent. So I believe the reason your soondubu stew was salty and didn’t taste right was using fish sauce rather than Korean soy sauce if you use the same amount that is given in the recipe. Hope this helps you to solve the problem. If you find the Korean soy sauce for soup, please, try again. It is such a comforting stew to enjoy if you can handle the heat!
I tried this recipe out today! I had no clams, so substituted with mussels. I also had to chilli flakes, but I had Korean chilli paste which I added 2 tablespoons. The result was not-too-spicy, yet my tummy was nice and warm after the meal! Thank you for sharing this wonderful recipe!! 🙂
Thanks Joanne. Mussels sounds good with this stew. I am glad that you enjoyed.