Sundubu Jjigae (Korean Soft Tofu Stew with Seafood)

Korean soondubu jjigae with clam and shrimp is served with rice

Sundubu Jjigae (Korean Soft Tofu Stew with Seafood)

A bubbling, spicy Korean soft tofu stew with silken tofu, clams, shrimp, and kimchi in an anchovy-kelp broth. Classic sundubu jjigae made simple at home.

Course Soup, Stew

Cuisine Korean

Diet Gluten Free, Low Lactose

Keyword clam tofu stew, Korean soft tofu stew, korean tofu stew, seafood tofu stew, shrimp tofu stew, silken tofu stew, spicy Korean stew, sundubu jjigae

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 447

Author Hyegyoung K. Ford

Equipment

1.5 qt pot

Ingredients

2 tbsp (30 ml) oil
1 1/2 tbsp (12 g) Korean chili flakes (gochugaru)
1/3 cup (30 g) sliced Asian leek or green onion
1/2 small onion chopped
1 clove garlic minced
1/2 cup (120 g) chopped kimchi
1 lb (450 g) silken tofu
1/2 zucchini sliced
1/2 lb (225 g) fresh or frozen whole clam or shelled (use about 1/4 lb)
6 (about 120 g) medium raw shrimp whole or peeled
1 tbsp (15 ml) Korean soy sauce (gukganjang)
2 tsp (10 ml) 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 large piece dried sea kelp (dashima)

Instructions

Make the 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.
Prep the seafood: 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.
Build the flavor: 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 tofu and seafood: Scoop out the tofu (big chunks are better than letting it break into too many small pieces.), zucchini, and seafood. 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 and Finish: 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.

Notes

To make a ground beef and mushroom version, begin Step 3 by browning about ¼ lb (115 g) of ground beef until lightly caramelized. Stir in the leek and gochugaru to build the flavor base, then continue with the recipe as written. Bring the stew to a boil, add a handful of mushrooms (shiitake, enoki, or button), and simmer until tender. The beef adds richness while the mushrooms boost the broth’s umami.

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