Spicy Korean Soft Tofu Stew (Sundubu Jjigae)
A bold, warming Korean stew made with ultra-soft tofu, tender clams, and ground pork, all simmered in a rich, aromatic chili-infused broth. Perfect with a bowl of steaming white rice—this cozy, comforting dish tastes just like it came from your favorite Korean restaurant.
Equipment
- Earthenware pot (or small soup pot)
- Cutting board & knife
- Ladle & cooking spoon
Ingredients
Main:
- 350g soft tofu (uncurled, silken style)
- 50g ground pork
- 6–8 Manila clams, scrubbed clean
- ¼ medium onion, chopped
- 1 green onion, sliced
- ½ green chili pepper, sliced
- 1 egg
- 200ml water
For the Sauce (use rice spoons unless noted):
- 2 tbsp cooking oil
- 1 tbsp sesame oil
- 1.5 tbsp Korean red chili powder (gochugaru)
- 0.5 tbsp minced garlic
- 0.5 tsp salt
- 1 tbsp soy sauce (preferably Korean style)
- A pinch of black pepper
Instructions
Step 1: Make the Flavor Base (Chili Oil Sauce)
- In a medium pan over medium heat, combine 2 tbsp cooking oil and 1 tbsp sesame oil.
- Add sliced green onion and stir-fry to create green onion oil.
- Add ground pork and sauté until lightly browned.
- Add chopped onion, cook until translucent.
- Stir in 0.5 tsp salt, 0.5 tbsp minced garlic, and a pinch of black pepper.
- Lower the heat and add 1.5 tbsp gochugaru to build the chili oil—do not burn it.
- Once red oil starts to form at the bottom, add 1 tbsp soy sauce and briefly stir. Set aside.
Step 2: Build the Stew
- In a small earthenware pot, add 200ml water, washed clams, and the prepared chili oil sauce.
- Bring to a boil. Once boiling, gently add soft tofu, breaking into large bite-sized chunks.
- When the stew returns to a boil, crack in 1 egg and add green chili pepper and sliced green onion.
- Simmer for 2–3 minutes, or until the egg is cooked to your preference.
To Serve
- Serve the stew hot, straight from the pot, with steamed white rice on the side.
- Optional: Top with toasted sesame seeds or extra chili flakes for added heat.
Notes
💡 Tips
- Crack the yolk at the end for a richer, creamy broth.
- Add mushrooms or zucchini for more volume and texture.
- Use seafood stock instead of water for a deeper umami flavor.