Sundubu Jjigae (순두부찌개)

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 2 servings

Country of Origin

Korea

A fiery, deeply savory stew loaded with velvety, uncurdled extra-soft tofu, seafood (such as clams and shrimp), chili oil, and vegetables.

Presentation & How It's Eaten

Served vigorously boiling in an individual black earthenware pot. A raw egg is cracked directly into the boiling broth at the table and stirred in before eating with rice.

Ingredients

• 1 tube (350g/12 oz) extra-soft uncurdled tofu (Sundubu)

• 8 fresh manila clams or mixed seafood (shrimp, squid)

• 50g (1.8 oz) ground pork

• 2 tbsp gochutgaru (Korean chili flakes)

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1.5 cups anchovy broth

• 1 tbsp soy sauce

• 1 egg

• 1 scallion, chopped

Step-by-Step Directions

1. Make Chili Oil Base: Heat sesame oil in an earthenware pot over medium heat. Sauté ground pork, garlic, and gochutgaru for 2 minutes until oil turns red and aromatic.

2. Pour Stock & Clams: Pour in anchovy stock and soy sauce. Add fresh clams and bring to a boil.

3. Add Soft Tofu: Squeeze soft tofu tubes into the bubbling broth in large chunks. Cook for 3–5 minutes until clams open fully.

4. Finish with Egg: Top with sliced scallions and crack a raw egg right into the boiling stew right before taking it off the burner.

Cooking Tips

• Handle Tofu Gently: Do not stir soft tofu aggressively; leave it in large, silky spoonfuls so it maintains its delicate melt-in-your-mouth texture.

Nutrition Facts

(Estimated per serving)

• Calories: ~270 kcal

• Total Fat: 15g

• Saturated Fat: 3.5g

• Cholesterol: 120mg

• Sodium: ~790mg

• Total Carbohydrates: 12g

• Dietary Fiber: 2.5g

• Sugars: 3g

• Protein: 21g