Name: Sundubu Jjigae
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 tubes Silken Tofu (Sundubu); 150 g Pork Belly or Shoulder, thinly sliced; 16 pieces Manila Clams, scrubbed; 3 tbsp Gochugaru (Korean Red Chili Flakes); 2 tbsp Toasted Sesame Oil; 3 cups Anchovy and Kelp Broth; 1 tbsp Garlic, minced; 0.5 cup Onion, finely diced; 1 tbsp Fish Sauce; 2 stalks Green Onions, sliced; 4 pieces Large Eggs

Soups & Stews

Sundubu Jjigae

This soul-warming Korean classic features clouds of extra-soft silken tofu submerged in a rich, fiery broth infused with gochugaru and savory aromatics. Packed with succulent seafood and tender pork, it's traditionally served bubbling hot in an earthenware pot with a fresh egg cracked on top.

Prep

15m

Cook

20m

Serves

Calories

320kcal

Qty	Ingredient
2 tubes 700 g	Silken Tofu (Sundubu)
150 g 150 g	Pork Belly or Shoulder, thinly sliced
16 pieces 16 pieces	Manila Clams, scrubbed
3 tbsp 24 g	Gochugaru (Korean Red Chili Flakes)
2 tbsp 30 ml	Toasted Sesame Oil
3 cups 710 ml	Anchovy and Kelp Broth
1 tbsp 15 g	Garlic, minced
0.5 cup 80 g	Onion, finely diced
1 tbsp 15 ml	Fish Sauce
2 stalks 20 g	Green Onions, sliced
4 pieces 4 pieces	Large Eggs

2 Method

Step 1. Heat the sesame oil in a heavy-bottomed pot (preferably a Korean earthenware Ttukbaegi) over medium heat. Add the sliced pork and diced onion, sautéing until the pork is no longer pink.

Step 2. Lower the heat to medium-low and add the gochugaru and minced garlic. Stir-fry for 1-2 minutes until the oil turns bright red, being careful not to burn the chili flakes.

Step 3. Pour in the anchovy broth and increase the heat to medium-high. Bring the mixture to a vigorous boil.

Step 4. Add the clams to the boiling broth. Cover and cook for 3-4 minutes or until all the clams have opened.

Step 5. Carefully squeeze the silken tofu out of the tubes directly into the pot. Break the tofu into large chunks with a spoon, but avoid stirring too much to keep the pieces intact.

Step 6. Season the stew with fish sauce. Taste and add salt or a pinch of sugar if needed to balance the heat.

Step 7. Let the stew simmer for another 3-5 minutes to allow the tofu to heat through and absorb the flavors.

Step 8. Just before serving, crack the eggs into the bubbling stew and garnish with sliced green onions. Serve immediately while still boiling.

·
For the most authentic flavor, use a homemade broth made from dried anchovies and kombu kelp rather than plain water.
·
To make it extra spicy, add a few chopped Thai bird's eye chilies along with the garlic.
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Don't over-stir once the tofu is added; the beauty of this dish is the contrast between the silky large tofu chunks and the spicy broth.
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If you don't have a Ttukbaegi, any small heavy pot like a Dutch oven will work well to retain heat.