Sundubu jjigae is a stew made 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

● 600g soft tofu, 1 1/2 cups water

● 200g clam flesh, 4g salt, 5 cups water

Seasoning sauce:

● 1 tbsp clear soy sauce, 1/2 tsp salt, 1 1/2 tbsp ground red pepper

● 2 tbsp minced green onion, 1 tbsp minced garlic, 1 1/2 tbsp sesame oil

● 1/2 root green onion, 1 green pepper, 1/2 a red pepper

1. Slice the soft tofu into 5 cm-cubes.

2. Rinse the clam flesh in salt water and drain on a strainer.

3. Blend seasoning sauce ingredients.

4. Cut the green onion and the peppers short slices.

5. Season clam flesh with half of the seasoning sauce.

6. Put the soft tofu and water in the pot, boil it on high heat for 2 minutes. When it boils, lower the heat to medium and boil it for 5 minutes

7. Add seasoned clam flesh and remaining seasoning sauce, then boil it another 2 minutes

8. Add the green onion and peppers and bring to a boil.

Tips

● Clam flesh may be replaced by oyster or pork in the stew.

● Soft tofu should be boiled for a short time, it can be easily overcooked.

(Adapted from the Institute of Traditional Korean Food)