Sundubu Jjigae (Soft Tofu Stew)
Clam soup and raw eggs! Authentic Sundub is a lump of umami
Description
A bubbling, fiery stew of ultra-soft, uncurdled tofu (Sundubu). Flavored deeply with clam broth, chili oil, and a raw egg cracked into the boiling pot.
Restaurants serving Sundubu Jjigae (Soft Tofu Stew)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Sundubu(Extra soft tofu)
- Clams
- Minced pork
- Chili powder
- Raw egg
Instructions
- Sauté pork/clams, mix chili powder into the oil.
- Add large chunks of ultra-soft tofu.
- Crack a raw egg into the boiling stew.
Learn more Spice, substitutes, tips
Key spices
Chili powder、Clam umami
Substitutes at Japanese supermarkets
Oboro tofu, Pork, Clam broth
Pairing
White Rice
Trivia
[Difference] Japanese instant versions are sweet with Gochujang. Authentic recipes avoid Gochujang, using pure chili powder and oil for a clean heat.
Eating tips & etiquette
[Unique Eating] Served violently boiling. Break the raw egg to enrich the broth, and spoon the soft tofu over rice (Malda culture).
Allergen
Soy, Egg, Pork, Shellfish