Spicy Clam Soon Tofu Stew
Spicy Clam Soon Tofu Stew
How to Make Delicious Spicy Clam Soon Tofu Stew at Home
Craving something hearty and flavorful? This spicy clam soon tofu stew is the perfect dish! Packed with fresh clams for a refreshing umami taste and a satisfying kick, this recipe is simple yet incredibly delicious. It’s the ideal comfort food to enjoy with a bowl of rice.
Stew Ingredients- 2 packs soft tofu (about 300-350g each)
- 1 bowl of clams (freshly purged or pre-cooked, approx. 150-200g)
- 1/3 zucchini
- 1/2 onion
- 1 stalk green onion
- 1 red chili pepper (or Korean green chili pepper)
- 500ml anchovy-kelp broth (or rice water)
Stew Seasoning- 2 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp minced garlic
- 1 Tbsp guk-ganjang (Korean soup soy sauce)
- 1 Tbsp fish sauce (for extra umami)
- 1 Tbsp mirin (cooking wine, to remove gamey odors)
- 1.5 Tbsp canola oil (or vegetable oil)
- Pinch of black pepper
- 2 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp minced garlic
- 1 Tbsp guk-ganjang (Korean soup soy sauce)
- 1 Tbsp fish sauce (for extra umami)
- 1 Tbsp mirin (cooking wine, to remove gamey odors)
- 1.5 Tbsp canola oil (or vegetable oil)
- Pinch of black pepper
Cooking Instructions
Step 1
First, wash and prepare all your vegetables. Slice the zucchini into 0.5cm thick half-moons or thin slices. Slice the onion into similar-sized strips. Cut the green onion and red chili pepper diagonally. If using pre-cooked clams, rinse them lightly under running water. For the soft tofu, you can use it directly from the package or break it into larger chunks with a spoon.
Step 2
Heat a pot over medium heat. Add the canola oil (or vegetable oil), minced garlic, and gochugaru. Sauté them gently until fragrant, creating a flavorful garlic-chili oil base. Be sure to cook over medium-low heat to prevent the garlic from burning and to achieve a beautiful chili oil color.
Step 3
Add the rinsed clams to the pot with the garlic-chili oil. Pour in the mirin and stir-fry everything together for about 2-3 minutes. This step helps to release the savory flavor of the clams and eliminate any potential odors, resulting in a richer broth.
Step 4
Pour in the anchovy-kelp broth (or rice water) and bring it to a boil over high heat. Once boiling, add the sliced zucchini and onion. Reduce the heat to medium and let it simmer for about 5 minutes, allowing the vegetables to soften slightly.
Step 5
When the vegetables are partially cooked, carefully add the soft tofu, breaking it into large pieces in the pot. Season the stew with guk-ganjang (Korean soup soy sauce) and fish sauce. Fish sauce adds a wonderful depth of flavor. Let it simmer over medium heat for about 5 minutes to allow the tofu to cook through and become tender. Then, reduce the heat to low.
Step 6
As the stew nears completion, add the diagonally sliced green onion and red chili pepper. Continue to simmer for another 3-5 minutes, allowing the aromatics to infuse into the broth. Taste the stew and adjust the seasoning with salt if needed.
Step 7
To serve, ladle the hot soon tofu stew into individual earthenware pots (ttukbaegi) and let it simmer briefly for an even warmer presentation. For an extra rich and creamy touch, crack an egg into the stew just before serving, if desired. Enjoy this delightful stew with a steaming bowl of rice!
