Sundubu Jjigae (Korean Soft Tofu Stew)
Korean Soft Tofu Stew is a spicy, bubbling Korean stew made with soft tofu, clams, egg, gochugaru, and a savory broth.
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35 mintotal
Prep 15 min · Cook 20 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Spicy
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time. This is a fast stew and the egg goes in at the very end, so have everything within reach before you start.
Method
Heat the sesame oil in a small heavy pot over medium heat, then add the gochugaru and stir briefly until the oil turns red and fragrant.
Add the garlic and onion, and cook until the raw smell softens without burning the chili flakes.
Add the water and soy sauce, then bring the broth to a gentle boil.
Add the clams and mushrooms, then simmer until the clams open and the broth tastes savory.
Add the soft tofu in large spoonfuls and simmer gently so the tofu warms through without breaking apart too much.
Taste the broth and add the measured pinch of salt only if needed.
Crack the egg on top, add spring onion greens, and simmer briefly until the egg is softly set.
Serve bubbling hot, keeping the tofu pieces large and soft.
How to tell it's done
The broth should be red and bubbling, the tofu soft and custardy, and the egg just softly set.
Getting it right
Tip
Do not stir aggressively after adding soft tofu; gentle bubbling keeps the stew rustic and creamy.
What to serve it with
Serve with warm rice so the spicy tofu broth can be spooned over it.
Substitutions
- Use Prawns instead of Clams if clams are unavailable, but keep the shellfish allergen review active.
- Use Tofu only if Soft Tofu is not available; the stew will be firmer and less traditional.
- Soy sauce may contain wheat, and soft tofu is soy-based, so check labels for allergen needs.
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