Korean Soft Tofu Stew (Silken Tofu in Spicy Clam Broth)
Sundubu-jjigae is one of Korea's most iconic stews, featuring silken soft tofu in a fiery broth with clams, ground pork, and gochugaru. Sesame oil, chili flakes, and garlic are fried together first to create a fragrant base, then the liquid is added and brought to a rolling boil. Two eggs are cracked on top and left to set softly in the bubbling stew. The clams contribute a clean brininess while the pork grounds the dish with meaty depth, and it is traditionally served still boiling in an earthenware pot.
Adjust Servings
Instructions
- 1
Purge 150g clams in salted water for 30 minutes. Season 100g ground pork with salt and pepper.
- 2
Heat 1 tbsp sesame oil in a stone pot, stir-fry pork on medium heat for 2 minutes.
- 3
Add 1.5 tbsp gochugaru and 1 tbsp garlic, stir-fry 30 seconds for aroma.
- 4
Add 400ml water and clams, bring to a boil, then spoon in 400g soft tofu in chunks.
- 5
Season with 1 tbsp soup soy sauce and simmer 5 more minutes.
- 6
Crack an egg on top and add green onion just before turning off heat. Serve while still bubbling.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Soft Tofu Stew Rice Bowl
Fiery soft-tofu stew is cooked until bubbling and poured directly over a bowl of rice so the spicy broth seeps into every grain. The silky tofu breaks apart gently, creating pockets of creamy texture within the chili-laced soup. Cracking a raw egg into the simmering pot softens the heat and adds body to the broth. Variations with shrimp, clams, or pork each shift the base flavor in a different direction, making this a versatile single-bowl meal.
Korean Oyster Soft Tofu Soup
Gul-sundubu-tang is a Korean soup that brings together briny fresh oysters and silky soft tofu in a lightly spicy broth. The flavor base starts with garlic and gochugaru bloomed in sesame oil, which gives the entire pot a warm, aromatic heat. Sliced zucchini and onion go in next, contributing a natural sweetness that tempers the chili. Water is added, and once simmering, spoonfuls of wobbly sundubu tofu are dropped in, followed by the oysters at the very last moment so they stay plump rather than tough. Soup soy sauce adjusts the salt. The finished bowl is rust-red, gently spicy, and layered: the tofu melts on the tongue, the zucchini offers a mild crunch, and the oysters deliver bursts of sea flavor throughout.
Korean Perilla Leaf Soft Tofu Stew
Kkaennip sundubu jjigae is a gentle stew of silky soft tofu and perilla leaves in a light anchovy broth. The 350g of sundubu breaks apart into cloud-like curds as it simmers, creating a creamy texture throughout. Twelve perilla leaves release their aromatic oils into the broth, giving it a subtle herbal character distinct from typical sundubu variations. Seasoned mildly with gochugaru, soup soy sauce, and a finish of sesame oil, this is a soothing option for those who prefer less heat.
Korean Soft Tofu Soup (Mild Clear Broth with Silken Tofu)
Sundubu-guk is the gentler sibling of the more widely known sundubu-jjigae, trading the latter's fiery red broth for a clear, mild soup that puts silken tofu front and center. The base is a simple anchovy and kelp stock, seasoned with soup soy sauce and nothing more assertive, so the broth stays transparent and clean on the palate. Blocks of unpressed soft tofu are slipped into the simmering liquid and heated just until they are warmed through - overcooked sundubu loses the trembling, custard-like texture that defines the dish. Each spoonful collapses gently on the tongue, releasing a faint, sweet soybean flavor that pairs effortlessly with the umami-rich stock. A small addition of salted shrimp paste can be stirred in at the table to introduce a subtle marine depth without disrupting the soup's calm character. This is the soup Koreans turn to when appetite is low, digestion needs rest, or the body simply craves something warm and uncomplicated. It is equally suitable for young children and elderly diners, and its quiet simplicity is precisely its strength.
Korean Soybean Sprout Stew
This spicy stew features soybean sprouts as the star, with tofu and optional pork in a broth seasoned with Korean chili flakes and soup soy sauce. The sprouts release a clean, refreshing liquid that balances the heat of the gochugaru. Tofu soaks up the broth and provides a soft contrast, while the pork adds savory depth. Finished with green onion and minced garlic, it is a straightforward home-style stew known as a hangover remedy.
Korean Silken Tofu Seafood Stew
This seafood soft tofu stew combines silken tofu with shrimp and Manila clams in an anchovy stock seasoned with gochujang and Korean chili flakes. The aromatics are first sauteed in sesame oil to build flavor before the stock is added. The shellfish release their briny juices into the spicy broth, and a cracked egg stirred in at the end adds richness. It is a widely loved Korean stew that delivers both oceanic depth and bold spice.