Korean Tofu Stew (Sundubu Jjigae)

Korean soondubu jjigae with clam and shrimp is served with rice

Korean Tofu Stew (Sundubu Jjigae)

Sundubu jjigae is a velvety Korean tofu stew made with soft silken tofu, deep umami taste, and spicy stew. Add your favorite seafood to customize the dish.

Course Soup, Stew

Cuisine Korean

Diet Gluten Free, Low Lactose

Keyword korean soft tofu, Korean soft tofu stew, Korean tofu, korean tofu soup, korean tofu stew, silken tofu, soon tofu, soondubu jjigae, tofu soup, tofu stew

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 447

Author Holly Ford

Equipment

1.5 qt pot

Ingredients

2 tbsp oil
1 1/2 tbsp Korean chili flakes (gochugaru)
1/3 cup (80 ml) sliced Asian leek or green onion
1/2 small onion chopped
1 clove garlic minced
1/2 cup (120 ml) chopped kimchi
1 lb silken tofu
1/2 zucchini sliced
1/2 lb (225 g) fresh or frozen whole clam or shelled (use about 1/4 lb)
6 medium raw shrimp whole or peeled
1 tbsp Korean soy sauce (gukganjang)
2 tsp Korean anchovy sauce
1 green onion chopped
1 fresh chili optional
1 egg optional

For anchovy stock

3 cup (720 ml) water
5 large dried anchovy
1 piece dried sea kelp (dashima)

Instructions

To make the anchovy stock, combine dried anchovies and sea kelp with water in a pot. Bring to boil and simmer for 3-4 minutes. Discard the sea kelp once water comes to boil. Discard the anchovies and reserve the stock.
If using fresh or frozen whole clams, soak them in cold water for 5 minutes. If you see that the clam shells are open, that’s a good sign. Discard any clams that are closed. If using clam meat, you don’t need to soak it in water.
Heat oil in a 1.5 qt pot over low heat. Add Korean chili flakes and the leek (or green onion) and gently stir for 1 minute. Be careful not to burn the chili flakes.
Add the onion, garlic, and kimchi and stir-fry for 1-2 minutes over medium heat until soft. Add the tofu, zucchini, and seafood. Try not to break up the tofu when you scoop it out—big chunks are better than letting it break into too many small pieces.
Pour the stock into the pot until it barely covers the tofu and seafood, about 1 3/4 cup. Bring the soup to boil first and reduce the heat to simmer. Simmer for 4-5 minutes. Season the soup with Korean soup soy sauce and anchovy sauce. Taste the broth and season more with salt if needed.
Lastly, top with green onion and fresh chili (if using). Serve hot with rice and Korean side dishes (banchan).
Addition of an egg: If you like to add an egg, crack it right on the soup at the last minute and remove the pot from the heat. The remaining heat in the pot will cook the egg. You can stir the egg to break the yolk while waiting.

Nutrition