Korean Clam Soft Tofu Stew (Bajirak Sundubu Jjigae) Recipe for 2 Servings

Bajirak Sundubu Jjigae, or clam soft tofu stew, is a comforting Korean dish made with soft tofu, clams, and a spicy, flavorful broth. This dish is loved for its rich, savory flavor combined with the tender texture of clams and soft tofu. Follow this 7-step recipe to make a delicious, restaurant-quality Bajirak Sundubu Jjigae for two at home.

Ingredients (for 2 servings)

• 200g fresh clams (about 1/2 pound), soaked in salted water to remove sand
• 1 pack of soft tofu (sundubu), about 300g
• 1/2 zucchini, thinly sliced
• 1/2 onion, thinly sliced
• 2-3 cloves of garlic, minced
• 1 green chili pepper, sliced
• 2 green onions, chopped
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1 cup anchovy or kelp broth (or water)
• 1 egg (optional)
• Sesame oil (for serving)

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Instructions

1. Prepare the Clams

Soak the clams in salted water for about 30 minutes to an hour to help them release any sand or impurities. After soaking, scrub the clams under cold water and rinse thoroughly.

2. Prepare the Broth

In a medium-sized pot, bring 1 cup of anchovy or kelp broth (or water) to a boil. Anchovy or kelp broth gives the stew a deeper umami flavor, but water works fine in a pinch. Simmer for about 10 minutes.

3. Cook the Aromatics

In a separate pan, heat a tablespoon of vegetable oil over medium heat. Add the minced garlic, gochugaru (Korean red pepper flakes), and gochujang (Korean red pepper paste). Stir-fry the mixture until fragrant, about 1-2 minutes. Be careful not to burn the garlic.

4. Combine the Ingredients

Add the stir-fried aromatics into the pot with the broth. Then, add the sliced onion, zucchini, and the cleaned clams. Let it simmer for about 5 minutes, allowing the flavors to meld and the clams to start opening up.

5. Add the Soft Tofu

Carefully spoon in the soft tofu (sundubu) into the pot. Break it up gently with a spoon, but don’t over-stir as you want to keep the tofu in soft chunks. Continue simmering for another 3-4 minutes.

6. Season the Stew

Season the stew with soy sauce, fish sauce, and salt to taste. If you like extra spice, add more gochugaru or sliced green chili pepper. Let the stew simmer for an additional 2 minutes to ensure all the flavors are well-balanced.

7. Serve Hot with Optional Egg

Crack an egg into the simmering stew and let it cook to your desired doneness (this step is optional). Before serving, drizzle a little sesame oil on top and garnish with chopped green onions. Serve the Bajirak Sundubu Jjigae piping hot with a bowl of steamed rice on the side.

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Pro Tips for the Best Clam Soft Tofu Stew

• Fresh Clams: Always use fresh clams for the best flavor. Soaking them in salted water helps clean out any remaining sand, ensuring a clean broth.
• Anchovy Broth for Depth: Using anchovy or kelp broth gives the stew a much richer flavor than water. You can easily make this by simmering dried anchovies and kelp in water for 10 minutes.
• Adjust Spice Levels: Control the heat level of the stew by adjusting the amount of gochugaru (Korean red pepper flakes) and gochujang (Korean red pepper paste) based on your spice preference.