Sundubu Jjigae (Soft Tofu Stew)

The Ultimate Comfort in a Pot

If Kimchi Jjigae is bold and rough, Sundubu Jjigae (Soft Tofu Stew) is silky, spicy, and caressing. The star ingredient is "Sundubu" (extra soft silken tofu), which is not pressed like regular tofu, giving it a custard-like texture that literally melts in your mouth.

The Flavor Secret: "Chili Oil" (Gochu-gireum)

The deep, vibrant red color doesn't just come from boiling pepper flakes. The secret lies in making Chili Oil first.

• Why? Stir-frying Gochugaru (red pepper flakes) with oil at the beginning releases a smoky, nutty aroma that simply boiling cannot achieve.

Key Ingredients Checklist

• Soft Tofu: Buy the "Extra Soft" or "Silken" variety (often sold in tubes).
• Clams (Bajirak): Essential for that refreshing seafood depth.
• Pork (Minced or Belly): Adds savory fat to the broth.
• Vegetables: Onion, Green onions, Zucchini (optional), Mushrooms.
• The Finisher: A raw egg and sesame oil.

Step-by-Step Instructions

1. Make the Base (Chili Oil): In a pot, heat vegetable oil and sesame oil. Add chopped green onions and minced pork. Stir-fry until the meat turns white. Add Gochugaru and stir-fry for 1 more minute on low heat (be careful not to burn it!).
2. Add Liquid: Pour in water (or anchovy kelp stock for better flavor). Add the cleaned clams and onions. Bring to a boil.
3. Add Tofu: Cut the soft tofu tube in half and gently squeeze it into the pot. Use a spoon to break it into large chunks. Do not stir too vigorously, or the tofu will crumble into a mess.
4. Seasoning: Add minced garlic, soy sauce, and salted shrimp (Saeu-jeot). If you don't have salted shrimp, use fish sauce or salt.
5. The Final Touch: When it's bubbling vigorously, crack a raw egg right into the center. Sprinkle chopped green onions and black pepper.
6. Serve: Serve immediately in the stone pot (Ddukbaegi) while it's still boiling.

Pro Tip

• Want it creamier? Break the yolk and mix it into the soup.
• Want it cleaner? Let the egg poach whole without stirring.