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          Sundubu-jjigae(Korean tofu)
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          • Spicy Soft Tofu Stew

            Sundubu-jjigae is a stew of soft tofu(Korean tofu) and clams in a spicy broth. Soft tofu is made with soaked soybeans which are called ‘beef from the garden.’ It is soft and sweet in taste. From olden days, Koreans developed tofu making skills and various dishes with tofu.

          • 음식분류 -
          • 가열시간H M
          • 조리시간H M
          • 온도
          • 칼로리160kcal(man)
          • 주재료soft tofu



          • - 600 g soft tofu(Korean tofu)

          • - 200 g clam flesh

          • - Sauce

            • 18 g (1 tablespoon) clear soy sauce
            • 2 g (½ teaspoons) salt
            • 10 g (1½ tablespoons) ground red pepper
            • 28 g (2 tablespoons) minced green onion
            • 16 g (1 tablespoon) minced garlic
            • 20 g (1½ tablespoons) sesame oil
          • - 15 g (1 ea) green chilli

          • - 10 g (½ ea) red chilli

          • - 10 g (½ root) green onion


          • 1. Slice the soft tofu(Korean tofu) into 5 cm-cubes.
          • 2. Rinse the clam flesh in salt water and drain water on a strainer.【Photo 1】
          • 3. Blend sauce. 【Photo 2】
          • 4. Slice green onions, green and red chilli diagonally.


          • 1. Season clam flesh with half of the sauce.
          • 2. Put the soft tofu and water in the pot and bring it to boil. Lower the heat to medium and boil for 5 more minutes
          • 3. Add seasoned clam flesh and reamining sauce into the pot. Boil for another 2 minutes 【Photo 3】
          • 4. Add green onions and green/red chilli. Boil before serving. 【Photo 4】
          • Clam flesh may be replaced by oyster or pork to the taste.
          • Soft tofu(Korean tofu) should only be cooked for a short time.
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