koreanstewsoft tofuporkclamsspicybeginnerweeknight

Sundubu-jjigae

Name: Sundubu-jjigae
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 500 ml anchovy stock; 1 tbsp gochugaru; 1 tsp gochujang; 3 cloves garlic, minced; 80 g onion, thinly sliced; 2 stalks spring onion, sliced; 1 tbsp soy sauce; 2 tsp sesame oil; 120 g pork belly, thinly sliced; 200 g small clams, cleaned; 350 g soft tofu; 1 egg; 1/4 tsp fine salt; 1/8 tsp black pepper

Sundubu-jjigae is a fiery, deeply savory stew with silky soft tofu, tender pork, briny clams, and a rich red broth scented with sesame oil and garlic. The egg poached on top softens the heat and adds extra richness, making each spoonful comforting and bold.

30 min

2 servings

388 kcal

Korean

Ingredients

Broth base

500 mlanchovy stock
1 tbspgochugaru
1 tspgochujang
3 clovesgarlic, minced
80 gonion, thinly sliced
2 stalksspring onion, sliced
1 tbspsoy sauce
2 tspsesame oil

Meat and seafood

120 gpork belly, thinly sliced
200 gsmall clams, cleaned

Tofu and finishing

350 gsoft tofu
1egg
1/4 tspfine salt
1/8 tspblack pepper

Instructions

1
Prepare the ingredients: slice the onion and spring onion, mince the garlic, clean the clams well, and cut or scoop the soft tofu into large chunks. If using a ttukbaegi or small heavy pot, set it over medium heat for 1 minute so it heats gradually.
2
Add the sesame oil to the pot. Stir in the pork belly, onion, and garlic, and cook for 2-3 minutes over medium heat until the pork is no longer raw and a little fat has rendered. Do not brown it too hard; gentle frying keeps the broth clean-tasting.
3
Lower the heat slightly and add the gochugaru and gochujang. Stir for about 20 seconds until fragrant and the oil turns red. Avoid scorching the pepper flakes, which can make the stew taste bitter.
4
Pour in the anchovy stock and add the soy sauce. Bring to a strong simmer, then cook for 4 minutes to let the pork and aromatics flavor the broth.
5
Add the soft tofu in large chunks and the clams. Simmer for 4-5 minutes, gently spooning broth over the tofu rather than stirring vigorously so it stays tender. Cook until the clams open; discard any that remain closed.
6
Taste the broth and season with salt and black pepper. Scatter in most of the spring onion, saving a little for the top.
7
Crack the egg directly into the center of the bubbling stew. Cook for 1-2 minutes until the white is just set and the yolk is still runny, or longer if you prefer it firmer.
8
Finish with the remaining spring onion and serve immediately while piping hot. Sundubu-jjigae is best eaten straight from the pot with steamed rice on the side.

Nutrition per serving

388 kcal

Calories

26g

Protein

10g

Carbs

27g

Fat

Fiber

Notes

•For a beginner-friendly 30-minute version, use prepared anchovy stock or a good Korean soup stock tea bag.
•If the clams are very salty, reduce the soy sauce slightly and taste before adding all the salt.
•You can substitute thinly sliced pork shoulder for pork belly for a slightly leaner stew.
•Serve with hot short-grain rice and simple banchan such as kimchi or seasoned spinach.

Background

Sundubu-jjigae is a beloved Korean stew made with uncurdled soft tofu, valued for its silky texture and ability to absorb a deeply savory, spicy broth. While home-style versions vary by region and household, seafood, pork, and egg are classic additions, and the dish is especially associated with everyday Korean comfort food served bubbling hot in an earthenware pot.

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