4.9 from 90 votes
Sundubu Jjigae (Korean Spicy Soft Tofu Stew)
How to make the most delicious Sundubu Jjigae (Korean soft tofu stew) from scratch. It's loaded with delicious seafood and the soup is very refreshing!
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 2 to 3
Calories: 256 kcal
Course:
Main Course
Cuisine:
Korean
Ingredients
Main
- 350 g Korean Soft Tofu (12 ounces)
- 110 g littleneck clams (3.9 ounces), cleaned
- 3-4 banana prawns (80g / 2.8 ounces), head, shells and guts removed
- 100 g enoki mushrooms (3.5 ounces), bottom 4-5 cm stem removed and rinsed briefly in cold running water
- 2 Shiitake mushrooms (20g / 0.7 ounces), cleaned, stem removed and thinly sliced
- 1 egg
- 1 talk green onion (10g / 0.4 ounces), diagonally thinly sliced
Soup base
- 1.5 cups Dried kelp and dried anchovy stock
- 1 Tbsp Korean chili oil or neutral cooking oil (e.g. rice bran oil)
- 2 Tbsp Korean chili powder or Korean chili flakes(gochugaru)
- 1 tsp minced garlic
- 1/2 Tbsp Korean fish sauce
- 1/2 Tbsp soy sauce , kikkoman regular or Korean soup soy sauce
- fine sea salt , to taste
- A few prinkles ground black pepper
- A dash sesame oil , about 1/2 tsp
Instructions
- Start heating the pot on the stove over medium low heat and add the chili oil, chili powder, and garlic. Stir them well for about 1 min. Make sure not to burn the chili powder.
- Add the clams and shrimps and stir quickly to coat them with the chili sauce. Add the fish sauce and soy sauce then stir.
- Add the dried kelp and anchovy stock and boil it on medium-high heat until it starts to boil rapidly (2 to 3 mins).
- Add the tofu, mushrooms, and egg and cook them for another 2 to 3 mins. Season with salt, if required.
- Top up with the green onion, black pepper and sesame oil. Serve hot with Korean rice and side dishes (banchan).
Cup of Yum
Notes
- 1 Tbsp = 15 ml
- If you want to learn more about Korean ingredients, check my essential Korean cooking ingredients list!
Nutrition Information
Calories
256kcal
(13%)
Carbohydrates
15g
(5%)
Protein
18g
(36%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Cholesterol
100mg
(33%)
Sodium
613mg
(26%)
Potassium
754mg
(22%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1365IU
(27%)
Vitamin C
1.6mg
(2%)
Calcium
98mg
(10%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 2to 3
Amount Per Serving
Calories 256
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 100mg | 33% |
| Sodium | 613mg | 26% |
| Potassium | 754mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 98mg | 10% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.