Baek Jong-won's Sundubu Jjigae Recipe: A Spicy and Savory Korean Stew

Sundubu jjigae is a representative Korean stew that combines soft sundubu (soft tofu) and a savory broth. Chef Baek Jong-won's recipe, in particular, is easy for anyone to follow and emphasizes the natural flavors of the ingredients. Today, we'll share the secret to its deep and spicy flavor.

Sundubu Jjigae Ingredients (for 2 servings)

• Soft Tofu (Sundubu) 1 pack
• Ground Pork 2/5 cup (60g)
• Onion about 1/6 (40g)
• Green Onion (Daepa) about 1/2 cup (28g)
• Korean Green Chili Peppers (Cheongyanggochu) 2 (20g)
• Scallions (Jjokpa) 2 tbsp (12g)
• Water 2 cups (360ml)
• Clams (Bajirak) 10 (120g)
• Minced Garlic (Ganmaneu) 1 tbsp (20g)
• Granulated Sugar (Hwangseoltang) 1/3 tbsp (4g)
• Gochugaru (Korean Chili Powder) - fine 1 tbsp (6g)
• Sesame Oil (Chamgirum) 3 tbsp (21g)
• Salt (Kkotsogeum) about 1/2 tbsp (5g)
• Soy Sauce (Jinganjang) 2 tbsp (20g)
• Egg 2
• Black Pepper to taste

How to Make Sundubu Jjigae

1. Prepare the Ingredients

1. Onionfinely chop, score and slice. Finely chop the scallions and Korean green chili peppers.
2. Green onionscut in half lengthwise and thinly slice.
3. Clamssoak in salt water to purge sand. If not properly purged, the broth may become cloudy, so be careful.

2. Make the Basic Base

1. In a pot, add 3 tbsp sesame oiland preheat over medium heat. Add the green onions, onion, and ground porkand stir-fry.
2. Once the ingredients are cooked and the oil is rendered, turn off the heat and add 1 tbsp fine Korean chili powderand mix well to create chili oil.

• Adding the chili powder after turning off the heat prevents burning and maintains a nice color.

3. Boil the Broth

1. Once the chili oil is ready, add 2 cups (360ml) of waterand bring to a boil over medium heat.
2. Add 2 tbsp soy sauce, 1/3 tbsp sugar, and the purged clams.
3. When the clams start to open, season with about 1/2 tbsp salt.

4. Add the Soft Tofu

1. Cut the soft tofu in halfand add it to the pot. Then, break it into smaller pieces using a spoon.
2. Simmer over medium heat until the soft tofu is well incorporated into the broth.

5. Finishing Touches

1. Once the stew boils, transfer it to individual earthenware pots (뚝배기) and bring to a boil again.
2. Just before the stew boils, crack in 1 eggand turn off the heat.
3. Top with Korean green chili peppers, scallions, 1 tbsp minced garlic, and finally sprinkle with a little black pepperto enhance the flavor.

The Allure of Sundubu Jjigae

1. Soft Tofu and Spicy Broth
The combination of soft tofu and spicy chili oil broth creates a beloved flavor that appeals to all ages.

2. Secret to its Deep Flavor
Pork stir-fried in sesame oil, chili powder, and clams add a deep savory taste to the broth.

3. Versatile Uses
Adding seafood like shrimp or squid to the basic recipe makes for an even richer Sundubu jjigae.

Tip: How to Make Sundubu Jjigae Even More Delicious

• Add More Spice
  For a spicier kick, add some gochugaru (Korean chili flakes) or increase the amount of chili oil.
• Enhance the Nutty Flavor
  Using perilla oil (들기름) instead of sesame oil enhances the nutty flavor.
• Serve with Rice
  Sundubu jjigae pairs perfectly with warm rice. Mixing rice into the stew makes for a hearty and satisfying meal.

Using Chef Baek Jong-won’s Sundubu Jjigae recipe, make a warm and spicy stew for tonight’s dinner. It will be the perfect meal for the whole family!