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Sundubu with Clams and Tofu

Sundubu with Clams and Tofu


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Sundubu is a Korean stew made with an earthy red chile stock and delicate curds of silky tofu. Ladle the finished soup into the hot bowl or pot and serve from the stovetop, or carefully carry it to the table and place on a trivet.

Ingredients

  • 2 tablespoons vegetable oil or grapeseed oil
  • 1 cup (about 2 oz.) chopped shiitake mushrooms
  • 1 medium onion, finely chopped
  • Kosher salt and freshly ground pepper
  • 4 anchovy fillets, chopped
  • 6 cups homemade chicken stock or low-sodium chicken broth
  • 1¼ pounds Manila clams, scrubbed
  • ¼ cup Korean hot pepper paste (gochujang)
  • 1 12.5-oz. block silken tofu, drained, broken into large curds
  • ½ cup sliced scallion greens, from 6 scallions
  • 2 small serrano chiles, seeded, finely chopped
  • 1 tsp toasted sesame oil, plus more to taste

Ingredient Info

  • Korean hot pepper paste (a mixture of miso and hot chiles) is available at Korean markets and koamart.com.

Recipe Preparation

  • Heat vegetable oil in a large soup pot or Dutch oven over medium heat. Add mushrooms and onion and season with salt. Cook, stirring often, until tender, 5–7 minutes. Stir in anchovies and cook 30 seconds, then pour in stock. Bring to a boil, add clams, and reduce heat to a simmer. Cook, covered, until clams open, about 4 minutes. Using a slotted spoon, transfer clams to a bowl; set aside. Discard any clams that haven’t opened. Whisk gochujang into broth and increase heat to high. Add tofu and cook until warmed through, about 1 minute. Stir in clams, scallion greens, chiles, and sesame oil and season with salt and pepper.

Nutritional Content

Calories (kcal) 290 Fat (g) 12 Saturated Fat (g) 1.5 Cholesterol (mg) 60 Carbohydrates (g) 15 Dietary Fiber (g) 2 Total Sugars (g) 5 Protein (g) 27 Sodium (mg) 1260Reviews SectionI love this soup! But isn't the title "Sundubu with tofu" redundant? Sundubu literally means silken tofu so there is no sundubu without tofu/dubu. You could just call it Sundubu Jjigae with Clams...

Sundubu Jjigae (Soft Tofu Stew)

One of the most representative dishes of Korean cuisine is sundubu jjigae (순두부 찌개), halfway between a thick soup and a juicy tofu stew.

What does sundubu jjigae mean?

In Korean cuisine, a jjigae is a simmered or braised dish. In Korean, sundubu means “tofu” but a variety of soft, fresh, undrained, unpressed tofu, commonly known as silky tofu or soft tofu. The sundubu jjigae is therefore tofu stew.

Besides the tofu jjigae, there are many variations of jjigae: made with meat, seafood or vegetables, but always between a soup and stew.

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In most cases, they are seasoned with gochujang, doenjang (soybean paste), ganjang (soy sauce) or jeotgal (fermented molluscs).

A typical Korean meal almost always includes a jjigae or a guk (soup).

Jjigae are usually named after the main ingredient, for example, kimchi jjigae. Anyone who has barely touched Korean cuisine has certainly heard of kimchi, a side dish obtained from the fermentation of napa cabbage (most traditional) seasoned with garlic, ginger, onion, chili powder and other ingredients which may vary by region.

For the sundubu jjigae, beside tofu, vegetables and a condiment called gochujang, very spicy and which gives the dish a red color, are generally added. Gochujang can be replaced with kimchi, with one of its essential ingredients called gochugaru or hot pepper powder.

Depending on the type of sundubu jjigae, other ingredients can be added, such as beef or pork, seafood (usually oysters, mussels, clams and shrimp), mandu (dumplings), dried anchovies, or kelp (seaweed).

Sundubu jjigae is served in a very hot bowl, in which you may break egg at the end of the cooking. The heat of the dish will allow the egg to cook and make the soup even better.

Sundubu jjigae is usually served with steamed white rice and several banchan, various side dishes similar to Lebanese or Greek mezze in concept.

What is tofu?

Tofu is a food of Chinese origin, produced from the curdling of soy milk. It is a white, soft, almost odorless product with a rather neutral taste, constituting an important base of Asian food, and also often consumed by vegetarians and vegans.

To talk about tofu production, one must first understand the concept of soy milk. Since cheese is made from milk, soy cheese is made from soy milk, in a slightly different process.

Soy milk is a liquid that is extracted by bringing the soybean to a boiling temperature. When soybeans are harvested, like other legumes, their seeds are dry, so they must be rehydrated before use the soybeans are then left for several hours in water until it is absorbed, then boiled so that the high temperature can extract the nutrients, including the proteins.

The soybeans are then ground to ensure that boiling water has more contact with the surface of the seeds and can extract more substances. At the end of this phase, everything is filtered, and what remains is the coarse and liquid part called soy milk.

Soy milk is a liquid composed mainly of water, but also fat and protein, which when dissolved, become solid like rennet.

Tofu is also sometimes called soy rennet. Rennet is a chemical that has the property of making proteins from a water-soluble form to an insoluble form, whereby separating them into a thick paste.

The rennets used in the production of tofu are not the same as those used in the production of cheese, since the soy and milk proteins are completely different.

As with cheese, in the soybean world there is a wide range of choices: sulphate can be used as rennet, as well as calcium chloride or magnesium sulphate, but also many others.

The choice of rennet is very important in production, since there are many types of tofu. So, once the curd is formed, it is filtered: the liquid is removed and only the solid part is retained, which is actually tofu.

The production of tofu is therefore ultimately very similar to the production of classic cheese. However, tofu is not cheese and it is not meat, but it is an excellent food from a nutritional point of view. It is nutritious and although it is rather tasteless, it is still good. It is an interesting food to use in cooking and not only for vegetarians and vegans.

Tofu is a low-calorie food that is very rich in vegetable proteins. Low in fat, it is completely free of cholesterol. In fact, 100 g of soy contains 15 g of protein, 10.5 g of fat and 1 g of carbohydrates.

Also perfect for those who suffer from celiac disease because it is gluten-free, this food can be consumed by everyone, unless specific allergies to soy have been identified.


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Amount Per Serving
Calories 875 Calories from Fat194
% Daily Value*
Total Fat 22g 33%
Saturated Fat3g 17%
Trans Fat0.0g
Polyunsaturated Fat8.0g
Monounsaturated Fat4.5g
Cholesterol 475mg 158%
Sodium 5343mg 223%
Total Carbohydrate 30.4g 10%
Dietary Fiber3g 12%
Sugars3.8g
Protein 136g
Vitamin A85% Vitamin C215%
Calcium68% Iron91%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


Korean Seafood Soft Tofu Stew (Haemul Sundubu Jjigae)

When you binge on Korean dramas like I do, it's inevitable that you'll crave Korean food. They sure know how to make it look super yummy! My favorite Korean food is their stews, particularly kimchi and soft tofu stew. Not only do you get to enjoy a bubbling hot cauldron of spicy deliciousness, you also get a complimentary steam facial. Smooth skin while eating a widely popular Korean comfort food? Yes, please!

Soft Tofu Stew or Sundubu Jjigae is a spicy Korean stew made with really ripe and sour kimchi and a rich anchovy-based broth. The broth is flavored with soy sauce, Korean red pepper flakes (Gochugaru) and Korean hot pepper paste (Gochujang). You can add pork, beef, and/or seafood for different variations. The stew is cooked and served in an earthenware stone bowl and usually topped with mushrooms, green onions and a raw egg to cook in the bubbling hot liquid. In Korean restaurants, you also get a side of fluffy steamed rice, along with the various other Korean pickled side dishes known as Banchan.

Korean Seafood Soft Tofu Stew (Haemul Sundubu Jjigae)

What fascinates me the most about Korean stew is the amazing capability of the stone bowl to retain heat. Korean restaurants really should have warning signs on how hot the stews are when they arrived. My first time having Sundubu Jjigae, I almost scorched my tongue to smithereens with the piping hot broth. But it was OK. I powered through it. At the end of the meal, I was literally dripping in sweat but it was oh so worth it.

For the below Seafood Soft Tofu recipe, I used store-bought chicken stock instead of the traditional anchovy stock. The reason being I can't find store-bought anchovy stock easily here. Also, when I make it from scratch, it is really bitter and I'm not sure why that is. Traditional anchovy stock is made with kelp and dried anchovies. I think I might be using too much kelp or too much dried anchovies. I don't know. To make it simpler on myself, I use chicken stock. In the end, you couldn't even tell the difference *high five*.


How to Prepare Yummy Sundubu

Hey everyone, welcome to our recipe page, If you’re looking for recipes idea to cook today, look no further! We provide you only the best Sundubu recipe here. We also have wide variety of recipes to try.

Before you jump to Sundubu recipe, you may want to read this short interesting healthy tips about Wholesome Power Goodies.

Eating healthy foods can make all the difference in the way we feel. We have a tendency to feel way less gross after we increase our intake of wholesome foods and lower our consumption of junk foods. A little bit of pizza does not cause you to feel as healthy as consuming a fresh green salad. Sometimes it’s hard to find healthier foods for treats between meals. Shopping for snack foods can be a challenge because you have countless options. There’s nothing like one of these simple healthy foods when you really need an energy-boosting snack.

Whole grain snacks are an outstanding choice for a fast healthy snack. A mid-morning snack of whole grain bread coupled with some protein will keep you until it’s time for the afternoon meal. When you need a fast snack food on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than processed grains found in white bread.

A large variety of easy health snacks is easily available. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to sundubu recipe. To cook sundubu you only need 20 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Sundubu:

  1. Use 3 of tubes of 220g soft tofu (cut into slices).
  2. Get 1/4 tsp of salt (to season tofu).
  3. Take 1 of green serrano chilli.
  4. Provide 1 of red cayenne chilli.
  5. Get 1 dozen of oysters (remove shells).
  6. You need 1 L of water and 1 tbsp salt (for rinsing oysters).
  7. Take 300 g of pipi clams.
  8. Use 1 L of water and 1 tbsp salt (for soaking).
  9. Prepare 1 tbsp of salt (for soaking).
  10. Prepare 4 tbsp of vegetable stock (or 1 cube of vegetable stock).
  11. Use 1 bunch of enoki mushrooms (roots removed and separated).
  12. Get 1 stalk of spring onions (diagonally sliced).
  13. Provide 1 of egg.
  14. Get of soup seasoning:.
  15. Use 1 tbsp of Sempio Chosun Ganjang (Naturally Brewed Soy Sauce for Soup, Chosun).
  16. Take 1 tsp of Korean Fish Sauce.
  17. Get 1 tbsp of Korean soy sauce.
  18. Get 1 tbsp of garlic (minced).
  19. Get 1 tbsp of crushed Korean Red Pepper Powder.
  20. Provide 1 tbsp of sesame Sauce.

Steps to make Sundubu:

  1. Start boiling a 1 litre pot or clay pot of water..
  2. Combine the soup seasoning ingredients. Mix well and reserve..
  3. Sprinkle salt on the soft tofu and let it absorb the salt for about 10 minutes..
  4. Chop spring onions, red and green peppers. Set aside..
  5. Wash and rinse oysters using salted water (1L water and 1 tbsp salt). Drain and remove any excess moisture. Set aside..
  6. Let the pipi clams exude debris by soaking them in salted water (1L water and 1 tbsp salt). Set aside..
  7. Add vegetable broth and all ingredients with seasoning to a clay pot and heat till boiling..
  8. Add soft tofu, oysters and clams to the boiling clay pot. Continue boiling for 1 min so the flavours blend together making soft tofu soup..
  9. Garnish the boiling soup with mushrooms, Korean Red Peppers and green pepper and spring onions..
  10. Break the egg and add it to the boiling soup. Serve..

If you find this Sundubu recipe valuable please share it to your good friends or family, thank you and good luck.


Soondubu Jjigae with Pork Belly (Korean Kimchi Tofu Stew)

Chef Melanie demonstrates how to prepare a spicy Korean tofu stew!

Soondubu Jjigae with Pork Belly (Korean Kimchi Tofu Stew)

  • 1 pound sliced pork belly
  • 8 stalks scallions, thinly sliced, white and pale-green parts separated from dark-green parts
  • 4 garlic cloves, sliced
  • 2 tablespoons ginger, grated
  • 6 cups chicken or vegetable stock
  • 4 tablespoons Gochujang (Korean hot red pepper paste)
  • 4 tablespoons soy sauce
  • 1 cup prepared kimchi cabbage
  • 1 11-ounce package silken tofu, carefully torn into large pieces

Cut the slices of pork belly into 1-inch pieces. Roughly chop the kimchi cabbage into smaller bite-size pieces.

Heat a large Dutch oven or saucepan over medium-high heat. Add the pork in one even layer and sear until golden brown, about 3-5 minutes. Sear the pork in batches if needed. Discard the all but 2-3 tablespoons of the rendered pork fat.

Add the white and pale-green parts of the scallions, garlic, and ginger sauté stirring often, until fragrant and tender, about 2-3 minutes. Pour in the broth, then stir in the gochujang and soy sauce. Reduce the heat to a medium and simmer until for 15-20 minutes.

Add the prepared kimchi cabbage and tofu. Simmer until tofu is heated through, about 8-10 minutes. Garnish with sliced dark green parts of scallions. Serve hot.


INGREDIENTS

Optional Ingredients and Substitutions
Shrimp, Squid, Clam: You can make with just beef if you don't like seafood. You should increase the amount of beef for richer broth, or use a can of beef stock on top of beef cubes.
Red and Green Chili Pepper: Although these add a nice kick to the stew and serve as a beautiful garnish, you can get away with leaving them out.
Enochi Mushroom: nice to have as a garnish but not necessary.
Egg: can be omitted.

Good to know
If you use beef stock or anchovy stock instead of water, it will be even better.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

1. Wash clams

If you have live clams, leave them in salt water (1 tbs of coarse salt + 4 cups of water) for 2-4 hours in a dark place, so that they spit out sand. Then, rinse and drain before cooking. If you are using frozen clams, you can use them as they are. Alternatively, you can thaw them in salt water, wash and drain (if you are worried about cleanliness.

2. Cut ingredients

Dice vegetables and cut beef into small pieces. Chop 1 green onion, 1 green chili pepper, 1 red chili pepper

3. Cook beef

Preheat a pot on low heat for a minute. Add 2 tablespoons of sesame oil, 50g of beef and 3 tablespoons of gochugaru (red chili flakes) and cook on medium heat for 2 minutes. (If you want medium spiciness, use 2 tbs of red chili flakes instead.)

Low Heat 1 min

cook Med Heat 2 min

4. Cook vegetables

Add onion and zucchini and season with ½ teaspoon of salt. Cook for 3 minutes. If vegetables stick to the bottom, add a little bit of sesame oil or water.

Cook 3 min

5. Add water

Add 1½ cups of water (for a richer broth, add 10 anchovies in a net to the water or use beef stock instead) and 1 tablespoon of garlic. Bring to boil on high heat.

High Heat

6. Add shrimp and squid

Add 50g shrimp and 50 g of squid. Boil with lid for 5 minutes on high heat.

High Heat 5 min

7. Add clams

If you want to use a stone bowl to serve, wet and preheat a stone bowl on low heat for a couple of minutes. Transfer everything into a stone bowl and place on high heat. (*You can cook in a stone bowl from the beginning but this way the rim of the bowl doesn’t get messy.) Taste and season. If it is too salty, add some water. If it’s not salty enough, add more salt. Add 5-10 live clams with shells or 50g of frozen clams (optional).

Transfer into a stone bowl

8. Add tofu

Add 1 pack (about 350g) of extra soft tofu. Cook for 5-10 minutes on high heat or until clams and tofu are cooked. Try not to stir too much at this point as tofu is very delicate. If you are using live clams, they are fully cooked when they open up. If you used anchovies, remove the anchovy net.

High Heat 7 min

9. Serve and garnish

Add a pinch of black pepper. Garnish with 30g of Enochi mushrooms(optional), chopped green onions, red and green chili peppers(optional) on top.


  • 6 cups chicken broth
  • 4 (1 inch) pieces kelp
  • 6 dried anchovies
  • 6 ounces sliced pork belly
  • 2 tablespoons Korean red pepper flakes (gochugaru)
  • 1 zucchini, cubed
  • ½ cup chopped onion
  • ½ cup kimchi
  • 2 serrano chile peppers, chopped (Optional)
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon fish sauce
  • 1 teaspoon white sugar
  • 2 (12 ounce) packages extra-soft tofu
  • 10 shrimp, peeled
  • 5 mussels
  • 5 clams
  • ½ cup sliced button mushrooms
  • 1 tablespoon minced garlic
  • 4 eggs (Optional)
  • 2 tablespoons chopped green onion, or to taste (Optional)

Bring chicken stock, kelp, and dried anchovies to a boil in a large pot. Cover and cook over medium heat, about 10 minutes. Strain broth, discarding kelp and anchovies.

Cook pork belly in a large pot over medium heat until browned, 3 to 5 minutes. Transfer to a small bowl reserve drippings in the pot. Add red pepper flakes cook and stir until sizzling, about 30 seconds. Return pork belly to the pot. Add strained broth, zucchini, onion, kimchi, serrano chile peppers, ginger, fish sauce, and sugar. Cover and simmer soup until flavors combine, about 15 minutes.

Stir tofu, shrimp, mussels, clams, mushrooms, and garlic into soup. Simmer until mussels and clams have opened, about 5 minutes.

Break tofu gently into chunks. Ladle boiling soup into serving bowls and crack an egg into each. Garnish with green onions.


Sundubu Jjigae (순두부 찌개 ): Soft Tofu in a Spicy Stew

I’ve got to admit it: sundubu jjigae (soft tofu stew) was my entrance into the world of Korean cuisine. Initially a lot of jjigaes downright scared me as I was never quite sure what surprise was lurking below the surface of the stew. This dish, however, was soon on my list of good eats as it contained two of my favorite things, pork and clams. It actually reminded me of the Portuguese dish that I had tried years ago on a European tour. It’s surprisingly similar in ingredients and concept. They even use red chili flakes in Portugal, but of course no tofu.

Source: http://coupleeatsfood.com/spicy-korean-silken-soft-tofu-stew-soondubu-jjigae-recipe/

Basically, sundubu jjigae is a simple spicy stew made with soft uncoagulated tofu. This tofu is produced without being pressed fully to remove the water, thus forming the block that is known as soft tofu in the United States. Tofu by nature is one of the food world’s blank canvases, with no dominant taste or smell of its own. It simply absorbs whatever it is introduced to. Despite having a bad rap since the California “tofu burger” vegetarian era of the 70s, it is of course a staple of many Asian cuisines, and Korea is no exception. Sundubu can vary with the region. In Gangneung on the east coast of Korea, for example, sundubu is made with seawater to give it a salty flavor. There’s even an entire village (Chodang-dong) dedicated to serving versions of this local delicacy.
As with many Korean dishes, there seems no right or wrong way to make sundubu jjigae so long as the basic ingredients are the same: tofu, clams and red-pepper powder (gochugaru). For novice Korean cooks, it is a beautifully simple dish to make at home. Like most rustic dishes around the world, the quality of the basic ingredients is what makes the dish. In the case of sundubu jjigae, the stock has to be rich and full-bodied or you will end up with a watery stew. The Korean red pepper flakes are beautifully perfumed with a red pepper aroma and flavor quite unlike their overseas cousins, giving the jjigae a rich base flavor, not to mention spiciness. Use as much or as little as you like.
Here is a basic and foolproof recipe for adventurous souls who want to try their hand at sundubu jjigae. What I find interesting is that Koreans often put the ingredients into the pan and then turn up the heat, while I am used to adding the ingredients to an already heated pan. Either way, be sure to release the flavors of the pork before finishing the dish. The final addition of a raw egg on top is a surefire way to recognize this dish.

Sundubu Jjigae Recipe

  • 1 ½ cups soft tofu
  • 5 clams, rinsed
  • 100g pork belly
  • 1 green onion, chopped
  • 1 small bunch Enoki mushrooms
  • 1 egg
  • 1 cup fish or beef stock
  • ½ tsp salt
  • 1 T red pepper powder (gochugaru)
  • 1 tsp minced garlic
  • 1 T cooking oil

Directions
1. Combine gochugaru, minced garlic, pork and cooking oil. Mix well and put in a large pot.
2. Cook for approximately 3-4 minutes and then add the clams.
3. Put the tofu on top and add the stock. Simmer over low heat for 5 minutes.
4. Add the green onion and mushrooms, check the seasoning for salt. Simmer for 1 more minute.
5. Remove from heat and crack in the raw egg just before serving so that the egg is cooked by the hot stew.
6. Serve with plain steamed white rice. Serves 2.

Sundubu Is Served
by David Carruth

9 Bakeries To Find The Best Fresh Bread In Seoul

Kongmiga (콩미가 )
Nationwide
Start your sundubu jjigae journey at Kongmiga, literally meaning soybean beautiful house.Drawing upon three generations of homemade soybean cuisine, Kongmiga is a great choice not only for sundubu jjigae but also other related dishes like seafood tofu jjigae and cheonggukjang. The original store started in 1995 near Suwon City Hall in Gweonseon-gu (031-206-5004), but it has since expanded into a nationwide chain. To find the closest location, call their toll-free customer service line at 080-333-0031. kmiga.kr

Maetdol Sundubu (맷돌 순두부)
Gyeongsang Province
Gyeongju’ s famous for Seokguram Grotto, Bulguksa Temple, and also this unassuming restaurant that happens to be a famous place to try sundubu jjigae. Maetdol Sundubu didn’t start in the Silla Dynasty like a lot of the relics in this former capital, but it does cater to hungry travelers taking a break from sight-seeing. The main (and only) dish here is quite reasonable at W7,000. Find it by Bomun Lake on the east edge of the city. tofv.co.kr, 054-745-2791

Okdol Halmeoni Sundubu (옥돌 할머니 순두부)
Gangwon Province


Non-Spicy Silken Tofu JjiGae

Did you ever want to try the Korean silken tofu stew called SunDuBu JjiGae (순두부 찌개), but you were afraid it would be too spicy? If so, then this is for you. I’m back with a non-spicy SunDuBu JjiGae version. Even though it doesn’t look as appetizing without the red- colored broth, it is still full of flavor and just as delicious as the other versions. You can also learn how to use rice water in your kitchen and see a short clip of me enjoying this. So, let’s get started.

Yield: 2 Servings

Short Korean Lesson

Video Instructions

Main Ingredients:

  • 1 Pack SilkenfF Tofu
  • 1 Cup Rice Water
  • 1 Cup Zucchini
  • ½ Cup Onion
  • ¼ Cup Green Onions
  • ¼ Cup Hot Pepper (Optional)
  • 1 Egg
  • ½ Tbsp Sesame Oil
  • 1 tsp Salted Shirimp
  • 1 tsp Fish Sauce
  • 1 tsp Minced Garlic
  • Some Black Pepper

Directions


We need 1 cup worth of zucchini, ½ cup worth of an onion, and ¼ cup worth of green onions. These are all the vegetable ingredients that you need, but if you want to give it some spiciness, you can add about ¼ cup of fresh hot peppers.


Chop the zucchini into thin fan shape pieces. Then cut the onion into ¼-inch slices, the green onion into 1-inch pieces, and the hot peppers into ¼-inch pieces.


Prepare 8 medium-sized raw shrimp (peeled) and ¼ cup of clams without shells.


Use a clay pot for this stew if you have one. Of course, you can use a normal pot too. Preheat your pot and add ½ Tbsp of sesame oil in it.


Put the zucchini and onion into the heated pot. Then fry them for about 3 minutes on high.


Here, we need to have an important ingredient for today’s recipe. It is 1 cup of rice water. (You can see more details about it in the video.)


Pour the rice water in the pot and continously cook it on high. It will take some time to bring it back to boil, so meanwhile you can prepare the other ingredients.


Get 1 pack of Korean silken. You can also use the normal silken tofu that you can find in a grocery store.


You can just add the tofu straight into the broth, but I like to break it up before I add it into the stew to get smaller chunks. It is up to you.


Once the broth starts to boil again, add the tofu into the broth along with the shrimp and the clams.


Now we will season the broth with the rest of the ingredients. First, a key flavoring ingredient for the broth is salted shrimp. It is a useful ingredient to have for making Korean food, so I recommend that you get some if you cook Korean food often. Once you open it, store it in the freezer.


Add 1 tsp of salted shrimp, 1 tsp of fish sauce, and 1 tsp of minced garlic. Cook it for about 5 minutes on high. If you don’t have the salted shrimp, you can replace it with fish sauce.


Break 1 egg and whisk it gently. After 5 minutes, slowly add 1 beaten egg into the soup. You don’t have to stir it – just let it cook for about 1 minute.


After 1 minute, add the green onions and then cook 1 more minute. Here, if you want, add the spicy hot pepper with your green onions. I will add them for mine today.



For the final touch, sprinkle some black pepper on top before serving. The soft tofu gets nice savory flavor from the seafood ingredients and this makes for a hearty stew for cold days. Try it someday.
Aeriskitchen’s tips
When you wash rice before cooking it, what do you normally do with the milky rice water? Most of the time, it just gets thrown away. But I want to share some useful tips on how Koreans use that rice water. I do not use the water from the first washing, but from the second batch, you can save some of the rice water and use it.
First, the rice water can be used as a great broth for Korean soups such as sundubu jjigae like today, or , , etc. It helps to enhance the flavor of the soup.
Second, you can soak some fish in the rice water for about 30 minutes before cooking it. It helps to get rid of any strong fishy smells or flavors.
Third, you can use it for watering your plants. You do not have to do it every day, but you can do this every now and then to give your plants some nutrition.
Lastly, since Korean food uses a lot of garlic, the food can have a strong smell (like kimchi). The best way to store your kimchi is by using glass containers. However, if your plastic containers get the unpleasant smell of the garlic or something else from your Korean food, you can use rice water to help get rid of any bad smell. Pour the rice water in your cleaned container and let it sit overnight. You will smell the improvement.
Did you enjoy my non-spicy sundubu jjigae and special tips? Please don’t forget to subscribe to my channel and give me a big thumbs up.
Thank you for watching and see you next time.