📝 About This Recipe
Sundubu-jjigae is a soul-warming Korean classic featuring silken tofu that melts like clouds in a rich, spicy broth. Originating as a humble comfort food, this stew balances the deep umami of dried anchovies with the vibrant heat of gochugaru (Korean chili flakes). It is a multisensory experience, served bubbling hot in a traditional earthenware pot with a signature silky texture that defines Korean home cooking.
🥗 Ingredients
The Anchovy Kelp Broth
- 7-8 pieces Dried Anchovies (large, guts removed)
- 1 piece Dried Kelp (Dashima) (about 2x2 inches)
- 3 cups Water
The Aromatics & Protein
- 1/4 cup Pork Belly or Shoulder (minced or thinly sliced)
- 1/4 cup Kimchi (well-fermented and finely chopped)
- 1 tablespoon Garlic (minced)
- 2 stalks Green Onions (white parts chopped for sautéing, green parts for garnish)
- 1 tablespoon Toasted Sesame Oil
- 2 tablespoons Gochugaru (Korean Chili Flakes) (adjust for heat preference)
The Body & Seasoning
- 11-14 ounces Soft Tofu (Sundubu) (usually comes in a tube)
- 6-8 pieces Manila Clams (scrubbed clean)
- 1 teaspoon Soy Sauce
- 1/2 teaspoon Fish Sauce or Salt (to taste)
- 1 Egg (fresh, for finishing)
👨🍳 Instructions
-
1
Start by making the broth: In a small pot, combine the water, dried anchovies, and kelp. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain and set aside 2 cups of the clear liquid.
-
2
If using a Ttukbaegi (Korean earthenware pot), place it over medium-low heat. If not, use a small heavy-bottomed saucepan.
-
3
Add the sesame oil to the pot followed by the minced pork and the white parts of the green onions. Sauté for 2-3 minutes until the pork is no longer pink.
-
4
Lower the heat to very low and add the gochugaru. Stir constantly for 1 minute to infuse the oil with the chili color and flavor, being careful not to burn the flakes.
-
5
Add the chopped kimchi and minced garlic. Stir-fry for another 2 minutes until the kimchi softens and absorbs the chili oil.
-
6
Pour in 2 cups of the prepared anchovy broth. Increase the heat to medium-high and bring the mixture to a vigorous boil.
-
7
Once boiling, add the soy sauce and the cleaned clams. Let them cook for 2-3 minutes until they begin to open.
-
8
Carefully cut the tube of soft tofu in half and squeeze the tofu into the boiling broth. Use a spoon to break it into large, chunky pieces.
-
9
Allow the stew to return to a boil and cook for 3-5 minutes. This allows the tofu to heat through and absorb the spicy flavors of the broth.
-
10
Taste the broth. Add the fish sauce or salt as needed to reach your desired level of savoriness.
-
11
Just before serving, crack a fresh egg into the center of the boiling stew. Do not stir it; let the residual heat cook it gently.
-
12
Garnish with the sliced green onion tops and serve immediately while the stew is still bubbling.
💡 Chef's Tips
Use 'extra soft' or 'silken' tofu specifically labeled for Sundubu for the correct texture. Don't skip the pork or clams; even a small amount provides the essential 'Yuksu' (richness) to the broth. If the stew isn't red enough, add more gochugaru, but never substitute with hot sauce or chili paste (Gochujang) as it will make the broth too thick and sweet. For a vegetarian version, use a dried shiitake mushroom and kelp broth and swap the pork for zucchini or mushrooms. Always serve in a Ttukbaegi if possible, as it retains heat throughout the entire meal.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy purple rice (Heukmi-bap) or plain white rice. Pair with a side of cold, crisp Danmuji (yellow pickled radish) to cleanse the palate from the heat. Include a small dish of seasoned seaweed (Gim) for wrapping spoonfuls of rice. A cold glass of Barley Tea (Boricha) is the perfect refreshing accompaniment. Offer extra Banchan (side dishes) like bean sprout salad or braised potatoes.