Sundubu-jjigae
A Korean soft tofu stew tracing to the Joseon Dynasty, reportedly created as an easy-to-eat meal for the elderly thanks to its soft texture — its key ingredient, sundubu (uncurdled, unpressed silken tofu), is traced to the village of Chodang, where tofu was traditionally curdled with seawater instead of brine. Unlike the site's existing mapo tofu (a Sichuan dish built on firm tofu, doubanjiang, and numbing Sichuan peppercorn), this is a soupy, gochugaru-spiced broth using soft uncurdled tofu, often with clams or shrimp, finished with a raw egg cracked in tableside.
Seafood
⚠ Contains: Soy, Egg, Shellfish, Fish, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g sundubu (silken uncurdled tofu)
- 2 tbsp gochugaru (Korean chili flakes)
- 1 tbsp gochujang
- 3 cloves garlic, minced
- 1 tbsp sesame oil
- 500ml anchovy or kelp stock
- 1/2 cup kimchi, chopped
- 200g clams or shrimp
- 1 egg
- 2 scallions, sliced
- Soy sauce, to taste
Steps
- Sauté the garlic and gochugaru in sesame oil until fragrant.
- Add the stock and bring to a boil.
- Add the kimchi and clams or shrimp, and simmer a few minutes.
- Gently spoon in the silken tofu without stirring hard, so it stays in soft curds.
- Season with soy sauce, crack in the raw egg just before eating, and top with scallions.