Clear Sundubu Jjigae (Soft Tofu Stew) with Clams
A light, clear soup with tender soft tofu in a hard clam broth, seasoned with salted fermented shrimp.
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 is a white, light soup dish made by adding tender soft tofu to a refreshing clam broth brewed from hard clams. Seasoned cleanly with salted fermented shrimp for umami, it is great to enjoy for breakfast or as a hangover soup to settle your stomach.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Soft tofu (sundubu)1 pack
- Hard clams10
- Large green onion (daepa)1/4 stalk
- Red Cheongyang chili pepper2
- Water2 1/2 cups
Seasoning
- Minced garlic1 tsp
- Salted fermented shrimp (saeujeot)1 tsp
- Ground black peppera little
- For a refreshing broth, you can also use Manila clams or littleneck clams instead of hard clams.
- If you like plenty of solid ingredients, add zucchini or mushrooms and increase the amount of water.
Steps
Prepare the ingredients
I kept the preparation simple since I will be making a clear sundubu jjigae.
I prepared 10 hard clams to make a refreshing broth, but Manila clams or littleneck clams are also good.
If you like plenty of solid ingredients, you can add zucchini or mushrooms and increase the amount of water further.
Slice the ingredients
First, take the soft tofu out of the package and pour off the liquid that comes out so the broth does not become bland.
Thinly slice the large green onion and chili peppers.
Make the hard clam broth
Pour in 2 1/2 cups of water, enough to submerge the hard clams. Once it boils vigorously, skim off the foam cleanly and simmer only until the shells open.
Discard any sediment settled at the bottom of the broth and pick the meat out of the shells ahead of time.
Simmer
Add the soft tofu to 2 1/2 cups of hard clam broth, cut it into bite-sized pieces, and add 1 tsp minced garlic along with 1 tsp salted fermented shrimp (mostly the liquid).
No need to boil it for long; once the soup comes to a brisk boil, finish by adding the large green onion, chili peppers, and a little ground black pepper.
Finish
Ladle the soft tofu and broth into a bowl and top with the clam meat to finish.
Just looking at soft tofu makes me feel warm and cozy.
Ppunwife's tips
- In winter, shellfish is fresh, so it is great to use across various soup dishes.
- Take the soft tofu out of the package and pour off the liquid that comes out so the broth does not become bland.
- If you leave out only the chili peppers, it is also perfect as a soup dish for children.
FAQ
Can I use other clams instead of hard clams?
Manila clams or littleneck clams also work well as substitutes for making the broth.
How can I prevent the soup from becoming bland?
After taking the soft tofu out of the package, you need to pour off the excess liquid that comes with it before adding it so the broth does not become watery.
How do I cook this to eat with a child?
If you cook it omitting only the chili peppers that add heat, it will not be spicy and works well as a soup for children.
Is there anything to keep in mind when adding extra ingredients to taste?
If you add solid ingredients like zucchini or mushrooms, you should increase the amount of water accordingly.
