Sundubu Jjigae (Soft Tofu Stew)
A silky, intensely spiced soft tofu stew with clams, mushrooms, and a raw egg cracked in at the end. Served bubbling in a stone pot, this iconic Korean dish is warming, nourishing, and low-carb.
Total Time
30 min
Prep
10 min
Cook
20 min
Servings
2
Cuisine
East Asian Korean
280kcal
Calories
26g
Protein
9g
Carbs
15g
Fat
2g
Fiber
How to Make It
- 1
Heat sesame oil and neutral oil in a stone pot (or heavy pot) over medium heat. Add garlic and onion. Sauté for 2 minutes.
- 2
Add gochugaru and stir-fry for 1 minute until fragrant and the oil turns red.
- 3
Pour in anchovy stock and soy sauce. Bring to a boil.
- 4
Add mushrooms and clams. Cook for 3–4 minutes until clams begin to open.
- 5
Spoon soft tofu into the stew in large dollops. Do not stir. Simmer for 5 minutes.
- 6
Crack one raw egg directly into each serving pot. Cover and cook for 1–2 minutes until the white is just set but yolk remains runny.
- 7
Garnish with spring onions and serve immediately in the hot pot with steamed rice on the side.
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