Sundubu Jjigae (Soft Tofu Stew)
Local name: 순두부찌개
In short: Silky uncurdled tofu in a fiery chili oil broth with clams, shrimp and a cracked egg, served bubbling hot with a bowl of rice. It takes about 30 min in total and makes 2 servings.
- Prep
- 15 min
- Cook
- 15 min
- Resting
- 30 min
- Total
- 30 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 330 kcal
Sundubu jjigae is built on sundubu, extra-soft tofu that has not been pressed, so it breaks into tender curds in the broth. The stew starts with a quick chili oil made in the pot, then clams and shrimp flavor the stock. An egg is cracked on top and cooks gently in the heat as the pot reaches the table. It takes about 30 minutes, plus soaking the clams, and is eaten with rice and a few side dishes.
Instructions
- Soak the clams in cold water with 1 tbsp salt per liter for 30 minutes so they release grit, then rinse well.
- Heat the oil in a small heavy or earthenware pot over medium heat. Cook the scallion whites and garlic for 30 seconds, then lower the heat and stir in the chili flakes for 30 seconds, until the oil turns red. Do not let the flakes burn.
- Pour in the soy sauce and stock right away and bring to a boil. Add the clams, zucchini and onion and simmer for 4 to 5 minutes, until the clams open. Discard any that stay shut.
- Spoon the tofu into the broth in large chunks and add the shrimp. Simmer for 3 to 4 minutes, until the shrimp turn pink and the tofu is hot. Stir gently so the tofu stays in soft pieces.
- Season with salt. Crack the eggs on top, scatter over the scallion greens and take the pot off the heat. The eggs set in the residual heat in 1 to 2 minutes. Serve bubbling, with rice.
Tips
- Look for sundubu in the refrigerated aisle of Asian grocers. If you cannot find it, use the softest silken tofu and spoon it in with large scoops.
- Use 1 tbsp chili flakes for a mild stew and 2 tbsp for a fiery one. For a meat version, brown 100 g thinly sliced pork in the oil before the chili flakes go in.
Questions and answers
What is sundubu?
Sundubu is extra-soft tofu that is not pressed after curdling, so it holds a lot of water and breaks into silky curds. Soft silken tofu is the closest substitute.
Can I make sundubu jjigae vegetarian?
Yes. Use a kelp and dried shiitake stock, skip the seafood and add mushrooms and extra zucchini. Keep the egg or leave it out for a vegan pot.
How spicy is sundubu jjigae?
It is as spicy as you make it. With 1 tablespoon of chili flakes it is mild, and with 2 tablespoons it is properly hot. The broth is always richly red.
How long does it take to make Sundubu Jjigae (Soft Tofu Stew)?
About 30 min in total: 15 min of preparation and 15 min of cooking.
How many calories are in Sundubu Jjigae (Soft Tofu Stew)?
About 330 kcal per serving, with 30 g of protein, 10 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 10 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
