Korean Sundubu Jigae (Soft Tofu Stew)
- 6 cups water
- 2 large garlic cloves, minced
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 teaspoon dashi (Japanese stock)
- 1 teaspoon sesame oil
- 2 squid, cleaned and sliced
- 10 littleneck clams
- 6 shrimp
- 10 ounces extra-soft tofu
- 1 zucchini, diced
- 1 large egg
- 2 green onions, sliced very thin
- Bring water to a boil in a saucepan. Stir garlic, gochugaru, dashi, and sesame oil into the boiling water; cook for 20 minutes.
- Stir the, squid, clams, and shrimp into the liquid, reduce heat to low, and simmer until the clams open and the squid is firm, about 10 minutes.
- Stir the tofu and zucchini into the mixture. Crack the egg directly into the liquid and cook until the egg is poached, 5 to 7 minutes.
- Divide between 2 large bowls and garnish with green onions to serve.
Korean restaurants traditionally serve the a raw egg on the side as an option. Customers are encouraged to add their own egg. You can purchase gochugaru in Asian markets, and more specifically in Korean markets or online.
What others are saying
Jessica Scott says:
If you like seafood, you will be so pleased with this stew. The clams, shrimp, and squid lend a unique taste to the delicious, aromatic broth. This is one of my favorite cold weather, comfort food bowls. We looked everywhere for gochugaru and finally found it at our local world grocery market. Incredible dish!
Sam Dalton says:
Love this Asian tofu stew. I served it as an appetizer soup to our main dish. It's also hearty enough to be served as the main course. The cracked egg on top is a must!