Spicy and Refreshing Soft Tofu Stew (Sundubu Jjigae)
Spicy and Refreshing Soft Tofu Stew (Sundubu Jjigae)
Mastering the Art of Deliciously Spicy Soft Tofu Stew: A Perfect Sundubu Recipe
This dish is a true taste sensation, offering a rich and satisfying meal with just one pot, no need for elaborate side dishes! The vibrant red color and enticing aroma of this bubbling hot stew are sure to awaken your appetite the moment it’s placed on the table. Experience the comforting warmth and bold flavors of Korea’s beloved Sundubu Jjigae, a dish that perfectly balances spicy, savory, and subtly sweet notes. This recipe will guide you to create a restaurant-quality stew right in your own kitchen.
Main Ingredients- 1 pack Soft Tofu (Sundubu, approx. 190g-200g)
- 200g Clams (purged of sand)
- 50g Minced Pork (lean cut preferred for less gamey flavor)
- 1/4 Onion (small)
- 1/3 Scallion (white part mainly)
- 1 Red Chili Pepper (seeds removed, sliced)
- 1 Green Chili Pepper (seeds removed, sliced, adjust for heat)
- 400ml Anchovy-Kelp Broth (or rice water)
Seasoning Ingredients- 1.5 Tbsp Sesame Oil
- 1 Tbsp Cooking Oil
- 1.5 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang, for umami)
- 1 Tbsp Fish Sauce (or Anchovy Sauce/Tuna Extract)
- 1 Tbsp Cooking Wine (Mirin or Sake, for deodorizing)
- Pinch of Salt (to adjust seasoning)
- Pinch of Black Pepper (for finishing aroma)
- 1.5 Tbsp Sesame Oil
- 1 Tbsp Cooking Oil
- 1.5 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang, for umami)
- 1 Tbsp Fish Sauce (or Anchovy Sauce/Tuna Extract)
- 1 Tbsp Cooking Wine (Mirin or Sake, for deodorizing)
- Pinch of Salt (to adjust seasoning)
- Pinch of Black Pepper (for finishing aroma)
Cooking Instructions
Step 1
Start by preparing your vegetables. Slice the scallions diagonally into bite-sized pieces. Remove the seeds from the red and green chili peppers and slice them thinly. Finely chop the onion; this will help it absorb the flavors better.
Step 2
Before cooking, gently open the package of soft tofu and let it drain in a sieve for about 10 minutes. This helps prevent the stew from becoming too watery and deepens the flavor. You can either carefully scoop out large chunks with a spoon or cut it into 2-3 pieces with a knife.
Step 3
Heat a Korean earthenware pot (ttukbaegi) or a regular pot over medium heat. Add 1.5 tablespoons of sesame oil and 1 tablespoon of cooking oil. Heating sesame oil first can cause it to burn, so it’s best to mix it with cooking oil.
Step 4
Add the sliced scallions and chopped onions to the pot. Sauté them over medium-low heat, stirring occasionally, until the onions become translucent and the scallions release their sweet aroma. This step builds a crucial flavor base for the stew.
Step 5
Once the scallions are softened, reduce the heat slightly. Add 1.5 tablespoons of gochugaru, 1 tablespoon of minced garlic, and 1 tablespoon of soy sauce for soup. Stir quickly for about 30 seconds to 1 minute to create a fragrant chili oil base, being careful not to burn the chili flakes.
Step 6
After the chili oil is fragrant, add the minced pork. Break up any clumps with chopsticks or a spoon and stir-fry with the aromatics until the pork is cooked through.
Step 7
Once the pork is well-cooked and has released its reddish oil, pour in 350-400ml of anchovy-kelp broth (or rice water). Bring the mixture to a boil over medium-high heat.
Step 8
As the stew comes to a rolling boil, stir in 1 tablespoon of fish sauce (or tuna extract) and 1 tablespoon of cooking wine. These ingredients enhance the umami flavor and help remove any gaminess from the pork.
Step 9
Add the purged clams to the boiling stew and cook for about 1 minute, or until they open. Once the clams have opened, gently add the prepared soft tofu. Try not to stir too vigorously after adding the tofu to maintain its delicate texture.
Step 10
Continue to simmer the stew for another 3-4 minutes after adding the tofu, allowing it to cook through and become tender. Stir in the sliced red and green chili peppers, then taste and adjust the seasoning with salt if needed. The chili peppers add a fresh spicy kick and visual appeal.
Step 11
For an extra rich and creamy texture, you can crack a raw egg into the stew just before serving and add a pinch of black pepper. The egg is optional, so feel free to omit it if preferred. If adding, do not stir to keep the egg yolk intact.
Step 12
Serve the Sundubu Jjigae directly from the pot or ttukbaegi to your table, keeping it wonderfully hot throughout your meal. Enjoy this comforting and flavorful Korean classic, perfect for warming you up on a chilly day!
