Spicy Korean Tofu
Seafood Stew (Sundubu-jjigae Style)

A hearty, soul-warming Korean stew brimming with soft tofu, fresh clams, and kimchi in a vibrant, spice-forward broth that balances heat with briny depth.

Ingredients

• 400 g firm tofu
• 200 g fresh clams
• 150 g kimchi
• 1/2 onion
• 100 g oyster mushrooms
• 100 g bean sprouts
• 2 green chili peppers
• 2 stalks green onions
• 2 tbsp gochujang
• 2 tbsp Korean chili powder
• 1 tbsp coarse chili flakes
• 2 cloves garlic
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 tbsp cooking alcohol
• to taste soy sauce
• to taste salt
• to taste black pepper

Instructions

1. 1Purge the clams

   

   Place the clams in a metal bowl filled with water, then add a pinch of salt, a drizzle of sesame oil, and a splash of cooking alcohol. Let them soak for about an hour to allow the clams to purge any sand from their shells.

   Tip: The addition of sesame oil and alcohol mimics their natural environment and encourages them to open up and release sand more quickly.
2. 2Prepare the tofu

   

   Take a block of firm tofu and carefully cut it into uniform, bite-sized cubes on a cutting board.

   Tip: Firm tofu holds its shape better in stews, ensuring your stew doesnt become mushy during simmering.
3. 3Slice the onion

   

   Take half an onion and slice it into thin, even strips on your cutting board.

   Tip: Slicing them thinly ensures they cook evenly and incorporate well into the base of the stew.
4. 4Prepare the green chili

   

   Carefully slice the green chili peppers into thin rounds on the cutting board.

   Tip: Use gloves if you are sensitive to chili oils to avoid irritation, and adjust the amount based on your spice preference.
5. 5Sauté the aromatics

   

   Heat a mixture of sesame oil and vegetable oil in a pot over medium heat. Add the sliced garlic and red onions, stirring until they become fragrant and start to soften.

   Tip: Sautéing the aromatics in a combination of oils provides both a nutty flavor and a higher smoke point for even cooking.
6. 6Stir-fry the kimchi

   

   Add the kimchi to the pot with the sautéed onions and garlic. Stir-fry for a few minutes until the kimchi becomes fragrant and slightly tender.

   Tip: Stir-frying the kimchi helps to deepen its flavor and meld it with the aromatics before adding liquid.
7. 7Add hot water

   

   Pour hot water into the pot over the sautéed kimchi and onions. Using hot water helps maintain the cooking temperature and allows the flavors to meld more quickly.

   Tip: Hot water is preferred over cold to keep the pot at a simmer and save cooking time.
8. 8Add fine chili powder

   

   Add the Korean fine chili powder to the simmering broth. This provides a vibrant red color to the stew, which is characteristic of many Korean spicy soups.

   Tip: Fine chili powder dissolves well, ensuring an even, rich color throughout the broth.
9. 9Add the tofu

   

   Gently add the cubed firm tofu into the simmering broth. Be careful not to break the cubes as they will absorb the flavors of the stew as they cook.

   Tip: Use firm tofu so it holds its shape well during the simmering process.
10. 10Add gochujang

    

    Stir in a spoonful of Korean red chili paste (gochujang) to the stew. This adds a deep, savory, and slightly sweet spice profile that is essential for the stews complexity.

    Tip: Make sure to stir the gochujang well until it is fully dissolved into the broth.
11. 11Add the clams

    

    Add the cleaned clams to the bubbling stew. The clams will add a natural brininess and sweetness that balances the spice of the kimchi and gochujang.

    Tip: Ensure the clams are fully cleaned before adding to prevent any sand in the stew.
12. 12Garnish and serve

    

    Finally, garnish the stew with a generous handful of chopped green onions. The fresh crunch and mild onion flavor provide the perfect final touch before serving hot.

    Tip: Adding the green onions at the very last second keeps them bright and flavorful.

Storage & Reheating

Burn It Off

Frequently Asked Questions