Authentic Korean Soft Tofu Stew with Seafood (Sundubu Jjigae)
A bubbling volcanic Korean stew served in a scorching earthenware ttukbaegi, packed with uncurdled soft silken tofu, fresh clams, shrimp, and aromatic gochugaru chili oil.
History & Origins
Chodang Village & Seoul Earthenware Hearth
Tracing its heritage to Gangneung’s coastal Chodang village where pure East Sea saltwater coagulated soybean curd into ultra-delicate clouds, Sundubu Jjigae exploded in Seoul into the ultimate late-night restorative comfort food.
Ingredients
Soft Tofu, Fresh Shellfish & Gochugaru Base
- •2 tubes (22 oz / 650g) Korean extra-soft silken sundubu tofu
- •12 fresh Manila clams, purged and scrubbed
- •6 wild Gulf shrimp, peeled and deveined, and 4 oz small squid rings
- •2 cups Korean dried anchovy and kelp (dashima) stock
- •2 tbsp Korean coarse gochugaru (sun-dried red chili pepper flakes)
- •1 tbsp Toasted Korean sesame oil and 1 tbsp neutral cooking oil
- •1 tbsp Korean soup soy sauce (guk-ganjang) or fish sauce
- •1 tbsp Minced garlic and 1/2 small onion, finely diced
Finishing, Garnishes & Chef’s Additions
- •2 farm-fresh Raw egg yolks cracked directly into boiling stew at the table
- •2 stalks Scallions, diagonally sliced, and 1 fresh red chili pepper, sliced
- •Steaming Bowl of short-grain white rice and an array of chilled banchan
Step-by-Step Instructions
PREPARATION & METHOD
Heat sesame oil and neutral oil in a Korean earthenware pot (ttukbaegi) or small heavy pot over medium-low heat. Sauté diced onions and minced garlic for 2 minutes. Stir in gochugaru and cook gently for 60 seconds to release ruby-red chili oil without burning.
Pour in 2 cups of rich anchovy-kelp stock and soup soy sauce. Turn heat to high and bring to a rapid, rolling boil. Add purged Manila clams and simmer for 3 minutes until clam shells just begin to open, releasing natural briny liquor into the broth.
Cut sundubu tubes in half and slide large, pillow-like curds directly into the boiling soup. Add peeled shrimp and squid rings. Simmer for 4 to 5 minutes over medium heat, using a spoon to break tofu gently into large chunks while allowing seafood to poach tenderly.
Top with sliced scallions and red chilies. Transfer boiling ttukbaegi directly to a trivet at the table. Immediately crack a fresh raw egg into the furious boil; gently swirl yolk into the fiery broth to create a rich, silky liaison.
Beverage Pairing
Chilled Korean Soju or Sparkling Makgeolli
An ice-cold shot of clean neutral soju or slightly effervescent milky rice wine (makgeolli) tempers spicy gochugaru heat and amplifies briny clam broth.
Culinary Science Insight
High Thermal Mass Retention & Egg Protein Coagulation
Porous ceramic earthenware retains heat above 205°F for minutes after leaving the flame. This sustained thermal inertia is required to gently poach the raw egg yolk and bind spicy capsaicin molecules into velvety micro-custard.