Soondubu Jjigae (Korean Tofu Stew)
Warm and spicy Korean soft tofu stew. The perfect one stew meal. The perfect spicy craving hitter. The perfect late night soju companion.
Servings: 2 people
Ingredients
- 10 in small clams washed in salt water
- 1 (6 oz) clam can, clam only
- 1 Tbsp clam juice (from the canned clam)
- 1 package silken tofu ( soon dubu) 12 oz (340 g)
- 2 shiitake mushroom sliced
- 1 hot pepper, chopped serrano, jalapeno
- ½ scallion
- 1 egg
Sauce
- ½ Tbsp sesame oil
- 1 ½ scallion, chopped
- 3 ½ oz (100 g) ground pork
- ¼ onion, chopped
- 1 Tbsp minced garlic
- 2 Tbsp Korean chili flakes gochugaru
- 1 tsp sugar
- 1 Tbsp soy sauce
- Salt and Pepper to taste
Instructions
- In a heated saucepan, add in 1-2 Tbsp of oil and ½ Tbsp sesame oil. Toss in the scallions and stir fry until fragrant. Then add in the ground pork and continue to stir-fry until no longer pink. Make sure to mix at the ground pork so the pork does not clump together. Toss in the remaining onion and garlic and stir-fry for another minute.
- Finally, add in the Korean chili flakes, sugar and soy sauce. Continue to stir-fry for another 1-2 minutes until the sauce mixture is well combined.
- Add in the water. Once the broth begins to boil, toss in the small clams, the clam juice and canned clams. Toss in the sliced mushrooms. Continue to simmer until the clams open.
- Add in the soondubu and break up the tofu slightly. Sprinkle with salt and pepper to taste. Top with scallion and peppers. Bring to a last boil. Add the egg before serving!
Notes
Tip: As you eat, spoon the hot broth over the egg, and enjoy the stew! Half way through the meal, the egg will be soft boiled and ready to be enjoyed!