Recipe for Korean Spicy Soft Tofu Stew (Sundubu-jjigae)
This authentic Korean Spicy Soft Tofu Stew (Sundubu-jjigae) pairs delicate clouds of silken tofu with plump shrimp, clams, and earthy shiitake mushrooms. A fragrant chilli oil made with Korean gochugaru, garlic, and ginger forms the aromatic base, while clam juice creates a naturally sweet, savoury seafood broth. Fiery, soothing, and ready in 30 minutes, it is the ultimate comfort food for any chilly evening.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Korean Spicy Soft Tofu Stew (Sundubu-jjigae) in action.
Equipment
- 1 small soup pot or clay pot
Ingredients
The Seafood, Protein and Veggies:
- 1 tube extra soft silken tofu Sundubu
- 8-10 large shrimp peeled and deveined
- ⅔ cup clams
- 3-4 fresh shiitake mushrooms
- 1 large egg optional, for topping
The Liquid and Seasoning:
- 1 cup clam juice
- ½ cup water
- Soy sauce, salt, black pepper all to taste
The Base and Aromatics:
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame oil
- 2-3 tablespoons Korean chili flakes gochugaru
- 1 tablespoon freshly minced garlic
- 1 teaspoon fresh grated ginger
- 2 green onions
Instructions
Prepare the Ingredients:
- Thinly slice the shiitake mushrooms. Finely chop the green onions, keeping the white parts separate from the green parts. If you prefer neat, intact rounds of tofu, slice the tube of silken tofu into thick rounds with gentle care; otherwise, you can set it aside to spoon directly into the pot later.
Cook:
- In a small pot or earthenware pot, warm the vegetable oil and toasted sesame oil over medium-low heat. Add the white parts of the green onions, minced garlic, and grated ginger, sautéing for about 1 minute until wonderfully fragrant.
- Toss in the sliced shiitake mushrooms and sauté for 2 to 3 minutes until they soften, brown slightly, and absorb the aromatic oils. If the pot starts to look dry, drizzle in a touch more oil.
- Add the gochugaru and stir constantly for about 1 minute to bloom the spices and build your red chilli oil base. Keep a close eye on the heat so the chilli flakes do not scorch.
- Pour in the clam juice and water. Raise the heat to medium-high and bring the broth to a gentle boil, then stir in 1 tablespoon of soy sauce.
- Drop in the clams and let them simmer in the rolling broth for about 30 seconds. Add the shrimp and cook for 2 to 3 minutes until they turn pink and firm up.
- Use a slotted spoon to scoop the shrimp out onto a small plate so they stay juicy and tender rather than overcooking.
- Gently slide your thick slices of silken tofu into the bubbling broth (or spoon large pieces directly from the package into the pot). Simmer on medium-low for 3 to 5 minutes so the tofu absorbs the savoury flavours. Taste the broth and adjust with a pinch of salt or black pepper if you like.
Serve:
- If you are using a traditional clay pot for serving, transfer the stew over, place it back on the stove, and bring it to a boil. Return the cooked shrimp to the pot to warm through.
- Crack a raw egg into the centre of the boiling stew, scatter the reserved green onion tops over the surface, and remove the pot from the heat. Serve bubbling hot alongside a bowl of steamed white rice.