A fiery, bubbling Korean stew of silky uncurdled tofu, seafood, and vegetables in a crimson gochugaru broth, finished with a cracked raw egg that gently poaches in the searing heat.
Ingredients
1 pack (300g) soft tofu (sundubu)
100g clams, scrubbed
100g shrimp, peeled
1 tbsp gochugaru (Korean red pepper flakes)
1 tbsp sesame oil
2 cloves garlic, minced
1 small onion, diced
1 small zucchini, sliced
1 tbsp soy sauce
300ml anchovy-kelp broth
2 eggs
1 green onion, sliced
Salt to taste
Instructions
1Heat sesame oil in a ttukbaegi or heavy pot over medium heat. Sauté garlic and onion for 2 minutes until fragrant.
2Add gochugaru and stir for 30 seconds to bloom the pepper flakes in the oil.
3Pour in anchovy-kelp broth and soy sauce, bring to a boil.
4Add clams and shrimp, cook 3 minutes until clams begin to open.
5Gently slide in the soft tofu in large spoonfuls, trying not to break it too much. Add zucchini slices.
6Simmer for 5 minutes, then crack the eggs directly into the bubbling stew. Cover and cook 2 minutes.
7Garnish with sliced green onion and serve immediately in the pot, still bubbling.
Did You Know?
Sundubu-jjigae became a phenomenon in Los Angeles Koreatown in the 1990s, with restaurants dedicated solely to this one dish.