SoonDuBu Jjigae, Spicy Soft Tofu Stew

순두부 찌개

1. Wash clams

If you have live clams, leave them in salt water (1 tbs of coarse salt + 4 cups of water) for 2-4 hours in a dark place, so that they spit out sand. Then, rinse and drain before cooking. If you are using frozen clams, you can use them as they are. Alternatively, you can thaw them in salt water, wash and drain (if you are worried about cleanliness.

Live clams,

• in salt water
• in the dark 240 min

Wash & drain

2. Cut ingredients

Dice vegetables and cut beef into small pieces. Chop 1 green onion, 1 green chili pepper, 1 red chili pepper

Dice

• 1/2 zucchini
• 50g beef

Chop

• 1 green onions
• 1 green chili pepper
• 1 red chili pepper

3. Cook beef

Preheat a pot on low heat for a minute. Add 2 tablespoons of sesame oil, 50g of beef and 3 tablespoons of gochugaru (red chili flakes) and cook on medium heat for 2 minutes. (If you want medium spiciness, use 2 tbs of red chili flakes instead.)

preheat a pot

Low Heat 1 min

Add

• 2tbs sesame oil
• 50g beef
• 3 tbs red chili flakes

cook Med Heat 2 min

4. Cook vegetables

Add onion and zucchini and season with ½ teaspoon of salt. Cook for 3 minutes. If vegetables stick to the bottom, add a little bit of sesame oil or water.

Add

• ¼ onion
• ¼ zucchini

Season

• ½ teaspoon salt

Cook 3 min

5. Add water

Add 1½ cups of water (for a richer broth, add 10 anchovies in a net to the water or use beef stock instead) and 1 tablespoon of garlic. Bring to boil on high heat.

Add

• 1½ cups water
• 1 tbs garlic
• 10 anchovies in a net (optional)

Bring to boil

High Heat

6. Add shrimp and squid

Add 50g shrimp and 50 g of squid. Boil with lid for 5 minutes on high heat.

Add

• 50g shrimp
• 50g squid

Boil with lid

High Heat 5 min

7. Add clams

If you want to use a stone bowl to serve, wet and preheat a stone bowl on low heat for a couple of minutes. Transfer everything into a stone bowl and place on high heat. (*You can cook in a stone bowl from the beginning but this way the rim of the bowl doesn’t get messy.) Taste and season. If it is too salty, add some water. If it’s not salty enough, add more salt. Add 5-10 live clams with shells or 50g of frozen clams (optional).

Transfer into a stone bowl

Taste & season

Add clams (optional)

8. Add tofu

Add 1 pack (about 350g) of extra soft tofu. Cook for 5-10 minutes on high heat or until clams and tofu are cooked. Try not to stir too much at this point as tofu is very delicate. If you are using live clams, they are fully cooked when they open up. If you used anchovies, remove the anchovy net.

Add

• 350g (1 pack) extra soft tofu

Boil with lid

High Heat 7 min

Remove anchovy net

9. Serve and garnish

Add a pinch of black pepper. Garnish with 30g of Enochi mushrooms(optional), chopped green onions, red and green chili peppers(optional) on top.

Add

• a pinch black pepper

Top with

• 30g enochi mushrooms (optional)
• chopped green peppers (optional)
• chopped red chili peppers (optional)
• chopped green chili peppers

10. Add an egg

Crack an egg on top just before eating. Enjoy.

Add an egg (optional)

Enjoy