Rich and Spicy Clam Sundubu Jjigae: The Ultimate Homemade Recipe
Rich and Spicy Clam Sundubu Jjigae: The Ultimate Homemade Recipe
#SumineBanchan #SundubuJjigaeRecipe #ClamSundubu #EasyHomemadeStew
This is a detailed and enhanced version of the Clam Sundubu Jjigae recipe featured on ‘Sumine Banchan’. Unlike the ‘Jiphap Baekseonsaeng’ method that relies on pre-made paste, this recipe focuses on creating deep flavors from fresh ingredients, made easily and quickly. The core ingredients are readily available items like ground meat, chili oil, and fresh clams, but we’ll elevate it further by adding mixed seafood for a richer taste. A key technique is sautéing the ground meat with chili oil to create a fragrant oil base before adding the broth, resulting in a deeply savory and spicy soup that rivals restaurant quality.
Main Ingredients- 1 package Soft Tofu (Sundubu)
- 1 bag Fresh Clams (purged of sand)
- 1/2 cup Frozen Mixed Seafood (shrimp, squid, etc.)
- 1 cup Ground Pork
- 2 Tbsp Chili Oil with Smoky Aroma (or sesame oil/cooking oil)
- 1 Korean Chili (Cheongyang pepper, adjust to spice preference)
- 1 Red Chili (for color, seeds removed)
- 1 Tbsp Minced Garlic
- 2 Tbsp Chopped Green Onion
- 2 Tbsp Salted Shrimp (Saewoojeot, for seasoning)
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang, for umami)
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1L Stock (homemade or store-bought, e.g., anchovy-kelp)
- 2 Eggs
Cooking Instructions
Step 1
The Foundation of Flavor: Sautéing the Meat: Heat 2 tablespoons of chili oil with smoky aroma (or cooking oil) in a pot or earthenware pot over medium-high heat. Add the ground pork and half of the chopped green onion (1 Tbsp), along with 1 Tbsp minced garlic. Sauté until the pork is lightly browned and has rendered some fat. This step is crucial for removing any gamey smell and building a rich flavor base. (Tip: Adding raw pork directly to the broth can make it cloudy and less flavorful. Always sauté it first! You can use store-bought chili oil, but using one with a smoky aroma adds an extra layer of deliciousness.)
Step 2
Preparing Additional Ingredients: Thoroughly rinse the fresh clams and purge them of sand. Drain well. If using frozen mixed seafood, have it ready. Prepare mushrooms (like oyster or enoki) by tearing or slicing them. Finely chop the onion.
Step 3
Adding Heat and Color: Slice the Korean chili (Cheongyang pepper) and red chili diagonally or into small rounds. The Cheongyang pepper adds spiciness, while the red chili provides a vibrant visual appeal.
Step 4
Adding Broth and Bringing to a Boil: Pour 1 liter of your prepared stock into the pot with the sautéed pork. (Tip: Making extra stock and freezing or refrigerating it allows for quick and easy meal preparation. Anchovy-kelp stock or any good quality store-bought stock works well.) Bring the broth to a rolling boil over high heat.
Step 5
Infusing Flavor: Once the broth is boiling, stir in 3 tablespoons of gochugaru. Add the chopped onion and prepared mushrooms. Stir well to ensure the chili flakes dissolve evenly and don’t clump.
Step 6
Adding Seafood: As the soup returns to a boil, add the purged clams and frozen mixed seafood. The seafood will release its natural sweetness and enhance the broth’s flavor.
Step 7
Balancing the Taste: Time to season! Add 2 tablespoons of salted shrimp (saewoojeot) and 1 tablespoon of soy sauce for soup (guk-ganjang). Saewoojeot provides a deep umami, while guk-ganjang adds a clean, savory note. Taste and adjust the seasoning as needed.
Step 8
Adding the Soft Tofu: Once the clams have started to open, gently add the soft tofu. Avoid stirring the tofu vigorously, as this can break it apart. Let it cook gently to maintain its smooth texture. (Tip: To keep the tofu intact, instead of squeezing it from the side of the package, cut open the center of the package with scissors or a knife and carefully slide the tofu blocks into the pot.)
Step 9
The Richness Unfolds: The clams will fully open, releasing their briny flavor into the broth. The soup will deepen in color to a rich, inviting red.
Step 10
Final Touches: Eggs, Peppers, and Green Onions: Crack 2 eggs directly into the simmering stew. Add the sliced red chili, sliced Korean chili, and the remaining chopped green onion. Simmer for a few more minutes until the eggs are cooked to your liking (soft-boiled is recommended). (Tip: Transferring the stew to an earthenware pot (ttukbaegi) before this step will keep it hotter for longer and enhance its presentation. Adding these final ingredients significantly boosts the jjigae’s visual appeal and aroma.)
Step 11
Enjoy Your Homemade Clam Sundubu Jjigae!: Watch as the eggs gently cook in the bubbling, vibrant stew. Your Sumine Banchan-inspired Clam Sundubu Jjigae is ready! Serve piping hot for the best flavor experience.
