Sundubu Jjigae

순두부찌개

(Spicy Soft Tofu Stew)

Sundubu jjigae is a variety of the traditional Korean stew. In Korea, restaurants offer several variations of this dish using seafood, meat, or vegetables as main ingredients. It is a warm and comforting dish that is ideal to eat for all seasons. In an episode of Running Man,11 Kim Jong Kook tells his co-stars that whenever he goes to the USA for work or vacation, he has to eat this dish as soon as he comes back to Korea.

11 Running Man, starring Jae Seok Yoo and Ha Ha and Kwang Soo Lee and Suk Jin Ji and Jong Kook Kim and Ji Hyo Song (2010; Seoul: SBS), Viu.

MAIN INGREDIENTs

• 1/2 cup clams
• 1/6 piece zucchini
• 1/4 piece onion
• 1 1/2 cups water
• 1 pack soft tofu
• 1 egg
• 1/2 piece each red and green chilies

SEASONINGs

• 5 centimeters green onion
• 1 tablespoon red chili powder
• 1/2 tablespoon water
• 1 tablespoon sesame oil
• 1/2 tablespoon minced garlic
• 1 tablespoon salted shrimp

HOW TO Prepare

1. Soak clams in saltwater to remove mud.
2. Cut zucchini in half, then slice the halves into half-moon pieces.
3. Finely shred onion.
4. Thinly slice green onion and red and green chilies.
5. In a small bowl, mix well the chili powder with 1/2 tablespoon water.

HOW TO COOK

1. Put sesame oil, garlic, and prepared chili powder in a clay pot. Stir-fry them for 1 to 2 minutes under low heat to make chili oil.
2. Add onion and stir-fry for a minute over medium heat.
3. Add clams and keep stir-frying over high heat.
4. Add zucchini and stir-fry for another minute.
5. Pour 1 1/2 cups water and add salted shrimp. Boil them over medium heat.
6. When it is starts to boil, add big pieces of soft tofu.
7. Keep the stew boiling and put an egg at the center of the soup.
8. Sprinkle the top with green onion and chilies.

 

This Dish Appears in the Following Korean Drama/s:

• Best Chicken (2019) - MBN

  and variety show/s

• Running Man (2010-present) - SBS
• Welcome First Time in Korea: Season 2 (2018-present) - MBC

   

 

CHEF REGGIE’S TIPS

VARIATION

Chef Reggie’s Twist:

• Mix up the seafood. Use a combination of clam meat, shrimp, and sliced squid.
• Use balls—fish balls, squid balls, or shrimp balls. Fry before adding to the Sundubu Jjigae.
• Add some fresh mushrooms—shimeji or shiitake, sliced.
• For a Squid Sundubu Jjigae, add 1 to 2 tablespoons of squid ink to the broth. Fry tofu and add just before serving. Garnish with pan fried or steamed seafood of choice for color. Drizzle with cilantro oil—puree blanched cilantro with vegetable oil. Finish with microgreens or sprouts.
• Garnish with lots of cilantro sprigs before serving.