Spicy and Rich Sundubu Jjigae (Soft Tofu Stew) Recipe
Restaurant-Quality Sundubu Jjigae at Home: Foolproof Recipe for Beginners
Make a delicious Sundubu Jjigae that your husband will absolutely love, right in your own kitchen! This flavorful stew is surprisingly easy to prepare. Even if you’re new to cooking, following this recipe will guarantee a wonderfully spicy and satisfying soft tofu stew. Get ready to impress!
Stew Ingredients
- 1/2 block soft tofu (Sundubu)
- 1/2 block firm tofu for stew (optional, adds texture)
- 8-10 fresh clams
- 2 frozen shrimp
- 1/2 Tbsp minced garlic
- 1 Tbsp chili oil
- 1-2 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- 1 fresh egg
- 1 handful green onions (chopped)
- 1/2 tsp coarse sea salt
- 1 Tbsp soup soy sauce (Gukganjang)
- 1/2 red chili pepper (thinly sliced)
- 1/2 green chili pepper (thinly sliced)
Basic Broth Ingredients
- 1 handful dried anchovies (for broth)
- 1 piece dried kelp (5x5cm)
- 1 piece leek roots or daikon radish
- 1 dried shiitake mushroom (or a handful)
- 1 handful dried anchovies (for broth)
- 1 piece dried kelp (5x5cm)
- 1 piece leek roots or daikon radish
- 1 dried shiitake mushroom (or a handful)
Cooking Instructions
Step 1
First, let’s prepare the broth, which is the foundation for a delicious Sundubu Jjigae. Combine dried anchovies, kelp, leek roots (or daikon radish), and dried shiitake mushrooms in a pot. Add about 4-5 cups of water.
Step 2
Bring the broth to a boil over high heat, then reduce to medium-low heat and simmer for 10-15 minutes to extract a deep flavor. Strain the broth, discarding the solids, and set aside.
Step 3
Prepare the ingredients for the stew. Rinse the clams thoroughly after purging their sand. Chop the green onions and slice the chili peppers. Gently press the soft tofu package to loosen the tofu inside.
Step 4
In a pot, heat 1 Tbsp of chili oil over medium heat. Add the purged clams and 1/2 Tbsp of minced garlic. Sauté until the clams just begin to open.
Step 5
Add the 2 frozen shrimp and sauté briefly until they change color. Be careful not to burn them by adjusting the heat. Sauté until the clams are almost fully open.
Step 6
Pour the prepared broth into the pot. Since you’ll be adding tofu, it’s best to add about 70% of the broth initially, enough to cover the ingredients.
Step 7
Now it’s time to add the soft tofu. Carefully remove it from the package and gently break it apart into large chunks with a spoon directly into the pot. I found this method creates a much smoother texture compared to breaking it down inside the bag, which I personally prefer.
Step 8
If you like, you can add the 1/2 block of firm tofu for stew. This adds a delightful chewiness and richness, making the stew even more satisfying. It’s perfectly fine to omit if you prefer.
Step 9
Add 1 to 1.5 Tbsp of gochugaru for a spicy kick. Feel free to adjust the amount based on your spice preference.
Step 10
Stir in 1 Tbsp of soup soy sauce (Gukganjang) to enhance the savory flavors.
Step 11
Finally, add 1/2 tsp of coarse sea salt to complete the seasoning. Adjust the amounts of soup soy sauce and salt to your liking.
Step 12
Generously add the handful of chopped green onions. The fresh, savory flavor of the green onions elevates the stew’s overall taste. The difference is noticeable, so be sure to include them!
Step 13
Crack 1 fresh egg into the boiling stew. If you’re cooking in an earthenware pot (ttukbaegi), let it simmer for about 1 minute after adding the egg, just until the yolk is slightly set. (If you plan to mix the egg with rice, it’s best to leave the yolk runny.)
Step 14
Add a small amount of thinly sliced green and red chili peppers for a beautiful garnish and an extra spicy kick. Serve hot and enjoy your delicious Sundubu Jjigae!
