Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

Method6 steps · about 40 min

1. 1

   Step 1: Have the already-prepared dried-kelp and anchovy stock ready. Clean the clams or pipis and drain them. Remove the prawn heads, shells and guts. Trim the bottom 4–5 cm from the enoki and briefly rinse and drain; clean, stem and thinly slice the shiitake. Thinly slice the green onion (1 stalk). Use a pot large enough for the full stew; the author uses a 1.7-liter pot.

   Uses 110 g littleneck clams or pipis, cleaned · 80 g banana prawns (3–4 prawns), heads, shells and guts removed · 100 g enoki mushrooms, bottom 4–5 cm stems removed and briefly rinsed · 2 small shiitake mushrooms (20 g), cleaned, stemmed and thinly sliced · 1 stalk green onion (10 g), diagonally thinly sliced · 1½ cups already-prepared dried-kelp and anchovy stock · Running water for cleaning clams and briefly rinsing mushrooms, drained

2. 2

   Step 2: Start heating the pot over medium-low heat with the chili oil or neutral oil, chili powder or flakes and minced garlic (1 tsp). Stir for about 1 minute to combine, without burning the chili seasoning.

   Stir chili oil, chili seasoning and garlic · 1 minUses 1 tbsp Korean chili oil or neutral cooking oil, such as rice bran oil · 2 tbsp Korean chili powder or flakes (gochugaru) · 1 tsp garlic, minced

3. 3

   Step 3: Add the prepared clams and prawns to the chili-garlic base and stir quickly to coat. Add ½ tbsp fish sauce and ½ tbsp soy sauce and stir to combine.

   Uses Prepared chili-garlic base · Cleaned clams and prawns · ½ tbsp Korean fish sauce · ½ tbsp Korean soup soy sauce or regular Kikkoman soy sauce

4. 4

   Step 4: Add all 1½ cups prepared dried-kelp and anchovy stock to the seasoned seafood. Heat over medium-high heat until boiling rapidly, about 2–3 minutes.

   Bring the seafood and stock to a rapid boil · 3 minUses Seasoned seafood and chili base · Prepared dried-kelp and anchovy stock

5. 5

   Step 5: Add the soft tofu, prepared enoki and shiitake, and the egg (1) to the boiling stew. Cook for another 2–3 minutes, then continue as needed until the prawns are opaque, the clams have opened, the mushrooms are tender and the egg white is set. Discard clams that remain closed. Season with fine sea salt to taste if needed.

   Cook tofu, mushrooms and egg; check the seafood · 3 minUses Boiling seafood and stock · 350 g Korean soft tofu (sundubu) · Prepared enoki and shiitake mushrooms · 1 egg · Fine sea salt to taste

6. 6

   Step 6: Top the fully cooked stew with the prepared sliced green onion, a few sprinkles of ground black pepper and about ½ tsp sesame oil. Serve hot in 2–3 portions, with optional already-cooked Korean rice and prepared banchan alongside.

   Uses Fully cooked seafood soft-tofu stew · Thinly sliced green onion · A few sprinkles of ground black pepper · A dash of sesame oil, about ½ tsp · Already-cooked Korean rice for serving, optional · Already-prepared Korean side dishes (banchan), optional