Korean · Lunch · Dinner
Sundubu Jjigae (Spicy Soft Tofu Stew)
순두부찌개
A bubbling, fiery-red Korean stew of silky soft tofu, shrimp and clams, finished with eggs poached right in the pot. It is light, warming and full of chilli-garlic flavour.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 2
Calories come from: Carbs 17% · Fat 41% · Protein 42%
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Ingredients
For 2 servings- 1 tube (12 oz)350 gextra-soft (sundubu) tofu
- 4 1/2 oz130 graw shrimp, peeled and deveined
- 1/3 cup70 gshucked clam meat, fresh or thawed frozen
- 2 large100 geggs
- 1/2 medium70 gonion, thinly sliced
- 1/2 small100 gzucchini, halved and sliced
- 3 cloves9 ggarlic, minced
- 230 gscallions, sliced
- 1 1/2 tbsp9 ggochugaru (Korean chilli flakes)
- 1 tsp5 gtoasted sesame oil
- 2 tsp11 glow-sodium soy sauce
- 2 cups480 gwater
Steps
- 1
Slice the onion, zucchini and scallions, and mince the garlic.
- 2
Heat the sesame oil in a small heavy pot or earthenware pot over low heat.
- 3
Add the garlic, onion and gochugaru and stir for 1–2 minutes until fragrant and red, without letting the chilli burn.
- 4
Pour in the water, raise the heat and bring to a boil.
- 5
Add the zucchini and simmer for 3 minutes.
- 6
Add the shrimp and clam meat.
- 7
Scoop the tofu into the pot in large spoonfuls, keeping the pieces chunky.
- 8
Simmer for 4–5 minutes until the shrimp are pink and opaque and the seafood reaches 63 °C / 145 °F.
- 9
Season with the low-sodium soy sauce, then taste; the clams add their own saltiness.
- 10
Crack the eggs on top, cover and simmer for 2–3 minutes until the whites are set; cook longer if you prefer firm yolks.
- 11
Scatter over the scallions and serve bubbling hot.
Swaps, storage and make-ahead
Swaps
- For a vegetarian version, replace the shrimp and clams with sliced shiitake or enoki mushrooms and use a vegetable broth instead of water for more depth.
- If you can't find tube sundubu tofu, use a block of silken tofu and spoon it in gently in large pieces.
- For a gluten-free version, swap the soy sauce for a reduced-sodium tamari labelled gluten-free, and check that your gochugaru is pure chilli with no additives.
- For a milder stew, cut the gochugaru down to 1/2 to 1 tablespoon and add a little extra garlic for flavour.
Storage
This stew is best eaten fresh, since the eggs and seafood toughen and the silky tofu breaks down on reheating. If you have leftovers, refrigerate within 2 hours, eat within 1 to 2 days, reheat until steaming hot, and do not freeze.
Make ahead
Slice the onion, zucchini and scallions and mince the garlic up to a day ahead, keeping them covered in the fridge. You can also cook the chilli-garlic base with the water and refrigerate it for up to 2 days, then bring it back to a boil and add the seafood, tofu and eggs just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: SoyGlutenCrustaceansMolluscsEggsSesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (682 g) | Per 100 g | |
|---|---|---|
| Calories | 326 kcal | 48 kcal |
| Protein | 35.4 g | 5.2 g |
| Carbohydrates | 14.5 g | 2.1 g |
| of which sugars | 5 g | 0.7 g |
| Fiber | 3.2 g | 0.5 g |
| Fat | 15.5 g | 2.3 g |
| of which saturated | 3.3 g | 0.5 g |
| Sodium | 881 mg | 129 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
