This is a staple soup that is eaten very often in Korea. This was a winter favorite for me when I lived there.

Sundubu Jjigae (Uncurdled Tofu Stew) Ingredients

  • 7 ounces littleneck clams, in shell

  • 2 (4 inch) pieces dashi kombu (dried kelp)

  • 1?? cups water

  • 1 (3 ounce) package enoki mushrooms

  • 1 tablespoon olive oil

  • 1 tablespoon chili powder

  • 1 teaspoon minced garlic

  • 1 (14 ounce) package tofu

  • 5 small oyster mushrooms, stemmed, or to taste

  • teaspoon soy sauce

  • teaspoon salt

  • 1 spring onion, sliced on the diagonal

  • 3 dashes ground black pepper

  • 1 dash sesame oil

How to Make Sundubu Jjigae (Uncurdled Tofu Stew)

  1. Place clams in a bowl with lightly salted water to cover. Place kelp in a separate bowl with 1 1/3 cups water. Let clams and kelp soak for 30 minutes. Drain, reserving only the kelp water.

  2. Cut off and discard the bottom 1 1/2 inches (roots) of the enoki mushrooms. Wash the mushrooms.

  3. Heat olive oil, chili powder, and garlic in a pot over medium heat. Stir in the clams, kelp water, and tofu. Bring to a boil. Add enoki mushrooms, oyster mushrooms, soy sauce, and salt; bring to a boil. Add spring onion, black pepper, and sesame oil. Cook until flavors are intensified, 3 to 6 minutes more.

Sundubu Jjigae (Uncurdled Tofu Stew) Nutritions

  • Calories: 345.4 calories

  • Carbohydrate: 16.7 g

  • Cholesterol: 33.7 mg

  • Fat: 18.6 g

  • Fiber: 4.6 g

  • Protein: 31.9 g

  • SaturatedFat: 2.6 g

  • ServingSize:

  • Sodium: 519.5 mg

  • Sugar: 1.8 g

  • TransFat:

  • UnsaturatedFat: