Sundubu Jjigae (Soft Tofu Stew)

Ingredients

• 1 tablespoon vegetable oil
• 3 cloves garlic cloves, minced
• 1 tablespoon gochugaru (Korean red chili flakes)
• 1.5 tablespoons low-sodium soy sauce
• 2 cups anchovy broth or dashi
• 300 grams silken soft tofu
• 6 count medium shrimp, peeled and deveined
• 4 count manila clams, cleaned
• 3 ounces shiitake mushrooms, sliced
• ½ whole medium zucchini, cut into half-moons
• 2 tablespoons green onion, cut into 2-inch pieces
• ½ teaspoon sesame oil
• ¼ teaspoon salt
• 1 whole large egg
• ½ teaspoon toasted sesame seeds

Instructions

1. 1

   Set a 3-quart heavy-bottomed pot or stone dolsot (traditional Korean stone vessel) over medium heat and add 1 tablespoon vegetable oil. Let it warm for 1 minute until shimmering.

2. 2

   Mince 3 garlic cloves and add them to the hot oil, stirring constantly for 30 seconds until fragrant—you should smell the garlic perfume immediately.

3. 3

   Sprinkle in 1 tablespoon of gochugaru (Korean red chili flakes) and stir constantly for another 30 seconds to toast the spice and release its color and flavor into the oil.

4. 4

   Pour in 1.5 tablespoons of low-sodium soy sauce and stir for 15 seconds to combine, then pour in 2 cups of anchovy broth or dashi. Bring to a boil over medium-high heat—you'll see vigorous bubbles breaking the surface.

5. 5

   Once the broth is boiling, add 6 peeled and deveined medium shrimp and 4 cleaned manila clams. Let them cook for 2 minutes—the shrimp will turn opaque pink and the clams will start to open slightly.

6. 6

   Slice 3 ounces of shiitake mushrooms into 1/4-inch-thick pieces and cut 0.5 medium zucchini into 1/4-inch half-moons—uniform sizes help everything cook at the same rate. Add both to the pot and stir gently.

7. 7

   Cut 2 tablespoons of green onion into 2-inch pieces and set aside for garnish.

8. 8

   Carefully lift 300 grams of silken soft tofu from its container with a spoon or ladle (do not stir it into the broth yet) and gently nestle it into the center of the pot. The tofu will be delicate and will break apart if you're too rough—treat it like it might shatter.

9. 9

   Let the stew come back to a simmer for 2 minutes. The tofu will absorb the broth and any broken edges will dissolve slightly, creating a creamy texture.

10. 10

    Crack 1 large egg directly into the stew off to one side (not on top of the tofu). Let it cook untouched for 1 minute—the white will set while the yolk stays runny.

11. 11

    Drizzle 0.5 teaspoon of sesame oil over the surface and scatter the reserved green onion pieces and 0.5 teaspoon of toasted sesame seeds on top. Taste the broth and add up to 0.25 teaspoon of salt if needed.

12. 12

    Serve immediately in the same pot or in a heated bowl—the stew should be steaming and aromatic. Give each diner a spoon and small bowl of steamed rice to accompany it. Eat the stew while it's piping hot; the soft tofu is best when warm and silky.

Tools you’ll need

• 3-quart heavy-bottomed pot or stone dolsot
• wooden spoon
• ladle
• instant-read thermometer (optional)
• chef's knife
• cutting board
• small bowl

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