Sundubu Jjigae

Name: Sundubu Jjigae
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 10 large Dried Anchovies, heads and guts removed; 1 sheet of Kelp (Dashima), about 8 x 8 cm; 720ml Water, 3 cups; 200g Pork Belly, thinly sliced; 200g Clams, small, scrubbed (e.g., Manila clams); 375g Sundubu (Extra-Soft Tofu), 1 tube; 2 tbsp Gochugaru, Korean red pepper flakes; 1 tbsp Guk-Ganjang, Korean soup soy sauce; 3 cloves of Garlic, minced (about 2 tsp); 1 tbsp Sesame Oil; 1 tbsp Neutral Oil, for blooming chili flakes; 1/2 small Korean Zucchini, halved lengthwise and sliced (about 100 g); 1/4 medium Onion, thinly sliced; 2 Scallions, chopped, whites and greens separated; 1 Korean Green Chili (Cheongyang), sliced, optional, for extra heat; 2 Eggs; 1 tsp Fine Sea Salt, for soaking clams; 1 pinch of Pepper (Black); Some Salt, to taste

Sundubu jjigae is a warm, comforting Korean soft-tofu stew that balances silky [Sundubu (Extra-Soft Tofu)](2776) with briny clams and savory pork in a fragrant, spicy broth. Bright red [Gochugaru](2761) and a splash of [Guk Ganjang](2765) give the soup depth and heat, while fresh aromatics and a finishing egg make it irresistibly rich and cozy. Serve bubbling hot with steamed rice for an authentic, soul-warming meal.

Sundubu jjigae is a warm, comforting Korean soft-tofu stew that balances silky [Sundubu (Extra-Soft Tofu)](2776) with briny clams ... Show more

Traditional Korean Recipe

Health Grade

B+ · Healthy

Rating

4.3

Time

45 min

Price

4,20 €

Calories

772 kcal

nutritious

one pot

high protein

low carb

Method

Soak the clams

Scrub the shells of Clams under cold running water, then put them in a bowl with Water and Fine Sea Salt. Let them sit for 20 minutes so they purge grit, then drain and rinse them well. Toss any clams with cracked shells or any that stay open after a tap.

Make the stock

Pour 720 ml water into a saucepan with Dried Anchovies and Kelp. Bring it to a boil over medium-high heat, then lower to a gentle simmer for 10 minutes. Pull out the anchovies and kelp and keep the broth warm.

Prep the vegetables

While the stock simmers, thinly slice Pork Belly into bite-size strips if needed. Thinly slice the Onion, halve the Korean Zucchini lengthwise and cut it into half-moons, mince Garlic, chop Scallions and keep the whites and greens separate, and slice Korean Green Chili if you want extra heat.

Build the base

Set a pot over medium heat and add Neutral Oil. Stir in Gochugaru for 30 seconds until the oil turns red and smells toasted, then add the pork belly. Cook, stirring often, for 3 minutes until the pork starts to render. Stir in the garlic, onion, zucchini, and scallion whites, then stir in Guk-Ganjang and cook for 2 minutes more, just until the vegetables begin to soften.

Simmer the stew

Pour in the warm stock and bring the pot to a boil, scraping up any browned bits from the bottom. Lower to a lively simmer for 5 minutes so the pork and vegetables can season the broth, then add the clams and the sliced Korean green chili, if using. Cook for 3 minutes more, just until the clams open and the broth tastes briny.

Set tofu and eggs

Open the tube of Sundubu and gently slide it into the stew in big spoonfuls so it stays in soft chunks, then crack the Eggs on top. Cover and cook for 2 to 3 minutes until the eggs are just set, the tofu is heated through, and any stubborn clams finish opening.

Finish and serve

Take the pot off the heat and drizzle in the Sesame Oil. Scatter over the scallion greens, then taste and add a pinch of Black Pepper and Salt as needed. Ladle the stew into bowls and serve it bubbling hot with rice.