Spicy and Hearty Sundubu Jjigae (Soft Tofu Stew)
Spicy and Hearty Sundubu Jjigae (Soft Tofu Stew)
Kim Soo-mi’s Famous Soft Tofu Stew Recipe
Today, we’re making Kim Soo-mi’s renowned Sundubu Jjigae, a beloved Korean comfort food! This recipe focuses on building a rich, flavorful broth with anchovy and kelp, enhanced by the savory notes of pork and the fresh brininess of clams. Perfect for a cold day or as a hangover cure, this detailed guide will help you recreate this delicious stew at home.
Broth Ingredients- 900ml Water
- 1 Anchovy & Kelp Broth Pack
Cooking Instructions
Step 1
First, prepare your vegetables. Slice the onion into rough, slightly thick pieces, about 0.5cm thick. Cutting them too thinly can cause them to break down too much during cooking.
Step 2
Slice the green onion diagonally into about 1cm thick pieces. Using both the white and green parts will add nice flavor and color.
Step 3
Remove the stems from the Cheongyang pepper and red chili pepper, then deseed them. Slice them diagonally, similar to the green onion. If you prefer it spicier, feel free to add more Cheongyang peppers.
Step 4
Pour 900ml of water into a pot and add the anchovy and kelp pack. Bring to a boil over medium heat and let it simmer for about 10 minutes to create a flavorful broth. You’ll remove the pack later.
Step 5
Once the broth is simmering, add the ground pork and the roughly chopped onion. Cook them together. The savory essence from the pork will deepen the flavor of the stew.
Step 6
Now, it’s time to add all the seasonings. Incorporate 1/2 Tbsp of minced garlic, 2 Tbsp of fine gochugaru, 3 Tbsp of chili oil, 1 Tbsp of soup soy sauce, and 1/2 Tbsp of soy sauce. Stir everything well to combine.
Step 7
Carefully remove and discard the anchovy and kelp pack that you used to make the broth. This helps keep the stew clear and flavorful.
Step 8
Add about 20 purged clams to the pot and let them cook. Once the clams open up and are almost cooked, season the stew with 1/2 to 1 Tbsp of salted shrimp (saeujeot). It’s best to start with 1/2 Tbsp and add more to taste. Use salt to adjust the seasoning as needed. Finally, add a pinch of black pepper to eliminate any gamey odors. (Tip: If you like it extra spicy, you can add a little more chili oil here.)
Step 9
Open the soft tofu packages and gently scoop out the tofu with a spoon, breaking it into large chunks as you add it to the pot. Keeping the chunks relatively large makes the stew look more appealing. Add the Cheongyang pepper, red chili pepper, and green onion now to enhance the flavor and color.
Step 10
Finally, crack one egg carefully into the simmering stew. Try not to break the yolk for a softer texture. Let it cook briefly until the egg white is set. Your delicious Kim Soo-mi-style soft tofu stew is now complete! Enjoy it piping hot with a bowl of rice.
