Sundubu jjigae (순두부찌개) is one of the most comforting things in the Korean repertoire: silken tofu in a vivid red broth that gets its heat from gochugaru and its depth from anchovy and clam. The version below uses readily available ingredients and cooks in under 20 minutes.
Ingredients
- 1 tube (350g) soft silken tofu (sundubu) or 1 package
- 150g small clams, scrubbed (or 100g baby clams canned in brine, drained)
- 100g ground pork or sliced pork belly (or omit for seafood-only)
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp sesame oil
- 4 garlic cloves, minced
- 300ml anchovy broth (1 tsp dashi powder + 300ml water, or proper anchovy stock)
- 1 tbsp fish sauce
- 1 tsp soy sauce
- Salt to taste
- 2 eggs
- 2 scallions, sliced
Method
Step 1 — Bloom the gochugaru: Heat sesame oil in a stone pot (dolsot) or small heavy pot over medium heat. Add pork, cook 1-2 minutes. Add garlic, cook 30 seconds. Add gochugaru. Stir and cook for 1 full minute — the gochugaru fries in the oil and the color deepens from dull red to a vivid brick red. This step is not optional. Raw gochugaru tastes harsh; bloomed gochugaru tastes rich and complex.
Step 2 — Add broth: Pour in the anchovy broth. Add fish sauce and soy sauce. Bring to a boil.
Step 3 — Add clams: Add clams. Cook until they open, 3-4 minutes.
Step 4 — Add tofu: Squeeze or spoon the silken tofu directly into the pot in large sections. Do not stir. The tofu should remain in large, soft, undisturbed pieces. Once you add the tofu, do not stir the stew. Simmer 3-4 minutes.
Step 5 — Egg at the table: Remove from heat. Crack a raw egg on top of each serving. The residual heat of the boiling stew will cook the egg to a soft-set. Serve immediately with rice.
Dolsot Note
A stone pot (dolsot) retains heat extremely well — it keeps the stew boiling for several minutes after leaving the heat, which is how the egg sets perfectly without you having to do anything. If using a regular pot, let the stew come to a vigorous boil right before cracking the egg.
Notes
- Pork is optional — you can make this entirely with seafood (clams + shrimp).
- The three rules: (1) bloom gochugaru in oil, (2) don't stir tofu, (3) egg at the table.
- Serve with rice and one or two banchan — the stew is the centerpiece.