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Sundubu Jjigae, a hot and spicy stew made with soft tofu and clams or other seafood such as small mussels and shrimps. Great for lunch or dinner.

Korean Sundubu Jjigae (Chigae) Recipe

(serves 4)

Ingredients:

2 tablespoons cooking oil

5 cloves garlic, finely chopped

1½ tablespoons fresh ginger root, finely chopped

3 tablespoons Korean chili powder (gochugaru; add more if you like your sundubu jjigae to be super spicy)

1 tablespoon sesame oil

4½ ounces pork, thinly sliced into strips

1 tablespoon soy sauce

4 cups water

8 ounces small clams, washed and cleaned

1 medium onion, sliced

1 pound soft silken tofu, cut into pieces

salt to taste

1 large egg

1 stalk spring onion, cut into short lengths for garnishing

How to make Korean tofu stew:

1. Heat oil in a skillet; add garlic, ginger and chili powder. Stir fry over gentle heat for about 2-3 minutes. Remove form heat; put aside.

2. Add sesame oil to the same skillet and heat. Toss in pork strips, and stir fry 3-5 minutes, until the meat is browned.

3. Add soy sauce, make sure that the pork strips are well coated with the seasoning. Remove from heat; put aside.

4. Place water in a soup pot, and bring it to a rolling boil.

5. Add clams. Lower heat to medium, and let soup simmer uncovered. It should take no more than 5-7 minutes for the clam shells to open.

6. Add stir-fried ingredients and soft tofu to soup pot. Cook for 1-2 minutes, making sure to stir occasionally.

7. Season the tofu stew with salt, and remove the pot from heat.

8. Stir in egg immediately. Garnish Korean sundubu jjigae with spring onion and serve hot.

The tofu stew is best enjoyed with a bowl of steamed black bean rice for a truly traditional Korean taste.

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Korean Sundubu Jjigae Recipe