Sundubu Jjigae (Soft Tofu Stew) with Manila Clams
A refreshing stew made by simmering soft tofu and vegetables in broth made from boiled clams.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This 2-serving soft tofu stew brings out a clean, refreshing flavor by using the clear broth from boiled Manila clams as its base. Aromatic vegetables are stir-fried in chili oil to build flavor, while Cheongyang chili pepper adds a kick of heat. Cooked gently without being overly spicy or heavy, it is wonderfully comforting to enjoy.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Manila clams300 g
- Crayfish4
- Soft tofu (sundubu)1 pack
- Egg yolk1
- Onion1/2
- Squash1/4
- Button mushrooms1
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Large green onion (daepa)1/2
Seasoning
- Chili oil1 tbsp
- Gochugaru (Korean chili flakes)1 tsp
- Garlic1 tsp
- Salted fermented shrimp (saeujeot) or salt (or salt)1/2 tbsp
- Ground black peppera little
- Kelp broth2 cups
- Soak the Manila clams in saltwater to purge any grit, then rinse clean.
Steps
Soak the Manila clams in saltwater to purge any grit, then rinse clean.
I also tossed in crayfish from the fridge...
Prepare 1 tube of soft tofu and just the yolk from an egg.
Bring out a little bit of various vegetables... Slice them into similar sizes and thicknesses. Spicy Cheongyang chili pepper is a must, right?
Let the steeped kelp broth cool, add the Manila clams, bring to a boil, and turn off the heat as soon as the clams open their shells.
Strain through a sieve to separate the Manila clams and the liquid.
Let any sediment settle so you have a clean broth to use as the base.
Shuck the clam meat, keeping just a few in their shells...
Drizzle chili oil into an earthenware pot (ttukbaegi).
Add the garlic and stir-fry briefly.
Add the crayfish and all the vegetables except the chili peppers, then toss a few times.
Pour in the clam cooking liquid and bring to a boil.
Once the broth comes to a rolling boil, add the soft tofu, clam meat, chili peppers, and large green onion.
Add the gochugaru and salted fermented shrimp or salt, then taste and adjust the seasoning. Sprinkle in a little ground black pepper too.
Finish by placing the egg yolk on top at the very end.
Ppunwife's tips
- Strain through a sieve to separate the Manila clams and the liquid. Let the broth settle clean to use as your soup base.
FAQ
Can I use something else instead of salted fermented shrimp to season the stew?
Yes, you can season it with salt instead of salted fermented shrimp.
How do you use the clam cooking liquid?
After the clams open their shells, scoop them out and let any sediment settle to the bottom of the remaining liquid. Use the clear liquid as the base broth for the stew.
Can I omit the crayfish if I do not have any? AI-generated
The crayfish was simply added as an extra ingredient, so you can safely leave it out if it is difficult to find.
