Discover Korean Food 158: Dr. Sook-Ja Yoon’s “Sundubu-jjigae, Spicy Soft Tofu Stew”


Sundubu-jjigae is a stew of soft tofu and clams in a spicy broth. Soft tofu is made with soaked soybeans which are called ‘beef from the garden.’ It is soft and sweet in taste. From olden days, Koreans developed tofu making skills and various dishes with tofu.

[Ingredients & Quantity]
600 g soft tofu: 300 g (1½ cups) water
200 g clam flesh: 4 g (1 tsp) salt, 1 kg (5 cups) water
Seasoning sauce:
18 g (1 tbsp) clear soy sauce, 2 g (½ tsp) salt, 10 g (1½ tbsp) ground red pepper
28 g (2 tbsp) minced green onion, 16 g (1 tbsp) minced garlic, 20 g (1½ tbsp) sesame oil
10 g (½ root) green onion, 15 g (1 ea) green pepper, 10 g (½ ea) red pepper

1. Slice the soft tofu into 5 cm-cubes.
2. Rinse the clam flesh in salt water and drain water on a strainer.
3. Blend seasoning sauce.
4. Cut the green onion and green/red pepper into 2 cm-long and 0.3 cm-thick diagonally.

1. Season clam flesh with half of the seasoning sauce.
2. Put the soft tofu and water in the pot, boil it on high heat for 2 min. When it boils, lower the heat to medium and boil it for 5 min.
3. Add seasoned clam flesh and remained half of the seasoning sauce, then boil it another 2 min.
4. Add the green onion and green/red pepper, then bring it to a boil.

* Clam flesh may be replaced by oyster or pork in the stew.
* Soft tofu should be boiled shortly for soft taste, if too long, untasty.


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