Sundubu jjigae, also known as soft tofu stew, is a comforting and spicy Korean dish that warms the soul. Traditionally served in bubbling hot earthenware bowls at restaurants, this stew can be customized in various ways to suit individual tastes. While pork and kimchi is a popular combination, I prefer making it with eggs or seafood, such as clams with an anchovy base. You can also find variations with beef, shrimp, and mushrooms. Sundubu jjigae features soft tofu that melts in your mouth, surrounded by flavorful broth and an array of delicious ingredients. It’s a versatile dish that can be made mild or fiery hot depending on your spice preferences. Let’s dive into the recipe and create this delightful Korean classic!
INGREDIENTS:
- 2 tablespoons toasted sesame oil
- ½ pound (about 1 cup) thinly sliced beef or pork
- ½ tablespoon finely chopped garlic
- 2 tablespoons gochugaru
- 2 cups Anchovy Stock, Beef Stock, vegetarian stock, or water
- 2 tablespoons soy sauce
- 3 cups soft tofu, cubed
- 1 pound live clams or 1 cup shucked clams, rinsed
- 2 scallions, sliced
- Eggs (optional)
PREPARATIONS:
- In a stockpot, warm the sesame oil over medium-high heat. Add the beef, garlic, and gochugaru and stir-fry for about 5 minutes.
- Add the stock and soy sauce to the pot, stir, and bring to a simmer. Add the tofu and return to simmer.
- Reduce the heat to medium-low, add the clams, and simmer, uncovered, about 10 minutes, until the shells of live clams open or the shucked clams shrink. Discard any clams that did not open.
- Stir in the scallions and remove the pot from the heat.
- Crack 1 or 2 eggs, if using, into the pot about 2 minutes before you turn off the heat.
YIELD: Serves 4
SPECIAL INSTRUCTIONS:
- Adjust the spice level by controlling the amount of gochugaru and gochujang. Omit them entirely for a non-spicy version.
- Be cautious when adding eggs to the stew; the residual heat should cook them gently without overcooking.
TIPS:
- If you can’t find the extremely soft tofu, silken tofu can be used as an alternative.
- Customize the stew with your favorite ingredients, such as mushrooms, shrimp, or additional vegetables.
- Serve the sundubu jjigae in traditional earthenware bowls to keep it hot throughout the meal.
NUTRITIONAL INFORMATION PER SERVING (approximate):
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 70mg
- Sodium: 1250mg
- Total Carbohydrates: 18g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 29g
In conclusion, sundubu jjigae is a delightful Korean stew that tantalizes the taste buds with its spicy and savory flavors. The soft tofu, combined with the richness of beef, pork, seafood, or eggs, creates a hearty and nutritious dish that’s perfect for warming up during chilly days or enjoying any time of the year. The versatility of this dish allows you to explore various combinations and create a personalized version that suits your preferences. Whether you enjoy it with friends and family at a restaurant or prepare it at home, sundubu jjigae is a wonderful addition to any Korean meal. So, gather your ingredients and embark on a culinary journey to savor the comfort and spice of this classic Korean soft tofu stew.
