Spicy and Savory Clam Sundubu Jjigae (Soft Tofu Stew with Clams)
A spicy soft tofu stew enriched with the refreshing flavor of manila clams and squid, cooked in fragrant green onion and chili oil.
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 soft tofu stew serves 2 to 3, using manila clams and squid to bring out a deeply savory broth. It gets its spicy kick from chili oil made by sautéing large green onion with gochugaru. Draining the soft tofu beforehand keeps the broth rich and concentrated rather than watery.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Soft tofu (sundubu)1
- Manila clams10
- Squid1/2 cup (finely chopped)
- Squash1/4
- Onion1/4
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Anchovy broth1 1/2 cups
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Toasted sesame oil2 tbsp
- Salted fermented shrimp (saeujeot)1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1/2 tbsp
- Ground black peppera little
- Set the soft tofu in a sieve to drain for at least 30 minutes.
- Stir 3 tbsp of coarse sea salt into 5 cups of water until dissolved, then submerge the manila clams in enough salt water to cover them. Cover with a lid and let them purge in a dark, cool place for 3 to 4 hours.
Steps
1–2. Finely chop the squid, and set the soft tofu in a sieve to drain for at least 30 minutes.
Shellfish like manila clams or cockles must be purged of sand and debris so you do not bite into grit.
The way to purge them is to recreate their natural seashore environment, which prompts them to breathe and spit out grit.
Stir 3 tbsp of coarse sea salt into 5 cups of water until dissolved, then add the manila clams.
Make sure there is enough salt water to submerge the cockles or clams, then cover with a lid and leave them in a dark, cool place for 3 to 4 hours.
In hot summer weather, keep them in the refrigerator.
3. Chop the vegetables finely, as shown in the picture.
4. Heat 2 tbsp of toasted sesame oil in a pot, add the large green onion, and stir-fry briskly.
Save a little green onion to add at the very end with the chili peppers.
5. Once the sautéed green onion becomes fragrant,
add the gochugaru and stir-fry without burning to make chili oil.
6. Add the squid and manila clams, and stir-fry briefly.
7. Pour in the anchovy broth...
8. Add the drained soft tofu...
If you add the soft tofu without draining it first, the broth will not taste rich.
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9. Drop in the minced garlic as well...
10. Add the salted fermented shrimp and soup soy sauce too...
In the video, I hesitated a bit and added the salted fermented shrimp and soup soy sauce a little late, but you should add them at this point and bring it to a boil.
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11. Once all the ingredients and seasonings come to a rolling boil and blend together,
taste the broth and add more soup soy sauce or salt if it needs seasoning.
12. At the end, crack in one egg...
Add the Cheongyang chili pepper, red chili pepper, and green onion, and once the egg is cooked to soft-boiled or hard-boiled as you like,
turn off the heat, add a few dashes of ground black pepper, and it is done.
Ppunwife's tips
- Shellfish like manila clams or cockles must be purged so you do not bite into sand or grit.
- If you add the soft tofu without draining it first, the broth will not taste rich.
FAQ
Why do you drain the soft tofu before adding it?
If you add it without draining, the excess water dilutes the stew broth, making it difficult to achieve a deep, rich flavor. It is best to set it in a sieve to drain for at least 30 minutes.
How do you purge manila clams?
Dissolve 3 tbsp of coarse sea salt in 5 cups of water, submerge the manila clams, cover with a lid, and leave them in a dark, cool place for 3 to 4 hours. In warm weather, keep them in the refrigerator to purge.
What should I add if the stew needs more seasoning at the end?
Taste the stew after the ingredients have come to a boil, and if it is too bland, add a little more soup soy sauce or salt to adjust.
